Page:Mrs Beeton's Book of Household Management.djvu/1120

1000 for 10 minutes, then strain through a hot jelly-bag or a cloth until clear, and pour into a mould previously rinsed with cold water.

Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 1½ pints of jelly.

Ingredients.—1 small bundle of rhubarb, 4 ozs. of castor sugar, or to taste, ¾ of an oz. of leaf gelatine, the finely-cut rind of 1 lemon, ½ a pint of water.

Method.—Wipe the rhubarb with a cloth, trim it, and cut it into short lengths, put it into a stewpan with the water, sugar and lemon-rind, simmer until tender, and rub through a hair sieve. Dissolve the gelatine in 2 tablespoonfuls of water, and strain into the rest of the ingredients. Turn into a wetted mould, and keep on ice or in a cold place until set.

Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 1 medium-sized mould. Seasonable from February to May.

When sweet jelly is required, lemon-rind, cloves, bay-leaf and mace should replace the vegetables, herbs and vinegar used in making aspic jelly.

Ingredients.—1 lb. of strawberries, ½ a lb. of loaf sugar, 2 ozs. of gelatine, the juice of 1 lemon, the whites and shells of 2 eggs, a little lemon jelly, No. 2020.

Method.—Boil the sugar and 1 pint of cold water to a syrup, and when cool, pour it over ½ a lb. of strawberries, previously picked and crushed to a pulp. Cover the basin, and let the fruit remain thus for ½ an hour. Coat a mould thinly with lemon jelly, decorate tastefully with whole strawberries, and fix them firmly in place with a little more jelly (see p. 996). Place the gelatine with 1 pint of water in a stewpan; when dissolved add the strawberry preparation and the lemon-juice. Let the mixture cool, then stir in the whites of the eggs and the shells. Whisk until boiling, and strain through a jelly-bag or cloth until clear. When the preparation is cold and on the point of setting pour it into