Mrs. Maclurcan's cookery book

Mode. — Put the strawberries into a saucepan with the sugar and juice of the lemons ; stir until the sugar is dissolved, then add the half pint of milk, and allow it to come to boiling point ; strain through a hair sieve ; have ready the isinglass dissolved in the half pint of water ; put all into a large basin and whisk well together until just beginning to set. Pour into a wetted mould and stand in ice or in a cool place until required. 618— MACAROON CREAM. 1 pt. milk Jordan almonds 3 eggs (yolks) 1 doz. macaroons 1 oz. gelatine 1 glass sherry. Mode. — Soak the gelatine in a little milk for half an hour ; add the grated rind of a lemon to the pint of milk ; sweeten to taste ; place it over the fire to heat, but do not let it boil ; beat up the yolks of the eggs, and pour the milk through a strainer on to them ; add the gelatine gradually while stirring, and cook slowly until the gelatine is dissolved, then pour it into a basin and cool. Dip a mould into cold water, ornament with the almonds (split) ; pour a little of the custard in, then put in a layer of macaroons soaked in sherry, another layer of custard, and so on until the dish is filled ; put on ice to set ; turn out carefully and serve. Jellies and Creams. 619— CLAEET JELLY. 2 ozs. leaf gelatine 1 pt. boiling water A few cloves 1 pt. claret lemons Juice of 2 lemons ^ lb. sugar. Thinly peeled rind of 2 Mode. — Put the cloves and rind of the lemons into a pint of boiling water ; allow them to simmer for half an hour, then add the juice of the lemons, sugar, claret, and the shell and white of an egg ; allow them to remain near the fire until the gelatine is dissolved. Decorate a wetted mould with some crystalised fruits; strain the jelly and fill the mould with it ; allow to remain on ice until required. Mode. — Chop up the calf's feet and put them on to boil slowly for five hours (without salt), then strain, and it is ready to make any jelly you like. Aspic or wine jelly recipes follow. Mode. — Strain all the liquor from the calf's feet : add half a cupful of sugar, half a pint of wine, juice of one lemon and the thinly peeled rind of half, half a teaspoonful citric acid ; boil all for ten minutes ; colour with a few drops of cochineal or saffron ; strain through a tea towel ; 4 calf's feet 620— CALF'S FOOT JELLY. 1 qt. water. 621— WINE JELLY. put into wetted moulds to set. 622— ASPIC JELLY. 2 carrots 1 turnip 6 cloves 2 lbs. gravy beef 2 qts. water 6 whole peppers Teaspoonful vinegar Tablespoonful sherry Small bunch of sweet herbs 1 onion Salt. Jellies and Creams. Mode. — Cut up the meat into small pieces, put on in two quarts of water with all the other ingredients and allow it to boil for four hours, should you have the calf's feet jelly from previous recipe you can strain the above into it, then put it into the saucepan with a small pinch of citric acid and strain it through a tea towel. If you don't think the calf's feet sufficient to stiffen the jelly add two ounces gelatine, if no calf's feet put four ounces of leaf gelatine to each quart of water in summer and three in winter. 623— SWEET OMELETTE. 6 eggs 4 ozs. butter