The encyclopaedia of practical cookery

(2) Soak loz. of gelatine in 1 teacupful of cold water, putting with it the thinly-peeled rind of a lemon. When the gelatine is soft, pour over it 1 breakfast-cupful of boiling water, and add 1 breakfast-cupful of loaf sugar, the juice of one lemon, and 1 pint of strained orange-juice. Strain through a Jelly-bag into a jug. Select a fancy-shaped Jelly-mould, damp inside with cold water, and pack it in ice. Put a layer of the Jelly ^in. deep at the bottom of the mould, and when it is set, arrange in a layer of candied fruits, or quarters of oranges, fastening each piece of fruit in place with a little Jelly. Then cover the fruit with a little more liquid Jelly (taking care the Jelly is not more than lukewarm), leave it to set, and continue in this way till the mould is full. When the Jelly is quite set and ready, dip the mould in tepid water, wipe it round, and turn it out on to a glass dish. Jamaica Jelly. — Boil lib. of sugar together with 2oz. of clarified isinglass and 1 wineglassful of Jamaica rum until reduced to a clear Jolly. Rinse a mould out with cold water, pour the Jelly into it, and stand it in a cool place. When firm and cold, turn the Jelly on to a glass dish, arrange some small bunches of grapes round it, pour over clotted cream, and serve. Jelly a la Constantine. — Cut half-a-dozen apricots in halves, remove the stones, put the apricots in a saucepan with a little syrup, and boil until done. Let them get cold, and cut each half into three pieces. Pack an ornamented fluted mould in ice, pour a little warmed sweet Jelly at the bottom, sprinkle in a little desiccated cocoa-nut mixed with shred pistachio-kernels, and pour over a little more Jelly when the other is set ; then put a layer of the apricot strips, then more Jelly, then cocoa-nut and kernels, and so on until the mould is full, allowing each layer to set before another is added. Turn it out on to a dish when set, fill the cavity with whipped cream mixed with more desiccated cocoa-nut and shred pistachio-kernels, and serve. Jelly Broth a la Palestine. Make lqt. of Jelly broth, strain, and keep it hot by the side of the fire. With a vegetable -scoop cut some balls from Jerusalem artichokes, blanch them, put them into a saucepan with a small quantity of broth, and boil till tender and the broth reduced to a glaze. Boil 1 teacupful of well-washed rice in broth till tender. Put the artichokes and rice into a soup-tureen, mix J teaspoonful of sugar with the broth, pour it over the vegetables, and serve with a plateful of sippets of toast or croutons of fried bread. Jelly Broth with Macaroni. — Boil 6oz. of macaroni in salted water ; when tender, drain, and cut it across into pieces about 1 jin. long. Have ready some boiling Jelly broth, and put in the macaroni. In about ten minutes’ time turn the broth into a soup-tureen, and serve with a plateful of grated Parmesan cheese. Jelly-Broth with Vegetables. Make about 2qts. of Jellybroth with either veal or poultry ; strain it into a saucepan, and keep it by the side of the fire. Slice some young carrots, blanch them in salted water, then drain them ; cut into pieces the same size as the carrots some young turnips, For details respecting Culinary Processes, Utensils, Sauces, Sc., referred to, see under their special heads. ARTISTIC 1.— Corn Rick:, made of spun sugar and filled with chocolate creams.