Choice cookery

Put all ingredients except the maraschino and silver leaf into a saucepan, first crushing the shells of the eggs and beating th em with a little of the water ; put the pan over a gentle heat, and stir it until it comes to the boil, let it boil up to the top of the saucepan, cover the pan, draw it on one side and allow it to stand 10 minutes; pass through the jelly bag plenty of hot water to ensure it being perfectly clean ; warm the maraschino, add to the jelly and pass it through the bag two or three times until quite clear. Put an inch of jelly into the mould, break up a very little silver leaf and sprinkle into the jelly ; when set pour in another inch of cold jelly (but not set), and sprinkle in a little more leaf, allow this to set, then take about three tablespoonfuls of the jelly and whip it until it is a white froth ; add a little of the leaf and pour into the mould ; when set fill Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. the mould with clear jelly and add a little more leaf. When quite set dip in warm water and turn out quickly. If a tall mould, two layers of whipped jelly may be used. No. 131. POMEGRANATE JELLY. 1 pint syrup from the pomegranate seeds ^ pint water Juice of 2 lemons Rind of 1 lemon 4 oz. lump sugar Whites and shells of 3 eggs 1£ oz. gelatine A few drops of cochineal Take the seeds from as many pomegranates as will yield 1 pint syrup, put into a pan with all the above ingredients, first slightly beating the eggs with a little of the water ; stand over a gentle heat, whisk until it boils, and when the scum will rise to the top remove the whisk, cover the pan, and allow it to stand 10 minutes. Pass a quart of boiling water through the jelly bag to warm it, then the jelly ; when clear, pour into a copper mould, set aside until firm, then dip in warm water and turn out quickly. Fine Leaf G-elatine from H. M. Young, 27, Arpley Street, Warrington, 2s. 6d. per lb., per post 2s. 9d. o No. 132. PERRY JELLY. £ pint water 1 pint perry 3 oz. sugar The juice and rind of 1 lemon White and shell of 1 egg 1 oz. leaf gelatine Beat up the eggs with a little water, and put, with all the ingredients except the perry, into a saucepan, stir until it boils, allow the scum to rise to the top, cover the pan, and let it stand 10 minutes ; warm the perry and add to jelly, pour 1 quart of hot water through the jelly bag, then the jelly ; put one inch into a mould, and when nearly set put in half a stewed pear. Then fill the mould; more pears may be added if liked. When cold turn out and garnish with stewed pears. No. 133. STEWED PEARS. i lb, lump sugar I A few drops of cochineal £ pint of water Boil the water and sugar together 10 minutes. Then colour a deep red with cochineal. Peel and core the pears, cut in half, drop into the syrup, and stew gently until soft. When cold use. No. 134. PUNCH JELLY. 4 pint Irish whisky 6 oz. lump sugar 1 oz. leaf gelatine Whites and shells of 2 eggs 1 pint of water Rinds of 3 lemons Juice of 2 lemons Put all the ingredients except the whisky into a saucepan, cutting off the yellow part of the rind as finely as Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington.