Cox's manual of gelatine cookery / J. & G. Cox, Limited.

  • J. & G. Cox Limited.
Date:
1935
Catalogue details

Licence: Public Domain Mark

Credit: Cox's manual of gelatine cookery / J. & G. Cox, Limited. Source: Wellcome Collection.

    11/76 page 9
    use of the reci required. SECTIONS. Recipes No. ELLIES, Sweet . 1-18 ELLIES, saelalie 19-23 LADS 24-29 SAVOURIES 30-46 ECONOMICAL RECIPES 47-69 CONFECTIONERY . ; 70-77 CREAMS so 78-99 FROZEN DISHES 100-123 PUDDINGS. » 124-161 INVALID RECIPES . » 162-179 MISCELLANEOUS RECIPES. 180-201 GENERAL INDEX No *Alexandria Mould 2 124 Amber Jelly : é : 17 tAngela Cream . = 2 78 tAngel Charlotte. : 5 125 tApple Gateau : : 47 Apple Mould ° 126 Apple Snow : : 48 *Applesala Bercy . 127 “Apricot Cream . ° 79 {Apricot Sauce . is 180 *Aspic Jelly. 19 Aspic of Tongue 30 ¢Banana Charlotte Russe 128 Banana Cream . : . 80 Banana Trifle . ; r 129 ¢Bavaroise r 172 Favarous & la Duchesse 130 **Bavaroise of Bananas 131 *Bellevue Lemon Sponge 50 pHenecicfine fe elly I ¢Blackberry Bavarian Cream 8x ¢tBlackberry Mould . - 49 Boston Cream. ; 132 ¢+Brown Bread Cream . . 273 bs Cream . y ae 8a = Cream Tartlets «°¥33 {Caramel Blanc-Mange ory ss yCaramel Ice Cream . - » roo Caramel! Trifle mere - 134 ¢tCement for China. ° ° o) *a8x Chalfont Creams 7 ° - 83 Page 9 Ne. “Champagne Jelly . . « : Py Charlotte Russe. ° » 4335 *Chartreuse of Raspberries . ‘ ® - 4136 Chartreuse of peace . ig Cherry Desserts. r ° » 339 pat elly . - , ‘ 3 ° ° . 138 ichate Setar Podtin rs - » ¥40 \*Chestnuts & la] esselrode . ° ergo *Chicken Creams of, ie o Weegee tChicken Glacé cvs ogee Chicken Mould . , : : wl >g6 Chicken Salad . 4 é A . 82 tChocolate Charlotte . 3 ° . 137 Chocolate Cream . F y ry Chocolate Ice Creams ‘ , i, 185 tChocolate Mousse . ° . rox tChocolate Pudding , 5 cm 82 ¢Chocolate Walnuts . é $ Aas 2 *Cider Jelly . . ° é 4 *Ciaret 2 * o § *Clear rd Jelly. 2 ol Galt) So tCecoanut Mousse ° + 30a *Cod Creams 2s Sls | megetag **Coffee Charlotte Russe . 143 Coffee Cream : ° - 86 Cold Halibut Creams ; e Pires a *Cold Soufflé of Foies Gras . 35 ¢Compote of Bananas . oecRgr ¢Compote of Bananas and Peaches 142 Convalescent Soup. : 162 {Cranberry Bavarian Cream 85 ey Salad : ; a5 +Cream of Chicken Sandwiches ; 38 **Cream of fresh Mushroom Soup 3 **Crystal Palace Pudding r 53 ¢Cucumber Jelly. RI Custard a Ia Versailles > 144 Custards for Creams and Puddings . 184 *Darioles of Haddock . . > 39 tDate Mould : rs we 84 Digestible Pudding 5 Sauces oD aveEry Dominion Salad. : : ° - 24 tDouglas Pudding F C . 245 *Duchesse Nougat . .« : 92 **Egg Jelly . ° 3% and. 175 Eggs & la San Malo . “se «40 tFig and Orange Jelly ; . ° 6 French Dressing ° * ° - 385 ¢+Frozen Apricots. ‘ ; + 03 Frozen Banana Custard , » 104 {Frozen Banana Whip ° + 105 Frozen Jaffa Soufflé c 106
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