Empty the contents of a one pint packet of Green’s ‘Carmelle’ into a basin, then
out of a pint of new milk✪ Caramel Cream Pudding, take three tablespoonsful and mix with the powder to
a smooth consistency (a wooden spoon should be used). Boil the remainder of the
milk, and when quite boiling pour into the basin, stirring well ; return to saucepan
and allow to boil gently for 5 minutes (bubbling) stirring occasionally to prevent
burning. Do not expect the Caramel Cream to thicken at this stage. Pour into the
basin or mould previously lined with Caramelized Sugar (see above) and stand in
a cool place for about 2} hours until set. When ready, turn out in the usual way,
and a sufficient quantity of Caramelized Sugar will flow from the mould, in the
form of a free running syrup.
N.B.—If preferred, the one pint of Caramel Cream may be made in 6 small individual moulds, but in this
case 2 ozs. of Sugar and 2 to 3 tablespoonsful of water must be used in order to prepare the necessary amount
of Caramelized Sugar.
This Preparation does not contain Cream or Eggs, and NO EGGS ARE REQUIRED
WHEN MAKING UP THE CARAMEL CREAM. 27
Section IV .
“TRIFLES, JELLIES, ete.
How to ensure Success in“ turning out’? a GREEN'S “NEWSTYLE”’ JELLY.
To assist in turning out the Jelly so
that it may keep its shape, the
following method should be adopted.
Place the whole of the contents
of the packet (that is the small
Tablet and the Crystals) in a basin
and pour on sufficient Hot Water (not
boiling) to make one pintin all. Stir
until the Tablet and Crystals are
completely dissolved.
Allow the Jelly to remain in the
basin until it is cold and partly set, —
then spoon into a well-wetted mould,
and stand in a cold place for setting.
MILK JELLY.
INGREDIENTS.—l packet Green’s
‘« Newstyle’”’ Jelly, 4. pint Milk and
about 4 pint of Waiter.
MrtHop.—Place the whole of the
contents of the packet (that is the
small Tablet and the Crystals) in a
basin, pour on sufficient Hot Water
(not boiling) to make } pint in all,
taking care to stir until the Jelly is
thoroughly dissolved.
As soon as the Jelly is COLD, stir
in the COLD Milk gradually.
Spoon into a wetted mould and
leave until set.
In warm weather it is advisable to
boil the Milk before using, but it must
be allowed to become quite cool before
adding to the cooled Jelly, otherwise
it will curdle.
TWO-COLOURED JELLY.
Make a Raspberry, Strawberry or
Vanilla Jelly in one basin, and stand
aside to cool. Next make a Lemon,
Orange or Pineapple Jelly in another
basin, and stand that aside to cool.
When the first Jelly made is quite cold
and partly set (that is, when it has
considerably thickened), spoon into a
well wetted quart mould (or two pint
moulds—placing half in each). When
the second Jelly has become cool and
reached the thickened state, spoon this
on to the top of the first Jelly. Leave
to set.
JELLY SPONGE.
Make a Jelly in the usual way in a
basin.
When the Jelly is quite cold and just
beginning to set (in a syrupy state), add
the White of one Egg (not whisked) and
whisk all together thoroughly for about
10 minutes, or until it becomes quite
frothy or spongy. (The most suitable
utensil for this purpose is a Rotary
Whisk as illustrated on the inside back
cover).
Stand in a cool place until set.
out and serve.
Cut
FRUIT JELLY.
Make a pint Jelly in the usual way
in a basin.
When quite cold and partly set,
take a wetted mould and spoon in
the Jelly, placing the Fruit in whatever
position desired.
Stand in a cool place until thoroughly
set.
EGG AND MILK JELLY.
, ee
INGREDIENTS.—1 Green’s ‘‘Newstyle”
Jelly, 1 well-beaten Egg, rather less than
4-pint of cold Milk. ✪ Milk Jelly
Page 17 · 4 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Empty the contents of a one pint packet of Green’s ‘Carmelle’ into a basin, then
out of a pint of new milk, take three tablespoonsful and mix with the powder to
a smooth consistency (a wooden spoon should be used). Boil the remainder of the
milk, and when quite boiling pour into the basin, stirring well ; return to saucepan
and allow to boil gently for 5 minutes (bubbling) stirring occasionally to prevent
burning. Do not expect the Caramel Cream to thicken at this stage. Pour into the
basin or mould previously lined with Caramelized Sugar (see above) and stand in
a cool place for about 2} hours until set. When ready, turn out in the usual way,
and a sufficient quantity of Caramelized Sugar will flow from the mould, in the
form of a free running syrup.
N.B.—If preferred, the one pint of Caramel Cream may be made in 6 small individual moulds, but in this
case 2 ozs. of Sugar and 2 to 3 tablespoonsful of water must be used in order to prepare the necessary amount
of Caramelized Sugar.
This Preparation does not contain Cream or Eggs, and NO EGGS ARE REQUIRED
WHEN MAKING UP THE CARAMEL CREAM. 27
Section IV .
“TRIFLES, JELLIES, ete.
How to ensure Success in“ turning out’? a GREEN'S “NEWSTYLE”’ JELLY.
To assist in turning out the Jelly so
that it may keep its shape, the
following method should be adopted.
Place the whole of the contents
of the packet (that is the small
Tablet and the Crystals) in a basin
and pour on sufficient Hot Water (not
boiling) to make one pintin all. Stir
until the Tablet and Crystals are
completely dissolved.
Allow the Jelly to remain in the
basin until it is cold and partly set, —
then spoon into a well-wetted mould,
and stand in a cold place for setting.
MILK JELLY.
INGREDIENTS.—l packet Green’s
‘« Newstyle’”’ Jelly, 4. pint Milk and
about 4 pint of Waiter.
MrtHop.—Place the whole of the
contents of the packet (that is the
small Tablet and the Crystals) in a
basin, pour on sufficient Hot Water
(not boiling) to make } pint in all,
taking care to stir until the Jelly is
thoroughly dissolved.
As soon as the Jelly is COLD, stir
in the COLD Milk gradually.
Spoon into a wetted mould and
leave until set.
In warm weather it is advisable to
boil the Milk before using, but it must
be allowed to become quite cool before
adding to the cooled Jelly, otherwise
it will curdle.
TWO-COLOURED JELLY.
Make a Raspberry, Strawberry or
Vanilla Jelly in one basin, and stand
aside to cool. Next make a Lemon,
Orange or Pineapple Jelly in another
basin, and stand that aside to cool.
When the first Jelly made is quite cold
and partly set (that is, when it has
considerably thickened), spoon into a
well wetted quart mould (or two pint
moulds—placing half in each). When
the second Jelly has become cool and
reached the thickened state, spoon this
on to the top of the first Jelly. Leave
to set.
JELLY SPONGE.
Make a Jelly in the usual way in a
basin.
When the Jelly is quite cold and just
beginning to set (in a syrupy state), add
the White of one Egg (not whisked) and
whisk all together thoroughly for about
10 minutes, or until it becomes quite
frothy or spongy. (The most suitable
utensil for this purpose is a Rotary
Whisk as illustrated on the inside back
cover).
Stand in a cool place until set.
out and serve.
Cut
FRUIT JELLY.
Make a pint Jelly in the usual way
in a basin.
When quite cold and partly set,
take a wetted mould and spoon in
the Jelly, placing the Fruit in whatever
position desired.
Stand in a cool place until thoroughly
set.
EGG AND MILK JELLY.
, ee
INGREDIENTS.—1 Green’s ‘‘Newstyle”
Jelly, 1 well-beaten Egg, rather less than
4-pint of cold Milk.