The encyclopædia of practical cookery

(2) Put |oz. of gelatine into sufficient water to cover it, and let it remain for thirty minutes. Put 4oz. of sugar into a pan with 1 breakfast-cupful of water, and boil until it becomes a syrup ; then put in lib. of berries, and let them simmer by the side of the fire until quite tender. Add the gelatine and 2 wineglassfuls of sherry, Madeira, or any other white wine, a few drops of cochineal, and the juice of a lemon, and boil again for five minutes longer. Take a mould, put a jelly-pot in the centre, and pour round it the fruit ; when it is cold and set, turn it out, removing the pot first, and fill the hollow in the centre with whipped cream. (3) Pick and wash 3qts. of Cranberries, put them on the stove in an enamelled saucepan with cold water enough to cover them, and let it simmer slowly till the berries are soft enough to be pressed through a hair sieve with a masher or the back of a wooden spoon. When all the pulp is pressed through, measure it, and to each breakfast-cupful add Rb. of finelypowdered white sugar ; put sugar and pulp together into a saucepan on the stove and let it boil for a-quarter-of-an-hour, stirring all the time. If at the end of that time a little, put into a saucer to cool, jellies, it is sufficiently boiled, and may be taken from the stove and poured into moulds wetted with cold water. Let the jelly stand till it is firm ; it is then ready for use, and may be turned out of the moulds when required. It is served with chicken pie ; or it may be used for Cranberry tart, or for sauce. Cranberry Jelly with. Sago. — Wash and pick 2qts. of fresh Cranberries, put them into a good thick saucepan, pour on only just enough cold water to cover them, set on the stove, and let them cook. Break or bruise them with the back of a wooden spoon as they become tender, and let them stew till all the juice is extracted. Squeeze in a clean straining-cloth or a muslin jelly-bag, and measure the juice. To each pint of juice when strained add Rb. of sugar and loz. of sago, and boil till the sago is perfectly transparent. Pour the jelly into glasses or moulds wetted inside with cold water, let it get quite cold, then turn out, and serve. Cranberry Patties. — Take lqt. of Cranberries, wash them, put them in a pan, and stew them. When done, take them out, strain, and add £lb. of sugar. Take some patty -pans, line the bottom with some light paste, fill up with fruit, cover with paste, and bake in a moderate oven for thirty minutes. Cranberry Pie. — Take lqt. of Cranberries, plunge them into a pan of cold salted water, and let them stand for twelve hours, when they will require washing in several waters to remove the salt flavour ; then take them out, drain, and put on a cloth to dry. Pick them over carefully, and put into a basin with 4oz. of caster sugar and the juice of half a lemon squeezed over them. Mix well, and add, if thought desirable, a wineglassful of any white wine. Fill up a pie-dish with the fruit, cover the top with a light paste, put the pie in the oven, and bake until done. Dust over with caster sugar, and serve either hot or cold.