Cox's manual of gelatine cookery (copyright)

Always scald the jelly bag or cloth with boiling water just before the jelly is to be poured through, then squeeze it as dry as possible with two wooden spoons. Scald the basins also with boiling water to ensure cleanliness, and prevent the jelly cooling too rapidly. When the jelly is ready it should be poured gently into the prepared bag and allowed to run through into a basin. Remove the basin containing the jelly, replace it with another one, and pour the jelly through the bag again. Repeat this process till the jelly runs clear. If wine is to be added to the jelly it should, as a rule, be poured into the jelly bag along with the jelly. If cooked with the other ingredients much of the flavour is lost. Never shake or squeeze the jelly bag while the jelly is running through. In cold weather if the jelly sets in the bag gently place a bottle containing hot water in the bag. This melts the jelly, and allows it to flow through, but it is apt, sometimes, to cloud the jelly. It is better to prevent it setting in the first instance by putting the jelly bag on its stand in a warm place. . Remove any froth with a clean spoon, and allow the jelly to become almost cold before moulding it. If moulded too soon, or cooled too rapidly it tends to become cloudy. CARE OF JELLY BAG.—This should be of good quality felt or close flannel. Immediately after use the bag should be turned inside out and any solid particles removed with a spoon. The bag should then be well washed in warm water, rinsed in plenty of warm water, squeezed thoroughly and dried, in the open air if possible. It must not be put away until quite dry, and soap must never be used in washing it. A clean linen towel is sometimes used instead of a felt jelly bag. This should also be washed without soap and it may be boiled if necessary. LEMON JELLY. Six to seven persons 14 pints water 1 inch cinnamon stick 4 pint lemon juice 2 cloves 4 lb. Demerara sugar Thinly cut rinds of 3 lemons Whites and crushed shells of 2 eggs Put all the ingredients into a large pan, and whisk over the fire till almost at boiling point. Remove the whisk, and allow the jelly to boil up in the pan three times, then draw it to the side of the fire, cover, and leave for ten minutes. Have ready a scalded jelly bag, and pour the jelly through till it is clear. When cool, pour into a wet mould, and turn out when set. Note.—lf desired, 1 gill of sherry can be added, and in that case 1 gill of water should be omitted. The wine should be added just before the jelly is poured through the jelly bag. In hot weather, or if the jelly is to be chopped, or used for lining moulds, 2 ozs. Gelatine should be used. White sugar can be used instead of Demerara sugar, but the latter improves colour and flavour. Page Nine NORFOLK JELLIES. Three to four persons 3 pint Orange Jelly Crystallised orange (Recipe No. 10) Angelica 1 gill cream Little extra whipped cream for decoration Take half a pint of the jelly, and half fill small individual glass dishes with it. Allow te set. When the remaining 1 gill of jelly is cool, whip it till it becomes frothy, and gradually add to it the gill of cream. Whip till almost setting, then pour a layer on top of the plain Orange Jelly in the glasses. When set, decorate the top of each with a rosette of whipped cream, and small pieces of crystallised orange and angelica. Page Ten SWEET JELLIES, CLEARED sO b 2. WINE JELLY. Six to seven persons 1} pints water 1 inch cinnamon stick 4 pint sherry or Marsala 3 cloves $+ pint lemon juice © Thinly cut rinds of 2 lemons 6 to 8 ozs. Demerara sugar Whites and crushed shells of 2 eggs