The spirit of cookery

Pineapple Jelly is more laborious. The pineapple has to be rasped unpeeled, the pulp to be pressed in a cloth, and further digested for half an hour, and extracted with half a pint of water. The juice of two lemons being added, hoil, skim, and, if necessary, clarify with white of egg ; add water to make the solution measure a pint ; dissolve in it an ounce of gelatine-glass, add a pint of clarified sugar syrup, a pointing of wine or liqueur, and place in moulds. Pomegranate Jelly is in favour in the South. It should be coloured with cochineal, as its own colour is too feeble. Its taste is not pronounced without the addition of lemon juice ; but it is characteristically astringent, from the contents of the crushed pips or seeds. Cranberry Jelly is highly flavoured, but only feebly coloured, and requires some cochineal. Currant and Raspberry Jelly is an excellent combination, the currants supplying acidity, the raspberries flavour. Strawberry Jelly requires either lemon or red-currant juice for acidulation. It gives a nice macedoine with small ripe or large cut-up strawberries. Cherry Jelly combines the juice of the Kentish pie cherries or Vistula sour cherries with that of red currants. Raise its colour by cochineal. Macedoines of Apricots, Peaches, and Apples. These macedoines are fruit jellies, with portions of fruit deposited in their substance. The fruit is often added raw, but on the whole it is advisable to use it stewed in sugar syrup, with preservation of shape. Plums, strawberries, raspberries, mulberries, white and black currants, cherries, grapes, may be employed. The result, in our opinion, is more pleasing to the eye than sympathetic to the sense of gustation. Jellies with Liqueurs. A pint of a spirituous jelly should not contain more than 2 oz. of any liqueur. Maraschino or Alsatian Kirschenwasser, cognac brandy, curaçoa, Dantzic goldwater, cedrally (cedrela), rum-punch, whisky, or gin, may be used. Variegated Jellies are characterized either hy different colours, in layers, or different flavours, all interspersed with shredded pistacio-nuts. In this way residual broken jellies may receive a new form. Streaked Jellies, or Gelees goyardes, became fashionable during the French Revolution of 1789. Breccia Jellies are made by placing lumps of different jellies in a mould, and filling the interspaces with liquid differently-coloured jelly. When set the product resembles the breccia of geologists. Whisked or Frothy Jellies, also called Russian, for no assigned reason, can be made with any jelly while in a state of fusion. When frothy it must be made to set by the external application of cold. The champagne jelly above described is frothy by the evolution of carbonic acid gas. The whisking process influences the appearance, but hardly the taste of the jelly. Compound Fruit Froths, or Macedoine Puree Jellies, are mixtures of jelly and compote. The puree of fruit is incorporated with the jelly. Some of these compound fruit puree jellies have received the name of pain, probably intended to indicate the rounded-off body, and translatable by loaf. Thus, a jelly with puree of pineapple is named Pain d'Ananas ; it is coloured with (60 grm.) a preparation of cochineal in gelatine, which the French call grenetine. Another, with puree of strawberries, is Pain de Fraises, also requiring 40 grm. of grenetine.