One ounce and a half of isinglass, the juice of three Seville oranges, three sweet oranges, one lemon, the grated rinds of one Seville orange, and of one lemon, half a pound of sugar, and half a pint of lemonade✪ Orange Jelly (Alternative). VEGETAKIAN COOKERY. 187 Put half a pint of cold water to the isinglass; let it remain twenty minutes ; put it in a pan with another half-pint of boil- ing water, stirring it till dissolved ; then strain it, and add the sugar, the grated rinds of the lemon, and the Seville orange, the lemonade, and juice of the oranges and lemon; boil all together five minutes, and then strain it through muslin. This jelly will not be very clear, but the colour may be im- proved by adding a little saffron. No. 466.— Cream Sponge. One quart of cream, one ounce and a half of isinglass, six ounces of loaf sugar, and one lemon✪ Cream Sponge. Boil the isinglass in the cream ; strain it into a basin, and let it remain till cool, but not set. Take off the rind of a lemon with the sugar ; then grate the sugar into a bowl ; squeeze and strain the lemon-juice upon it ; add the cream, and whisk all together till it begins to stiffen ; put it into moulds, and let it remain till the follo\ving day. No. 467. — Lemon Sponge. Three lemons, half a pound of loaf sugar, one ounce of isin- glass, and the white of one egg. Put the rinds of the lemons, pared thin, into a pan with the isinglass and a pint of water ; set it on the fire, stirring con- stantly till the isinglass is dissolved ; strain, and let it remain till nearly cold ; then add the sugar, powdered, the juice of three lemons, strained, and the white of an egg, beaten to a froth ; whisk the whole together three quarters of an hour, and pour it into a mould. No. 468. — Orange Sponge. One pint of orange-juice, nine ounces of sugar, and one ounce and a quarter of isinglass✪ Orange Sponge. Pour half a pint of boiling water upon the isinglass, and when dissolved, strain it to the sugar ; add the orange-juice, also strained, and whisk all well together till cold and like a sponge, and put it into a mould. 188 VEGETARIAN COOKERY. No. 469. — Kaspberry Sponge. Half a pint of raspberry -juice, one quart of cream, one ounce and a half of isinglass, and six ounces of sugar✪ Kaspberry Sponge. The same as for Cream Sponge (No. 466). No. 470. — Vanilla Cdarlotte. Butter a plain mould ; split some sponge biscuits, and line the mould with them ; place them closely, leaving the brown outside ; pour vanilla cream into the centre✪ Vanilla Charlotte ; set it in a cool place, and when required, turn it out on a dish. No. 471. — Solid Cu.stard. One quart of new milk, six ounces of sugar, the yolks of five eggs, and half an ounce of Iceland moss, or one ounce of isin- glass. Boil the moss or isinglass in the milk till dissolved, adding the sugar and a piece of cinnamon✪ Solid Custard. Beat the yolks of the eggs well ; mix them with the milk ; strain, and set it on the fire, stirring constantly till it becomes about the consistency of a boiled custard ; add a few drops of almond flavour, and when cool, pour it into a mould. No. 472. — Lemon Solid. One large lemon, three ounces of loaf sugar, and one pint of cream✪ Lemon Solid.

AI-modernized reading of the original text

One ounce and a half of isinglass, the juice of three Seville oranges, three sweet oranges, one lemon, the grated rinds of one Seville orange, and of one lemon, half a pound of sugar, and half a pint of lemonade. Put half a pint of cold water to the isinglass; let it remain twenty minutes ; put it in a pan with another half-pint of boiling water, stirring it till dissolved ; then strain it, and add the sugar, the grated rinds of the lemon, and the Seville orange, the lemonade, and juice of the oranges and lemon; boil all together five minutes, and then strain it through muslin. This jelly will not be very clear, but the colour may be improved by adding a little saffron. No. 466.— Cream Sponge. One quart of cream, one ounce and a half of isinglass, six ounces of loaf sugar, and one lemon. Boil the isinglass in the cream ; strain it into a basin, and let it remain till cool, but not set. Take off the rind of a lemon with the sugar ; then grate the sugar into a bowl ; squeeze and strain the lemon-juice upon it ; add the cream, and whisk all together till it begins to stiffen ; put it into moulds, and let it remain till the following day. No. 467. — Lemon Sponge. Three lemons, half a pound of loaf sugar, one ounce of isinglass, and the white of one egg. Put the rinds of the lemons, pared thin, into a pan with the isinglass and a pint of water ; set it on the fire, stirring constantly till the isinglass is dissolved ; strain, and let it remain till nearly cold ; then add the sugar, powdered, the juice of three lemons, strained, and the white of an egg, beaten to a froth ; whisk the whole together three quarters of an hour, and pour it into a mould. No. 468. — Orange Sponge. One pint of orange-juice, nine ounces of sugar, and one ounce and a quarter of isinglass. Pour half a pint of boiling water upon the isinglass, and when dissolved, strain it to the sugar ; add the orange-juice, also strained, and whisk all well together till cold and like a sponge, and put it into a mould. No. 469. — Kaspberry Sponge. Half a pint of raspberry -juice, one quart of cream, one ounce and a half of isinglass, and six ounces of sugar. The same as for Cream Sponge (No. 466). No. 470. — Vanilla Cdarlotte. Butter a plain mould ; split some sponge biscuits, and line the mould with them ; place them closely, leaving the brown outside ; pour vanilla cream into the centre ; set it in a cool place, and when required, turn it out on a dish. No. 471. — Solid Cu.stard. One quart of new milk, six ounces of sugar, the yolks of five eggs, and half an ounce of Iceland moss, or one ounce of isinglass. Boil the moss or isinglass in the milk till dissolved, adding the sugar and a piece of cinnamon. Beat the yolks of the eggs well ; mix them with the milk ; strain, and set it on the fire, stirring constantly till it becomes about the consistency of a boiled custard ; add a few drops of almond flavour, and when cool, pour it into a mould. No. 472. — Lemon Solid. One large lemon, three ounces of loaf sugar, and one pint of cream.

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Lemon SpongeOrange Jelly (Alternative)Cream SpongeOrange SpongeOrange SpongeKaspberry SpongeVanilla CharlotteSolid CustardLemon Solid

Vegetarian cookery