Cox's manual of gelatine cookery (copyright)

Note 1.—The Sweet Jelly may be omitted, in which case line the bottom and sides of the mould with thick white paper, then cover the paper with closely packed finger biscuits. When turned out, decorate with whipped cream and giacé fruits. Note 2.—Any of the recipes for creams given in the “Cold Sweets”’ sections may be used for the filling and the Charlotte named accordingly. MACEDOINE OF FRUIT. Twelve to fourteen persons I quart Lemon Jelly (Recipe No. 1) I large orange Small tin pineapple or peaches ¢ lb. black grapes Small tin cherries or 4 lb. fresh cherries 2 bananas Glacé cherries and pistachios to decorate Remove the seeds from the grapes and orange, cut the bananas in thin rounds. Stone the cherries, and cut pineapple or peaches into small pieces. Pour a little jelly into a mould. When firm, arrange on it a layer of fruit, and set with a little more jelly. Repeat until the mould is full. When firm, turn out and garnish with chopped jelly. Any fresh, bottled, or tinned fruits may be used. Iced Dishes SPECIAL DIRECTIONS The addition of Gelatine to ices improves them greatly, making them richer and conferring upon them a smooth and pleasant texture. One to two teaspoonfuls of Gelatine to each quart of ice cream mixture will give the desired result. Many ices can be frozen successfully in the trays of a refrigerator. The mixture should be stirred occasionally while freezing. If the ice is to be frozen in a freezer, use two or three parts of ice to one part of coarse salt. The ice should be chipped into small pieces so that it can be packed tightly. The easiest way is to wrap the ice in coarse cloth or sacking, and pound it well with a heavy article such as a flat-iron. Have the can perfectly adjusted on the pivot and working smoothly before putting in the ice and salt. Pack these tightly in alternate layers, finishing with a layer of ice. Be careful that no salt enters the can. The mixture to be frozen should be poured in after the freezer has been packed with ice and salt. All ingredients for a frozen dish should be cold before they are placed in the freezer or refrigerator. The cream for an ice should be half whisked before it is added. The proportion of sugar affects the consistency of an ice. Too much sugar may prevent the ice freezing, and too little make it hard and rocky. About 4 ozs. sugar to a pint of liquid is a reasonable proportion. An ice which is to be moulded should not be frozen too stiffly beforehand, for it must take the impression of the mould. Fill the mould to overflowing, put on the lid, and seal the join with lard. Wrap all in a sheet of larded paper, and bury upside down in ice and salt for three or four hours. Then take off the paper, chip off the lard, and dip the mould in cold water. Turn out and serve. 150. LEMON WATER ICE. Eight to ten persons % lb. sugar 44 gills water 4 lemons Whites of 2 eggs Put 1 pint water, the sugar, and thinly peeled rind of 2 lemons in a pan, and boil for ten minutes. Add the Gelatine dissolved in the remaining 4 gill of water, add all the lemon juice, strain and cool. When quite cold, put the syrup in a freezer. When half frozen, add the stiffly whisked whites of 2 eggs. Continue freezing till thick enough. Note.—If{ desired, the ice can be made without the whites of eggs, and more sugar can be added if necessary. ICED DISHES 73 ORANGE WATER ICE. Eight to ten persons Make as in Recipe No. 150, using the juice of 3 oranges and 1 lemon, and rather less sugar. Add a little yellow colouring. Note.—Any other fruit juice ice can be made in a similar way. PINEAPPLE WATER ICE. Ten to twelve persons I pint pineapple purée I pint pineapple juice and water 1 lemon 3 to 4 Ozs. sugar