Plain cookery recipes

Note. — If the sherry is wanted as a stimulant, add it to the jelly with the brandy, as the alcohol evaporates by boiling. Port Wine Jelly* Three gills port. One gill water. One tablespoonful red-currant jelly. Two ounces loaf sugar. One inch of cinnamon stick. Rind and juice of one lemon. One ounce gelatine. Wash and peel the lemon thinly, and strain the juice from it ; then put all the ingredients into a lined rinsed pan, and stir over the fire until dissolved ; then draw the pan to one side, and allow it to infuse for fifteen minutes. Strain the jelly through muslin. When cold, pour into wine-glasses or little moulds. When set, turn out and serve. Chicken Jelly* One chicken, or the carcass of One bay leaf. Pinch of salt, a chicken. Cold water. Few parsley stalks. Remove the breast fillets from the chicken, and reserve these for steaming, etc. Cut the chicken into joints, and cut all flesh from the bones. Wash the neck and gizzard well — these may be used for the jelly. Put the prepared chicken into a saucepan, cover with cold water, and add a pinch of salt. Bring it to the boil and skim well ; add the bay leaf and parsley stalks. Simmer gently from three to four hours. Strain through a hair sieve, and when cold remove all fat from the top. The stock can then be served cold in its jellied state, or heated as required. Orange Jelly* Half a pint water. Half a pint orange juice. Juice of two lemons. Rind of three oranges. Three ounces loaf sugar. One ounce gelatine. Put the water, sugar, orange rind, and gelatine into a saucepan and stir until dissolved ; cover, and allow to infuse for ten minutes, then strain it into a basin ; add the orange and lemon juice, also strained. Pour the jelly into a rinsed mould, and when set turn out and serve. Toast Water. One slice bread. One pint boiling water. Toast the bread on both sides till dried through and quite brown but not burnt. Put it into a basin or jug, pour over it the boiling water, let it stand till cold ; strain. Cooling. Apple Water. Three apples. I A piece of lemon rind. Half an ounce sugar. | One pint of boiling water. Wipe the apples with a damp cloth ; neither pare nor core them. Cut them in slices, and put them into a jug with the sugar and lemon rind. Pour the boiling water over them, cover the jug, and let it stand till cold. Strain off the liquor. Cooling. Useful in fevers. Barley Water. One ounce pearl barley. Rind and juice of half a lemon. One pint cold water. Sugar to taste. Wash and blanch the barley, then put it into a well-lined pan with the pint of water and the thinly-peeled lemon rind. Simmer it slowly for two hours, then strain, and sweeten it to taste. Add also the lemon juice, unless milk is to be added in which case omit the lemon juice, as it would curdle the milk. Serve hot or cold. Rice Water. Half an ounce whole rice. One pint cold water. Wash the rice, put it into a pan with one pint of cold water, bring to the boil. Boil for half an hour, strain, and serve cold. If permitted by the doctor, a teaspoonful of sugar may be added, and an inch of cinnamon cooked with it to give flavour. Good for diarrhoea, dysentery, and cholera. Cooling and slightly nutritious. Lemonade. Two lemons. | Two or three lumps of sugar. One pint boiling water.