Soak the tapioca in the water for 2 or 3 hours,
then put it into a saucepan with the grated rind
of 2 oranges and allow it to simmer slowly until
it turns quite clear and is thoroughly cooked.
Then remove the saucepan from the fire and add
the sugar and the strained juice of the 3 oranges.
Allow the mixture to cool and pour it into a glass
dish. Whip the cream, add sugar and flavouring
to taste, and pile it on the top of the tapioca when
it is quite cold. Decorate with small pieces of
preserved fruits or sprinkle with pink sugar.
Sufficient for 4 or 5 persons. Probable cost, 9c2.
PART II
JELLIES AND SPONGES
1968. Lemon Jelly (GeI6e au Citron)
\ pt. lemon juice.
1| pts. cold water.
6 oz. loaf sugar.
1 inch of cinnamon
stick.
4 cloves.
2 oz. leaf gelatine.
The rind of 2 lemons.
2 whites and shells of
eggs✪ Lemon Jelly (GeI6e au Citron).
To Prepare the Ingredients. — Take a clean lined
saucepan, and put into it the water, gelatine, sugar,
cinnamon stick, and cloves. Wipe the lemons with
a damp cloth, and peel the rind very thinly off
two of them. Do not peel off any of the white part,
as this would give the jelly a bitter taste. Then
roll the lemons on the table to soften them, cut
them in halves, and squeeze out the juice until
there is half a pint. Strain this into the saucepan
and add the lemon rind and the whites and shells
of eggs. The latter should be washed and crushed.
The pan should not be more than half full, as the
jelly is very apt to boil over.
To Clear and Strain the Jelly. — Take a wire
whisk, and whisk the jelly over the fire until
a good froth rises, and it is just beginning to
boil. If it is whisked after it comes to the boil,
the scum is driven down through it again. Watch
the jelly carefully, and let it boil up as high as it
will without boiling over. Then draw the pan
gently to one side of the fire, where it will keep
warm without simmering, and cover it with a
lid or plate. Let it stand for 10 minutes, and
then strain. Any kind of cloth will do for straining
it through, so long as it is not too close in texture,
and is kept for the purpose. Tie the cloth to a jelly
stand or the four legs of a kitchen chair turned
upside down, and let it sink in the middle so as to
COLD SWEETS, JELLIES, AND CREAMS 439
form a bag (see p. 63). Have ready two basins and
some boiling water. Pour the water through the
cloth into one of the basins so as to heat it thoroughly,
and then put the dry basin underneath and pour
away the water. Remove the lid from the sauce-
pan, lift it carefully over without shaking it, and
pour the contents into the cloth. The jelly will
not be clear the first time, as it is shaken up in
pouring through ; so change the basin, and pour
what has rim through back again into the cloth.
Repeat this several times until the jelly runs through
perfectly clear. Cover the stand with a piece of
flannel or blanket, and let it remain until all the jelly
has run through. Then mould or use as required.
Notes. — The whites and shells of eggs are added
to clear the jelly. The jelly should be strained in
a warm place and out of a draught. Should it
stiffen in the cloth before all has run through,
place a small basin or cup in the centre and fill it
with boiling water. If this fails to melt the jelly,
it must be returned to the pan, whisked up again,
and strained as before.
Probable cost, Is.
Page 705 · 1 recipe record on this page
Presented as published in 1914. 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
Soak the tapioca in the water for 2 or 3 hours, then put it into a saucepan with the grated rind of 2 oranges and allow it to simmer slowly until it turns quite clear and is thoroughly cooked. Then remove the saucepan from the fire and add the sugar and the strained juice of the 3 oranges. Allow the mixture to cool and pour it into a glass dish. Whip the cream, add sugar and flavouring to taste, and pile it on the top of the tapioca when it is quite cold. Decorate with small pieces of preserved fruits or sprinkle with pink sugar.
Sufficient for 4 or 5 persons. Probable cost, 9c2.
JELLIES AND SPONGES
1968. Lemon Jelly (GeI6e au Citron)
\ pt. lemon juice.
1| pts. cold water.
6 oz. loaf sugar.
1 inch of cinnamon stick.
4 cloves.
2 oz. leaf gelatine.
The rind of 2 lemons.
2 whites and shells of
eggs.
To Prepare the Ingredients. — Take a clean lined saucepan, and put into it the water, gelatine, sugar, cinnamon stick, and cloves. Wipe the lemons with a damp cloth, and peel the rind very thinly off two of them. Do not peel off any of the white part, as this would give the jelly a bitter taste. Then roll the lemons on the table to soften them, cut them in halves, and squeeze out the juice until there is half a pint. Strain this into the saucepan and add the lemon rind and the whites and shells of eggs. The latter should be washed and crushed. The pan should not be more than half full, as the jelly is very apt to boil over.
To Clear and Strain the Jelly. — Take a wire whisk, and whisk the jelly over the fire until a good froth rises, and it is just beginning to boil. If it is whisked after it comes to the boil, the scum is driven down through it again. Watch the jelly carefully, and let it boil up as high as it will without boiling over. Then draw the pan gently to one side of the fire, where it will keep warm without simmering, and cover it with a lid or plate. Let it stand for 10 minutes, and then strain. Any kind of cloth will do for straining it through, so long as it is not too close in texture, and is kept for the purpose. Tie the cloth to a jelly stand or the four legs of a kitchen chair turned upside down, and let it sink in the middle so as to
form a bag (see p. 63). Have ready two basins and some boiling water. Pour the water through the cloth into one of the basins so as to heat it thoroughly, and then put the dry basin underneath and pour away the water. Remove the lid from the saucepan, lift it carefully over without shaking it, and pour the contents into the cloth. The jelly will not be clear the first time, as it is shaken up in pouring through ; so change the basin, and pour what has rim through back again into the cloth. Repeat this several times until the jelly runs through perfectly clear. Cover the stand with a piece of flannel or blanket, and let it remain until all the jelly has run through. Then mould or use as required.
Notes. — The whites and shells of eggs are added to clear the jelly. The jelly should be strained in a warm place and out of a draught. Should it stiffen in the cloth before all has run through, place a small basin or cup in the centre and fill it with boiling water. If this fails to melt the jelly, it must be returned to the pan, whisked up again, and strained as before.
Probable cost, Is.
Records on this page
Lemon Jelly (GeI6e au Citron)