Domestic and economical cookery recipes

One gill water, one gill orange juice. Boil a few shreds of the peel in the water, add the orange juice and three saccharin tabloids. When at boiling point stir in a quarter of an ounce of Nelson’s Leaf Gelatine, and when thoroughly melted take the saucepan off the stove. Have ready the yolk of an egg well beaten and pour the hot jelly on it by degrees. Pour the mixture back into the saucepan and stir over the gas for five minutes. A teaspoonful of curaçoa gives flavour and richness to this jelly, and if it is desired to make the dish particularly attractive, an orange carefully peeled, divided into sections, with the pips extracted, and steeped in a little brandy, can be placed round the jelly when turned out. No. 413. WINE JELLY. 1 pint of water | Whites and shells of 2 eggs J pint of sherry or port j Rind of 3 lemons 6 ozs. of loaf sugar j Juice of 3 lemons 1 oz. of French gelatine I 6 cloves H inch stick of cinnamon Cut the rind of the lemons very thinly, not taking any of the white skin, squeeze the juice and strain it ; whip the egg to a froth, wash and crush the shells. Put all the ingredients into a large saucepan, and whisk until it commences to boil, then take out the whisk and let the jelly boil up thoroughly ; move from the stove, and let it stand about five minutes, or until you see the scum crack on the surface. [illustration: The jelly should be strained] 0 through a fine kitchen cloth, or jelly bag. No. 414. PINE APPLE JELLY. 2 lbs. fresh or tinned pineapple | 4 ozs. of loaf sugar 1 pint of water j 2 lemons 1 oz. of leaf gelatine I Whites and shells of 2 eggs Pound the pine apple, and put it in a saucepan with the liquor, rind and juice of lemons, water, and sugar; simmer for half an hour ; put the gelatine into a saucepan with a little water, and stir over the stove until dissolved. When the pine apple is cool, add the gelatine, whites of the eggs whipped and shells crushed ; whisk over the stove until it boils up, then strain. No. 415. CALVES-FOOT JELLY. 2 calves’ feet | 5 pints of water Clean the feet thoroughly and cut them in pieces ; put in a very clean saucepan with five pints of water, let it come to the boil, then allow it to simmer for five hours, until reduced to one quart. All scum should be taken off as it rises. Strain into a basin, and when quite cold should be a stiff jelly. Take off all the fat, and wipe the top of the jelly with a cloth dipped in hot water. Put it in a saucepan with the following ingredients : — (1 ozs. of loaf sugar ^ pint of sherry Rind and juice of 3 lemons Whites of 3 eggs The juice of the lemons must be strained, the rind very thinly peeled, and the whites of the eggs whipped to a froth. Whisk all over the stove until it commences to boil, then take out the whisk, and let the jelly boil right to the top of the saucepan, lower the gas, and allow the jelly to simmer for twenty minutes, move it from the stove and let it stand five minutes, and then pour it through the jelly bag two or three times, until quite clear-; pour into a wet mould, and when cold, to turn it out, pass the mould quickly through a basin of hot water ; this loosens the jelly from the sides. No. 416. GINGER JELLY.