The "A1" cookery book

2 stick of cinnamon, 1 oz. gelatine, ^ a small teacup of red currant jelly. Put the gelatine, water, sugar, and spice into a saucepan with the red currant jelly ; leave till they are melted, then add rather more than half a pint of claret and boil three minutes. Strain, and put in a mould that has been well rinsed in cold water. Cherry-Brandy Jelly. — 2 oz. gelatine, £ pint boiling water, 1 bottle Morelia cherries beaten through a sieve and strained, £ lb. lump sugar melted with the gelatine, 1 teacup of brandy and cherry-brandy mixed. Pour the jelly into a mould rinsed first in cold water. How to Use Chivers’ Jellies.— Melt the packet of jelly in a little less than the amount of water specified, and make up the deficiency by using wine or the juice of oranges or lemons. For orange or lemon jelly grate the rind of an orange or the peel of a lemon in the water and boil it for ten minutes. Strain and melt the jelly in it, adding the wine or juice of the fruit. Junket.— Heat a quart of milk till it is lukewarm. Put into a cup half a teaspoon of powdered cinnamon, a tablespoon of castor sugar, and half a wineglass of brandy (this may be omitted). Stir till the sugar is dissolved. Add to the milk, put it into the dish in which it is to be served, and stir in a tablespoon of rennet. In three or four hours it will be firm and ready to serve. King’s Pudding. — 1 pint claret, £ wineglass brandy, i lb. loaf sugar, juice of one lemon, 1 teacup damson jam, i oz. gelatine. Soak the gelatine in the claret, brandy, and sugar, stir over the fire. When it boils add the jam and boil all together for five minutes. Dip a china mould with a hollow centre in cold water, and strain the mixture into it. When quite cold turn out carefully and fill the centre with whipped cream. Lecha Crema.— 3 eggs (leaving out 2 whites), 2 oz. sugar, ii pints milk, 2 oz. flour. Put a pint of milk into a saucepan to boil. Mix the flour very smoothly with half a pint of cold milk and flavour as liked, add the boiling milk, and when cool the sugar and eggs well beaten, mix well, and boil up gently over a slow fire for a few minutes. Put some ratafias in a glass dish, and pour the mixture over them. Shake over some pounded cinnamon. Serve cold. Lemon Cheese Cakes.— i lb. butter, i lb. loaf sugar, 2 lemons, 5 eggs. Put the butter and sugar in a double saucepan to get warm. Beat the eggs, and stir in with them the juice of one lemon and the grated rind of two. Add this to the other ingredients in the saucepan, and stir till of the consistency of cream. This should be made a day or two before it is wanted, and stored in a pot. Lemon Pie. — 2 apples, 1 large lemon, 1 egg, 4 oz. castor sugar, i oz. butter, pastry. Line a large open tart tin with pastry. Chop the apples and lemon very fine, and mix in the other ingredients, stir well together, and put the mixture into an open tart tin, and bake in a brisk oven a golden brown colour. Lemon Pudding. — b lb. fine bread-crumbs, i lb. suet, | lb. sugar, 2 lemons (rind of 2, juice of 1), 2 eggs, 1 very small teaspoon baking powder. Beat the eggs. Mix together all the dry ingredients, then add the lemon juice, and then the beaten eggs. Boil in a buttered mould for three hours, and serve with arrowroot wine sauce (page 84).