Ginger Jelly . : . i 4 Gloucester Jelly . : x . 185 Golden Cream Pudding . cS Golden Foam . : é 73 Golden Pudding . 3 ‘ 96 Gondoles a la Josephine . 23 Grape Fruit Jelly . 11 Grape Jelly . 12 Grape and Pear Soufflé 142 Grape Surprise 110 Ham Mousse . ‘ 50 Honeycomb Shape . 112 Ice Cream, Plain 153 Ice Cream, Rich 155 Ice Pudding 3 167 Iced Chocolate Soufflé . 157 Imperial Pudding and euieees Rings 76 Invalid Beef Tea Jelly 179 Jellied Mayonnaise of LobsterorSalmon 31 Jelly Rings . P i 169 Kidney in Tomato Jelly. 49 Lamb Cutlets en Chaudfroid 47 Lemon Chiffon Flan 115 Lemon Cream ; 83 Lemon Curd . 198 Lemon Jelly, Cleared (Ilustration, p. 9) Bl on Jelly, Uncleared 9 Lemon Milk Jelly 108 Lemon Pie ~. 116 Lemon Sauce. 196 Lemon Soufflé 77 Lemon Sponge : 67 Lemon Sponge Bellevue . 68 Lemon Water Ice £ 150 Lemon Whip . 75 Lobster Mousse 35 Macedoine of Fruit 149 Marble Jelly (i Marshmallows Z 7/7 Marshmallow Neapolitan . 74 Meeterlinck Mousse . 158 Mayonnaise of Salmon 28 Mayonnaise Sauce . 188 Meat Gateau . 39 Meat Glaze . 187 Meat Jelly with Vermicelli 180 Milanaise Soufflé . 141 Milk Jelly 182 Mint Jelly 18 Neapolitan Creams seta ie p. 56) 123 Neapolitan Ice kes Nesselrode Ice 159 Norfolk Jellies (Ilustration, Dp. 10) 15 Norwegian Cream 82 Olives in Aspic ‘ : 21 Olives Farcis . " 2 22 Orange Curd . ; 2 198 Orange Jelly . 5 3 10 Orange Mould , 128 Orange Sauce 7 Orange Soufflé, Simp le: ee Orange Soufilé, Rich ner P. 66) Orange Sponge : Orange Surprise . ; " Orange Tartlets Orange Trifle . 4 Orange Water Ice . Peach Mould . ‘ é 3 . Peach Snow . R “ Peach Soufflé . ‘ & é Peach Surprise ‘ : c S Pear Custard . : Peppermint Creams Petits Chateaux Pineapple in Grape ‘Fruit Shells Pineapple Soufflé . C Pineapple Sponge Pineapple Waiter Ice Plum Pudding Port Wine Jelly Prawns in Aspic (Illustration, p Prune Mould . 3 A Prune Mousse Prune Whip . Pudding a la Romaine Rabbit Mould Raspberry Sponge (Illustration, p- 38) Red Mayonnaise . 0 ° Ribbon Jelly . P Russian Jelly . % Russian Salad p. 27) Salad a la Grosvenor Salade Japonaise . 9 Salads with Tomato Jelly (Illust., p. 37) Salmon Mould (Illustration, p. 28) c San José Pudding . : Sardine or Shrimp Savouries Sauce for Lobster, Salmon, etc. Savoury Tongue Creams . Sherry Soufflé ‘ Shrimp Cream in Aspic . Soufflé a la Carmen Strawberry Custard ; Strawberry Ices (Illustration, D. 83) . Substitute for Whipped Cream Swedish Jellied Salad ‘ Tangerine Cream Tangerine Orange Custard Tomato and Cheese Salad : : Tomato Cream Salad : ei - Tomato Jelly . Tomato Jelly Ring Turkish Delight — Vanilla Cream Veal in Aspic Veal Jelly Velvet Cream Washington Darioles Whole Creams Wine Jelly Nae on No. 19 94, 120, 7 Cox’s Instant Powdered GCelatine SELECTED RECIPES Directions and precautions to be observed in using Cox’s INSTANT POWDERED GELATINE are given on pages 3 to 5, to which special attention is requested. Cox’s SHREDDED GELATINE may be used in any of the recipes but must be soaked in a portion of the cold water or milk for fifteen minutes before being dissolved. Sweet Jellies, Cleared SPECIAL DIRECTIONS All utensils must be absolutely clean and free from grease. It is advisable to scald the moulds, whisk, and pan to be used. Use a large pan, as the jelly rises when it boils up. Wash eggs, lemons, etc., thoroughly before preparing them. Cut the rinds of oranges and lemons very thinly, as only the yellow part contains the desired flavour; the white pith imparts a bitter flavour. Whisk all the ingredients over a moderate heat till the jelly is almost at boiling point, but do not whisk after it boils as this breaks up the scum and clouds the jelly.

AI-modernized reading of the original text

Ginger Jelly . : . i 4 Gloucester Jelly . : x . 185 Golden Cream Pudding . cS Golden Foam . : é 73 Golden Pudding . 3 ‘ 96 Gondoles a la Josephine . 23 Grape Fruit Jelly . 11 Grape Jelly . 12 Grape and Pear Soufflé 142 Grape Surprise 110 Ham Mousse . ‘ 50 Honeycomb Shape . 112 Ice Cream, Plain 153 Ice Cream, Rich 155 Ice Pudding 3 167 Iced Chocolate Soufflé . 157 Imperial Pudding and euieees Rings 76 Invalid Beef Tea Jelly 179 Jellied Mayonnaise of LobsterorSalmon 31 Jelly Rings . P i 169 Kidney in Tomato Jelly. 49 Lamb Cutlets en Chaudfroid 47 Lemon Chiffon Flan 115 Lemon Cream ; 83 Lemon Curd . 198 Lemon Jelly, Cleared (Ilustration, p. 9) Bl on Jelly, Uncleared 9 Lemon Milk Jelly 108 Lemon Pie ~. 116 Lemon Sauce. 196 Lemon Soufflé 77 Lemon Sponge : 67 Lemon Sponge Bellevue . 68 Lemon Water Ice £ 150 Lemon Whip . 75 Lobster Mousse 35 Macedoine of Fruit 149 Marble Jelly (i Marshmallows Z 7/7 Marshmallow Neapolitan . 74 Meeterlinck Mousse . 158 Mayonnaise of Salmon 28 Mayonnaise Sauce . 188 Meat Gateau . 39 Meat Glaze . 187 Meat Jelly with Vermicelli 180 Milanaise Soufflé . 141 Milk Jelly 182 Mint Jelly 18 Neapolitan Creams seta ie p. 56) 123 Neapolitan Ice kes Nesselrode Ice 159 Norfolk Jellies (Ilustration, Dp. 10) 15 Norwegian Cream 82 Olives in Aspic ‘ : 21 Olives Farcis . " 2 22 Orange Curd . ; 2 198 Orange Jelly . 5 3 10 Orange Mould , 128 Orange Sauce 7 Orange Soufflé, Simp le: ee Orange Soufilé, Rich ner P. 66) Orange Sponge : Orange Surprise . ; " Orange Tartlets Orange Trifle . 4 Orange Water Ice . Peach Mould . ‘ é 3 . Peach Snow . R “ Peach Soufflé . ‘ & é Peach Surprise ‘ : c S Pear Custard . : Peppermint Creams Petits Chateaux Pineapple in Grape ‘Fruit Shells Pineapple Soufflé . C Pineapple Sponge Pineapple Waiter Ice Plum Pudding Port Wine Jelly Prawns in Aspic (Illustration, p Prune Mould . 3 A Prune Mousse Prune Whip . Pudding a la Romaine Rabbit Mould Raspberry Sponge (Illustration, p- 38) Red Mayonnaise . 0 ° Ribbon Jelly . P Russian Jelly . % Russian Salad p. 27) Salad a la Grosvenor Salade Japonaise . 9 Salads with Tomato Jelly (Illust., p. 37) Salmon Mould (Illustration, p. 28) c San José Pudding . : Sardine or Shrimp Savouries Sauce for Lobster, Salmon, etc. Savoury Tongue Creams . Sherry Soufflé ‘ Shrimp Cream in Aspic . Soufflé a la Carmen Strawberry Custard ; Strawberry Ices (Illustration, D. 83) . Substitute for Whipped Cream Swedish Jellied Salad ‘ Tangerine Cream Tangerine Orange Custard Tomato and Cheese Salad : : Tomato Cream Salad : ei - Tomato Jelly . Tomato Jelly Ring Turkish Delight — Vanilla Cream Veal in Aspic Veal Jelly Velvet Cream Washington Darioles Whole Creams Wine Jelly Nae on No. 94, 120, Cox’s Instant Powdered Gelatine SELECTED RECIPES Directions and precautions to be observed in using Cox’s INSTANT POWDERED GELATINE are given on pages 3 to 5, to which special attention is requested. Cox's Refined Sparkling Gelatine may be used in any of the recipes but must be soaked in a portion of the cold water or milk for fifteen minutes before being dissolved. Sweet Jellies, Cleared SPECIAL DIRECTIONS All utensils must be absolutely clean and free from grease. It is advisable to scald the moulds, whisk, and pan to be used. Use a large pan, as the jelly rises when it boils up. Wash eggs, lemons, etc., thoroughly before preparing them. Cut the rinds of oranges and lemons very thinly, as only the yellow part contains the desired flavour; the white pith imparts a bitter flavour. Whisk all the ingredients over a moderate heat till the jelly is almost at boiling point, but do not whisk after it boils as this breaks up the scum and clouds the jelly.

Cox's manual of gelatine cookery (copyright)