Page:Mrs Beeton's Book of Household Management.djvu/1112

992 ingredients into a stewpan, whisk over a brisk fire until boiling, and simmer very gently for about 20 minutes. Strain as directed on p. 987.

Time.—About 1 hour. Average Cost, 10d. or 11d. Sufficient for 1½ pints.

Note.—Jelly of this description is used principally for lining and garnishing moulds. If too stiff it may be diluted with a little water, or sherry, when additional flavour is desired.

Ingredients.—1 small wineglassful of brandy, 4 ozs. of sugar, 1 oz. of leaf gelatine, the thin rind and strained juice of 1 small lemon, the stiffly-whipped whites and crushed shells of 2 eggs, 1 bay-leaf, 2 cloves, 1 blade of mace, 1 pint of cold water.

Method.—Put all the ingredients, except the brandy, into a stewpan, whisk gently until on the point of boiling, then draw the pan aside, and let the contents simmer gently for 5 minutes. Strain through a jelly bag until clear, add the brandy, and pour into a prepared mould.

Time.—About ½ an hour. Average Cost, 1s. 2d. Sufficient for a pint mould.

Ingredients.—1 pint of water, ¼ of a pint of champagne, ¼ of a pint of sherry, 6 ozs. of loaf sugar, 1¼ ozs. of gelatine, the juice and finely-cut rind of 1 lemon, the juice and finely-cut rind of 1 small orange, 2 cloves, 1 inch of cinnamon, the white and shell of 1 egg.

Method.—Put all these ingredients into a stewpan, and bring to the boil, stirring meanwhile. Simmer for about 10 minutes, strain through a hot jelly-bag or cloth, and pour into a wetted mould. When firm, turn out as directed on p. 987.

Time.—About 40 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 1½ pints of jelly.

Ingredients.—1 pint of claret, ¾ of a pint of water, ¼ of a pint of lemon-juice, the thinly cut rind of 2 lemons, 6 ozs. of loaf sugar, 1½ ozs. of leaf gelatine, the whites and shells of 2 eggs, a few drops of cochineal.

Method.—Put all these ingredients into a stewpan, and whisk over the fire until it boils. Simmer for about 10 minutes, then strain