Cox's manual of gelatine cookery (copyright)

The fruit juice is best to be a mixture, e.g., grape fruit juice, pineapple juice, grape juice, and orange juice. Add a little sugar or fruit syrup if the mixture is too sour, or a little lemon juice if it is too sweet. Dissolve the gelatine in the water and add it to the fruit juice. Put this mixture in the freezing trays of a refrigerator, stir occasionally, and freeze till stiff enough to pile up. Do not over-freeze. Serve in small glasses. HORS D’GUVRES AND SAVOURIES Ly) 22, OLIVES IN ASPIC. Eight persons Aspic Jelly (Recipe No. 16) I oz. butter coloured green Seasoning 8 olives Hard-boiled white of egg 3 anchovies or sardines A little fine cress Rinse out some very small moulds with cold water, and set a thin layer of Aspic Jelly in each. Decorate with a small star of white of egg, and set with another thin layer of aspic. Stone the olives. Pound the anchovies or sardines with the butter, season, and sieve. Fill up the stoned olives with the butter, and put one in each mould. Pour in enough cold aspic to cover the olives, and leave till set. Have ready eight round croutes of fried bread, and spread these with the remainder of the savoury butter. When the little moulds are set turn them out, and serve one on each croute. Garnish with chopped jelly, and little bunches of fine cress. OLIVES FARCIS. 1 Olive to each person Tomato Jelly (Recipe No. 19) Green flavoured butter* Olives Croutes of fried bread Fill some small bouche moulds with Tomato Jelly, and put aside to set. Stone the olives, and stuff each with the flavoured butter. Spread the croutes of bread with flavoured butter. When the moulds are firm turn them out, and hollow a little of the jelly out of the centre of each. Place a stuffed olive in the hollow. Pipe a rosette of the green butter on top of each olive, and put each mould on one of the prepared croutes. Pipe some little rosettes of the butter round each croute and serve. * GREEN FLAVOURED BUTTER 1 oz. butter 1 teaspoonful finely chopped parsley Salt, pepper, cayenne A squeeze of lemon juice Pound all together, add a little green colouring if necessary, rub through a hair sieve and use. GONDOLES A LA JOSEPHINE. Four to five persons Make some very small boat-shaped pastry cases. Take 1 tablespoonful each of green peas and diced cucumber, and cook in a little stock and butter till tender. Pound and sieve. Add to the purée 1 tablespoonful cream, and 1 tablespoonful liquid Aspic Jelly (Recipe No. 16), and seasoning. Fill the pastry cases half full with the mixture, put a little chutney in each, and fill up with the mixture. Make it smooth on top. Put on top a row of graded rounds of thinly sliced radish, slightly overlapping, and pour over enough liquid Aspic Jelly to cover. When set put a little chopped Aspic Jelly at each end. COLD CHEESE SOUFFLES. Three to four persons Aspic Jelly (Recipe No. 16) 1 gill cream 14 ozs. grated Parmesan Salt, cayenne pepper, a little cheese made mustard Prepare small china soufflé cases by fixing a band of stiff paper round each. Let the paper come well above the top of the case. Whip the cream very slightly, then add the cheese and seasoning. Carefully add 4 gill Aspic Jelly, which must be liquid but cool. Stir till almost setting, then pour into the prepared cases. When firm pour a layer of liquid Aspic Jelly on top, and leave till set. Remove the bands of paper carefully, and pipe round the edge of each souffié with a little chopped Aspic Jelly. Serve. If desired the soufflés can be put in a refrigerator and chilled before serving. FINNAN HADDOCK DARIOLES. Nine to ten persons 4 lb. cooked Finnan haddock + gill hot water % pint Aspic Jelly (Recipe No. 16) 1 gill whipped cream 1 gill good white sauce Salt, cayenne, and lemon juice to taste