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Salt to taste.
_Method._--Soak the gelatine in the stock.
Then add all the other ingredients and clarify (_see_ To clear Jellies).
Claret Jelly.
_Ingredients_--1 oz. packet of gelatine.
pint of water.
1 pint of claret.
lb. of lump sugar.
A few drops of cochineal.
_Method._--Soak the gelatine in the water.
Add the sugar, and stir over the fire until dissolved.
Pour in the wine, and colour with cochineal.
Strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a gla.s.s dish.
Note.--This jelly is not clarified. Cake is usually served with claret jelly.
Orange Jelly.
_Ingredients_--1 dozen oranges.
1 lemon.
2 pints of water.
1 oz. packet and a half of Swinbourne's or Nelson's opaque gelatine (in summer two packets).
lb. of lump sugar.
_Method._--Soak the gelatine in the water with the thin rind of one lemon and three oranges.
Add the sugar; stir over the fire until the gelatine is dissolved.
Add the juice of the twelve oranges.
Let the jelly boil up, and then strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a gla.s.s dish.
Note.--This jelly is not clarified.
Strawberry Jelly.
_Ingredients_--1 quart of strawberries.
lb. of lump sugar.
Juice of one lemon.
1 oz. of Swinbourne's or Nelson's opaque gelatine.
pint of cold water.
pint of boiling water.
The whites and sh.e.l.ls of 2 large eggs.
_Method._--Soak the gelatine in the cold water.
Mash the strawberries to a pulp.
Add them to the gelatine with the sugar and lemon juice.
Pour the boiling water over.
Then put all the ingredients into a saucepan.
Add to them the whites and sh.e.l.ls of the eggs, and clarify and strain (_see_ To clear Jellies).
Pour into a wetted mould, and set in a cool place until firm.
To turn it out, dip the tin into very hot water for a second or two, and turn it carefully on to a gla.s.s dish.
Orange Cream.
_Ingredients_--1 pint of double cream.
4 oranges.
4 oz. of sugar.
1 oz. packet of gelatine.
2 whole eggs.
Yolks of 4 eggs.
1 pint of milk.
_Method._--Soak the gelatine in a pint of milk with the thin rind of one orange.
Strain the juice of the oranges into a cup.
Beat the eggs, and yolks of eggs, with the milk.
Strain into a jug, and add the sugar.
Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon.
Melt the gelatine and add it to the custard.
Whip up the cream stiffly, and add to it the orange juice.
