The complete Indian housekeeper & cook

And, therefore, the whole should be stirred rapidly, almost whisked, until boiling commences, or the white of egg, being heavier than water, may sink to the bottom and leave the top partly cloudy. Boiling should only continue half a minute. Then set aside to cool. A jelly bag is a mistake. It is awkward, and difficult to clean. ’ITie best strainer is a square of the best thick-felted flannel (called bath coating), stretched tightly by the corners over a four-legged stand. A chair turned upside down answers the purpose, but a rough four-legged frame can be made even of branches for two annas. A basin should be put underneath, and the jelly, after standing to settle, should be poured gently on to the flannel, not from a height, but with the edge of the saucepan on the edge of the flannel. Take care not to break the scum, which should be thick on the top, or stir, or do anything to break the little bits of albumen. Jelly may also be cleared with pounded raw beef, as it contains a great deal of albumeii. As a rule, if the above instructions are attended to, the jelly need only be run through once ; if a second time is necessary, pour it back very gently, so as not to disturb the sediment. Now add the wine or liqueur to taste, also The Complete Indian e«ept that the stock is flavored 2.2. Claret Jelly.— Two units brandy, 2 of raspberry syrup; 1 of essonce, ½ of Liebig, and 3 units chip or 1½ of ground gelatine. Dissolve and strain In 20 units (one pint) of claret put 4 units loaf sugar, and ½ it dissolve Stn ni the gelatine when nearly cold, and Lt in a mould This will be perfectly clear. Red currant jell v dissoived in water may be used instead of raspberry syrup. A border mould is best, and the centre filled with whipped cream. ;+ t Jellies are made by colouring jelly and flavourimr it with various flavours, or by embedding groups of fruit in theiif thriJLfn'dt^'re^Sf '• - -Id'water, and Uphig i ) ei of jelly. When that is set, continue the fruit, and so on • and 111 this way groups of fruit may be arranged with angelica stalks and leaves winch, seen through clear jelly, have a pretty effect. Oramre skins eniptied carefully of their contents through a round hole llarge enough to admit a teaspoon, and then filled with alternate layers of [illustration: Orange shells and Egg shells], look well. Indian cooks are fond of treating egg-shells the Z "WlZ Z “ I'ofridfhard-bcild “ ta-tol'rl /£"’,?" * -f is true In cooking, 4. Fruit Jellies are made Muth fruit syrups and and gelatine and are served with fruit embedded in them. The following is a typical of pineapple, or a fresh pine. Cut into slices after peeling and carefully cutting out the eyes. Make a syrup with 20 ove^thA '‘“n and pour o\ei the slices. Boil for a few nmnites, and strain, add 3 units of