Cox's manual of gelatine cookery (copyright)

Put all the ingredients except the wine 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, adding the wine just before the jelly is poured into the bag. When cool, pour into a wet mould, and turn out when set. In hot weather, or if the jelly is to be chopped, or used for lining moulds, 2 ozs. Gelatine should be used. 3. CLARET JELLY. Six to seven persons I pint claret Carmine # pint water 2 tablespoonfuls red currant 4 pint lemon juice jelly Rinds of 2 lemons 1 inch cinnamon stick 4 lb. sugar 2 cloves Whites and crushed shells of 2 eggs Put ALL the ingredients EXCEPT the carmine into a pan, and make the jelly as in Recipe No. 1. After straining, add enough carmine to make the jelly a good colour. 4. GINGER JELLY. Six to seven persons 1# pints water 4 cloves + pint lemon juice A piece of cinnamon stick Rinds of 2 lemons 4 lb. Demerara sugar I oz. root ginger 2 teaspoonfuls vinegar Whites and crushed shells of 2 eggs Crush the root ginger, put all the ingredients into a pan, and make as in Recipe No. 1. Instead of root ginger 1 gill of ginger wine may be used, omitting 1 gill of water. CIDER JELLY. Five to six persons 2 firm tart apples sliced $ pint water 6 ozs. loaf sugar I inch cinnamon stick 1 pint cider 3 cloves Whites and crushed shells of 2 eggs Put ALL the ingredients into a pan, and make as in Recipe No. 1. Less sugar should be used if sweet cider is employed. RIBBON JELLY. Six to seven persons I quart Lemon or Wine Jelly Red colouring (Recipe No. 1 or 2) Green colouring Divide the jelly into three equal parts, colour one part with red colouring; leave one part plain, colour the third with green colouring. Pour the green part into a wet mould, then the plain, then the pink jelly. Great care must be taken that each layer is prefectly firm before pouring in the next. This dish is greatly improved by using a border mould for the jelly and afterwards filling the centre with whipped and sweetened cream. MARBLE JELLY. Six to seven persons 1 quart Lemon or Wine Jelly Carmine (Recipe No. 1 or 2) Green colouring Divide the jelly into four parts, having one part larger than the other three. Take one of the smaller parts and whisk till stiff and frothy. Add a little carmine to one of the small parts, and green colouring to the other, and whisk these also till stiff and frothy. Have ready a wet mould, and pour into it a layer of the jelly which has not been whisked. This must be cold, but must not be setting. Putin a layer of spoonfuls of the coloured frothed jellies, and put aside till this is set. Pour in enough liquid jelly to cover the frothed jelly, then add more spoonfuls of the frothed, and put aside again till set. Continue till the mould is almost full, fill up with liquid jelly, and leave till set. Note.—Care should be taken to prevent the frothed jelly touching the sides of the mould. RUSSIAN JELLY. Six to seven persons i quart Lemon or Wine Jelly (Recipe No. 1 or 2) Whisk about half of the jelly till it resembles a stiff froth. Then fill a wet mould with alternate layers of the beaten spongy jelly and clear jelly. This is best performed by placing the mould in a basin of crushed ice, as it is essential that each layer of jelly should be set before the next is poured in. If liked the mould can be lined with a thin layer of clear jelly, and the different layers can be coloured and flavoured as desired, SWEET JELLIES, UNCLEARED z3 Sweet Jellies, Uncleared