The Swedish, French, American cook book

HOW TO DISSOLVE COX’S GELATINE Put one large package of Cox’s gelatine in an enameled sauce¬ pan, add one large cup water, stir until dissolved; then put on top of stove in the heat or on top of the tea kettle to melt. This gelatine is measured by the spoon to whatever quantity is required. ASPICS Lemon Aspic ( Aspic de Citron) a la Ericsson Hammond Peel and cut four apples in pieces; put on stove with three cups water, four tablespoons sugar, juice of one and a half lemons; let simmer slowly until the apples are well done and the juice becomes nice and clear. Strain through a fine cloth. Take three cups of the juice, add one small package Cox’s gelatine, put on stove for ten minutes. The syrup must be clear when the gelatine is added. Put on stove, stir slowly, let come to a boil, then strain through a fine flannel cloth; flavor with two tablespoons brandy. This aspic is used for all kinds of fancy desserts. Can also be poured up in a mould and left on ice until cold. When cold, dip in warm water and turn out. Serve with whipped cream in the centre. Garnish with spun sugar if at hand. Dessert for luncheon or dinner. Apple Aspic (Aspic de Pomme ) Peel and core six apples; put in a large pan with two cups water, one and a half cups sugar, juice of one lemon and a little of the rind; let simmer slowly until the apples are well done and the juice becomes nice and clear. Carefully remove the apples, which can be used for other desserts; strain and measure the juice. To one and a half cups of the syrup take one small package Cox’s gelatine that has been dissolved in one and a half cups cold water, add two tablespoons brandy, put on stove, stir. When it comes to a boil, skim well. This aspic is used for glazing and lining of moulds for fancy apple desserts. Apple Jelly with Cream, a la Mathilde Gelee de Pommes, Creme a la Mathilde Make an apple aspic [see recipe: Apple Aspic]; pour in a fancy mould, put on ice until ready to serve. Dip in warm water, turn out on a paper doily, serve with whipped cream. Lemon Jelly (Gelee de Citrons ) Put in a saucepan one small package Cox’s gelatine with three cups water, three-quarters cup sugar, two tablespoons brandy, juice of two lemons (strained) and the rind of one; leave on the table for ten minutes. Then put on stove, stir until it dissolves, let come to a boil, skim well, strain up in any kind of a fancy mould, leave on ice until ready to serve. Dip in lukewarm water, turn out on a cold platter. If a ring mould, serve with whipped cream in the centre and all around as a dessert for luncheon or dinner. Cherry Jelly ( Gelee de Cerises ) If fresh cherries are at hand, use them; if not, preserved cherries or cherry syrup can be used instead. Put one quart of cherries on the stove with two cups of water and half cup sugar, let simmer slowly until they are done and the syrup becomes clear; put through a jelly bag or napkin that has been dipped in boiling water and wrung out; drain slowly through. To one cup of the syrup take four tablespoons dissolved Cox’s gelatine, put on stove, stir until it comes to a boil, then skim; the jelly is then ready to be put in any mould. Leave in the icebox until cold and settled.