The pudding and pastry book

To loosen the jelly when ready to serve, dip the mould quickly into hot water. Dry the mould before turning out. o Calf’s Foot Jelly 4 calf’s feet 4 quarts water 1 pint wine or water 1 lb. crushed lump sugar 4 whites of eggs 2 lemons stick cinnamon 1 tea-spoon grated nutmeg Clean the calf’s feet thoroughly. Boil them in the water until it is reduced to half the original quantity. This will take about eight hours. Skim occasionally. Pour into a large basin. Set aside for twelve hours. Remove the fat very carefully. Put back into a large pan, being careful to keep back the dregs. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice. Let it boil for ten minutes. Skim. Add the wine and boil up again for two minutes. Strain through a jelly bag two or three times, and keep in a cold place. Gelatine Jelly A little over ^ oz. isinglass 1 gill cold water v pint boiling water 3 ozs. sugar 1 lemon 1 white and the shell of l egg 1 gill brandy Soak the isinglass in the cold water for an hour. Put it into the boiling water. Add the The Pudding and sugar, the finely-pared rind of the lemon, the white and crushed shell of an egg. Boil one minute. Pour in a table-spoon cold water. Set aside ten minutes. Strain through a jelly bag. Add one gill brandy or sherry when cool. Pour into a wetted mould. Cranberry Jelly Stew some cranberries in plenty of water until they are soft. Rub them through a sieve. Put the pulp into an enamelled saucepan. When it boils add sugar in the proportion of one pound to every pint of pulp. Stir continually for a few minutes and pour into a mould. "Claret Jelly 1 bottle claret 1 lemon 1 gill red currant jelly 5 lb. loaf sugar A little over 1 oz. isinglass 1 gill brandy Soak the gelatine in a very little water. Add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. Boil altogether for five minutes. Put once through a jelly bag. Dip a mould with a hollow centre into cold water. Pour in the jelly. Serve with whipped cream in the centre of the mould. Instead of claret and red currant jelly, a white wine and quince jelly can be used. Pastry Book *Gelee Fouettce 2 pint champagne | pint water 2 lemons 6 ozs. lump sugar A little over 1 oz. gelatine Make a syrup of the water and sugar. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon. Boil three minutes. Strain through a jelly bag. When cold, but still liquid, add the champagne and beat on ice until very frothy. Put into a mould or serve in glasses. Lemon Froth 1 oz. gelatine -I, pint boiling water | pint cold water 3 lemons 6 ozs. lump sugar Whites of 6 eggs Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel. Add the cold water and the juice of the lemons. Skim with a silver spoon. Strain into a large basin. When beginning to set, add the whites beaten to a stiff froth. Beat well together and pile up in a glass dish. Serve with sweetened whipped cream. The Pudding and Maraschino Jelly Make a gelatine jelly, using maraschino instead of brandy, and adding it when the jelly is cold but still liquid.