Cox's manual of gelatine cookery (copyright)

Put half of the liquid into a saucepan, with the Gelatine, sugar, and thinly pared lemon rind. Stir until boiling, strain and add to the pineapple purée. Add the rest of the liquid and the lemon juice. When the mixture is cold, freeze in the usual way. PLAIN ICE CREAM. Six to eight persons 14 teaspoonfuls COX’S INSTANT POWDERED GELATINE I pint milk 3 Ozs. sugar Vanilla essence Put the milk, Gelatine, and sugar into a pan, and heat gently, stirring all the time, till the Gelatine and sugar are dissolved. Remove at once from the fire, allow the mixture to become quite cold, then stir well, add vanilla to taste, and freeze. CUSTARD ICES. Eight to ten persons Any proportions of custard and cream can be used for these ices, and the custard may be made with whole eggs, yolks of eggs, custard powder, or cornflour and egg. Very good ices can also be made with a foundation mixture thickened with ordinary flour. 1 teaspoonful Gelatine added to 1 quart of the mixture gives a smooth, creamy ice. 6 ozs. castor sugar $ pint cream Flavouring, e.g., vanilla 4 gill water I pint Custard :—1 pint milk, 1 egg, and 2 yolks; or 1 pint milk, 1 teaspoonful cornflour, and 1 yolk Dissolve the Gelatine in the water, and add it to the cool custard. Then mix in the sugar, and add all to the half whisked cream. Flavour, and freeze. Note.—Less cream may be used if so preferred. EXAMPLES CHOCOLATE and COFFEE ICES can be made by flavouring the pint of milk as in Recipe No. 155, before it is used in the custard. CARAMEL ICE CREAM.—Flavour milk with caramel as in Recipe No. 121. GINGER ICE CREAM.—Use ginger essence for flavouring. RICH ICE CREAM. Eight to ten persons 14 teaspoonfuls COX’S INSTANT POWDERED GELATINE I pint milk $ pint cream 6 ozs. sugar Vanilla essence Make as in Recipe No. 153, but just before putting the mixture into the freezer add to it the half whisked cream. Note.—Less cream may be used, but the sugar must be correspondingly reduced. VARIATIONS CHOCOLATE ICE.—Dissolve 3 or 4 ozs. sweetened chocolate in the milk. COFFEE ICE.—Infuse 14 to 2 ozs. coffee in the milk or add coffee essence. Other flavourings may be used as desired. FRUIT ICES. Seven to eight persons (a) These can be made with equal quantities of fruit purée and cream, or fruit purée, custard, and cream, using I teaspoonful of Gelatine to 1 quart of the mixture. 4 pint cream (or custard and cream) ¢ lb. sugar 4 pint fresh fruit purée Colouring 2 tablespoonfuls water Squeeze of lemon juice Add the sugar to the fruit, and pass it through a hair sieve. Colour if necessary, add lemon juice, and Gelatine dissolved in the water. Add to the half whisked cream, and freeze. Fruits suitable:—Strawberries, raspberries, bananas, oranges, etc. (0) Tinned Fruits may be used instead of fresh fruits to make the purée. Less sugar will be required. Fruits suitable:—Apricots, peaches, raspberries, strawberries, etc. (c) Jam may be used instead of fruit, but care must be taken when sweetening these ices. As a rule, it is not necessary to add any sugar, as the jam contains enough. A good squeeze of lemon juice is an improvement. I pint custard 4 pint cream 1 teacupful jam 4 gill water Colouring Lemon juice Sieve the jam, and add it to the cold custard. Add colouring, lemon juice, and Gelatine dissolved in the water. Add all to the half whisked cream, and freeze. ICED DISHES Vs ICED CHOCOLATE SOUFFLES. Six to seven persons $ gill hot water 2 eggs 4 wineglassful maraschino 2 ozs. chocolate 4 teaspoonful vanilla essence 2 OzS. sugar 1 teaspoonful coffee essence $ gill milk