Domestic and economical cookery recipes

Boil a little root ginger in half-pint of water of which the jelly is to be made. Having flavoured the water to taste, boil, and sweeten with sugar or saccharin, then stir in a quarter of an ounce of Nelson’s Leaf or Nelson’s Brilliant Gelatine. If liked, small pieces of preserved ginger can be put into the jelly mould, or be placed with a little syrup round the jelly when turned out. No. 417. ASPIC JELLY (Plain). 1 quart of water li ozs. of gelatine 1 teaspoonful Liebig Co.’s Extract 1 onion, carrot, and turnip. 1 sprig of parsley 1 blade of mace 4 cloves Rind and juice of 1 lemon 1 teaspoonful of salt 12 white peppercorns Whites and shells of 2 eggs 2 tablespoonsful of vinegar Thoroughly clean all the vegetables and cut them in small pieces, peel the lemon thinly, whip the whites of the eggs, not too stiffly, wash and crush the shells, put all the ingredients into a large saucepan, place on the stove, and whisk until it commences to boil, then take out the whisk and allow the jelly to boil right to the top of the saucepan, draw the pan from stove and let it stand about five minutes, then pour through a kitchen cloth or jelly bag two or three times until quite clear. No. 418. ASPIC JELLY (Good). 1 quart of good stock ( see p. 14) 4 pint of sherry A small piece of carrot, turnip, and onion 1 sprig of parsley and chervil 4 cloves, small blade of mace 1 tablespoonful of tarragon vinegar 2 tablespoonsful of malt vinegar 1 tablespoonful of chili vinegar 1 teaspoonful salt 12 peppercorns Whites and shells of 3 eggs Peel and juice of 1 lemon Making as above, only allow this to boil ten minutes before straining it. This jelly is used for decorating savoury dishes. No. 419. CHARLOTTE RUSSE. Savoy biscuits ^ pint of cream 4 oz. of gelatine 4 tablespoonsful of milk 1 teaspoonful of lemon juice 1 teaspoonful of brand}- Castor sugar to taste Glac6 cherries or lemon jelly coloured red to ornament mould Take a plain round tin mould which has stood in cold water ; line it with savoy biscuits, which must be trimmed and placed closely together — they must be long enough to reach quite the depth of the mould. Ornament the bottom of the mould with glace cherries, or jelly, which must be quite set before the cream is put in. Put two tablespoonsful of castor sugar in a basin with the lemon juice and brandy ; on this pour the cream, add more sugar if required, then whisk, and last of all stir in the gelatine, which must be dissolved in the milk. Nearly fill the mould, cover it with sponge cake and set in a cold place till ready to turn out. No. 420. LEMON JELLY. Rind of 4 lemons, peeled thinly \ 1J pints of water 4 pint of lemon juice j If: oz. of gelatine (Nelson s) | pint of sherry' | Whites and shells of 2 eggs 4 lb. of lump sugar, or to taste |