The encyclopaedia of practical cookery

Kirschenwasser Grlaces. — Whip the whites of six eggs to a froth, and add them to the yolks, beaten up together with fib. of caster sugar. Stir in 4oz. of flour, and when sufficiently mixed put it in a biscuit-bag and squeeze out on sheets of paper in rounds about lfin. in diameter. Sprinkle them over with a little sugar, and bake in a moderate oven. Glaze them with some Kirschenwasser icing, made by boiling syrup to 40deg. and reducing it to 38deg. ( see Syrups) by adding Kirschenwasser. Put them on a drainer for a few minutes in a quick oven to dry, turn them, and when quite cold they are ready for using. Kirschenwasser Jelly. — (1) Make f pint of clear sweetened jelly, then turn it into a basin and stir till somewhat cooled ; flavour the jelly with 2 wineglassfuls of Kirschenwasser, pour it into a jelly-mould, pack it in ice and salt, and leave it till set. When the jelly is quite firm it may be served, but the mould should be dipped in tepid water and wiped before turning the jelly out. Kirschenwasser, Kirschwasser, or Kirsch — cont. (2) Put lqt. of cold water into a saucepan with fib. of sugar ; add 2oz. of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well and place the saucepan on the hot stove. Beat up in a basin the whites of two eggs, add them to the other ingredients, grate in 1 saltspoonful of nutmeg, adding six cloves, and one bay-leaf, and mixing well with the whisk for one minute. Stir the preparation, and when coming to the boil set it back to a cooler part of the stove to prevent it overflowing ; stir while boiling for six minutes. Have ready a seamless jelly-bag, tie it on a jelly-stand, or if more handy, two kitchen chairs, one inverted on the other, will answer the purpose. Place a vessel under the jelly-bag, remove the pan from the stove, and pour the contents into the bag, immediately adding 1 gill of Kirschenwasser. Let the whole drain into the vessel, return it to the bag, placing another vessel underneath, and let it drain through for fully two hours. Have ready a quart jelly-mould, pour the jelly from the vessel into it, set it aside in a cool place for two hours, and pack it in the ice to harden for two hours. Dip the mould (not too near its edge) in warm water, take it up immediately, turn it on to a cold dish, and send to the table. Kirschenwasser Jelly with Cherries. — Put in some syrup boiled at 30deg. ( see Syrups) lib. of morello cherries, and boil them for five minutes. Put in a stewpan 2oz. of gelatine, the beaten whites of three eggs, fib. of caster sugar, 2f pints of water, and the juice of a lemon ; whisk it over the fire till it boils, turn it out, and add If teacupfuls of Kirschenwasser when it is cold. Crack about fifty cherry- Fig. 1005. Kirschenwasser Jelly with Cherries. stones, blanch and peel the kernels, drain the cherries, and put a layer, first of jelly then of cherries, and a sprinkling of the kernels, in a plain cylinder-mould, and so on till the mould is full. Cover the mould with a tin sheet, pack it in ice, put ice on the tin, and let the jelly freeze for two hours. Turn it out of the mould on to an ornamental dish (see Fig. 1005). The jelly may be garnished with crystallised fruits.