Choice cookery

Stone and mince the raisins, also the suet, apples, candied peel, almonds, and sultanas ; mix these with the currants, sugar, spice, lemon and orange rind, brandy, sherry, and the juice of oranges and lemons. This mixture should be put in jars, covered, and kept at least three weeks — the longer the better. For about one dozen pies prepare some puff pastry (page 104) of £ lb. flour, roll out a portion about J inch thick, and line some patty tins with it ; put in the centre 1 teaspoonful of the mincemeat ; roll out the remainder, about £ inch thick, and cut in rounds the size of the top of the pies, wet the edges of the underneath, and place one round on the top of each. Brush over with the egg, and bake in a hot oven 15 minutes. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. JELLIES & CREAMS. o No. 127. CIDER JELLY. i pint water 1 sliced apple 1 inch cinnamon Whites and shells of 2 eggs 1 pint cider 4 oz. sugar 1 oz. leaf gelatine Put all the ingredients into a saucepan except the cider ; beat up the eggs slightly with a little water ; set the pan over a gentle heat, and stir until boiling. Allow the thick, white scum to rise to the top of the pan, cover, and allow to stand ten minutes ; warm the cider, and add to the jelly; pass one quart of boiling water through the jelly bag, then the jelly; pour into a mould, and, when set, garnish with a puree of apples and whipped cream, sweetened and flavoured to taste ; or the jelly may be put into a border mould with the puree in the centre, and covered with cream. No. 128. PUREE OF APPLES. 1 lb. apples | 1 clove 3 oz. sugar Peel and core the apples and cut in thin slices ; put into an enamelled pan, with the cloves, sugar, and a little water, boil until tender ; rub through a wire sieve, and use. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 129.. JELLY A LA DUCHESSE. 1 quart water with the lemon juice Rind of 4 lemons ^ lb. lump sugar Whites and shells of 3 eggs 2 inches cinnamon stick J uice of 6 lemons 1^ oz. gelatine 4 cloyes Cut off the yellow rind of the lemon as thick as possible ; crush the shells of the eggs, and beat them with the whites and a little water ; put all the ingredients into a saucepan, stir until it boils ; cover the saucepan, and allow it to stand 10 minutes. Pass through the jelly bag a quart of hot water, then the jelly. Put into a mould one inch of the jelly, and ornament with candied fruits, and allow to set ; then take three or four tablespoonfuls of jelly and whip until a white froth, pour into the mould, and when set pour on the top about one inch of the jelly, coloured a pretty red with cochineal ; allow this to set, and fill the mould with the natural jelly. When quite firm, dip in warm water, and turn out very quickly, or the colours will run and spoil the jelly. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 130. MARASCHINO JELLY. 1 pint water 3 oz. lump sugar 1 oz. gelatine £ pint maraschino Juice of 3 lemons Whites and shells of 3 eggs A little silver leaf for garnish- ing