Cox's manual of gelatine cookery (copyright)

Put the lemon rind and milk in a pan, heat slightly, and allow to stand for ten minutes to extract the flavour. Add the Gelatine and sugar, and stir gently till dissolved. Strain, stir occasionally till the mixture begins to thicken, then pour into a wet mould. Note.—If an essence is used to flavour it should be added after the Gelatine and sugar have been dissolved. PORT WINE JELLY I gill water I inch cinnamon stick 3 gills port 1 tablespoonful red currant jelly I lemon 2 ozs. sugar (or less, if preferred) Pare the lemon rind very thinly, and put it with the Gelatine, the lemon juice, and all the other ingredients into a saucepan. Stir until boiling, then draw aside, and leave to infuse for ten minutes. Strain through muslin. Mould when cool. Note.—This jelly may be cleared with the white and shell of 1 egg, but the flavour is better if left uncleared. AMBER JELLY 3 oz. COX’S INSTANT POWDERED GELATINE (short measure) 1¢ gills cold water 2 eggs 4 OZS. sugar 1 gill sherry or marsala $ gill lemon juice I lemon rind Put the yolks, sherry, and sugar in a saucepan, and whisk over a slow fire till thick and frothy. Remove from fire, and whisk till cool. In a small saucepan put the thinly pared lemon rind, the water, and the Gelatine, and stir till almost boiling. Add the lemon juice. Strain. When cool, whisk into the yolk mixture. Fold in the stiffly whipped whites of eggs. When beginning to set, pour into small moulds. [illustration: INVALID DISHES 87] GLOUCESTER JELLY r gill hot water 2 quarts cold water I oz. ground rice I Oz. sago I oz. pearl barley Boil gently all the ingredients, except the Gelatine and the gill of hot water, for about two hours until the liquid is reduced to about 1? pints. Strain. Add the Gelatine dissolved in the gill of hot water mixed with a gill of the liquid. Put aside till wanted. It may be sweetened and flavoured and eaten like jelly. A few spoonfuls may be dissolved in milk, tea, or broth. It is nourishing and easily digested. BROWN BREAD CREAM r gill hot water 4 pint whipping cream I pint milk 2 ozs. brown bread crumbs 3 OzS. sugar A few drops vanilla essence Prepare the bread crumbs, then pour over them a pint of boiling milk. Add the sugar, vanilla, and Gelatine dissolved in the hot water. When cool, stir into the whipped cream. Mould when beginning to thicken. A little brandy or wine may be added if the doctor approves. Miscellaneous Recipes MEAT GLAZE $ pint hot water 1 tablespoonful meat extract Dissolve the Gelatine and meat extract in the water. Boil until the mixture coats a spoon. Pour into a jar, cover immediately and keep tightly covered until wanted for use. To melt the glaze, when required for coating tongues, etc., stand the jar in hot water. For immediate use— + teaspoonful meat extract 4 gill water Put all in a small pan, stir till it boils, then boil a few minutes till sightly thickened. Use at once. MAYONNAISE SAUCE I yolk of egg 4 teaspoonful dry mustard Pinch of salt + teaspoonful castor sugar A little pepper 1 gill salad oil Vinegar, or vinegar and lemon juice Mix the yolk, sugar, and seasonings in a basin, then add the salad oil drop by drop, stirring vigorously all the time. When the mayonnaise is quite thick, thin it down with vinegar, then add more oil, beating constantly, and continue till all is used. Cream may be used instead of some of the salad oil, or a little whipped cream may be added at the last to the above mixture. Reseason to taste. RED MAYONNAISE