1 lobster or 1 tin of lobster
2 crisp lettuces
I sliced cucumber
little diced potato
Remove all flesh from the claws, etc., and flake it. Arrange some crisp lettuce leaves around the inside of a salad bowl, break up the remainder of the lettuce and put into a salad bowl with the sliced cucumber, reserving some for garnish, diced potato and flaked fish. Blend all these ingre-dients# together and arrange in the salad bowl. Garnish with the claws of the lobster and some sliced cucumber.
2 cup cooked lamb (cold)
1 slice pineapple
1 tablespoon gelatine
1 cup fruit juice
2 teaspoon salt cup sugar
4* cup vinegar
Cut lamb in small cubes, flake orange and cut pineapple into small pieces. Dissolve sugar and add salt, vinegar and fruit juice. Chill gelatine mixture and when it commences to thicken, add lamb ana fruit. Turn into mould and place in refrigerator to set.
2 cupsful flaked salmon 1 cupful mayonnaise seasonings
2 oz. gelatine dissolved in 2 table
spoons boiling water
1 hard-boiled egg
Chop salmon, egg, tomato (skinned) mix with mayonnaise, add gelatine, place below freezing unit and set. Turn out of mould and garnish with salad.
CUTLETS IN MINT JELLY.
2 dessertspoons gelatine
3 lbs. neck mutton or Iamb 2 cups stock
2 tablespoons finely chopped meat 2 tablespoons vinegar 2 cups clear jelly 1 lettuce
Braise mutton, and, when cold, cut into cutlets. Dissolve gelatine in two cups of stock, add to it vinegar and mint. Lay the cutlets in a dish and pour this over. Have cutlets well covered. Chill in refrigerator. Serve in a bed of lettuce, put chopped jelly round.
CHICKEN AND HAM ENTREE.
1J tablespoons gelatine
-4- cup cold water 2 tablespoons butter 2 tablespoons flour 1 cup milk salt, pepper -2' teaspoon onion juice 1 cup chicken, finely chopped 1 cup ham, finely chopped 1 cup whipped cream
Soak gelatine in cold water. Melt butter, add flour and mix well. Add milk gradually and bring to boiling point, stirring constantly. Add salt, pepper, onion juice and gelatine. Fold in chicken and ham. Cool. When mixture begins to thicken, fold in whipped cream. Turn into wet mould and chill thoroughly in refrigerator. Serve on crisp lettuce leaves.
Any cold meats or fishes may be prepared the same as chicken and ham.
1 cup hot water
'2‘ cud cold flaked fish
2 tablespoons chopped capers
2 ripe tomatoes 1 cup macaroni
3 cups stock
Mix fish and capers, and arrange in mould. Add gelatine to hot water, then add lemon juice and salt. Pour carefully over fish in mould and chill in refricerator. Serve on lettuce with fish sauce or salad dressing.
SALMON MOUSSE, aspic jelly
salmon (fresh or tinned) whipped cream Worcester sauce salt
Place mould in refrigerator and thoroughly chill for i hour. Take from refrigerator and line with layer of aspic jelly, and return to refrigerator to set. Mix 1 tin salmon with l pint (gill) of aspic and i gill whipped cream. Season well with pepper, vinegar and Worcester sauce. Slice the cucumber, dip in aspic, and make a design on bottom and sides of mould. Fill up with salmon mixture and chill. Garnish with water cress.
FILLETS OF FISH IN ASPIC.
fish fillets tomato
hard-boiled egg cooked peas, aspic
salt and pepper
Bake fish in butter, pour coating of a:'>pic into a glass dish, place in refrigerator to set. Lay fillets on aspic and decorate with slices of tomato, hard-boiled eggs and cooked peas. Cover with sufficient aspic without disturbing decorations. Return to refrigerator and chill thoroughly.
1 oz. butter
1 teaspoon mustard
2 tablespoons sugar
pepper and salt
3 tablespoons milk
4 tablespoons vinegar
Beat egg andl mix with sugar, mustard, pepper and salt, adding the milk when well mixed. Stir in vinegar
gradually. Melt butter and pour in other ingredients. Bring to boil,
stirring all the time.
16 stalks asparagus, medium size, freshly cooked or canned
Place crisp lettuce on cold plates and arrange chilled asparagus tips. Add mayonnaise. Canned pimento can be arranged ribbon style on top of asparagus.
Prepare lettuce, shred cabbage, finely grate carrots, slice tomatoes, stone dates. Arrange lettuce in salad bowl. Arrange prepared vegetables decoratively in separate piles. Finally sprinkle with a little shredded cabbage. Serve nuts separately.
3 or 4 tomatoes 2 tablespoons olive oil pepper and salt v 1 head of celery 1 tablespoon lenaon juice
Cut the celery into 2 inch lengths; remove the skin from the tomatoes and cut them in slices of even thickness. Place tomatoes and celery in a salad bowl. Mix the seasoning together and pour over the celery and tomato. Chill before serving.
4 medium carrots, grated
1 cup grated pineapple
1 cup pineapple juice
1 cup boiling water
2 oz. lemon flavour gelatine
Dissolve gelatine in boiling water and cool. Mix with pineapple and carrots. Pour into individual moulds or one large mould. Serve on bed of lettuce, garnished with mayonnaise. Place in refrigerator till ready to serve.
ala ci ô
JELLIED CHICKEN SALAD.
ASPARAGUS TIP SALAD.
1 tablespoon gelatine -4- cup cold water 1 teaspoon mustard 3 tablespoons vinegar 1 cup peas -Jr cup cream
1 cup cooked chicken, cubed I' teaspoon salt 1 cup celery, chopped 1 I cups chicken stock
Soak gelatine in cold water and dissolve in hot chicken stock. Add seasonings and when cool add cream and chill until partially jellied. Add other ingredients and pour intg mould. When set unmould on to platter and garnish. Serves 8.
2' cucumber sliced
6 spring onions
7 radishes thinly sliced
1 hard-boiled egg
Wash and dry lettuce. Shred largest leaves. Place small ones around salad bowl. Wash and slice radishes, prepare and slice cucumber, skin and slice tomatoes, and spring onions. Place in a salad bowl and toss well to mix. Top with sliced egg and one or two slices of tomato.
3 dessertspoons gelatine 1 tin asparagus tips 1 teaspoon salt crisp lettuce salad dressing 1 lemon
water, heart of two sticks of celery
Drain liquid from asparagus and add to it enough water to make 3 cups liquid. Add salt, celery, juice lemon, pepper. Boil. Add gelatine, stir until dissolved. Line fluted mould with tips, cut up finely little celery and asparagus. Mix with liquid, and pour into mould. Set in refrigerator. Serve on lettuce with mayonnaise dressing.
ORANGE AND CHEESE SALAD.
2 small lettuce 4' cucumber 2 or 3 oranges 1 lb. white grapes soft cream cheese grated nuts
Wash and prepare the ingredients and make a bed of lettuce for layers of sliced cucumber, skinned grapes, watercress and orange quarters. Arrange a final ring of orange quarters on top. Knead the cream cheese into small balls, roll them in the grated nuts and pile in a pyramid in the middle. Chill thoroughly and serve with a fairly sweet dressing.
I lb. strawberries
1 egg white
2 pint cream
2 tablespoons castor sugar J
Sprinkle sugar over strawberries and leave for 1 hour, then rub through hair sieve. Whip the whites of egg and the cream and fold together. *
Gradually fold the strawberry puree into the egg and cream, place in freezing tray and freeze. Tinned fruit can be used. In that case there will be no need for sugar.
BANANA AND GRAPE FRUIT SALAD.
2 bananas 1 grape fruit lemon juice 1 apple 1 lettuce
boiled salad dressing
Peel bananas and slice finely; core and peel and dice apple. Sprinkle with lemon juice to flavour and to help to keep the colour good. Shred lettuce in salad bowl, add bananas and apple. Peel grape fruit, removing all pith and pips. Break into small sections, add the salad, and then toss the ingredients well so that they are evenly distributed. Chill thoroughly and serve with boiled salad dressing. This salad can be served individually on crisped lettuce leaves.
6 bananas A* pint cream 2 whites of eggs juice of 1 orange juice of half lemon '4' pint custard 2 oz. castor sugar
Mash the bananas with the sugar, orange and lemon juice, put into the refrigerator to cool, and then stir the custard and lightly whipped cream and (he stiffly beaten whites of eggs into the chilled fruit, put into the trays of the refrigerator until frozen.
1 white of egg
2- pint cream
1 teaspoonful vanilla extract
Whip white of egg, whip cream, adding vanilla flavouring. Fold the whipped cream and egg together carefully. Place in freezing tray and freeze to right consistency. Serve with fruit.
I lb. apples
-4- lb. sugar
2 pint water
2 pint cream
1 white of egg
Peel and core apples, place them in a saucepan with the water and sugar. Add the lemon juice and stew until mushy. Rub through a hair sieve and leave to cool. When cool, place in freezing tray for half an hour. Whip white of egg and cream and fold together. Remove apple puree from freezing tray and gradually fold it into the egg and cream. Return to freezing tray and freeze to right con-s'stency. To serve, top with crystallised lemon.
1 lettuce ‘2* cucumber I tin pineapple chunks chopped nuts French dressing
Wash, dry and crisp lettuce. Arrange in round bowl, saving the inner heart for decorating. Cut pineapple in half and place a layer of them in a bowl. Cover this layer with a layer of sliced cucumber. Repeat this process until the bowl is full. Place the heart in the centre as though growing there, and top the whole dish with chopped nuts. All to chill thoroughly and serve with French dressing.
.V cup pears
-4* cup peaches
.1 cup preserved figs
•4 cup shredded pineapple
4 cup almonds
2 cup mayonnaise
2 cup cream
Cut fruit in small pieces. Whip cream and mix in mayonnaise. Mix ail ingredients and freeze. Cut in cubes and serve on lettuce with mayonnaise.
3 tart apples, diced.
1 cup celery, diced
-2 cup pecan nut meats, chopped
2 tablespoons gelatine
-4 cup sugar
1 cup cold water
2 cups boiling water
1 teaspoon salt
2 cup mild vinegar
Soak gelatine in cold water, dissolve in boiling water. Add sugar, vinegar and salt. Cool, then add celery, apples and nut meats. Turn into wet moulds and chill in refrigerator.
2 dessertspoons gelatine 4 large pears
1 i cups water cloves cinnamon sugar
2 cup wine lemon
Peel and cut pears into quarters, put in dish with water, few cloves Small piece of cinnamon and enough sugar to sweeten. Cover dish and bake in gentle oven till quite tender. Lay pears in plain wet mould. Simmer 2 cups of liquid from pears with wine, 1 strip lemon peel, strained juice of half a lemon, and gelatine. Let simmer for five minutes, then strain over pears. Set in refrigerator.
4 juicy oranges
3 oz. castor sugar A oz. gelatine
Squeeze all the juice from the oranges. Separate the yolks from the whites of eggs. Put the orange juice, yolks of eggs, and sugar in a double pan, and cook gently until it thickens, stirring all the time. When ready pour into a bowl and place in refrigeration. Melt the gelatine in a little water or orange juice, and, when cool, add to the mixture in the basin. Place the basin in refrigerator and stir occasionally until on the point of setting. Whisk the whites of eaas to a very stiff froth, and fold lightly into the mixture.
COFFEE JELLY (BLACK)
2 dessertspoons gelatine 2 cups hot water 4 dessertspoons sugar 2 tablespoons coffee essence juice of 1 lemon
Dissolve gelatine in hot water, add sugar, coffee essence and lemon. Set in refrigerator over first layer, i.e., the white. (Coffee essence can be made by adding 1 tablespoon coffee to 1 cup water. Boil a few minutes and strain) .
CREME DE MENTHE JUBES.
2 dessertspoons gelatine 1 cup water 1 cup sugar 1 teaspoon peppermint pinch citric acid green colouring
Boil sugar, water, citric acid, and gelatine 30 minutes, then cool. Add peppermint and sufficient colouring to make mixture bright green. Mix thoroughly, pour into greased tin, set in refrigerator. Cut into squares and roll in crystal sugar.
4 or 5 penny sponge cakes raspberry or apricot jam 6 tablespoons sherry or 1 gill fruit syrup 2 tablespoons brandy *2- pint custard 1 pint cream
1 teaspoon vanilla essence 1 tablespoon sugar
Split the sponges, spread with jam and place on a flat dish. Put in ratafias. Pour the wine and brandy or fruit syrup over the sponge cakes, then pour over the custard and soak. Flavour, sweeten, and whip the cream. Force through a bag and pipe on top of custard and decorate as liked. Place in refrigerator until ready for serving.
pineapple cream sugar 2' lemon
Cut off the top of pineapple and scrape out inside. Sieve pulp and mix with an equal quantity of whipped cream, add lemon and freeze. Stand pineapple in dish and when time for serving, fill case with frozen mixture, replace top, and serve on dish surrounded by petits fours.
yolks of six eggs and one white
6 oz. pineapple
*2' pint cream
•}2’ pint cream
i- lb. castor sugar
1 pint milk
brandy to flavour
Make a custard with egg and milk and sugar. Freeze to a soft consistency. Whip the cream and add the brandy. Add cream and fruit to custard and mix well. Save a little of the pineapple. Place the pudding in the mould and freeze. Keep the extra pineapple chilled in the refrigerator and serve round the pudding when turned ou.t.
3 oz. castor sugar
i pint cream
i oz. gelatine
rind and juice of 2 oranges
3 egg yolks
i gill warm water
Whisk yolks and sugar over hot water until thick and creamy. Fold half whipped cream into mixture, and then stiffly beaten whites. Add gelatine dissolved in warm water. Pour mixture into souffle dish and leave in refrigerator until set. When firm, decorate with chopped pistachio nuts and tangerine quarters.
4 large peaches 2 sponge cakes 2 oz. almonds
2 oz. finely chopped lemon peel 2 oz. sugar
2 tablespoons apricot jam
Cut the peaches in half and remove the stone and a little pulp. Chop the almonds, put them in a basin, and add the sugar, chopped peel, peach pulp and finely chopped sponge cake. Fill the peaches with the mixture and put the two halves together so that they look whole. Make a syrup of the apricot jam and some water. Put peaches on a baking sheet and pour syrup around. Sprinkle peaches freely with sugar and cook in a moderate oven for 1 0 minutes until the sugar has formed a crust over them. Chill and serve.
2- doz. apricot halves -4 pint lemon jelly if pint cream few drops vanilla essence chopped nuts
1 pint cream flavoured with syrup -4- teaspoon gelatine 1 teaspoon castor sugar colouring
Drain apricots thoroughly, cut into small pieces. Place in bottom of glasses. Cover with lemon jelly and allow to set. Heat 1 to 2 table-spoonsful lemon jelly in which the gelatine has been added until dissolved. Add whipped cream when this is cool. Pour a layer into each glass. Pipe on rose of whipped cream in centre (faintly tinted with carmine) . Sprinkle with chopped nuts. Place in refrigerator until ready for serving.
2 dessertspoons gelatine
2 cups hot water
3 dessertspoons sugar juice of 2 lemons sponge cake
3 bananas 3 passion fruits cochineal
Dissolve gelatine in hot water, add sugar, lemon juice and cochineal. Place in shallow dish, cut sponge cake into squares, pour in jelly, then cut bananas into rings and put on top of cake, and passion fruit on top of bananas. Make this in the dish it is to be served in. Set in refrigerator. Serve with cream or custard.
Soak 1 oz. gelatine in a little water and cold milk. Boil 2V cups of milk with a good cupful of water, about 6 tablespoons of honey and a generous sprinkling of cinnamon. Add the dissolved gelatine. When cool, pour in the well-beaten yolks of 4 eggs. Return to the hot plate and thicken without boiling. When thick, allow to cool, then add the well-beaten whites of eggs and a little vanilla if necessary. Stir thoroughly and turn into a wet mould to set. Delicious served with raw, grated pineapple.
COFFEE ICE CREAM.
1 2 tablespoons freshly ground first quality coffee "2* pint milk 1 pint cream
1 pint water few grains salt 5 oz. sugar
2 tablespoons gelatine 2 eggs
Infuse freshly ground coffee with the milk for about 10 minutes, keeping the temperature just below boiling point, and stirring from time to time. Then strain the milk through ty/o thicknesses of fine muslin. If preferred, a good coffee essence can be used instead of freshly ground coffee. Soak the gelatine in 2 tablespoons of cold water. Boil the sugar and water for 5 minutes, until a thick syrup is formed. Allow it to cool slightly, then stir in the water containing the dissolved gelatine. Beat the eggs for a few minutes, stir in the coffee and milk, which should be almost cold, add pinch of salt. Add the cooled syrup containing the gelatine to the mixture, and lastly whip the cream lightly and stir it in also. Put this mixture into trays, allow to get quite cold before placing in refrigerator. Leave for 1 hours; loosen the mixture around the edge of the tray and stir well. Continue to freeze until of the correct consistency.
STRAWBERRY ICE CREAM.
1 lb. strawberries (sieved)
2 oz. castor sugar
I pint cream
1 tablespoon lemon juice
-4 oz. gelatine dissolved in 2 tablespoons water
Add dissolved gelatine and lemon juice and sugar to sieved fruit. Quick freeze to mush. Add whipped cream. Beat quickly. Quick freeze. Beat again; quick freeze until ready to serve.
30 marsh mallows \ pint cream -4- pint boiling water 1 tablespoon lemon juice 4 or 5 mashed bananas
Melt the marsh mallows in boiling water. Add the banana pulp and lemon juice. Cool. When quite cool and slightly thickened, combine with the cream, which has been whipped until stiff. Pour into trays of freezer and freeze without stirring.
1 pint milk
2 dessertspoons castor sugar 1 egg—2 extra yolks
1 teacup cream gelatine leaf
Soak gelatine in cold water. Boil the milk and allow to cool a little. Add the gelatine, then stir in the eggs very slowly and carefully into the milk. Add sugar and a little lemon extract to taste. Place in freezing tray until fairly firm.
STRAWBERRY WATER ICE.
Make syrup with 1 lb. loaf sugar and Id- pints water. Boil for 10 minutes after the sugar has dissolved. Mash up and rub through a sieve 1 lb. ripe strawberries and 4 lb. red currant. Add this to the prepared syrup and freeze for about 2 hours (water ice always takes longer than ice cream to freeze).
LEMON WATER ICE.
-4 lb. lump sugar ■Jr pint water -4- pint lemon juice 1 white of egg 4 oz. gelatine
A) / fruit juice can be used, p.ne-apple or orange, etc. Less sugar to be used for fruits other than lemon. Rub rind of lemons with sugar. Dissolve all sugar in water and boil briskly for 5 minutes. Chill syrup. Add lemon juice and gelatine dissolved, quick freeze to mush at least 1 hour. Add beaten whites—quick freeze 1 hour, beat quickly. Quick freeze again for 2 hours.
VANILLA ICE CREAM.
1 pint milk ■4* cup sugar
1 tablespoon cornflour
1 teaspoon gelatine 1 tablespoon vanilla 1 cup heavy cream salt
Make a custard of the milk, sugar, cornflour, eggs and salt, add the gelatine which has been soaked in cold water. When cold, add vanilla and fold in stiffly beaten cream. Freeze in refrigerator for 4 hours stirring three times at half-hourly intervals.
ICE CREAM WITHOUT EGGS.
1 quart milk cream vanilla
2 oz. cornflour 8 oz. sugar
Mix dry ingredients. Scald milk. Add dry ingredients and cook until thickened slightly. Whip cream and add in proportion of 1 cupful of mixture to 1 cupful cream. Pour into freezing tray and stir twice during freezing process. Refrigerator at full freeze.
-4- lb. marshmallows
2* pint milk
'2* pint cream
1 teaspoon vanilla
2 oz. cherries
3 slices pineapple
2 oz. chopped nuts
Put the milk on to warm with the marshmallows in it and when d:s-solved, cool, and add the whipped cream. Add the vanilla essence,
cherries, and pineapple, cut into fine pieces, the chopped nuts and a little sugar if required. Blend all the
ingredients together, put into two
trays and freeze in the refrigerator. Allow to freeze for hour, stir the mixture well, and return to the
refrigerator until sufficiently frozen.
2 pint strong cold coffee 1 pint cream -4 pint milk sugar syrup
Mix together and ice. Serve topped with sweetened whipped cream.
I quart boiling water 4 teaspoons tea 3 lemons
Pour boiling water over tea, cover closely, and let stand 5 minutes, strain. Put into tall glasses half-filled with refrigerator cubes, to each glass add one tablespoon lemon juice and thin slice lemon.
2 cups sugar
1 quart water
2 cups chopped pineapple
-2* cup lemon juice
I cup orange juice
Boil water, sugar and pineapple 20 minutes. Add fruit juices, cool, strain and add refrigerator cubes. Either fresh or canned pineapples may be used.
2' cup orange juice 4- cup lemon juice I cup grape juice 1 cup cider 2‘ cup sugar
Mix fruit juices and sugar, stir well, and pour over refrigerator cubes.
1 cup orange juice
2 cup lemon juice
1 -3 cup preserved ginger 2' cup sugar 1 quart cold water
Chop ginger, add water and sugar, and boil I 5 minutes. Add fruit juices, cool, strain and add refrigerator cubes.
1 lb. strawberries castor sugar juice of an orange wineglassful of rum an extra -V lb. strawberries for decorating brandy
To 1 lb. strawberries add 2 lb. sugar and the juice of 1 orange. Pass all through a hair sieve, then add 1 pint of water in which T 02. gelatine has been dissolved. Put in refrigerator to chill, then add wineglassful of rum. Place mixture into individual glasses; put in refrigerator to get thoroughly cold. Serve each glass topped with fresh strawberries which have been tossed in brandy.
4 oz. grated sweet chocolate 4 eggs
a little sugar to taste vanilla essence
Melt chocolate in a double saucepan, separate yolks from whites of eggs, add egg yolks to melted chocolate and heat well. When cool, stir in the stiffly whipped whites. Three-quarters fill fruit glasb and decorate top with whipped and chopped nuts, place in refrigerator to get thoroughly cold.
QUEENSLAND FRUIT PUNCH
2\ cupfuls sugar
1 quart water
2 cupfuls fruit juice
6 oranges (juice)
6 lemons (juice)
1 pint grated pineapple
1 cupful strong tea
2 bottles aerated water
These quantities are sufficient for 1 6 to 20 people. Boil the sugar with the water for 2 minutes, and then chill syrup. Add the fruit juice, cherry, raspberry, and strawberry, the juice of oranges and lemons, the grated pineapples, fresh or tinned, and the strong tea. Just before serving add any kind of aerated water. This will not only improve the appearance of the fruit punch, but will add a "snap" to the taste. Pour over cracked ice when serving in small glasses.
LEMON AND ORANGE SHERBET.
3 lemons 3 oranges 3 cups sugar 3 egg whites 3 cups water
Mix all except egg whites together and chill. When thoroughly chilled add stiffly beaten egg whites and continue freezing.
2 cups water
1 small bunch mint
3 cups weak tea or ginger ale V cup lemon juice
2 cups orange juice
Boil sugar, water, and mint for 5 minutes. Chill. Add remaining ingredients; strain and freeze in refrigerator tray.
FRUIT CUP, No. 1.
1 cup orange sections 1 cup white grapes 1 cup pineapple dice "2' cup orange juice 2- cup pineapple syrup few grains salt I cup sugar
Remove membrane from orange sections, and skins and seeds from grapes. Mix fruit, orange juice and pineapple syrup; add salt and sugar. Place in refrigerator until thoroughly chilled. Serve garnished with cherries.
4 cups water 4 cups sugar 1 egg white 1 2 cooked apricots juice of 4 oranges juice of 4 lemons
Boil water and sugar together for 20 minutes. Cool, and force cooked apricots through a sieve and add to the syrup. Add also the orange and lemon juice, then fold in stiffly beaten egg white. Pour into refrigerator trays to freeze. If desired, freeze in individual portions.
Collotype I.td., Prinleis. Ar.ster Street. Adelarit