The encyclopaedia of practical cookery

Jelly Puddings. — Scald 1/2 pint of milk (or use half cream and half milk), pour it over 1 lb. of sifted breadcrumbs, and beat it up till nearly cold ; then stir in the beaten yolks of seven eggs, next the beaten whites, and lastly 1J saltspoonfuls of bicarbonate of soda dissolved in a little boiling water. Half fill some breakfast-cups with this batter, put them in a hot oven, and bake for thirty minutes. Turn them quickly out of the cups when done, make a cut partly round each with a sharp knife, pull them open sufficiently to get the bowl of a spoon inside, slip 1 table-spoonful of any sweet fruit Jelly inside, and pinch the slit together again. Serve hot with cream and sugar. Jelly Roll. — Put 12oz. of butter and lib. of sugar into a basin, beat them to a cream, add eight eggs beaten to a froth, sift in lib. of flour, and work the whole to a smooth batter, adding the grated rind and juice of a lemon. Put a sheet of well-buttered paper into a baking-tin, spread the batter over this to about Jin. in thickness, and bake in a hot oven to a delicate brown. Take it out, mask the surface with thick Jelly, roll it up, and tie until it becomes set and fast. Take off the strings, brush the roll with white of egg beaten up with a little syrup, roll it in granulated sugar, and serve. See Fig. 986. Jelly Stock . — Soak ljoz. of gelatine, then put it in a saucepan with lqt. of water, Jib. of loaf sugar, the strained juice of two lemons, the beaten whites and shells of two eggs, and Jellies — continued. 1 table-spoonful of whole mixed spices. Boil the ingredients slowly for half-an-hour, adding a little more water occasionally to keep up the original quantity of the Jelly. Filter the Jelly two or three times through a Jelly-bag till quite clear and transparent, then pour it into a basin, and set it by for use. This stock Jelly can be divided and made into as many different kinds as may be wished for. Lemon or orange extracts should not be used for flavourings, as they dim the transparent clearness of the Jelly and give it a cloudy appearance. Jelly Tarts. — Boll out Jib. of rich puff paste, cut it into rounds about 2 Jin. in diameter, damp the edges with water, pinch the paste so as to form shapes like three-cornered hats, put a small tin of the same shape inside each tart, and bake lightly in a moderate oven. Take them out when done, remove the tins, brush over the paste with egg and glaze, pipe round the sides, both inside and out, fill up with small squares of any kind of Jelly, over this place a heap of well-whipped cream, pipe over this again, and serve. Jelly Tartlets. — Bub 4oz. of butter into 6oz. of flour, and work in 4oz. of vanilla or lemon sugar, 2oz. of pounded blanched sweet almonds, and the yolks of four hard-boiled eggs. When formed into a stiff dough, knead it well, roll out to about Jin. in thickness, cut it with an ornamental biscuit-cutter, put them in a circle on a dish, brush over with white of egg, dust with powdered loaf sugar, sprinkle slightly with water, put them into an oven and bake. Take out when done, cover the tops with any sweet or fruit Jelly, and serve. Fig. 986. Jelly Roll.