Cox's manual of gelatine cookery (copyright)

4 pint whipping cream Paper soufflé cases Prepare the soufflé cases with bands of white paper. Let the paper come well above the tops of the cases. Whisk the yolks in a basin with the sugar, maraschino, and vanilla over a pan of hot water till thick and frothy. Remove from the fire, and whisk till cool. Dissolve the chocolate and coffee essence in the milk ; add the Gelatine dissolved in the hot water. Cool slightly, and strain into the egg mixture. Whip the cream and fold it in. Add the stiffly beaten whites of eggs. Fill the cases, and set in the refrigerator for two hours. When set, remove the bands, decorate with whipped sweetened cream, flavoured vanilla, and mottled with red colouring. MAETERLINCK MOUSSE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 4 gill hot water 2 eggs # gill strained honey $% pint whipping cream Whisk the yolks and honey in a basin over boiling water till thick.Remove from the pan, and whisk until cool. Add the Gelatine dissolved in the hot water, and slightly cool. Stir into the whipped cream, then fold in the stiffly beaten whites of eggs, and pour into a prepared souffié case. Freeze in a refrigerator or ice cave for three or four hours. NESSELRODE ICE. Six to eight persons Make 1 pint of fairly rich Vanilla Custard Ice Cream mixture (Recipe No. 154), and half freeze it. Add the following ingredients, finely chopped :— 1 oz. almonds or walnuts I oz. candied apricots I oz. candied pineapple 1 oz. sultana raisins Continue freezing till stiff. If desired, this ice may be frozen in a mould (see ‘‘Special Directions,’’ page 72). Serve with sweetened and flavoured whipped cream. ORANGE SURPRISE Orange Jelly (Recipe No. 10) Oranges Ice Cream (Recipe No. 153, 154, 155 or 156) Take large oranges, cut in halves and scoop out the pulp, using this to make the Orange Jelly. Keep the skins in cold water till required. When the jelly is cool, half fill the orange skins with it, and put aside till set. When firm, pile the ice cream on top, decorate with ice wafers, chopped pistachio nuts, etc., and serve at once. The filling of the oranges may be varied, using Orange Ice Cream and Lemon Jelly, or Apricot Ice Cream and Orange Jelly, etc. te SOUFFLE A LA CARMEN. Eight persons I gill peach syrup Juice of 1 lemon % pint peach purée I or 2 tablespoonfuls maraschino 3% pint whipping cream Crushed macaroons 3 eggs Finely chopped almonds 6 ozs. castor sugar Whisk the yolks, the sugar, lemon juice, and # gill of the cream over boiling water till thick and frothy. Remove from the pan, and whisk till cool. Add the peach purée and the Gelatine dissolved in the peach syrup. Half whip the cream, and stir the egg mixture lightly into it. Flavour with maraschino. Lastly, fold in the stiffly beaten whites of eggs. Pour into a soufflé case, prepared with a paper band. Place in an ice box or refrigerator for two to three hours. Sprinkle the surface with crushed macaroons and almonds. Remove the paper, and serve at once. STRAWBERRY ICES Recipe and illustration are given on page 83 NEAPOLITAN ICE. Eight to ten persons % pint Strawberry or Raspberry Ice (Recipe No. 156) % pint Chocolate Ice (Recipe No. 155) $ pint Vanilla Ice (Recipe No. 155) Line a Neapolitan box or a flat, oblong, ice wafer tin with grease-proof paper. Put in a layer of the frozen Strawberry Ice, and flatten it on top, then a layer of the Chocolate Ice, and finally a layer of the Vanilla Ice. Put the lid on, lard the seams and joins, wrap in larded paper, and bury in ice and salt for three or four hours. Turn out when ready, cut into slices, and serve. Instead of burying the mould it may be put in the ice compartment of a refrigerator. ICED DISHES a9