Cookery for every household

Put the bran and water into a covered jar, and cook slowly in the oven for 4 or 5 hours. Then strain, pressing the bran well, and add the lemon juice. Pour into a clean dish and set aside to cool. Note. — A sour apple, peeled and cut in small pieces, may be cooked with the bran. The lemon juice would not then be required. 2577. Bread Jelly 1 slice of bread. | 1 tea-sp. sugar. | pt. cold water. [ 1 table-sp. cream. Toast the bread on both sides until dry and brown. Cut off the crusts, and break it into small pieces. Put it into a small lined saucepan with the cold water, and let it simmer over the fire until it becomes a jelly, adding more water if necessary. When cooked sufficiently, stir in a table-spoonful of cream or milk, and sweeten and flavour to taste with lemon or nutmeg. Serve hot or cold. Note. — A yolk of egg may be used instead of milk or cream, and wine or brandy added if required. 2578. Egg Jelly 2 lemons. 2 eggs. I i oz. gelatine. | pt. water. | 2 oz. sugar. Wash the lemons, peel ofi the yellow rind very thinly and put it into a saucepan with the water, gelatine, and sugar. Simmer by the side of the fire until the gelatine is melted and some flavour extracted from the rind, stirring occasionally to prevent the gelatine sticking to the saucepan. Beat up the eggs in a basin and pour the gelatine, &c., slowly on to them, stirring all the time. Add the lemon juice and strain through muslin. Then set aside to cool. Note. — A little wine or brandy is sometimes added to this jelly. Time to cook, 20 minutes. Probable cost, 4d. to 6d. 2579. Farinaceous Jelly 1 oz. pearl barley. 1 oz. whole rice. 1 oz. small sago. 2 pts. cold water. 1 oz. sugar. Rind and juice of | a lemon. Wash and blanch the barley, by putting it into a saucepan with cold water to cover it, bring to the boil, pour the water off, and then rinse it. Rinse out the saucepan, and return the barley to it, with the rice and sago both well washed. Pour on the cold water, and add the thinly peeled rind of half a lemon. Simmer slowly from 2 to 3 hours, skimming when necessary ; then strain, and add the lemon juice and sugar. When cold, this will be a jelly, and very nourishing and refreshing. A little cream may be served with it. It can also be served hot as a drink. 2580. Irish Moss Jelly 1 oz. Irish moss. [ Lemon juice. 1 qt. cold water. | Sugar. Make in the same way as Irish Moss Drink (Recipo 2610), using a smaller proportion of water. Pour into a wetted mould and set aside until cold. A little cream may be served with the jelly. Note. — Wine may be added if wished. 2581. Irish Moss Blancmange 1 oz. Irish moss. | Sugar to taste. 1 qt. milk. | Lemon rind. S. Prepare in the same way as Irish Moss Jelly, using milk instead of water, and lemon rind boiled with it instead of lemon juice. Note. — Wine may be added if liked. 2582. Milk Jelly 1 ox foot, or 1 calf’s foot. I 1 pt. milk. 1 bay-leaf. 2 oz. sugar. | Rind of £ lemon. Prepare and blanch the foot in the same way as for Calf’s Foot Jelly (Recipe 1969). Put the pieces into a jar with the other ingredients, and steam from 5 to 6 hours until the meat will slip easily off the bones. Strain, and set aside till cold. Remove any grease from the top, and it is ready to serve.