Domestic cookery

In making jellies and creams it is necessary to have some experience, as the quantity of gelatine required will depend upon the season of the year ; in the hot weather a little more will be required than in the winter time. It also depends a great deal upon the make of gelatine, as it varies very much in quality. The French leaf gelatine does not require to stand in cold water any time, it will dissolve immediately in warm water. Macay’s extract of calves’ feet requires to stand 10 minutes in cold water. Nelson’s and others require to stand in cold water two hours before being ready for use. No. 226. CREAM (Fruit). ^ oz. leaf gelatine 2 oz. lump sugar ^ lb. mixed candied fruits Soak the gelatine until dissolved in a quarter of a pint of warm water ; rub the sugar on the lemons until the whole of the yellow rind is taken off, put the sugar into a pan with the juice of the lemons, and set by a gentle heat until the sugar is dissolved, add this to the gelatine; whip up the cream until stiff, add to it the gelatine, &c., stir occasionally until almost set, then stir in the fruits, which may be cut up ; pour into a wetted mould until set. If necessary, dip in warm water, and turn out. ^ pmt double cream Rind and juice of 2 lemons i pint water No. 226. CREAM (Sherry). ^ pint double cream 3 oz. lump sugar 1 giU sherry i oz. gelatine •Juice and rind of 1 lemon Rub the sugar on the rind of the lemon until the whole of the yellow part is taken off ; put into a saucepan with the juice, set by a gentle beat until dissolved ; then add to the gelatine dissolved in J pint of water ; whip the cream until stiff, then strain to it the sherry, &c. ; put into a wetted mould, and set in a cool place until firm. If necessary, dip in warm water and turn out. No. 227. CREAM (Coffee). ^ pint milk 1 oz. castor sugar 1 oz. freshly roasted coffee berries i pint double cream Yolks of 3 eggs ^ pint water ^ oz. leaf gelatine Dissolve the gelatine in the water, put the coffee berries into a saucepan with the milk, and simmer slowly half-anhour ; beat the yolks with the sugar, strain to them the milk from the berries, pour back into a custard pan or jug, place this in a pan of boiling water, and stir until it coats the spoon, pour into a basin and strain to it the gelatine ; whip up the cream until stiff and stir well into it the custard, pour into a well wetted mould, and set in a cool place until firm. If necessaiy dip the mould into wai’m water and turn out. No. 228. CREAM (Strawberry or Raspberry). 1 pint strawberries or raspberries 3 oz. castor sugar ^ pint double cream i oz. leaf gelatine Ir pint water If fruit is not in season ^ lb. of jam may be used Put the fruit into a basin and cover with the sugar, allow this to stand one hour, put the gelatine in the quarter pint of water in a warm place until dissolved ; rub the fruit through a fine hair sieve, add to it the gelatine ; whip the cream until quite stiff, add the fruit, juice, &c., to the cream, stir well together, pour into a wetted mould and set in a cool place until firm ; dip the mould into warm water, just for a second, and turn out ; the top of the mould may be decorated with a little jelly and fruit if liked, but this must be allowed to set before pom-ing in the cream, which should be cool. If jam is used 2 oz. sugar wiU be sufficient. No. 229.