The exhibition cookery book

^ pint of lemon j nice 6 ozs. loaf sugar WINE JELLY. 1 inch of cinnamon The rind of 2 lemons thinly cu t The white of an egg whisked The shell crushed 2 cloves Soak the gelatine in the water for ten minutes, then put all the ingredients into a saucepan and whisk until it begins to boil. Allow it to boil up well and then simmer gently for another ten minutes, and strain through a clean coarse cloth scalded. Return the jelly through the cloth until it is clear, each time placing a clean hot basin underneath instead of the one removed. When clear, set in a mould rinsed with cold water, and let it stand until firm. It is recommended to always set this mould in ice. To turn out, dip the mould for one moment into warm water, and turn into a cold dish. 155. LEMON JELLY. A 6d. packet of Cox’s gelatine 1| pints of cold water ^ pint of lemon juice 1 inch, of cinnamon 6 oz. loaf sugar 3 cloves The rind of four lemons thinly cut ' The white of an egg whisked i The .shell crushed Soak the gelatine in the water for ten minutes, then put all the ingredients into a saucepan together. Whisk until it begins to boil, allow to boil up well and then simmer for ten minutes. Strain through a clean scalded cloth. Return through the cloth until clear, each time putting a basin, rinsed with hot water, underneath. When clear set in a mould rinsed with cold water, and let it stand until firm. It is recommended to always set this mould in ice. To turn out, dip the mould for one moment into warm water and turn on to a cold dish. 156. LEMON JELLY (Economical). A 6d. packet of Cox’s gelatine 2 large lemons (peeled thinly and strained juice) 6 ozs. loaf sugar 1 inch of cinnamon 3 cloves If pints of water A few drops of liquid saffron Put the gelatine into a basin and pour over it some of the cold water and allow it to soak for ten minutes. Then add the rest of the ingredients, except the saffron. Place on the fire and stir until it boils, colour with a little saffron and strain through a cloth scalded. Pour into a wetted mould and allow to set in a very cool place. 157. MILK JELLY. 1 pint milk , i oz. sugar ^ oz. Cox’s gelatine [ Lemon rind or cinnamon Soak the gelatine in water, drain and put with the milk which must be boiled with the lemon rind or cinnamon. Add the sugar, and let the milk, etc., stand on the side of the stove for ten minutes or so. Rinse a pint mould or several small ones in cold water, strain the milk into it, and keep in a cool place to set. Unmould and serve. 158. CLARET JELLY. 1 oz. (hy weight) Cox’s gelatine ^ pint of claret 2 , , water JRind and juice of 1 lemon A few drops of cochineal 1 gill of raspberry jam or syrup, from fresh fruit 4 ozs. of sugar 1 clove and J inch of cinnamon or 1 tables poonful of brandy 8o Soak the gelatine in the water for ten minutes, tlien put all the ingredients into a saucepan together. Whisk until it boils up well ; let simmer ten minutes. Colour with the cochineal, and strain through a coarse cloth scalded. Pour into a jelly mould rinsed in cold water, and allow to set in a very cool place. To turn out. dip the mould for one moment into warm water and turn quickly into a cold dish. If preferred, pour into a border mould and serve with whipped cream. 159. LEMON SPONGE.