Domestic cookery

on one side and allow it to stand, covered, 10 minutes ; pour through the jelly hag the quart of boiling water, then the jelly ; pour into the mould. A pretty way of decorating this is to sprinkle into the jelly while it is setting a few minced pistachio nuts ; when firm dip in warm water and turn out quickly. No. 233. Rind of 3 lemons Juice of 2 lemons 2 cloves 1 inch cinnamon stick 6 oz. lump sugar JELLY (Wine). 1^ oz. leaf gelatine 1 pint water i pint sherry Whites and shells of 2 eggs Cut off the rind from the lemons as thinly as possible, beat the whites and shells in a quarter of a pint of cold water, put these, with all the above ingredients, into a saucepan, and stir gently until it boils, remove the whisk or spoon, allow it to boil to the top of the saucepan, draw it on one side and let it stand 10 minutes ; pour through the jelly hag one quart of boiling water, then the jelly ; pour this into a mould, and when set dip in warm water and turn out quickly. No. 234. LEMON MOULD. 4 oz. leaf gelatine Rind of 3 lemons Juice of 3 lemons 4 pint cold water 3 eggs 4 lb. lump sugar Rub the sugar on the lemons to get off all the rind, put into a saucepan with the lemon juice, gelatine, and water, allow this to stand by a gentle heat until all is dissolved, let it cool slightly, then add to the eggs, which must be beaten ; pass through a fine hair sieve or muslin ; pour into a mould, and when firm dip in warm water and turn out. No. 235. JELLY (Orange). Rind of 4 oranges Juice of 6 oranges Rind and juice of 1 lemon 14 oz. leaf gelatine 6 oz. sugar 2 inches cinnamon stick Whites and shells of 3 eggs Enough water to make 1 quart with the juice of oranges and lemon Cut off the rind from the oranges and lemon as thinly as possible ; beat up the whites and shells of the eggs with a quarter of a pint of cold water ; put this with all the above ingredients into a saucepan, whip gently until it boils ; allow this 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; put into mould; and when firm, dip in warm water, and turn out quickly. No. 236. CHARLOTTE RUSSE. 2 or 3 oz. Savoy biscuits 1 teaspoonful vanilla 2 yolks of eggs •j pint double cream 4 oz. leaf gelatine 2 oz. sugar pint milk Some jelly and candied fruits for decorating Pour in the bottom of the mould about one-third of an inch oi jelly, arrange round the edge a row of cherries, put in a cool place to set ; then arrange round the sides of the mould the biscuits, which must be first divided and trimmed ; dissolve the gelatine in ^ pint of water ; beat up the eggs, and add to them the milk and sugar, pour into a custard pan or jug, set in a pan of boiling water, stir until it coats the spoon ; add the gelatine ; whip up the cream, and add to it the custard, and when nearly cold, pour into the prepared mould ; when set dip in warm water, and turn out. 104 No. 237. RICE MOULD WITH STEWED FRUIT. ^ lb. Carolina rice 2 oz. sugar 1 teaspoouful vanilla ^ pint water ^ pint milk I teaapoonful salt