chip or 1| of ground gelatine soaked in 5 units of water to the
syrup and clear with 2 units white and shell of egg. Take a border
mould, and fill about one inch deep with jelly, let it set: tlien
arrange the pineapple round, as you would cutlets in a side-dish,
and fil the mould up with tlie jelly. If possible, fruit jellies should
be iced ; in this case reduce the amount of gelatine, and increase
the siigiir by at least a quarter. To ice, set the mould for half-an-
hour before serving in rough ice and salt. Any fruit may be used,
remembering that the jelly must be flavoured with the same fruit
syrup. 1 fiese fruit jellies are made to perfection with the tablet jellies.
Housekeeper and Cook 317
5. Liqueur Jellies must have the amount of sugar reduced^ and
the lemon juice also, except in rum jelly, where the lemon may he
used in a larger quantity. Maraschino should he a light fawn jelly,
curacoa darker, and noyeau almost white.
6. Punch Jelly. — Five units brandy, 1 of rum, 2^ of lemon
juice, 2 of lemon peel, 8 of white sugar, eight cloves, half a nut-
meg, one stick of cinnamon, three rupees’ weight of gelatine, and
5 units water. Boil for five minutes, add 15 units of milk✪ Punch Jelly, let it
stand by the fire for ten minutes, then strain once or twice, and set
in a mould. Excellent, but not teetotal.
7. Savoury or Aspic Jelly may be made from ordinary clear
soups with the addition of gelatine. If wanted immediately, and
no stock is at hand, the following will be found excellent : Twenty
units water, 3 units chip or 1^ ground gelatine, 1 unit sherry,
j lemon juice, tarragon vinegar, and Liebig’s extract of meat, one
clove of gaidic, one red pepper, salt, and lump of sugar, and bunch
of herbs✪ Savoury or Aspic Jelly. Boil for five minutes, and strain. Clear with the white
of egg. Savoury jelly for fish is made the same way, omitting the
Liebig, and increasing the vinegar.
Misckllankous Sweets.
1. Apples h I’lndienne. — Indian apples are a delusion for the
most part, but cooked this way they will prove excellent, especially
the little crabs common in the bazaars in early summer. Peel and
core, being careful not to core through, or if a regular corer is
used, to stop up the bottom of the hole with a slice from the piece
removed. Fill the centres with a mixture made in the proportion
of 1 unit butter to 2 of sugar, and 1 of lemon juice. Put 1 unit
butter on the bottom of a stewpan, lay in your apples, and sprinkle
plentifully with sugai\ Cover the stewpan, and place on a
smothered fire. In ten minutes baste the apples with their juice,
and add more sugar. Continue to haste till three parts done.
Then add about G units hock, sauterue, or the dregs of any white
wine✪ Apples à l'Indienne. If this cannot be had, use lime juice and water. The sugar
and butter must not be allowed to burn, but will be like treacle if
properly made. Pears are excellent this way, cut in half and the
butter, lime juice, and sugar, with a clove or two, put into the
hollow of the core.
2. Charlotte Russe. — One unit raspberry syrup, 4 water, ^ a
unit chip or \ ground gelati✪ Charlotte Russene ; dissolve. Oil an oval plain mould,
and run in the jelly to the depth of quai-ter of an inch. Just before
it sets line the sides of the mould with ladies’ finger sponge-biscuits.
31 8 The Complete Indian
Page 221 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
chip or 1| of ground gelatine soaked in 5 units of water to the syrup and clear with 2 units white and shell of egg. Take a border mould, and fill about one inch deep with jelly, let it set: tlien arrange the pineapple round, as you would cutlets in a side-dish, and fil the mould up with tlie jelly. If possible, fruit jellies should be iced ; in this case reduce the amount of gelatine, and increase the sugar by at least a quarter. To ice, set the mould for half-anhour before serving in rough ice and salt. Any fruit may be used, remembering that the jelly must be flavoured with the same fruit syrup. These fruit jellies are made to perfection with the tablet jellies.
Housekeeper and Cook 317
5. Liqueur Jellies must have the amount of sugar reduced^ and the lemon juice also, except in rum jelly, where the lemon may be used in a larger quantity. Maraschino should he a light fawn jelly, curacoa darker, and noyeau almost white.
6. Punch Jelly. — Five units brandy, 1 of rum, 2^ of lemon juice, 2 of lemon peel, 8 of white sugar, eight cloves, half a nutmeg, one stick of cinnamon, three rupees’ weight of gelatine, and 5 units water. Boil for five minutes, add 15 units of milk, let it stand by the fire for ten minutes, then strain once or twice, and set in a mould. Excellent, but not teetotal.
7. Savoury or Aspic Jelly may be made from ordinary clear soups with the addition of gelatine. If wanted immediately, and no stock is at hand, the following will be found excellent : Twenty units water, 3 units chip or 1^ ground gelatine, 1 unit sherry, j lemon juice, tarragon vinegar, and Liebig’s extract of meat, one clove of garlic, one red pepper, salt, and lump of sugar, and bunch of herbs. Boil for five minutes, and strain. Clear with the white of egg. Savoury jelly for fish is made the same way, omitting the Liebig, and increasing the vinegar.
Misckllankous Sweets.
1. Apples h I’lndienne. — Indian apples are a delusion for the most part, but cooked this way they will prove excellent, especially the little crabs common in the bazaars in early summer. Peel and core, being careful not to core through, or if a regular corer is used, to stop up the bottom of the hole with a slice from the piece removed. Fill the centres with a mixture made in the proportion of 1 unit butter to 2 of sugar, and 1 of lemon juice. Put 1 unit butter on the bottom of a stewpan, lay in your apples, and sprinkle plentifully with sugai\ Cover the stewpan, and place on a smothered fire. In ten minutes baste the apples with their juice, and add more sugar. Continue to haste till three parts done. Then add about G units hock, sauternes, or the dregs of any white wine. If this cannot be had, use lime juice and water. The sugar and butter must not be allowed to burn, but will be like treacle if properly made. Pears are excellent this way, cut in half and the butter, lime juice, and sugar, with a clove or two, put into the hollow of the core.
2. Charlotte Russe. — One unit raspberry syrup, 4 water, ^ a unit chip or \ ground gelatine ; dissolve. Oil an oval plain mould, and run in the jelly to the depth of quai-ter of an inch. Just before it sets line the sides of the mould with ladies’ finger sponge-biscuits.
31 8 The Complete Indian
Records on this page
Punch JellyPunch JellySavoury or Aspic JellyApples à l'IndienneCharlotte Russe