Cox's manual of gelatine cookery (copyright)

DATE DAINTIES I pint water 2 ozs. chopped blanched almonds 1 lb. sugar I orange 4 lb. dates 1 lemon 3 tablespoonfuls sherry 1 gill water 3 ozs. chopped walnut meats Chop the dates finely, and simmer them for ten minutes with the grated rind and juice of the orange, the lemon juice, and 1 gillof water. Put the 1 pint of water, the Gelatine, and the sugar into a saucepan, and stir till boiling, then allow it to boil for ten minutes. Add the date mixture, and boil for ten minutes stirring constantly. Remove from fire, add the chopped nuts and sherry, and pour into shallow tins which have been dipped in cold water, and allow to stand over-night. Turn out, cut in neat squares, and roll in powdered sugar. Figs may be used instead of dates. STRAWBERRY ICES. Seven to eight persons gill hot water 3 ozs. castor sugar pint thick cream Whites of 2 eggs stiffly whisked pint ripe strawberries Carmine to colour gill whipping cream and castor sugar to sweeten Rub the strawberries through a hair sieve. Add the sugar and the Gelatine dissolved in the hot water. Half whip the cream, and add the strawberry mixture to it. Colour with a few drops of carmine. When cool, fold in the stiffly beaten whites of 2 eggs. Freeze and serve with fresh berries and whipped sweetened cream as decoration. [illustration: Page Eighty-three] CONFECTIONERY Creme de Menthe Pastilles 2. 208 Recipe Newer t Turkish Delight ‘ : : S a No: 173 Fruit Pastilles %: . No. 175 Marshmallows Ae ee No. 177 [illustration: Page Eighty-four] INVALID DISHES 35 Invalid Dishes 179. INVALID BEEF TEA JELLY 4 pint strong beef tea Make 3 pint of good beef tea. Carefully remove all fat. While still hot, stir in the Gelatine till dissolved. Season, if desired. When cool, pour into small wet moulds, or into china cases in which it may be served without unmoulding. CHICKEN JELLY.—Use good well flavoured chicken stock in place of the beef tea. Less Gelatine will be required if the stock has been well reduced by long boiling with chicken bones. VEAL JELLY.—Use good well flavoured veal stock instead of beef tea. MEAT JELLY WITH VERMICELLI 4 1b. lean neck of mutton {4 |b. beef (from thick part of leg) $ OZ. vermicelli A little salt 1% pints cold water 1 tablespoonful brandy Seasoning, if allowed Cut the meat very small, and put it into the water. Allow to stand for half an hour, then bring to simmering point. Add a little salt, then throw in the vermicelli. Simmer for four or five hours, taking care that the water is not reduced to less than a pint. Stir in the Gelatine, and when dissolved, strain the stock. Remove all fat, and add the brandy. When cool, pour into small wet dariole moulds. If preferred, this jelly may be served hot as beef tea. Other meats, poultry, etc., may be used. EGG JELLY 4 oz. COX’S INSTANT POWDERED GELATINE (good measure) 1 gill water I orange 1 lemon 3 ozs. sugar I egg Pare the lemon and orange rind thinly. Measure the juice, adding about a gill of water to make the total quantity up to 4 pint. Beat the egg to mix it thoroughly. Put all the ingredients except the egg into a small saucepan, and stir until boiling. Cool slightly, and pour over the egg. Strain, and mould when cool. Note.—The jelly can be made with either orange or lemon juice instead of a mixture of the two. BLANC MANGE OR MILK JELLY I pint milk 2 ozs. castor sugar Vanilla or rum or lemon rind