Gas cookery

Method. — Take a bright clean stewpan, and put into it the pint and half of water, the juice of six lemons, and the rinds of two peeled very thinly ; add the sugar, cinnamon, cloves, and gelatine. Put the stewpan on the fire and stir with a wooden spoon until the gelatine is melted, then add the crushed shells of two eggs and the whites half whipped. Take a whisk and whisk the contents of the stewpan until the jelly is come to the boil. Stop whisking as soon as that occurs, and let the scum formed rise quite to the top of the stewpan ; then turn out the gas and leave it for 20 minutes for the scum to harden. Then take a clean cloth or serviette, fixing the cloth on to the four legs of a chair turned upside down : pour some boiling water through first to make the cloth hot, and then strain the jelly through, placing a basin underneath. The basins must be changed three times ; the first time the jelly will be cloudy, the second time clear, and the third time brilliant. The mould should JELLIES, CREAMS AND COLD SWEETS. 79 be rinsed in boiling water, and then in cold, and left wet. Be careful not to pour the jelly into the mould until nearly cold. mine 5elly. Any kind of wine jelly may be made from the pre- ceding recipe by substituting half a pint of wine in place of the half-pint of water, and using three lemons instead of six. Hngelica anfc Cberrs Cream. Ingredients. — i pint Milk, y pint Cream, y oz. leaf 'Gelatine, i y2 ozs. Castor Sugar, i teaspoon Essence of Vanilla, y lb. glac£ Cherries, 2 ozs. Angelica, cut in small pieces, 2 ozs. ground Rice. Method. — Boil the milk and stir in the ground rice, dissolve the gelatine and strain in, then add the sugar, fruits and flavouring. Whip the cream and add last. Then fill paper ramequin cases, and decorate with a cherry in the centre and a little angelica. JBiscuit Cream. Ingredients. — 1 pint Double Cream, 1 Lemon, 1 gill of Fruit Pur^e, lb. Ratafia Biscuits, y oz. Gelatine. Method.— Whip the cream stiffly, and stir in the lb. of ratafia biscuits (very finely powdered and passed through a sieve). Pass greengage, strawberry 80 JELLIES, CREAMS AND COLD SWEETS. or apricot jam, or fruit, through a sieve until there is a gill of puree. Dissolve *4 oz. of g-elatine in a little water and strain into the puree, and add the juice of one lemon. Now mix all lightly together, and pour into a mould and set. ©range Cream. Ingredients. — 4 Oranges, % pint Milk, 2 Eggs 2 ozs. Castor Sugar, 1% ozs. leaf Gelatine, y2 pint double Cream, 1 gill orange juice. Method. — Make a custard with the eggs, sugar, and milk, and boil one orange peel in the milk. Dis- solve the gelatine in water and add to the gill of orange juice. Mix all together, add the whipped cream when the custard is cool, and pour into a mould decorated with some sections of Tangerine oranges in clear jelly. HMne^apple Cream. Ingredients. — 3 gills of Pine-apple Purde, 3 gills of double Cream, 2 ozs. Castor Sugar, ozs. of leaf Gelatine, a few Pistachio Kernels. Method. — Take a tinned pine-apple, remove the brown specks, and chop it well. Dissolve the gelatine in a little water and add to the puree with the castor sugar. Now whip the cream stiffly, and mix all lightly together and pour it into a mould, decorated with pistachio nuts and a little clear jelly. When set, turn it out by dipping the mould into warm water.