Page:Art of Cookery 1774 edition.djvu/324

286 you put on must not be but blood-warm, for fear it mix together. You must colour red with cochineal, green with spinach, yellow with saffron, blue with syrup of violets, white with thick cream, and sometimes the jelly by itself. You may add orange flower water; or wine and sugar, and lemon, if you please; but this is all fancy.

BOIL two calves feet in a gallon of water till it comes to a quart, then strain it, let it stand till cold, skim off all the fat clean, and take the jelly up clean. If there is any settling in the bottom, leave it; put the jelly into a sauce-pan, with a pint of mountain wine, half a pound of loaf-sugar, the juice of four large lemons, beat up six or eight whites of eggs with a whisk, then put them into a sauce-pan, and stir all together well till it boils. Let it boil a few minutes. Have ready a large flannel bag, pour it in, it will run through quick, pour it in again till it runs clear, then have ready a large china bason, with the lemon-peels cut as thin as possible. Let the jelly run into that bason; and the peels both give it a fine amber colour, and also a flavour; with a clean silver spoon fill your glasses.

STRIP the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water half way the jar, let it boil half an hour, take it out and strain the juice through a coarse hair-sieve; to a pint of juice put a pound of sugar, set it over a fine quick clear fire in your preserving pan or bell-metal skillet; keep stirring it all the time till the sugar is melted, then skim the scum off as fast as it rises. When your jelly is very clear and fine, pour it into gallipots; when cold cut white paper just the bigness of the top of the pot and lay on the jelly, dip those papers in brandy, then cover the top close with white paper and prick it full of holes; set it in a dry place, put some in glasses, and paper them.

TAKE a pint of this currant jelly and a quart of rasberries, bruise them well together, set them over a slow fire, keeping them stirring all the time till it boils. Let it boil fiver or six minutes, pour it into your gallipots, paper as you do the currant jelly, and keep it for use. They will keep for two or three years, and have the full flavour of the rasberry.