Vegetarian cookery

Put a little clear jelly into a mould, and when set, add any kind of fresh fruit ; then more jelly, and fruit as before, till the mould is full ; when required, dip the mould in hot water, and turn out the jelly carefully on a dish. In the winter, preserved fruits may be used in the same way. No. 460.— Fruit Jelly. Dissolve half an ounce of isinglass in half a pint of water ; then add a half-pint jar of any kind of fruit jelly ; when quite melted, strain through a jelly -bag ; then stir till nearly cold, and put it into a mould. No. 461. — Green Jelly. Two ounces of isinglass, two ounces of sweet almonds, half a pint of spinach-juice, ten drops of almond flavour, five ounces of white sugar, and one quart of water. Steep the isinglass twenty minutes in half a pint of cold water ; dissolve it in a pint and a half of boiling water ; strain it, and add the almonds, blanched, and chopped fine, the sugar, and the juice of spinach ; set it over a slow fire till nearly boiling ; then strain through a gauze sieve ; when it becomes thick, pour it into a mould, and it will be ready the following day. The spinach-juice should be strained till perfectly clear before it is used for the jelly. No. 462. — Jelly. One ounce and a half of isinglass, half a pint of orangesyrup, two lemons, one egg, and sugar. Soak the isinglass in half a pint of cold water twenty minutes ; add the same quantity of boiling water ; stir it over the fire till the isinglass is dissolved ; then add the juice of two lemons, and the rind of one, pared thin, and as much orange syrup and water as will make a quart altogether, adding sugar as reqiured. Beat together the white and shell of the egg ; stir quickly into the jelly, and boil the whole five minutes, without stirring ; remove it from the fire ; let it remain, covered, five minutes ; then strain it through a flannel jelly-bag, previously dipped in hot water, and wrung quite dry. No. 463. — Lemon Jelly. Four fine lemons, half a pound of white sugar, two ounces of isinglass, and the whites of five eggs. Grate the yellow rinds of the lemons into a pint and a half of water, stirring in the sugar till quite dissolved ; then add the juice of the lemons ; let it remain an hour, and then strain it ; soak the isinglass in half a pint of cold water twenty minutes ; then put it in a pint of boiling water, stirring it till perfectly dissolved ; strain, and put it in a pan with the water into which the lemons were grated, adding the whites of eggs, well beaten ; tie a small piece of turmeric in muslin, and lay it in a spoonful of water till wet; then squeeze a very little into the jelly to give it the colour of lemon, but not too yellow ; boil it five minutes, without stirring ; when taken off the tire, skim it, and run it through a jelly-bag. No. 464.— Orange Jelly. Four Seville oranges, two sweet oranges, three lemons, two ounces of isinglass, and three quarters of a pound of loaf sugar. Rub some of the sugar on the rinds of oranges and lemons ; then squeeze the juice of the oranges and lemons upon the sugar ; dissolve it in a pint of water, and boil it to a clear syrup. Boil the isinglass in a pint of water till dissolved ; strain through a fine strainer, and stir till cool ; put it to the syrup ; pass it through a jelly-bag, and put it into a mould. No. 465. — Orange Jelly.