Whipped Sweet Jelly with Fruits. — Put a salpi?on of pre-
served fruits in a large basin, and pour a little kirschen-
wasser over them. Apricots, greengages, pine-apple, and
whole cherries are the best fruits to use. Prepare a calf’s-
foot Jelly, boiled a third less than is usually done, strain,
pour it into a copper basin, and whip over ice until it begins
to thicken, adding the strained juice of two lemons✪ Whipped Sweet Jelly with Fruits ; take it
off the ice, mix with it the salpi^on of preserved fruit, pour
all into a cylinder-mould, surround with ice, and leave it to
set for one hour. When ready, dip the mould in tepid water,
wipe it round, and turn the Jelly out on to a very cold
dish.
JENNY LIND PUDDING. — See Puddings.
JERSEY WONDERS. — For these famous local
favourites there is at all times a great demand ; but with
the usual increase of resources and advancement of trade
competition those manufactured for public sale are not
generally equal to the home-made production. The follow-
ing receipts are given as authentic :
(1) Work together with a spoon before the fire ilb. of
caster sugar with fib. of best butter until they are thoroughly
incorporated. Beat up thoroughly three or four eggs, ac-
cording to size, and add these to the sugar and butter.
Gradually sift in lib. of white flour and a grating of nutmeg✪ Jersey Wonders (Recipe 1).
Knead this together for some time, cover it with a cloth, and
set in a warm place to prove a little. Then cut the mass
up into pieces about the size of a small apple, roll them
round in the hand, using flour to prevent sticking, and then
Fig. 990. Jersey Wonders.
roll out each ball on a floured paste-board to an oval about
tin. thick. Cut with a floured knife three parallel slits along
the middle of each, but not through at the ends, cross the
two slips with your fingers, and draw up the two sides between.
Put your fingers through, and drop each wonder into boiling
lard. They will rise as they are done, and can then be
turned so as to brown them all over equally. Take them
out with a fork, and lay them on a drainer, or folded paper,
to drain. A very slight dusting of caster sugar is an im-
provement. See Fig. 990.
(2) Put 3oz. of butter into lib. of flour and mix in 3oz. of
caster sugar, a small quantity each of grated nutmeg, lemon-
peel, and ground ginger ; then add four well-beaten eggs, and
if desired a small quantity of brandy, and form the whole
into a paste, kneading it well. Eoll it out to about l|in. in
thickness ; from this cut off small pieces of equal size and
roll them out to an oval shape, but taking care not to have
them less than |in. thick. Cut two or three parallel slits
down the centre of each, but not to the ends, fold the sides
over, tucking one under each, and with the pieces in the
centre forming a handle lift them up, plunge into a pan of
boiling fat, let them cook for four minutes on one side and
about two minutes on the other ; take out carefully with a
skimmer, drain them of fat, and serve. They are very nice
served hot with wine or jam sauce, or lemon and sugar.
JERUSALEM ARTICHOKES.— See Artichokes.
JESSAMINE. — An essence made from the flowers
of this plant gives a pleasant flavour to some confections.
It is made as follows : ✪ Jersey Wonders (Recipe 2)
Page 165 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Whipped Sweet Jelly with Fruits. — Put a salpicon of preserved fruits in a large basin, and pour a little kirschenwasser over them. Apricots, greengages, pine-apple, and whole cherries are the best fruits to use. Prepare a calf’sfoot Jelly, boiled a third less than is usually done, strain, pour it into a copper basin, and whip over ice until it begins to thicken, adding the strained juice of two lemons ; take it off the ice, mix with it the salpicon of preserved fruit, pour all into a cylinder-mould, surround with ice, and leave it to set for one hour. When ready, dip the mould in tepid water, wipe it round, and turn the Jelly out on to a very cold dish.
JENNY LIND PUDDING. — See Puddings.
JERSEY WONDERS. — For these famous local favourites there is at all times a great demand ; but with the usual increase of resources and advancement of trade competition those manufactured for public sale are not generally equal to the home-made production. The following receipts are given as authentic :
(1) Work together with a spoon before the fire ilb. of caster sugar with fib. of best butter until they are thoroughly incorporated. Beat up thoroughly three or four eggs, according to size, and add these to the sugar and butter. Gradually sift in lib. of white flour and a grating of nutmeg. Knead this together for some time, cover it with a cloth, and set in a warm place to prove a little. Then cut the mass up into pieces about the size of a small apple, roll them round in the hand, using flour to prevent sticking, and then
Fig. 990. Jersey Wonders.
roll out each ball on a floured paste-board to an oval about tin. thick. Cut with a floured knife three parallel slits along the middle of each, but not through at the ends, cross the two slips with your fingers, and draw up the two sides between. Put your fingers through, and drop each wonder into boiling lard. They will rise as they are done, and can then be turned so as to brown them all over equally. Take them out with a fork, and lay them on a drainer, or folded paper, to drain. A very slight dusting of caster sugar is an improvement. See Fig. 990.
(2) Put 3oz. of butter into lib. of flour and mix in 3oz. of caster sugar, a small quantity each of grated nutmeg, lemonpeel, and ground ginger ; then add four well-beaten eggs, and if desired a small quantity of brandy, and form the whole into a paste, kneading it well. Eoll it out to about l|in. in thickness ; from this cut off small pieces of equal size and roll them out to an oval shape, but taking care not to have them less than |in. thick. Cut two or three parallel slits down the centre of each, but not to the ends, fold the sides over, tucking one under each, and with the pieces in the centre forming a handle lift them up, plunge into a pan of boiling fat, let them cook for four minutes on one side and about two minutes on the other ; take out carefully with a skimmer, drain them of fat, and serve. They are very nice served hot with wine or jam sauce, or lemon and sugar.
JERUSALEM ARTICHOKES.— See Artichokes.
JESSAMINE. — An essence made from the flowers of this plant gives a pleasant flavour to some confections. It is made as follows :
Records on this page
Whipped Sweet Jelly with FruitsCalf's-foot JellyJersey Wonders (Recipe 1)Jersey Wonders (Recipe 2)