Choice cookery

possible, stir until it boils, cover the pan and allow it to stand 10 minutes ; pass through the jelly bag one quart of boiling water, then the jelly and the whisky slightly warmed; pour one inch of the jelly into a mould and when nearly set garnish with some small quarters of peeled and cut lemon ; when set pour in another inch of cold jelly and garnish with the lemon, continue this until the mould is full. When firm dip in warm water and turn out quickly No. 135. STRAWBERRY JELLY. 1 pint of strawberries Juice of 2 lemons Rind of 1 lemon 1£ oz. gelatine 1 pint of water £ lb. sugar A few drops cochineal Whites and shells of 3 eggs Boil the water and sugar to a syrup and pour over the strawberries, allow this to stand half-an-hour ; then rub through a fine hair sieve, put the syrup into a pan which should measure about one quart with the lemon juice ; beat the eggs with a little of the syrup, and add all the above ingredients ; whip gently until it comes to the boil, remove the whisk, cover the pan and allow it to stand 10 minutes ; pass a quart of boiling water through the bag, then the jelly. Pour about half an Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post, 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. inch of jelly into a mould and decorate with strawberries ; when set and the remainder of the jelly cold, fill up the mould. When quite firm dip in warm water and turn out quickly. Almost any fruit jelly may be prepared as above. No. 136. LEMON MOULD. 2 oz. of arrowroot Eind of 1 lemon 1 pint of boiling water 6 oz. sugar Juice of 2 lemons 2 eggs Take off the yellow part of the lemon, and put it into a pan with the pint of water, and, when boiling, pour over the arrowroot, which should be moistened with a little cold water; add the sugar and lemon juice; boil slowly 10 minutes, pour over the eggs (beaten), return to the pan, and stir over a gentle heat, or stand the pan in another containing some boiling water for a few minutes, or until it thickens. Pour into a wetted china mould, and, when set, turn out. No. 137. APRICOT CREAM. £ dozen fresh apricots, or £ tin 4 oz. sugar if fresh ; if tinned, 2 oz. ^ pint of water if fresh ; if tinned fruit, pint of the syrup £ pint of double cream 1 oz. of gelatine Juice of 1 lemon If the fruit is fresh, boil the sugar and water to a syrup ; split the apricots and add to syrup and boil until tender, then add the lemon juice and gelatine ; when Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, YVarringtom dissolved rub the whole through a fine hair sieve ; whip the cream until stiff, then stir in the puree ; allow this to stand until cold, but not set, stirring occasionally ; then pour into a china mould wetted. When set turn out ; if inclined to stick, dip in warm water. Any fruit cream may be prepared as above, varying the amount of sugar according to the fruit. No. 138. CHOCOLATE CREAM. 4 oz. grated chocolate 3 oz. castor sugar Yolks of 4 eggs 1 pint of cream £ oz. gelatine