Page:The Boston cooking-school cook book (1910).djvu/485

 Kumquat Jelly

1-1/2 cups kumquat juice 1/2 cup sugar 1/4 cup Sauterne 1-1/2 tablespoons Orange Curaçoa 1 tablespoon granulated gelatine 2 tablespoons cold water Few grains salt

Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curaçoa. Soak gelatine in cold water, and add to first mixture heated to boiling-point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.

Coffee Jelly

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1 cup boiling water 1/3 cup sugar 2 cups boiled coffee

Make same as Lemon Jelly. Serve with sugar and cream.

Cider Jelly

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1 cup boiling water 2 cups cider Sugar

Make same as Lemon Jelly.

Wine Jelly I

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1-2/3 cups boiling water 1 cup sugar 1 cup Sherry or Madeira wine 1/3 cup orange juice 3 tablespoons lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice.