Domestic cookery

CREAM ^ pint milk 2 oz. sugar i oz. leaf gelatine i pint water 1 teaspoonful lemon juice (Swiss). 1 pint double cream 3 yolks of eggs 3 oz. preserved ginger 2 tablespoonfuls of ginger syrup Put the gelatine into a saucepan with the water, set in a warm place until dissolved ; beat up the yolks, add to them the sugar and the milk, boiling, pour this back into a custard pan or jug, stand the jug in boiling water and stir the custard until it coats the spoon, add to it the gelatine, lemon juice and ginger syrup ; whip the cream until stiff, then add to it the custard, &c. ; allow this to stand until it is almost set ; then stir in the ginger, cut in pieces (size according to taste) ; pour into a well wetted mould, and, if necessary, dip the mould in warm water before turning out. No. 230. JELLY, ASPIC (Good). 1 quart good stock 1 tablespoonful tarragon vinegar 1 tablespoonful common vinegar 4 cloves Whites and shells of 3 eggs Rind and juice of 1 lemon 1 dessertspoonful salt 1 onion, sliced 1 teaspoonful peppercorns 2 oz. leaf gelatine Beat the whites and shells of the eggs together in a few tablespoonfuls of water, peel off the lemon rind as thinly as possible, put these with all the above ingredients into a saucepan, whisk gently until it boils, take out the whisk and allow it to boil well up to the top of the saucepan ; draw on one side and allow it to stand, covered, 10 minutes ; pour through the jelly bag one quart of boiling water, then the jelly; it is then ready for use. No. 230a. JELLY, ASPIC 1 quart water 2 oz. leaf gelatine Bind and juice of 1 lemon ^ pint vinegar 1 onion, sliced (for garnishing only), 2 cloves 1 dessertspoonful salt 1 teaspoonful pepper Whites and shells of 2 eggs Put all the ingredients into a saucepan, the lemon thinly pared, the eggs beaten in a little water ; whip until it boils, allow it to boil up well ; draw on one side and allow it to stand 10 minutes; pour through the jelly bag one quart of boiling water, then the jelly; this is ready for use, and if necessary may be coloured to taste. No. 231. JELLY (Claret), 1 pint of water 6 07.. lump sugar 1 pint claret A few drops of cochineal 1 inch cinnamon stick Eind and juice of 2 lemons 4 cloves Whites and shells of 3 eggs Small blade mace 1^ oz. leaf gelatine Beat the whites of the eggs and the shells in two tablespoonfuls of water, add to all the above ingredients, which may be put into an enamelled saucepan, stir gently until it comes to the boil ; allow it to boil up to the top of the pan ; draw on one side, cover the saucepan and allow it to stand 10 minutes; pour through the jelly bag first one quart of boiling water, then the jelly, returning it till clear ; pour into moulds, and when set dip in warm water and turn out quickly. No. 232. JELLY (Lemon), Bind of 4 lemons Juice of 3 lemons 3 cloves Whites and shells of 3 eggs i lb. loaf sugar 1 quart of water 2 inches cinnamon stick oz. leaf gelatine Cut off the rind as thinly as possible, put this into a saucepan with the water, sugar, lemon juice, cloves, cinnamon, and gelatine, beat the whites of the eggs with a quarter of a pint of water and add to the above ingredients, whisk gently until it boils, allow it to boil up to the top of the pan, draw