Cox's manual of gelatine cookery (copyright)

CUSTARD A LA VERSAILLES. Eight to nine persons $ gill hot water 4 ozs. castor sugar I pint milk I teaspoonful vanilla essence 2 yolks of eggs $ pint whipping cream Make a custard of the milk and yolks of eggs. Strain, sweeten and flavour, and allow to cool. Add the Gelatine dissolved in the hot water. Stir the half whisked cream into the custard. When cold, freeze. Serve with Empire Sauce made as follows :— SAUCE % gill hot water 1 teaspoonful vanilla essence 4 pint milk Sherry to taste 2 eggs Sugar to sweeten Make a custard with the yolks of eggs and milk. Add to it the Gelatine dissolved in the hot water. Sweeten and flavour to taste. When cool and beginning to set, whisk to a froth, folding in the stiffly whisked whites of the eggs. When quite cold, serve with the frozen custard. FROZEN APRICOTS. Twelve persons t large tin apricots I pint whipping cream 3 to 4 ozs. loaf sugar Water as required Drain the apricots, and cut them in neat pieces. Measure the syrup, adding enough water to make r pint. Put this syrup, the Gelatine, and the sugar into a saucepan, and stir till boiling, then strain, and allow to cool. Whip the cream, stir the syrup lightly into it, then add the pieces of fruit. Freeze, and serve. FROZEN BANANA WHIP. Eight to ten persons 4 gill hot water 4 OZzS. sugar 6 bananas I gill orange juice I pint whipping cream Press the bananas through a hair sieve, add the sugar, orange juice, and the Gelatine dissolved in the hot water. When cool, whisk until light, then fold in the whipped cream. Pour into a chilled mould. Put on a tight-fitting lid. Seal the edges of the lid with lard. Wrap in larded paper. Bury in ice and salt for four hours. ICE PUDDING. Six persons $ gill hot water 2 ozs. castor sugar $ pint custard 2 ozs. crystallised fruits 1 gill cream I or 2 tablespoonfuls maraschino Cut the fruits in small pieces, and soak in the maraschino. Dissolve the Gelatine in the hot water, and stir it into the custard with the fruits. Add the sugar. Half whip the cream, stir the custard mixture into it, and when perfectly cold, half freeze. Mould, seal with lard, and bury in ice and salt for three hours. FROZEN JAFFA SOUFFLE. Eight persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 1 gill hot water 4 Ozs. castor sugar 3 eggs I gill orange juice 4 pint whipping cream Whisk the yolks, sugar, and orange juice in a basin over hot water until thick and frothy. Jkemove from the pan, and whisk until cool. Add the Gelatine dissolved in the hot water and slightly cooled. Fold in the whipped cream, and add the stiffly beaten whites of eggs. Pour into a prepared soufflé case, and chill in an ice cave or refrigerator. Note.—Tangerine juice may be used, or a mixture of tangerine and orange. Decorate with liths of tangerine, dipped in sugar, boiled to the crack, and set aside to cool on an oiled plate. JELLY RINGS Lemon Jelly (Recipe No. 1) Ice cream or cream and fruit filling Mould Lemon Jelly, coloured as desired, in a shallow tin. When very firm, turn out on a flat damp surface. Stamp out rounds with a cutter dipped in boiling water. Choose a cutter of a size to fit the ice plates. Lay the rounds on the plates, and, with a smaller cutter, stamp out the centres and remove them carefully. Set aside in a cool place, and, when required, pile up ice cream inside the rings. The jelly centres may be melted down to form a new mould, or, if unbroken, may be used for Imperial Pudding or Imperial Rings (Recipe No. 76). The Jelly Rings may be arranged round a crystal or silver dish, and filled with whipped cream and fruit. 172,