two tablespoonfuls of cold water ; add them to the
melted gelatine ; whisk all together till the mixture
begins to boil. Take out the whisk ; let the jelly simmer
for ten minutes ; remove it to the side of the fire ; let it
stand for ten minutes. Pour boiling water through a
tammis-cloth ; then strain the jelly through the cloth
into a basin. Dip a jelly-mould in cold water; drain it
well; pour in the jelly, and leave it to set, in a cool place.
If there is no tammis-cloth, a clean cloth tied over the
legs of a kitchen chair, turned upside down on a table,
answers very well for straining the jelly. Pour boiling
water through the cloth before pouring the jelly ; if the
jelly is not clear after straining, pour it through the
cloth a second time.
Wine Jelly
1| oz. French Gelatine
l| Pint Cold Water
1 Gill Sherry
Grated Rind of one Lemon
3 Cloves
1 Gill Lemon Juice
6 oz. Sugar
Small Piece of Cinnamon
Prepare and clear as directed for lemon jelly ;
add the sherry after straining. To turn the jelly out
of the mould, dip the mould for a second or two in
warm water, place a dish over the top of the mould,
and turn the mould over.
Aspic Jelly
1 oz. French Gelatine
1 Pint Water
2 Tablespoonfuls White Wine
Vinegar
1 Tablespoonful Tarragon Vinegar
Small Bunch Herbs
^ Teaspoon ful Celery
10 Peppercorns
^ Small Carrot
| ,, Turnip
A ,, Onion
5 Cloves
1 Blade Mace
ced
Put the gelatine, sliced vegetables, celery seed, spices,
herbs, vinegar, and water, with a little salt, into a
copper or enamelled pan ; whisk all together gently
CHAP. XV
181
JELLIES, ETC.
over the fire till the gelatine is melted ; clear with the
whites and shells of two eggs, as directed for lemon
jelly. Strain into a basin, and put aside to set.
White stock from a knuckle of veal used instead of
water, and a little sherry added to the vinegar, much
improves the aspic.
Aspic of Chicken
Cold Chicken | Aspic Jelly
Cut the white meat of a cooked chicken into nice
pieces; pour a little jelly into a mould; let it set; lay
the pieces of chicken in ; add more jelly ; when set, add
the rest gradually till the mould is filled. Slices of
hard-boiled egg, placed among the pieces of chicken,
make the dish prettier.
Fruit in Jelly
Grapes, or strawberries, or sections of oranges, or
slices of bananas, etc., arranged in a jelly-mould of
suitable shape, make a very pretty dish. Put a small
quantity of lemon or wine jelly in the mould ; let it set
quite firm ; put in the fruit, arranged according to
taste ; add the jelly gradually till the mould is full.
If the jelly is poured in all at once, the fruit will rise
to the top. If the jelly is to be of two colours, red and
yellow, colour a part of the liquid jelly with a few drops
of cochineal ; pour it into a mould ; let it set ; then add
the uncoloured jelly.
Custard
2 Eggs 1 oz. Castor Sugar
1 Pint Milk Rind of half a Lemon
Put the milk into a lined saucepan ; peel the lemon
very thin ; add the rind to the milk ; let it warm
gradually by the side of the fire; put the yolks of two
of the eggs and the white of one into a basin with the
182 MIDDLE CLASS COOKERY BOOK part ii
Page 88
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
A modernized reading is not available for this page yet. You are seeing the original text.
two tablespoonfuls of cold water ; add them to the
melted gelatine ; whisk all together till the mixture
begins to boil. Take out the whisk ; let the jelly simmer
for ten minutes ; remove it to the side of the fire ; let it
stand for ten minutes. Pour boiling water through a
tammis-cloth ; then strain the jelly through the cloth
into a basin. Dip a jelly-mould in cold water; drain it
well; pour in the jelly, and leave it to set, in a cool place.
If there is no tammis-cloth, a clean cloth tied over the
legs of a kitchen chair, turned upside down on a table,
answers very well for straining the jelly. Pour boiling
water through the cloth before pouring the jelly ; if the
jelly is not clear after straining, pour it through the
cloth a second time.
Wine Jelly
1| oz. French Gelatine
l| Pint Cold Water
1 Gill Sherry
Grated Rind of one Lemon
3 Cloves
1 Gill Lemon Juice
6 oz. Sugar
Small Piece of Cinnamon
Prepare and clear as directed for lemon jelly ;
add the sherry after straining. To turn the jelly out
of the mould, dip the mould for a second or two in
warm water, place a dish over the top of the mould,
and turn the mould over.
Aspic Jelly
1 oz. French Gelatine
1 Pint Water
2 Tablespoonfuls White Wine
Vinegar
1 Tablespoonful Tarragon Vinegar
Small Bunch Herbs
^ Teaspoon ful Celery
10 Peppercorns
^ Small Carrot
| ,, Turnip
A ,, Onion
5 Cloves
1 Blade Mace
ced
Put the gelatine, sliced vegetables, celery seed, spices,
herbs, vinegar, and water, with a little salt, into a
copper or enamelled pan ; whisk all together gently
CHAP. XV
181
JELLIES, ETC.
over the fire till the gelatine is melted ; clear with the
whites and shells of two eggs, as directed for lemon
jelly. Strain into a basin, and put aside to set.
White stock from a knuckle of veal used instead of
water, and a little sherry added to the vinegar, much
improves the aspic.
Aspic of Chicken
Cold Chicken | Aspic Jelly
Cut the white meat of a cooked chicken into nice
pieces; pour a little jelly into a mould; let it set; lay
the pieces of chicken in ; add more jelly ; when set, add
the rest gradually till the mould is filled. Slices of
hard-boiled egg, placed among the pieces of chicken,
make the dish prettier.
Fruit in Jelly
Grapes, or strawberries, or sections of oranges, or
slices of bananas, etc., arranged in a jelly-mould of
suitable shape, make a very pretty dish. Put a small
quantity of lemon or wine jelly in the mould ; let it set
quite firm ; put in the fruit, arranged according to
taste ; add the jelly gradually till the mould is full.
If the jelly is poured in all at once, the fruit will rise
to the top. If the jelly is to be of two colours, red and
yellow, colour a part of the liquid jelly with a few drops
of cochineal ; pour it into a mould ; let it set ; then add
the uncoloured jelly.
Custard
2 Eggs 1 oz. Castor Sugar
1 Pint Milk Rind of half a Lemon
Put the milk into a lined saucepan ; peel the lemon
very thin ; add the rind to the milk ; let it warm
gradually by the side of the fire; put the yolks of two
of the eggs and the white of one into a basin with the
182 MIDDLE CLASS COOKERY BOOK part ii