Domestic and economical cookery recipes

Put the water with the lemon rind and juice, sugar, and gelatine into a large bright saucepan. Let it cook slowly until the gelatine is dissolved. Add the whites and shells of the eggs beaten together. Bring all slowly to boiling point, and while it is heating whisk and stir it, but do not whisk or stir after it boils. Let it boil up well for at least five minutes. Set it aside to settle for a few minutes, then strain it through a hot jelly bag once or twice till quite clear. The wine must be added after the jelly has been strained. When cool put the jelly into a mould. No. 421. CLARET JELLY. 1 pint of claret | 1J oz. gelatine 1 pint of water j 2 eggs 2 lemons | Cochineal to colour 4 lb. of lump sugar, or to taste | Put the water, with the lemon rind and juice, and the sugar and gelatine into a bright saucepan, and proceed as for lemon jelly. A few drops of cochineal are added to colour the jelly, which should be moulded in a china mould to keep it a good colour. No. 422. INVALID JELLY. f oz. of gelatine 1 lemon 1 pint of sherry Yolks of 4 eggs (well beaten) ^ pint of water Lump sugar to taste Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste. When the sugar has melted, add the wine. Pour this on the eggs, stirring all the time. Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time. Strain, and when it has cooked, pour it into a mould. Stir often while it is cooling. ICES. RULES FOR ICES. Too much sugar will cause the ices not to freeze properly. Too little sugar will cause them to become hard and rocky. If ices are to be moulded freeze them in the freezer until they are of the consistency of thick batter. If served unmoulded, freeze them drier and firmer. Rough ice and salt form a freezing mixture. Allow |lb. of salt to 1 lb. of ice. Dip ices into cold water to turn them out. When dishing ices, place a serviette upon the dish, as that will not conduct the heat to them so quickly as the dish alone would. No. 423. COFFEE ICE. \ oiks of 8 eggs | ^ lb. Mocha coffee (roasted, but 1 pint of cream j not ground) 6 ozs. of castor sugar Make a custard of eggs and cream, add the coffee berries and allow it to stand long enough for the berries to well flavour the custard. Strain it, then add the sugar, and when the custard is quite cold, freeze. Dip the mould quickly in cold water and turn out. No. 424. LEMON WATER ICE. One pint of boiling water poured upon the peel of 8 lemons. \ lb. of loaf sugar; when cool, mix with the juice of 6 lemons ; add 6 drops of lemon essence, strain through hair sieve and freeze. Orange water ice is made in same manner, using oranges instead of lemons. No. 425. RASPBERRY CREAM ICE. f lb. of raspberries | Juice of half a lemon 1 pint of double cream | A little cochineal S ozs. of castor sugar , Pick all stalks from the berries and rub them through a hair sieve with the castor sugar sprinkled over them. Add the raspberry puree to the whipped cream, then the lemon juice. Colour with cochineal and freeze. No. 426. ICE PUDDING. Volks of 6 eggs, 1 white | 4 oz. of pistachio, nuts 4 ozs. of sugar ! 1 pint of milk