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Cox's manual of gelatine cookery (copyright)

1938

Page 42 · 5 recipe records on this page

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
CONFECTIONERY 79 Confectionery FRENCH JELLIES 14 ozs. COX’S INSTANT POWDERED GELATINE 1} pints water Flavouring 2 lbs. granulated sugar Pinch of citric acid✪ French Jellies Measure the water, Gelatine, and sugar into a saucepan. Stir till boiling, then allow it to boil for twenty minutes. Add citric acid. Divide the jelly into two or three portions, and flavour and colour differently; for instance, add a little brandy or straw- berry essence to one and colour pale pink, to another lemon essence, to another green colouring and flavour with peppermint. Chopped nuts, dates, or figs may be added. Pour into soup plates or tins, which have been rinsed out with cold water, and leave over-night. Next day, turn out on paper dusted with icing sugar. Cut in squares, and toss each piece in icing sugar. Leave exposed to the air for three or four hours; pack in tins. Note.—Any flavourings and colourings can be used, ¢.g., orange, raspberry, pineapple, etc., and the jellies named accordingly. CREME DE MENTHE PASTILLES (lIllust. on p. 84) 40z. COX’S INSTANT POWDERED GELATINE 14 gills cold water Peppermint essence 1 lb. granulated sugar Green colouring Soak the Gelatine in 4 gill of the water. Dissolve the sugar in the remaining gill of water, then boil for five minutes. Remove from fire, add the Gelatine, flavouring and colouring, and stir until creamy. Pour into a greased tin. When firm, stamp out with a small round cutter, or cut in squares. Toss in a mixture of icing sugar and cornflour, and pack in a box. Note.—Other colourings and flavourings can be used if desired, é.g., vanilla, coffee, violet, rose, strawberry, etc. GINGER JELLIES 1 oz. COX’S INSTANT POWDERED GELATINE 3 pint water 1 tablespoonful lemon juice 4 ozs. preserved ginger I lb. granulated sugar✪ Ginger Jellies cut in small pieces Measure the water, Gelatine, and sugar into a saucepan, and stir until boiling, then boil briskly for fifteen minutes. Add the lemon juice and ginger, and pour into wet tins. Allow the jelly to stand over-night, then turn out, cut in squares, and toss in fine granulated sugar. 80 173. 174. 175. COX’S MANUAL OF GELATINE COOKERY TURKISH DELIGHT (Illustrated on page 84) 4 oz. COX’S INSTANT POWDERED GELATINE t lb. sugar 1 gill water 1 teaspoonful rum Icing sugar Carmine 4 gill orange juice : 1 teaspoonful rose essence✪ Turkish Delight Dissolve the 1 lb. sugar in the water, then bring it to boiling point, and boil for five minutes. Dissolve the Gelatine in the orange juice, and add it to the hot sugar syrup. Stir till the mixture cools to blood heat. Add the essence, rum, and colour- ing, then add 1 oz. sifted icing sugar. Mix thoroughly, and pour into a buttered tin. When firm, turn out on a paper dusted with icing sugar. Cut into squares, dust well with icing sugar, and pack into boxes with plenty of icing sugar between the layers. * CHOCOLATE WALNUTS 40z. COX’S INSTANT POWDERED GELATINE 4 gill cold water 2 ozs. grated chocolate IO ozs. icing sugar Vanilla essence 2 teaspoonfuls liquid glucose Some shelled walnuts✪ Chocolate Walnuts Sift the icing sugar. Put the Gelatine, chocolate, and half of the sugar with the water into a saucepan, and stir over the fire till boiling. Add the glucose and stir till dissolved. Add vanilla. Put the remainder of the icing sugar onaslab. Pour the hot sugar mixture into the centre, and work all to a smooth paste. When firm, knead well, using a little more icing sugar. Shape into a roll, cut off small pieces, and shape into balls. Press two halves of walnut on each ball. Putin a cool place to harden. FRUIT PASTILLES (illustrated on page 84) 4 0z. COX’S INSTANT POWDERED GELATINE 1 lb. apricot pulp (from tinned apricots) I2 OzS. sugar✪ Fruit Pastilles