Middle class cookery book

Calf’s Foot Jelly 2 Calfs Feet | 2 Quarts Cold Water Put the feet (which must be well cleaned) into a saucepan with the water ; let them boil ; skim off the scum that rises to the surface ; let them boil gently for four hours ; strain the liquor from the feet ; let it get quite cold. When cold, remove every morsel of fat ; dip a cloth in warm water ; squeeze it out ; wipe over the surface of the jelly ; put it into a pan ; flavour and clear as directed for lemon or wine jelly (p. 179). Savoury Jelly 2 CalFs Feet ^Quarts Water 1 Onion \ Teaspoon ful Celery Seed 1 Small Turnip 1 ,, Carrot 1 ,, Bunch of Sweet Herbs i Teaspoonful Salt Wash the feet ; put them into a pan with just sufficient cold water to cover them ; let them boil ; then put them into cold water ; scrape them ; put them with the two quarts of water into a clean pan ; let the water boil ; skim well ; then let the feet simmer for three hours. Then add the vegetables, herbs, celery seed, and salt ; let all boil gently for an hour ; strain it ; let it get cold ; take off all the fat ; wipe the sur- face over with a cloth dipped in warm water ; put it in a pan ; clear as directed for lemon jelly (p. 179). CHAP. XVI DISHES FOR INVALIDS 191 Blanc-mange 1 oz. Best Isinglass 1 Pint New Milk \ Lemon \ Pint Cream 3 oz. Loaf Sugar A Few Drops of Flavouring Put the isinglass into a lined pan -with the milk ; let it dissolve over a gentle heat ; add the rind of the lemon and the cream ; boil gently for a quarter of an hour ; take out the lemon rind ; add the sugar and flavouring, which may be vanilla, rose, or orange- flower water, cinnamon, etc. Let it cool a little, stir in a little white wine or brandy, pour it into small moulds, which should be first dipped into cold water. A small mould of blanc-mange looks fresher and is more tempting to an invalid than a piece cut from a large one. Cheaper Blanc-mange 1 oz. French Leaf Gelatine I J Pint Cream i Pint Milk | 1 oz. Sugar A Few Drops of Flavouring Put the gelatine into a pan with the milk ; let it stand by the fire until the gelatine is dissolved ; take the pan from the fire ; add the sugar and cream ; stir well till the mixture is cool ; strain and add the flavour- ing. Fill a mould with cold water ; pour it away : drain the mould ; pour in the blanc-mange ; set it aside to become firm. Orange Jelly 1 oz. Gelatine or Isinglass I 6 Oranges 1 Lemon | 3 Gills'V atcr 4 oz. Loaf Sugar Put the gelatine and sugar into a pan ; squeeze the juice from the oranges and lemon ; add tho water ; strain it and pour over tho gelatine and sugar. Stir 192 MIDDLE CLASS COOKERY BOOK PART II them over the fire till the gelatine is dissolved ; then strain through a strainer into a mould. Before putting in the jelly, dip the mould into cold water. Orange jelly should not be clear ; it should look like strained orange juice. Egg Wine 1| Gill Hot Water 1 Small Teaspoonful Castor Sugar 1 Egg 1 Glass Sherry or Port A Little Grated Nutmeg Beat up the egg with the sugar ; add the wine ; put it into a tumbler ; stir in the water, which should be very hot ; add the nutmeg. Serve with a slice of nicely toasted bread. Mulled Milk £ Pint Milk | Inch Cinnamon 1 Egg