pan to the side of the fire, cover it with a
plate, and allow it to settle for ten minutes.
Tie a linen cloth to the four legs of a kitchen
chair turned upside down. Pour some boil-
ing water through the cloth, then pour the
jelly carefully through into a scalded bowl,
and add the brandy. Strain the jelly three or
four times till it is perfectly clear ; then cover
it with a blanket and allow it to drip through.
Rinse a mould or basin with cold water, and
when the jelly is cold, but not set, remove the
froth from it and pour it gently into the
mould. When set, dip the mould in warm
water and turn out the jelly.
iV.^. — If the sherry is wanted as a stimu-
lant, add it to the jelly with the brandy, as the
alcohol evaporates by boiling.
CLARET .JELLY.
^ pint claret.
^ „ water.
Rind of 1 lemon.
1 incli cinnamon stick
1 bay leaf.
3 oz. loaf sugar.
1 tablespoonful red currant
jelly.
1 white and shell of egg
If oz. French leaf gelatine.
Carmine.
Put all these ingredients into a large rinsed
pan ; stir over a clear fire till the gelatine is
[ 186 ]
dissolved, and whisk briskly until a good
froth is formed. Remove the whisk, and
allow the jelly to boil up with force ; then
draw it to the side of the fire and allow it to
settle. Strain through a jelly-cloth till clear ;
add a few drops of carmine to improve the
colour.
Put all these ingredients into a large rinsed
pan, and stir over a clear fii'e till the gelatine is
dissolved. Whisk briskly until a good froth
is formed. Remove the whisk, and allow the
jelly to boU up with force ; then draw it to
the side of the fire and allow it to settle.
Strain through a jelly-cloth till clear.
LEMON JELLY,
pint cold water.
^ pint lemon juice.
Rind of 2 lemons.
6 oz. loaf sugar.
1 inch cinnamon stick.
2 cloves.
2^ oz. French leaf gelatine.
2 whites and shells of eggs.
[ 187 ]
ORANGE JELLY.
^ pint orange juice.
^ ,, water.
Juice of 1 lemon.
Rind of 3 oranges.
3 oz. loaf sugar.
1 J oz. French leaf gelatine.✪ Claret Jelly
Put the water, sugar, orange rind, and
gelatine into a stew-pan. When dissolved,
infuse for ten minutes ; then strain through
muslin into a basin. Add the orange and
lemon juice, and mould. When set, turn out
and serve.
Put all these ingredients into a large rinsed
pan. Stir over a clear fire till the gelatine is
dissolved. Whisk briskly till a good froth is
formed. Remove the whisk, and allow the
jelly to boil up with force ; then draw it to
the side of the fire and allow it to settle.
Strain through a jelly -cloth till clear.
WINE JELLY,
1 gill lemon juice.
Rind of 2 lemons.
6 oz. loaf sugar.
6 gills water.
2 „ sherry.
1 inch cinnamon stick.
3 cloves.
AVhites and shells of 2 eggs.
2^ oz. French leaf gelatine✪ Wine Jelly.
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[ 191 ]
SHORT CRUST.
^ lb. flour,
6 oz. butter.
^ teaspoonfiil baking powder.
1 teaspoonful sugar.
1 yolk.
A little cold water.
i „ salt✪ Short Crust Pastry.
Page 39 · 5 recipe records on this page
Presented as published in 1912. 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
pan to the side of the fire, cover it with a plate, and allow it to settle for ten minutes. Tie a linen cloth to the four legs of a kitchen chair turned upside down. Pour some boiling water through the cloth, then pour the jelly carefully through into a scalded bowl, and add the brandy. Strain the jelly three or four times till it is perfectly clear ; then cover it with a blanket and allow it to drip through. Rinse a mould or basin with cold water, and when the jelly is cold, but not set, remove the froth from it and pour it gently into the mould. When set, dip the mould in warm water and turn out the jelly.
N.B. — If the sherry is wanted as a stimulant, add it to the jelly with the brandy, as the alcohol evaporates by boiling.
CLARET .JELLY.
^ pint claret.
^ „ water.
Rind of 1 lemon.
1 incli cinnamon stick 1 bay leaf.
3 oz. loaf sugar.
1 tablespoonful red currant jelly.
1 white and shell of egg If oz. French leaf gelatine. Carmine.
Put all these ingredients into a large rinsed pan ; stir over a clear fire till the gelatine is
[ 186 ]
dissolved, and whisk briskly until a good froth is formed. Remove the whisk, and allow the jelly to boil up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear ; add a few drops of carmine to improve the colour.
Put all these ingredients into a large rinsed pan, and stir over a clear fire till the gelatine is dissolved. Whisk briskly until a good froth is formed. Remove the whisk, and allow the jelly to boil up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear.
LEMON JELLY,
pint cold water. ^ pint lemon juice. Rind of 2 lemons.
6 oz. loaf sugar.
1 inch cinnamon stick.
2 cloves.
2^ oz. French leaf gelatine. 2 whites and shells of eggs.
[ 187 ]
ORANGE JELLY.
^ pint orange juice. ^ ,, water.
Juice of 1 lemon.
Rind of 3 oranges.
3 oz. loaf sugar.
1 J oz. French leaf gelatine.
Put the water, sugar, orange rind, and gelatine into a stew-pan. When dissolved, infuse for ten minutes ; then strain through muslin into a basin. Add the orange and lemon juice, and mould. When set, turn out and serve.
Put all these ingredients into a large rinsed pan. Stir over a clear fire till the gelatine is dissolved. Whisk briskly till a good froth is formed. Remove the whisk, and allow the jelly to boil up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear.
WINE JELLY,
1 gill lemon juice. Rind of 2 lemons. 6 oz. loaf sugar.
6 gills water. 2 „ sherry.
1 inch cinnamon stick.
3 cloves.
AVhites and shells of 2 eggs. 2^ oz. French leaf gelatine.
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PASTRIES
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[ 191 ]
SHORT CRUST.
^ lb. flour,
6 oz. butter.
^ teaspoonfiil baking powder.
1 teaspoonful sugar. 1 yolk.
A little cold water.
i „ salt.
Records on this page
Claret JellyLemon JellyOrange JellyWine JellyShort Crust Pastry