Cox's manual of gelatine cookery (copyright)

To $ pint of Mayonnaise Sauce (Recipe No. 188) allow 1 gill ot thick tomato purée or cold tomato sauce. Mix gradually, season to taste, and colour red as required. ASPIC MAYONNAISE Mix 1 gill Mayonnaise Sauce (Recipe No. 188) and #4 gill cool _liquid Aspic Jelly (Recipe No. 16). Strain through muslin, and use when almost setting. If the Aspic Jelly is not very stiff, a little Gelatine may be dissolved in it before it is added to the mayonnaise. [illustration: MISCELLANEOUS RECIPES 89] BECHAMEL SAUCE I ozs. butter 14 ozs. flour I pint milk Salt 8 peppercorns Bunch of herbs Blade of mace Small piece carrot 4 bay leaf Small piece onion 1 tablespoonful cream Put the milk in a pan with the vegetables and flavourings. Bring slowly to boiling point, then leave at the side of the stove with the lid on for fifteen minutes to extract the flavours of the ingredients. Strain. Melt the butter, add the flour, and cook well, then gradually add the strained milk. Stir till boiling, and boil for ten minutes. Add seasoning and cream. Reheat, and use as required. WHITE CHAUDFROID SAUCE $ pint Bechamel Sauce (Recipe No. 191) t gill (good measure) stiff Aspic Jelly (Recipe No. 16) I or 2 tablespoonfuls cream Heat the sauce, add the liquid aspic gradually, then tammy* the sauce. Add the cream, cool, and use when beginning to thicken. Brown or tomato sauce can be used instead of Bechamel Sauce to make Brown or Tomato Chaudfroid. Or 4 pint Bechamel Sauce 1 tablespoonful cream Little water Seasoning Dissolve the Gelatine in a little water. Add it to the warm sauce. Tammy*, add cream, stir till setting, then use. * Wring or rub the sauce through a tammy-cloth or double muslin to give it a smooth glossy finish. SAUCE FOR LOBSTER, SALMON, Etc. 1 gill Aspic Jelly (Recipe No. 16) 1 gill whipping cream 1 gill Mayonnaise Sauce (Recipe No. 188) Whisk the Aspic Jelly until frothy and stiff, then stir in the mayonnaise and the whipped cream, and serve with cold salmon or lobster. go APRICOT SAUCE 2 pint cold water Squeeze of lemon juice 2 ozs. sugar 3 tablespoonfuls apricot jam, A little carmine 4 wineglassful rum 4 wineglassful maraschino Put the sugar, jam, lemon juice, and 4 pint water into a pan, and boil for ten minutes. Add the Gelatine dissolved in the remainder of the water. Colour if necessary, and add the rum and maraschino. This sauce is delicious with Gelatine puddings. Note.—Strawberry and Raspberry Sauces may be made as above, using strawberry or raspberry jam. If desired, the rum and maraschino may be reduced or omitted, but the quantity should be made up with water. ORANGE SAUCE 1 gill boiling water 2 tablespoonfuls brandy Pulp of 4 oranges 4 pint cold water 4 OzS. sugar Put the orange pulp, cold water, and sugar into a saucepan, boil gently for fifteen minutes, then add the Gelatine mixed with the hot water. Strain, and flavour with the brandy. LEMON SAUCE Filling for Lemon Pie (Recipe No. 116) This recipe may be used as a coating sauce. When cold and beginning to set, pour it over the pudding. For a pouring sauce, add an extra 4 gill of water, and when cool, pour it round the mould. CONFECTIONERS’ CUSTARD—A Cake Filling rt teaspoonful COX’S INSTANT POWDERED GELATINE 14 teaspoonfuls hot water 1 teaspoonful lemon juice 1% gills milk Vanilla 1 yolk of egg Sugar to sweeten A little lemon rind