¹⁄₂ oz. gelatine
1 pint cream
3 table-spoons powdered sugar
1 tea-spoon vanilla
Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible.
This cream may be flavoured with two table-spoons maraschino, two table-spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla.
5 yolks
4 ozs. powdered sugar
1 oz. gelatine
1 quart cream
¹⁄₂ pint cream
Boil half pint of cream, pour it over the yolks. Add the sugar and stir over a gentle fire until the mixture begins to thicken. Add the gelatine, which has been dissolved in a very little water. Mix thoroughly. Put through a fine hair sieve into a basin. Beat until cold. Add the vanilla and the cream whipped. Pour into a mould and set on ice, if possible.
This cream can be flavoured with three table-spoons of maraschino which should be added with the cream. In this case the mould used may be lined with maraschino jelly. To do this fill the mould with jelly to the depth of an inch. When it is firm, set a smaller mould inside the mould in use, fill the space all round it with jelly and leave till set. Then pour a little warm water on the inner mould to loosen it. Take it out carefully and fill the space with cream. The inner mould should be about an inch and a half smaller in diameter than the outer mould.
A small cup of strong, clear coffee can be used as flavouring, or one table-spoon lemon juice and one gill rum.
Orange jelly
Oranges
For cream
³⁄₄ oz. gelatine
³⁄₄ pint cream
¹⁄₄ lb. sugar
For this and the following receipt two plain moulds are required. One should be about 1¹⁄₂ inches larger in diameter than the other.
Into the larger mould pour orange jelly to make a layer ¹⁄₂ an inch deep. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed. Cover these with more orange jelly. Set aside until firm. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly. Fill up the space between the two moulds with sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice, or in a very cold place, until the jelly is firmly set.
Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk. Whip the cream and pour in the strained gelatine slowly, stirring all the time. Flavour with a syrup made as follows: Take ¹⁄₄ lb. lump sugar. Rub the rind of one orange off on several lumps; put all together with the juice of two oranges into an enamel saucepan. Stir over a gentle fire till melted. Pour this syrup, when cool, slowly over the cream, whipping all the time.
When the jelly is set pour a little warm water into the inner mould to loosen it. Take it out very carefully. Fill in the space with the cream.
Other fruits may be used and lemon jelly can be used instead of orange. In all cases great care should be taken in arranging the fruit.
If the oranges or fruit used are sour, soak them for an hour in a syrup of sugar and brandy or rum.
2 lbs. strawberries
1 pint clear lemon jelly
¹⁄₂ pint cream
Sugar
¹⁄₂ oz. gelatine
Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly.
For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put through a fine sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal.
20 chestnuts
1 oz. gelatine
¹⁄₂ pint milk
¹⁄₄ lb. sugar
¹⁄₂ a lemon
1 wine-glass curaçoa
¹⁄₂ pint cream
Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut purée and beat till smooth. Add the curaçoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream.
1 pint cream
1 oz. gelatine
1 oz. chocolate
1 cup milk
¹⁄₂ lb. powdered sugar
Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream . Stir it in and pour all into a mould.
1 quart cream
³⁄₄ cup sugar
4 whites of eggs
1 tea-spoon vanilla
1 table-spoon wine or liqueur
1 cup chopped crystallised fruit
1 oz. gelatine
Soak the gelatine in cold water. Whip the cream . Add the sugar. Dissolve the gelatine in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine or liqueur. When the mixture begins to thicken add the fruit gradually. Place a number of crystallised cherries in the bottom of a mould. Pour in the cream. Set on ice.
10 yolks
¹⁄₂ pint white wine
1 lemon
¹⁄₂ oz. gelatine
1 pint whipped cream
Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream and set on ice or in a cold place.
¹⁄₄ lb. Jordan almonds
¹⁄₂ oz. bitter almonds
¹⁄₄ lb. powdered sugar
1¹⁄₄ pints cream
1 oz. gelatine
Noyau
Blanch and pound the almonds, moistening with a little of the cream. Rub through a hair sieve. Whip the rest of the cream. Flavour with noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into a mould.
1 large Seville orange
1 table-spoon brandy
4 yolks
4 ozs. lump sugar
1 pint cream
¹⁄₂ oz. gelatine
Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould.
1 oz. isinglass
1 pint water
6 yolks
¹⁄₂ pint cream
2 lemons
2 glasses white wine
4 ozs. powdered sugar
Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass. Strain all together through a fine sieve. Whisk until it begins to set. Pour into glasses or moulds.
¹⁄₄ lb. rice
Milk
¹⁄₂ piece cinnamon
Finely cut rind of ¹⁄₂ a lemon
5 yolks
5 table-spoons powdered sugar
2 ozs. butter
1¹⁄₂ pints cream
1 oz. gelatine
Put the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed.
Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken. Do not let it boil. Then pour into a basin and stir occasionally.
Whip the cream . Melt the gelatine in a very little boiling milk. Strain it and when slightly cooled stir it gradually into the rice. Add the cream, mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mould.
To the above a glass of rum or any other flavouring can be added.
Line a basin with fine large strawberries and fill it with Bavarian cream.
Sufficient fruit to make 1 pint of juice
1 cup powdered sugar
1 oz. gelatine
¹⁄₂ cup boiling water
1 pint cream
Soak the gelatine in a little cold water. Mash the fruit and mix the sugar with it. When the sugar has dissolved rub through a fine sieve. Dissolve the gelatine in the boiling water. Strain slowly over the fruit juice, beating it rapidly while doing so, until the mixture begins to set. Stir in the whipped cream and pour into a porcelain mould.
Instead of fresh fruit the contents of a tin of apricots or peaches mashed, or a grated tinned pine-apple, can be used.