One woi'd must be said about straining the jelly. Many
cooks recommend the use of the close flannel bags ordi-
narily used for the purpose. For my part I do not like
these bags. The scum which forms at the top of the jelly
is the real filter for the liquid, and we want to keep this
as unbroken as possible. If we pour the contents of our
pan from a height, as we must do if we use the jelly-bag,
we can scarcely help disturbing our filter. A veiy con-
A'enient strainer for jelly may be made by putting a kitchen
chair (which is without rails on the inside) upside down
on a table, and tying the four corners of a perfectly clean
tea-cloth to the four legs of the chair which stand upright.
We must be quite sure that neither soap nor soda has
been used in washing the cloth, and also that it has been
rinsed through very hot water just before it is used. This
will supply all that is wanted in the way of a jelly-bag,
and all we have to do is to put a dish underneath the
ILna to Make Jelly. 1 1 3
cloth to receive the liquid jelly, and to pour the latter in
gradually with a cup, and not to break the scum. If we
have followed the directions given, our jelly will be pure
and clear; it will taste excellent, and look inviting. If,
notwithstanding the care we have taken, we find the jelly
is not quite clear, we may strain it a second or even a
third time. It is not likely, however, that this will be re-
quired. If there has been a mistake or omission, we may
boil it again with another egg. If, however, we have been
successful, and our jelly is all that we want it to be, we
may add the wine and brandy, and prepare to mould it.
Even at this late stage of the proceedings there is some-
thing to remember. It is that the jelly must be almost
cold before it is put into the mould. If too hot, it will
become cloudy when brought in contact with the tin.
Moulds for jelly are made of tin and copper, and also of
earthenware. The metal ones are the best, because the
jelly is more easily turned out of them than it is out of
earthenware ones. When jelly is very stiff, the mould
must be dipped quickly in and out of hot water, shaken
well, then placed upside down on a dish. In all proba-
bility the jelly will leave the mould, which can then be
lifted from it.
The appearance of our jelly depends very much upon
the way in which it is moulded, and at this point we may
vary it to any extent. It is very usual to introduce fruits,
cherries, grapes, sections of oranges, pistachio kernels, or
any bright decoration which is suitable, into the jelly.
When doing this we must be careful first to put a layer of
jelly, enough to cover the bottom of the mould, and let
this become almost stiff, then arrange the fruit on it, and
pour a little cold jelly on it, gently, to fix the decoration.
Let this also set lightly, and repeat. It requires a little
practice to know exactly when to put in the ornamenta-
tion. If the jelly is not stiff enough, the fruit will sink
through it; if too stiff, the layers may separate. Some-
times jelly of different colours is thus moulded together,
or blanc-mange and jelly are arranged in alternate layers,
and preparations of this kind are exceedingly effective.
Meats, fowl, fish, game, and salads are frequently deco-
rated with savoury or aspic jelly. This is made just like
sweet jelly, excepting only that savoury flavourers are
Page 74
Presented as published in 1882. 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
One woi'd must be said about straining the jelly. Many cooks recommend the use of the close flannel bags ordinarily used for the purpose. For my part I do not like these bags. The scum which forms at the top of the jelly is the real filter for the liquid, and we want to keep this as unbroken as possible. If we pour the contents of our pan from a height, as we must do if we use the jelly-bag, we can scarcely help disturbing our filter. A very convenient strainer for jelly may be made by putting a kitchen chair (which is without rails on the inside) upside down on a table, and tying the four corners of a perfectly clean tea-cloth to the four legs of the chair which stand upright. We must be quite sure that neither soap nor soda has been used in washing the cloth, and also that it has been rinsed through very hot water just before it is used. This will supply all that is wanted in the way of a jelly-bag, and all we have to do is to put a dish underneath the
How to Make Jelly. 1 1 3
cloth to receive the liquid jelly, and to pour the latter in gradually with a cup, and not to break the scum. If we have followed the directions given, our jelly will be pure and clear; it will taste excellent, and look inviting. If, notwithstanding the care we have taken, we find the jelly is not quite clear, we may strain it a second or even a third time. It is not likely, however, that this will be required. If there has been a mistake or omission, we may boil it again with another egg. If, however, we have been successful, and our jelly is all that we want it to be, we may add the wine and brandy, and prepare to mould it.
Even at this late stage of the proceedings there is something to remember. It is that the jelly must be almost cold before it is put into the mould. If too hot, it will become cloudy when brought in contact with the tin. Moulds for jelly are made of tin and copper, and also of earthenware. The metal ones are the best, because the jelly is more easily turned out of them than it is out of earthenware ones. When jelly is very stiff, the mould must be dipped quickly in and out of hot water, shaken well, then placed upside down on a dish. In all probability the jelly will leave the mould, which can then be lifted from it.
The appearance of our jelly depends very much upon the way in which it is moulded, and at this point we may vary it to any extent. It is very usual to introduce fruits, cherries, grapes, sections of oranges, pistachio kernels, or any bright decoration which is suitable, into the jelly. When doing this we must be careful first to put a layer of jelly, enough to cover the bottom of the mould, and let this become almost stiff, then arrange the fruit on it, and pour a little cold jelly on it, gently, to fix the decoration. Let this also set lightly, and repeat. It requires a little practice to know exactly when to put in the ornamentation. If the jelly is not stiff enough, the fruit will sink through it; if too stiff, the layers may separate. Sometimes jelly of different colours is thus moulded together, or blanc-mange and jelly are arranged in alternate layers, and preparations of this kind are exceedingly effective.
Meats, fowl, fish, game, and salads are frequently decorated with savoury or aspic jelly. This is made just like sweet jelly, excepting only that savoury flavourers are