Mode. — Put the gelatine into a basin with the water
and allow it to soak for an hour, then turn it into a sauce-
pan with all the other ingredients but the shells of the
eggs ; put it on a slow fire and stir it all the time until
just boiling ; throw in the shell of the eggs and allow it
to simmer for one minute only, if it boils over the jelly is
never so good ; strain it through a towel tied to a chair or
a felt jelly bag, put it into moulds, which have previously
been dipped in water. Stand in ice until set.
629~COFFEE JELLY.
1 J pts. of water 1 oz. gelatine leaf
2 ozs. coffee 3 ozs. white sugar.
Mode.— Soak the gelatine in half a pint of boiling
water. Pour one pint of boiling water over the coffee,
allow it to stand until cold and clear, carefully take off the
liquor, mix it with the gelatine and sugar and stir until it
is dissolved, pour into a clean mould, set in ice to cool.
"When set, turn out and serve with whipped cream.
This makes a pleasant change and has the advantage
of being rather uncommon
630— MULBEEEY SNOW OEEAM.
About 1 pt. mulberries i a cupful of sugar
Juice of 1 lemon a pt. of cream or boiled✪ Mulberry Snow Cream
Whites of 2 e^srs custard.
Jellies and Creams.
Mode. — Put the mulberries into an enamelled stew-
pan with the sugar and juice of the lemon, allow them to
stew for half an hour very gently. Put into a glass dish
to cool. Whip the cream to a sti:ff froth with the whites
of two eggs and a little sugar. As the cream becomes
stiff, set it on the fruit and serve at once. If cream is not
procurable boiled custard can be used instead.
631— ROSELLA CREAM.
^ an oz. of gelatine leaf Rosella or raspberry jelly
1 pt. milk Sugar
Essence of vanilla 3 eggs✪ Rosella Cream.
Mode. — Put the gelatine with the milk into a stew-
pan, let it stand for an hour, then place it on the stove and
stir until dissolved, add sugar to taste and a few drops of
vanilla. While still very hot. stir in the beaten yolks of
three eggs and allow to boil. When nearly cold add the
whites of the eggs well beaten. Pour into small wet
moulds, when set turn out to serve, and scatter white
sugar rubbed into cochineal over, and on the top of each
mould place a small piece of rosella jelly (recipe given
elsewhere).
632— RHUBARB JELLY.
2 ozs. leaf gelatine 1^ qt. of water
^ lb. white sugar Rind of 1 lemon
2 lbs. rhubarb Whites and shells of 8 eggs✪ Rhubarb Jelly.
Mode. — Put the gelatine into a basin with half a pint
of boiling water, put the rhubarb (cut into small pieces),
into a saucepan with one quart of water and the thin rind
of one lemon, leave it to get thoroughly stewed, but not
long enough for the juice to get thick, strain the juice and
add it to the gelatine aud sugar, now put in the other half
pint of water. Put in the whites and shells of the eggs,
whisk all quickly on the fire, pass through a jelly bag or
tea towel and pour into wet moulds, put in a cool place
to set.
Jellies and Creams.
633— EHUBAEB MEEINGUE.
The rhubarb left from the previous recipe.
The yolks of the eggs left 1 cupful of sugar
Teaspoonful of flour✪ Rhubarb Meringue.
Mode. — Whip up the rhubarb until light with an egg
beater, add to it the sugar, flour and the yolks of the
three eggs, bake in an open crust ; after taking from the
oven, frost it.
634— OEANGE CEEAM.
1 pt. of cream or 1 tin cream ^ lb. of white sugar ✪ Orange Cream
Page 104 · 6 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mode. — Put the gelatine into a basin with the water and allow it to soak for an hour, then turn it into a saucepan with all the other ingredients but the shells of the eggs ; put it on a slow fire and stir it all the time until just boiling ; throw in the shell of the eggs and allow it to simmer for one minute only, if it boils over the jelly is never so good ; strain it through a towel tied to a chair or a felt jelly bag, put it into moulds, which have previously been dipped in water. Stand in ice until set.
629~COFFEE JELLY.
1 J pts. of water 1 oz. gelatine leaf
2 ozs. coffee 3 ozs. white sugar.
Mode.— Soak the gelatine in half a pint of boiling water. Pour one pint of boiling water over the coffee, allow it to stand until cold and clear, carefully take off the liquor, mix it with the gelatine and sugar and stir until it is dissolved, pour into a clean mould, set in ice to cool. "When set, turn out and serve with whipped cream.
This makes a pleasant change and has the advantage of being rather uncommon
630— MULBERRY SNOW CREAM.
About 1 pt. mulberries i a cupful of sugar
Juice of 1 lemon a pt. of cream or boiled
Whites of 2 e^srs custard.
Jellies and Creams.
Mode. — Put the mulberries into an enamelled stewpan with the sugar and juice of the lemon, allow them to stew for half an hour very gently. Put into a glass dish to cool. Whip the cream to a stiff froth with the whites of two eggs and a little sugar. As the cream becomes stiff, set it on the fruit and serve at once. If cream is not procurable boiled custard can be used instead.
631— ROSELLA CREAM.
^ an oz. of gelatine leaf Rosella or raspberry jelly
1 pt. milk Sugar Essence of vanilla 3 eggs.
Mode. — Put the gelatine with the milk into a stewpan, let it stand for an hour, then place it on the stove and stir until dissolved, add sugar to taste and a few drops of vanilla. While still very hot. stir in the beaten yolks of three eggs and allow to boil. When nearly cold add the whites of the eggs well beaten. Pour into small wet moulds, when set turn out to serve, and scatter white sugar rubbed into cochineal over, and on the top of each mould place a small piece of rosella jelly (recipe given elsewhere).
632— RHUBARB JELLY.
2 ozs. leaf gelatine 1^ qt. of water ^ lb. white sugar Rind of 1 lemon
2 lbs. rhubarb Whites and shells of 8 eggs.
Mode. — Put the gelatine into a basin with half a pint of boiling water, put the rhubarb (cut into small pieces), into a saucepan with one quart of water and the thin rind of one lemon, leave it to get thoroughly stewed, but not long enough for the juice to get thick, strain the juice and add it to the gelatine aud sugar, now put in the other half pint of water. Put in the whites and shells of the eggs, whisk all quickly on the fire, pass through a jelly bag or tea towel and pour into wet moulds, put in a cool place to set.
Jellies and Creams.
633— RHUBARB MERINGUE.
The rhubarb left from the previous recipe. The yolks of the eggs left 1 cupful of sugar Teaspoonful of flour. Mode. — Whip up the rhubarb until light with an egg beater, add to it the sugar, flour and the yolks of the three eggs, bake in an open crust ; after taking from the oven, frost it.
634— ORANGE CREAM.
1 pt. of cream or 1 tin cream ^ lb. of white sugar
Records on this page
Mulberry Snow CreamCoffee JellyRosella CreamRhubarb JellyRhubarb MeringueOrange Cream