Myra's cookery book

Pour quickly into small cups, and serve at once. 20.- -CHARLOTTE RUSSE. Order. Ingredients. Quantities. Method. I... Sponge biscuits ilb. ... Line the inside of a buttered mould, and arrange them at the bottom. 2... Yolks^f eggs 5 Beat and put in a saucepan. 3-" Milk I pint ... Add. 4... Sugar To taste Add. 5-" Vanilla To taste Add. 6... . « f . « • < • • . • Stir on the fire till it boils. 7... Gelatine I OZ. Melt in a little hot water. 8... . • • • . ... ... Add to the contents of the saucepan. 9... Cream I pint ... Whip to a froth. 10... * . • • . Mix it lightly with the eggs, <tc. II... ... Put into the mould, and set it on ice until wanted. 12... • •• •* «•« .Turn out of the mould before serving. JELLIES. 327 SECTION XVL— JELLIES. l-CALFS FOOT JELLY. Order. Ingredients. Quantities. Method. I... Calf’s feet ... 4, Boil in a gallon of water till it is reduced to a quart. 2... ... ... ... When it is cold, skim off all the fat. 3" ••• •*. • . • • • « Leave what settling there may be at the bottom and put the jelly into a saucepan. 1 4... Sherry or I bottle... 5- Marsala Lump sugar ... 5 lb. ... VAdd. G... Lemon juice... 5 lemons j 7- Whites of 6 or 8 ... Beat up with a whisk, tnen put eggs them into the saucepan, stir all well together till it boils, and let 8... it boil a few minutes. ... ... Pour through a large flannel bag, and Lemon peel ... repeat this till it runs clear. 9... ... Put into a basin after you have cut it as thin as possible. 10... ... ... ... Let the jelly run into the basin and the lemon peel will give it an amber colour and a fine flavour. II... • •• • • . ... Fill your glasses or mould. 2.-ORANGE JELLY. Order. Ingredients. Quantities. Method. I... Peel of Seville 2 oranges 2... Peel of China do. 2 ■ Pare very thin, and put in a saucepan. 3-- Peel of lemons 2 4... Juice of 3 of each Squeeze and strain on to the peel. 328 MYRA'S COOKERY BOOK. ORANGE ]EEEY— [continued). Order. Ingredients. Quantities. Method. 5- 6... Loaf sugar ... Water J lb. ... ipint ... 1 Add to the juice. 7— ... Boil till it almost Candies. 8... Isinglass jelly made with 2 oz. of isinglass I quart ... Add and boil it up at once. Q... ••• ••• Strain off the jelly and let it stand ta settle before it is put in the mould. 3-ISINGLASS JELLY. Order. Ingredients. Quantities. Method. I... Gelatine I packet Dissolve in J pint of cold water. (Nelson’s) 2... Hot water ... I pint ... ' 3" Lemon peel ... 5 lemons 4... Stick of cin- I small ... namon 5... Cloves 6 Udd. 6... Lemon juice... 5 lemons 7... Sherry i pint ... 8... Powdered i- lb. ... lump sugar g... Whites of 5 When done clarify with the shells eggs and whites, and strain as usual. 4— FRUIT JELLY. Order. Ingredients. Quantities. Method. I... Juice of oranges, strawberries, cherries, pine-apples, &c., &c. ••• ••• Omit the sherry from isinglass jelly, and add the juice you choose, with sufficient sugar to sweeten it. 2... ... The jelly takes its name from its ffavouring. JELLIES. 329 5-BLACK-CURRANT JELLY. Order. Ingredients. Quantities. Method. I,. Currants 10 quarts Strip off the stalks and put them into an earthen pan. 2... Water I quart ... Add and set them in a cool oven