Cox's manual of gelatine cookery (copyright) / J. & G. Cox Limited.

  • J. & G. Cox Limited.
Date:
1938
Catalogue details

Licence: Public Domain Mark

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

    6/96 page 4
    juice of uncooked pineapple has the property of breaking down Gelatine and taking away its setting power, but boiling the juice destroys the naturally occurring substance which attacks the Gelatine. The recipes throughout this book have been compiled with great care to suit ordinary weather conditions. Care in weighing and measuring is strongly recommended as the best results can be ensured only by adhering to the proportions given. The strength of a jelly, however, is greatly influenced by its temperature, and therefore in HOT WEATHER MORE GELATINE OR LESS LIQUID SHOULD BE USED. Every jelly should be kept in a cool place up to the last moment before being sent to the table. QUANTITIES In this book the weights of all solids have been given in ounces or pounds and the measures of liquids in gills, pints, or quarts. The following table may be handy for reference :— 4 gills: =a pint 2spints = 1 quart Each 4-lb., $-lb., and 1-lb. packet of Cox’s INSTANT POWDERED GELATINE contains a tin measure, which holds a half-ounce of the powder. For convenience when very small quantities of the Gelatine have to be measured out, we may mention that a full-sized teaspoon slightly heaped holds about one-eighth of an ounce of Cox’s INSTANT POWDERED GELATINE. Half an ounce to three-quarters of an ounce of our Gelatine dissolved in a pint of liquid yields a jelly of good consistency under ordinary conditions of temperature. It will be noted, however, that somewhat different proportions of Gelatine are recommended in many of the recipes. In explanation of this we may say that the proportion of Gelatine should be greater in very large moulds, or when solid materials have to be supported by the jelly. Also, when jellies are to be cleared with white of egg, the proportion of Gelatine is slightly increased to make up for the slight loss in strength due to cooking the Gelatine with the other ingredients for the few minutes required. A smaller proportion of Gelatine is used for small individual moulds or when a sweet is to be served in the dish in which it has set. MOULDS These may be of tin-lined copper, block-tin, aluminium, glass, or crockery. Metal moulds are best for general use but in some cases it is better to use glass or crockery moulds. PREPARATION.—Moulds must be absolutely clean and free from grease. For jellies it is advisable to scald the mould with boiling water. All moulds should be rinsed with cold water just before use. To LINE A MOULD WITH JELLY.—Pour some cool but liquid jelly into a mould which has been rinsed with cold water and which, if
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