Cookery for every household

Put into a small lined stewpan the water, sugar, red currant jelly, cinnamon, and cloves. Cut the gelatine into small pieces, and add it with the lemon rind peeled off very thinly and the strained juice. Stir over the fire until the gelatine is quite dissolved. Simmer for a few minutes, and add the wine. Do not boil again. Strain through a piece of muslin, and if necessary add a few drops of cochineal or carmine. When nearly cold, pour into one large or several small moulds that have been rinsed out with cold water. Set aside in a cool place until cold and firm. Turn out when required, and, if wished, decorate with whipped and sweetened cream. Probable cost. Is. to Is. 6 d. 1985. Prune Mould or Jelly, 1 (Moule aux Pruneaux) J lb. prunes. 2 oz. white sugar. Rind of b lemon. 1 oz. gelatine. 1 inoh cinnamon stick. b pt. water. 1 oz. sweet almonds. 1 glass claret. 1 gill whipped cream. Sugar and flavouring. Wash the prunes, and allow them to soak at least half an hour in the cold water. Then put both into a clean lined saucepan, and add the lemon rind thinly peeled, the cinnamon stick, and sugar. Stew until quite tender, then strain off the liquid and rub the prunes through a sieve. Crack the stones, blanch the kernels, and add them to the pulp. Put the liquid from the prunes into a saucepan, add to it the claret and gelatine, and dissolve carefully over the fire. Strain this into the pulp, and stir occasionally until nearly cold. Rinse out a border mould with cold water, and decorate it with some sweet almonds, blanched and shred, fill up with the prune mixture, and set aside in a cool place until firm. Then turn out and serve with whipped and flavoured cream in the centre. Decorate with some chopped pistachio nuts, or with a few glacé cherries cut in small pieces. Note. — A pretty sweet can be made by decorating the mould with some clear jelly and pistachio nuts before pouring in the prune mixture. Sufficient for 4 or 5 persons. Probable cost, la. 4 d. Another Way, 2 Make in the same way as above, but leave the prunes whole. The wine may be omitted and a few drops of pink colouring added. Another Way, 3 Make in the same way as Fig Jelly (Recipe 1974), using prunes instead of figs. Raspberry jelly may be used instead of the lemon, and a few drops of carmine added to give colour. 1986. Raspberry Jelly Cream 1 pt. packet raspberry r 2 oz. castor sugar. jelly. I 2 or 3 drops carmine. Hot water. j 1 glass red wine. 1 gill double cream. | Fresh raspberries. Dissolve a packet of raspberry jelly according to the directions given, using a little less water than what is stated, and making up the quantity with red wine. When the jelly is beginning to cool, pour it in a border mould and put it in a cool place to set. A short time before the jelly is required, turn it out on a crystal or silver dish. Whip the cream, add to it the sugar, colour it pale pink with carmine, and stir in at the last minute a few fresh raspberries carefully picked. Pile this in the centre of the jelly, and decorate with a few more raspberries, and, if liked, a little chopped pistachio nut. Note. — A strawberry-jelly cream may be made in the same way. Sufficient for 5 or 6 persons. Probable cost. Is. 2d. 1987. Raspberry Sponge 1 lb. fresh raspberries. 3 oz. castor sugar. Rind and juice b lemon. \ oz. gelatine. 1 gill water. 3 whites of eggs.