Heat the milk with a little thinly pared lemon rind, and pour it on the yolk. Return to the rinsed pan, and stir till thickened. Strain into a basin, add lemon juice, sweeten and flavour to taste.. Dissolve the Gelatine in the hot water, and stir into the custard. When cool, this custard may be used as a filling for cakes and tartlets. 198. 199. 200. MISCELLANEOUS RECIPES Ot ORANGE CURD—A Cake Filling 4 oz. COX’S INSTANT POWDERED GELATINE 1 gill water Juice of 4 lemon Juice of I orange 1 yolk of egg Grated rind of I orange 3 OzS. sugar Put all the ingredients into a small pan, and stir till almost boiling. Strain. When cold, use as a tart or cake filling. 2 tablespoonfuls of thick cream✪ Orange Filling stirred in when the mixture has cooled slightly makes a more opaque filling. If the eggs are small use 2 yolks. LEMON CURD can be made in the same way. Omit the oranges and use 2 lemons. Add more sugar if necessary.✪ Lemon Curd SUBSTITUTE FOR WHIPPED CREAM 4 oz. (or a little less) COX’S INSTANT POWDERED GELATINE + pint cream 14 ozs. castor sugar # pint milk Vanilla essence to taste✪ Substitute for Whipped Cream Whip the cream, and add the sugar and vanilla. Dissolve the Gelatine in the milk, cool, whip, and gently stir in the cream. CUSTARD FOR CREAMS AND PUDDINGS I pint milk I to 2 ozs. sugar Flavouring Yolks of 4 eggs or 1 egg and 2 yolks or 2 whole eggs Heat the milk in a pan with a strip of lemon rind✪ Custard for Creams and Puddings. Beat the eggs and sugar. Pour the warm milk over, strain, return to the pan, and stir over the fire till it thickens. Pour out at once. Care must be taken not to heat the mixture too much or it will curdle. If this happens, pour it at once into a cold bowl, and whisk well. If an essence is used to flavour it should be added after the custard is removed from the fire. Gro. STEWART & Co. Ltp. COLOUR PRINTERS 92 GEORGE STREET, EDINBURGH my INSTANT POWDERED GELATINE Each Genuine if Packet bears the ; MAKERS’ SIG- | A i NATURE g= This Gelatine requires no soaking, | but dissolves instantly in warm water. | It can be used in preparing the daintiest Jellies, Creams, Blanc- Manges, etc., and will be found most convenient and economical in } use. hatatan ates

AI-modernized reading of the original text

Heat the milk with a little thinly pared lemon rind, and pour it on the yolk. Return to the rinsed pan, and stir till thickened. Strain into a basin, add lemon juice, sweeten and flavour to taste.. Dissolve the Gelatine in the hot water, and stir into the custard. When cool, this custard may be used as a filling for cakes and tartlets. [illustration: MISCELLANEOUS RECIPES 91] ORANGE CURD—A Cake Filling 1 gill water Juice of 4 lemon Juice of I orange 1 yolk of egg Grated rind of I orange 3 OzS. sugar Put all the ingredients into a small pan, and stir till almost boiling. Strain. When cold, use as a tart or cake filling. 2 tablespoonfuls of thick cream stirred in when the mixture has cooled slightly makes a more opaque filling. If the eggs are small use 2 yolks. LEMON CURD can be made in the same way. Omit the oranges and use 2 lemons. Add more sugar if necessary. SUBSTITUTE FOR WHIPPED CREAM 4 oz. (or a little less) COX’S INSTANT POWDERED GELATINE + pint cream 14 ozs. castor sugar # pint milk Vanilla essence to taste Whip the cream, and add the sugar and vanilla. Dissolve the Gelatine in the milk, cool, whip, and gently stir in the cream. CUSTARD FOR CREAMS AND PUDDINGS I pint milk I to 2 ozs. sugar Flavouring Yolks of 4 eggs or 1 egg and 2 yolks or 2 whole eggs Heat the milk in a pan with a strip of lemon rind. Beat the eggs and sugar. Pour the warm milk over, strain, return to the pan, and stir over the fire till it thickens. Pour out at once. Care must be taken not to heat the mixture too much or it will curdle. If this happens, pour it at once into a cold bowl, and whisk well. If an essence is used to flavour it should be added after the custard is removed from the fire. [illustration: Gro. STEWART & Co. Ltd. COLOUR PRINTERS 92 GEORGE STREET, EDINBURGH] my INSTANT POWDERED GELATINE Each Genuine if Packet bears the ; MAKERS’ SIG- | A i NATURE g= This Gelatine requires no soaking, | but dissolves instantly in warm water. | It can be used in preparing the daintiest Jellies, Creams, Blanc- Manges, etc., and will be found most convenient and economical in } use. hatatan ates

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Orange FillingLemon CurdSubstitute for Whipped CreamCustard for Creams and Puddings

Cox's manual of gelatine cookery (copyright)