To Stra.in. — Tie a clean coarse cloth, scalded, into a
soup-stand or legs of a chair reversed. Pour the jelly through
slowly until clear, each time placing a clean hot basin under-
neath instead of the one removed. With Cox’s Gelatine,
if that which runs through quickly at first is returned
through the cloth at once, it Avill be found that one .straining
gives a perfect result. The jelly must take its own time to
run through, and must on no account be squeezed, stirred, or
shaken, or it will immediately become cloudy. Whilst
straining, stand the jelly in a warm place, for if at all
chilled it will soon cease to run through the cloth. In
straining, natnrallj' some of the liquid is lost, so that to
obtain a full-sized quart mould three pints of liquid should
first be prepared. Everything used must be free from grease,
and the cloth kept for the one purpose. Never use soap in
washing it, and put it away when quite dry, not before.
Never stir the jelly after it boils, as the scum on the top
must not be broken.
Wait until the jelly is begiwiing to set a little before
pouring into the mould.
Be careful to rinse the jelly mould in cold water
just before pouring in the jelly.
In Macedoines, or fruit jellies, more Gelatine must be
used, as a firmer jelly is required to bear the weight of the
fruit. The larger the mould, the more Gelatine is required
in proportion.
When wine is added to jellies, it is well to boil up wth
the other ingredients, as, if added after, it tends to cloud the
jelly. Brandy and Essences, when recommended, are better
added after.
In turning out jellies, creams, &c., immerse the mould
qxdcJtly in hot water, dry it with a cloth, and turn out on to a
cold dish. If the water is very hot, it is less likely to cause
breakage than tepid water (often recommended) with
necessary patting and shaking. All dishes of this class
should be sent to table at the last moment, and not allowed
to stand in a warm room, this being fatal to appearance and
flavour, as the colder they are the better.
Metal Moulds are best for general use ; either copper, or
block tin with copper tops.
B. R.
4
INDEX
SECTIONS PAGE
JELLIES 7
BLAUCHAUGES 17
CREAMS, PUDDINGS,
SPONGES, TRIFLES, Etc. 19
SAVOURIES AND ASPIC
JELLIES 47
INVALID RECIPES—
Satoubies 52
Sweets 55
LIST OF RECIPES
No.
Almond Blancmange 35
Amber Jelly 145
Apple Jelly 8
Apples in Jelly 18
Apple Charlotte 96
Apple Flummery 97
Apricot Mould 20
Apricot Cream 66
Apricot Cream (economic) 54
Aspic Jelly 118
Aspic Jelly (for decoration) ... 121
Banana Cream 51
Banana Russe 38
Bavarian Cream 55
Bavaroise 149
Beef Tea Jelly 134
Blackberry Jelly 13
Blancmange (plain) 29
Blancmange (with condensed
milk) 31
Blancmange (with wine flavour-
ing) 32
Blancmange (gelatine and
cornflour) 33
Border Mould, How to Dispense
with 26
Brown Bread Cream 148
Breakfast Pate 131
Caramel Charlotte 40
Chartreuse of Grapes 17
Charlotte Russe 36
Champagne Jelly 6
Cherry Cream Pudding 65
Chestnut Cream 76
No.
Cheese and Aspic Savoury 119
Chicken in Jelly 125
Chicken Jellied.. 132
Chocolate Charlotte Russe 37
Chocolate Cream 43
Chocolate Mould 104
Chocolate Mould (small) 74
Claret Jelly 4
Cotherstone Cream 61
Coffee Jelly 9
Coffee Cream 50
Cocoanut Rice Moulds 69
Coburg Pudding 89
Dalmeny Moulds 68
Damson Meringue 114
Edinburgh Cream 72
Eggs in Aspic Jelly 124
Egg Jelly 143
Fig Cream 70
Page 1
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Strain. — Tie a clean coarse cloth, scalded, into a soup-stand or legs of a chair reversed. Pour the jelly through slowly until clear, each time placing a clean hot basin underneath instead of the one removed. With Cox’s Gelatine, if that which runs through quickly at first is returned through the cloth at once, it will be found that one straining gives a perfect result.The jelly must take its own time to run through, and must on no account be squeezed, stirred, or shaken, or it will immediately become cloudy. Whilst straining, stand the jelly in a warm place, for if at all chilled it will soon cease to run through the cloth. In straining, naturally some of the liquid is lost, so that to
obtain a full-sized quart mould three pints of liquid should first be prepared. Everything used must be free from grease, and the cloth kept for the one purpose. Never use soap in washing it, and put it away when quite dry, not before.
Never stir the jelly after it boils, as the scum on the top must not be broken.
Wait until the jelly is beginning to set a little before pouring into the mould.
Be careful to rinse the jelly mould in cold water just before pouring in the jelly.
In Macedoines, or fruit jellies, more Gelatine must be used, as a firmer jelly is required to bear the weight of the fruit. The larger the mould, the more Gelatine is required in proportion.
When wine is added to jellies, it is well to boil up wth the other ingredients, as, if added after, it tends to cloud the jelly. Brandy and Essences, when recommended, are better added after.
In turning out jellies, creams, &c., immerse the mould quickly in hot water, dry it with a cloth, and turn out on to a cold dish. If the water is very hot, it is less likely to cause breakage than tepid water (often recommended) with necessary patting and shaking. All dishes of this class should be sent to table at the last moment, and not allowed to stand in a warm room, this being fatal to appearance and flavour, as the colder they are the better.
Metal Moulds are best for general use ; either copper, or block tin with copper tops.
B. R.
INDEX
SECTIONS PAGE
JELLIES 7
BLAUCHAUGES 17
CREAMS, PUDDINGS, SPONGES, TRIFLES, Etc. 19 SAVOURIES AND ASPIC JELLIES 47
INVALID RECIPES—
Satoubies 52
Sweets 55
LIST OF RECIPES
No.
Almond Blancmange 35
Amber Jelly 145
Apple Jelly 8
Apples in Jelly 18
Apple Charlotte 96
Apple Flummery 97
Apricot Mould 20
Apricot Cream 66
Apricot Cream (economic) 54
Aspic Jelly 118
Aspic Jelly (for decoration) ... 121
Banana Cream 51
Banana Russe 38
Bavarian Cream 55
Bavaroise 149
Beef Tea Jelly 134
Blackberry Jelly 13
Blancmange (plain) 29
Blancmange (with condensed
milk) 31
Blancmange (with wine flavouring) 32
Blancmange (gelatine and
cornflour) 33
Border Mould, How to Dispense
with 26
Brown Bread Cream 148
Breakfast Pate 131
Caramel Charlotte 40
Chartreuse of Grapes 17
Charlotte Russe 36
Champagne Jelly 6
Cherry Cream Pudding 65
Chestnut Cream 76
No.
Cheese and Aspic Savoury 119
Chicken in Jelly 125
Chicken Jellied.. 132
Chocolate Charlotte Russe 37
Chocolate Cream 43
Chocolate Mould 104
Chocolate Mould (small) 74
Claret Jelly 4
Cotherstone Cream 61
Coffee Jelly 9
Coffee Cream 50
Cocoanut Rice Moulds 69
Coburg Pudding 89
Dalmeny Moulds 68
Damson Meringue 114
Edinburgh Cream 72
Eggs in Aspic Jelly 124
Egg Jelly 143
Fig Cream 70