Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two ounces of sugar; stir in sufficient strong Essence of Coffee to flavour it, and when on the point of setting put it into a mould.
CHOCOLATE CREAM.
Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, and stir into it three teaspoonfuls of Schweitzer's Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the point of setting, and put the cream into a mould. A few drops of Nelson's Essence of Vanilla can be added with advantage.
CHARTREUSE OF ORANGES.
Peel four or five oranges, carefully take out the divisions which put on a hair sieve in a cool place to drain all night. Melt a little Nelson's Bottled Orange Jelly, pour it into a saucer and dip in each piece of orange, which arrange in a close circle round the bottom of a small pudding-basin. Keep the thick part of the orange downwards in the first row, in the next put them the reverse way. Continue thus until the basin is covered. Pour in a little of the melted jelly, then of cream, made by mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved in a gill of milk, into a gill of rich cream, sweetened. Fill up the basin with alternate layers of jelly and cream, allowing each of these to set before the other is put in, making the jelly layers last. The Chartreuse will turn out easily if the jelly is gently pressed from the basin all round. Garnish with two colours of Nelson's Bottled Jelly lightly chopped.
FIG CREAM.
Preserved green figs are used for this cream—those of Fernando Rodrigues are excellent. Place the figs in a plain mould, and pour in gently, when on the point of setting, a cream made with a pint of cream and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the cream is turned out of the mould, pour round it the syrup in which the figs were preserved.
CHAMPAGNE CREAM.
Although this is properly a jelly, when well made it eats so rich that it is usually called cream. It is chiefly used in cases of illness, when it is desirable to administer champagne in the form of jelly. Soak half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it in a stewpan with one or two ounces of sugar, according as the jelly is required sweet or otherwise. When cool, add three gills of champagne and two tablespoonfuls of lemon juice, whip until it is beginning to set and is light and frothy; put into a mould, and it will be ready for use in two hours, if put in a cold place.