The art of cooking

Cover the gelatine with cold water and let it soak for ten minutes. Rub upon the rind of the lemon three or four of* the lumps of sugar to flavor them, and placing these pieces of sugar in a copper or porcelain lined saucepan, squeeze over them the juice of the lemon, add to these the wine and the remainder of the sugar, together with the soaked gelatine and stir all over the fire until the gelatine melts. Pour the mixture from the saucepan through a strainer into a bowl and allow all to cool. When cool, whip the cream to a stiff froth, mix it lightly with the strained preparation, and pouring the cream so completed into a mould, pack the mould in ice and allow it to remain therein until its contents become firm enough to turn out in proper form and serve. 178 ICES, CREAMS AND JELLIES. ICES CREAMS AND JELLIES. JELLIES. Lemon Jelly. — One and one-half ounces of gelatine, one pint of cold water, rind of two lemons, juice of three lemons, one inch of stick cinnamon, three' ounces of lump sugar, one and one-half gills of sherry, whites of two eggs. Cover the gelatine with cold water and allow it to soak for ten minutes, after which pour all into a copper or porcelain-lined saucepan adding the rind and juice of the lemons. Throw into this the wine, stick of cinnamon and sugar and stir all over the fire until the gelatine melts. Put the whites of eggs into a bowl, whisk them slightly with an egg-whisk, pour them into the saucepan and continue using the egg-whisk in this until the liquid boils. Draw the saucepan to the side of the fire, cover it, and allow its contents to simmer slowly for ten minutes. Dip a flannel bag into tepid water, pour the contents of the water through it, and pouring the jelly into a mould, stand this upon ice, and when it has con* gealed and become firm, serve it turned out upon a crystal jelly dish. Orange Jelly. — Eight sweet oranges, two lemons, one-quarter pound of sugar, one gill of cold water, one ounce of gelatine. Cover the gelatine with half of the cold water, and let it soak for ten minutes. Put this into a saucepan, add to it the sugar with the remainder of the cold water, and stir all over the fire until the gelatine and sugar melt. CALF S FOOT JELLY. jyg Take the saucepan from the fire and having pressed out the juice of the oranges and lemons and strained it, add this to the contents of the saucepan, after which pour the mixture into a mould and stand the mould upon ice : when it becomes jelly, turn it out upon a crystal or other jelly plate, and serve. Calf's foot Jelly. — Two calf's feet, juice of two lemons, rinds of three lemons, one-quarter pound of cut loaf sugar, ten cloves, one inch of cinnamon stick, whites of three egg, one-half gill of sherry wine, three pints of cold water. Cut the feet into three pieces — ^across the first joint and through the hoof. Place them in a large saucepan cover them with cold water, and putting the saucepan over the fire, bring all quickly to the boiling point. When the water boils take the feet from the saucepan, and throwing them into a basin of cold water, wash them, thoroughly. Put the feet when washed into a copper or porcelainlined saucepan, pour over them the three pints of cold water, put the saucepan over the fire and when the water boils, draw it to one side and let its contents simmer very slowly for five hours. Strain the liquor through a horsehair sieve, or if this be not convenient, through a coarse towel, let the stock so extracted stand over night, and then removing the grease which will have gathered upon the top, dip a towel in boiling water and wash the surface of the stock which will be found quite firm, having stood for twelve hours. Now put the stock into a copper or porcelain-lined saucepan, and placing this over the fire let it melt. Add l80 ICES, CREAMS AND JELLIES.