Put the water, wine, lemon rinds, juice, sugar, and gelatine, into a bright saucepan, and proceed as for lemon jelly. A few drops of cochineal are added to colour the jelly, which should be moulded in a china mould to keep it a good colour. Maraschino Jelly- Maraschino 4 tablespoonfuls. Water 1^ pints. Lump sugar to taste. Whites and shells of 2 eggs. Juice of 2 lemons. Gelatine il oz. Put the lemon juice, water, sugar, whites and shells, and gelatine into a saucepan, and clear as in lemon jelly. After the jelly has been strained add the maraschino, and mould when cool. Orange Jelly. Orange juice i pint. Water i pint. Juice of I lemon. Lump sugar to taste. Gelatine oz.✪ Orange Jelly Dissolve the gelatine and sugar in the water, add the orange juice, let it get warm but not boil. Strain through muslin, but do not clear it. Mould when cool. 128 stanhope Jelly. Ale I pint. Lemon juice Water Rinds of 5 lemons Loaf sugar Gelatine Whites and shells of 2 eggs✪ Stanhope Jelly. 2I gills, (peeled thinly), about J lb. Beat the whites of eggs slightly. Put all the in- gredients into a very clean saucepan, and whisk or stir over the fire until just upon boiling point. Then remove the whisk and let the jelly boil up well for about five or ten minutes ; then remove it from the fire. Allow the jelly to settle, and pour it through a hot bag or cloth once or twice until it runs through clear. When the jelly is cool mould it. This jelly can be ornamented with dried fruits, pistachios, cocoanut, gold or silver leaf. Egg and Wine Jelly. Gelatine f oz. Sherry f pint. Water f pint. Lemon i. Yolks of eggs (well beaten) 4. Lump sugar to taste. Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste. When the sugar has melted, add the wine. Pour this on the eggs, stirring all the time. Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time. Strain, and when it has cooked, pour it into a mould. Stir often while it is cooling. Citron Cream, Lemons Eggs Gelatine ... Water Loaf suo'ar 4- f oz. i pin lib. 129 Rub the rind of the lemons on the sugar till the whole of the outside is removed. Squeeze the lemon juice (strained) on to the sugar. Put the water, gelatine, lemon juice and sugar into a large pan. Stir till the gelatine is melted, add the beaten yolks of the eggs. Stir over the fire till the mixture has thickened, but on no account let it boil. Add the whites of the eggs beaten to a stiff froth, stir over the fire a few minutes till thoroughly mixed, put into a mould immediately, and pile it high, as it will sink. Venetian Cream. Lemon jelly (uncoloured) ^ pint. ,, (coloured red) ^ ,, Cream Rich custard , Glace cherries ... Penny sponge cake Gelatine f oz. (melted in a very little milk). I tablespoonful. to taste. I teaspoonful. Brandy Castor sugar Lemon juice Almonds (blanched and sliced). Angelica (cut in strips). ✪ Citron Cream

AI-modernized reading of the original text

Put the water, wine, lemon rinds, juice, sugar, and gelatine, into a bright saucepan, and proceed as for lemon jelly. A few drops of cochineal are added to colour the jelly, which should be moulded in a china mould to keep it a good colour. Maraschino Jelly- Maraschino 4 tablespoonfuls. Water 1^ pints. Lump sugar to taste. Whites and shells of 2 eggs. Juice of 2 lemons. Gelatine ½ oz. Put the lemon juice, water, sugar, whites and shells, and gelatine into a saucepan, and clear as in lemon jelly. After the jelly has been strained add the maraschino, and mould when cool. Orange Jelly. Orange juice 1 pint. Water 1 pint. Juice of 1 lemon. Lump sugar to taste. Gelatine ½ oz. Dissolve the gelatine and sugar in the water, add the orange juice, let it get warm but not boil. Strain through muslin, but do not clear it. Mould when cool. stanhope Jelly. Ale 1 pint. Lemon juice Water Rinds of 5 lemons (peeled thinly), about ½ lb. Loaf sugar Gelatine Whites and shells of 2 eggs. 2I gills, (peeled thinly), about J lb. Beat the whites of eggs slightly. Put all the ingredients into a very clean saucepan, and whisk or stir over the fire until just upon boiling point. Then remove the whisk and let the jelly boil up well for about five or ten minutes ; then remove it from the fire. Allow the jelly to settle, and pour it through a hot bag or cloth once or twice until it runs through clear. When the jelly is cool mould it. This jelly can be ornamented with dried fruits, pistachios, cocoanut, gold or silver leaf. Egg and Wine Jelly. Gelatine ½ oz. Sherry ½ pint. Water ½ pint. Lemon 1. Yolks of eggs (well beaten) 4. Lump sugar to taste. Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste. When the sugar has melted, add the wine. Pour this on the eggs, stirring all the time. Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time. Strain, and when it has cooked, pour it into a mould. Stir often while it is cooling. Citron Cream, Lemons Eggs Gelatine ½ oz. Water 1 pint. Loaf sugar 1 lb. f oz. i pin lib. Rub the rind of the lemons on the sugar till the whole of the outside is removed. Squeeze the lemon juice (strained) on to the sugar. Put the water, gelatine, lemon juice and sugar into a large pan. Stir till the gelatine is melted, add the beaten yolks of the eggs. Stir over the fire till the mixture has thickened, but on no account let it boil. Add the whites of the eggs beaten to a stiff froth, stir over the fire a few minutes till thoroughly mixed, put into a mould immediately, and pile it high, as it will sink. Venetian Cream ½ oz.. Lemon jelly (uncoloured) ½ pint. (coloured red) ½ pint. Cream Rich custard 1 tablespoonful. Glace cherries ... Penny sponge cake Gelatine f oz. (melted in a very little milk). I tablespoonful. to taste. I teaspoonful. Brandy Castor sugar Lemon juice Almonds (blanched and sliced). Angelica (cut in strips).

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