The housekeeper's guide to preserved meats, fruits, vegetables, &c

masons’ Tavern will well remember how exquisitely beautiful are the moulds of jelly containing fruits, etc., which are there served. A mould of jelly containing fruits is very easily made in any private house by means of a bottle of jelly. So far as my own experience goes, a bottle of jelly which is perfectly right is infinitely superior to anything that can be made at home, owing to the great difficulty of clearing the jelly made with fresh oranges. When jellies are home-made, owing to their being made in such small quantities the amount of waste is very considerable indeed. Of course bottled jellies, such as those supplied by Messrs. Crosse and Blackwell, are made in such large quantities that the clearing process is much easier. In making a mould of jelly in which fruits are placed, the housekeeper should proceed as follows. In summer a little rough ice is absolutely necessary. Place the mould in chopped ice and salt. Dissolve the jelly by placing the bottle in lukewarm water, but do not overheat it. As soon as the jelly is ready to be poured out of the bottle it is ready for use. I would here remind housekeepers that in putting a bottle of jelly into lukewarm water the jelly commences to melt round the outside first. By placing a small cloth dipped in boiling water round the neck of the bottle the jelly in the neck of the bottle will melt. They can now use the jelly in its semi-liquid state — that is, there will be a solid lump of jelly in the middle of the bottle, but the outside they will be able to pour out. Pour the jelly into a mould, when, as it is only just dissolved, it will very readily set. Next take any fruit that may be at hand — say a dozen or more ripe red strawberries — place them in the jelly, and then pour a little more of the jelly on them just sufficient to cover them. Next, place in the jelly a row of ripe grapes, and then a layer of bunches of red and white currants, putting in stalks and all, etc. The fruit, of course, is a mere question of taste, and depends upon the season of the year, the state of the garden, or the proximity to Covent Garden market. When the whole mould has been filled in this way it should be allowed to set for some time in the ice. The bottles of jelly supplied by Messrs. Crosse and Blackwell are of course made for all seasons of the year, and the jelly is quite firm in summer. Should ice be used the jelly will consequently bear the addition of a considerable amount of fluid. Indeed, a quart bottle of this admirable jelly will bear the addition of very nearly half a pint of wine, and the addition of wine of course very greatly improves the jelly. I would suggest . madeira wine as tlie best, or some good golden sherry ; but a bottle of madeira at three shillings per bottle is far superior to any sherry at the same price. It is far best not to turn out the jelly till just before sending the dish to table. The great beauty in eating jelly is to have it cold. If the mould is properly adjusted when it is turned out of the ice the jelly will be firm, but after it has been kept in a hot room for half an hour it will almost begin to fall to pieces of its own accord. This shows that its consistency is perfect. Cooks too often sacrifice taste to appearances.