Cox's manual of gelatine cookery (copyright)

LEMON JELLY. Three to four persons Rinds of 2 lemons 6 ozs. sugar 1 gill lemon juice i inch cinnamon stick $ pint water 2 cloves Put the thinly peeled lemon rind in a pan with the water, sugar, gelatine, cinnamon stick, and cloves. Stir till almost boiling. Remove from the heat, add the lemon juice and strain into a basin. Mould when cool and turn out when set. ORANGE JELLY. Three to four persons 2 to 3 oranges( depending on size) 1 lemon 6 ozs. sugar 4 pint water Wash the oranges, and cut the rind off very thinly. Heat this in a pan with the water, sugar, and gelatine, and stir till almost boiling. Squeeze the juice from the oranges and lemons, measure it, and if necessary add a little water to make the quantity up to half a pint. Add this to the gelatine mixture. Strain through muslin, and mould when cool. Note.—Less fruit juice may be used, provided that the quantity of liquid is made up with water. ORANGE BASKETS are made by pouring the jelly into halves of orange skins. When set, whipped cream should be piped on top of the jelly, and an angelica handle put on each basket. ORANGE QUARTERS are set in the same way, but when the jelly is firm the oranges should be cut across into quarters with a sharp knife which has been dipped in hot water. Decorate with whipped cream and chopped pistachio nuts and serve. GRAPE FRUIT JELLY. Three to four persons 4 pint water 1 teaspoonful sherry if desired 4 pint grape fruit juice Juice of 4 lemon 6 ozs. sugar . Make as Orange Jelly (Recipe No. 10), but do not use the rind of the grapefruit. Pour into small moulds or grapefruit shells, to be quartered and decorated with whipped cream for serving. GRAPE JELLY. Three to four persons 4 pint water 4 OzS sugar 4 pint grape juice 1 teaspoonful sherry if desired Make as Orange Jelly (Recipe No. 10). When cool pour into a border mould to set. Turn out when firm, and fill the centre of the mould with whipped sweetened cream mixed with some stoned, skinned, and halved grapes. CHERRY JELLY. Five to six persons 2 lbs. cherries $ pint water 4 OzS. sugar Whipped cream Few drops red colouring Cook the cherries with the sugar and 1 gill of the water; when tender rub through a sieve, add the colouring and the gelatine dissolved in 4 pint water. Mix well, then divide into custard glasses, and when set place a spoonful of whipped sweetened cream on the top of each. Decorate with ripe stoned cherries. FRUIT JELLY. Four to five persons 1 lb. fruit (rhubarb, currants, rasps, gooseberries, or loganberries can be used, or a mixture of fruit) 4 to 4 pint water, depending on the juiciness of the fruit Rind and juice of 1 lemon Green or red colouring 4 to 6 ozs. sugar r gill hot water Stew the fruit with the water, sugar, lemon juice and rind. When tender, rub it through a hair sieve. Measure the liquid, and add water if necessary to make up to 1 pint. Dissolve the gelatine in the gill of hot water, and add to the fruit juice. Colour, and add more sugar if necessary. When cool pour into wet mould. Turn out when firm; serve with cold custard or whipped cream. Note.—If the fruit is very sour the lemon should be omitted. Some fruits discolour in a metal mould, so a jelly of this type is best set in a glass or delf mould. Less Gelatine may be used, and the jelly poured into individual custard cups or a crystal. NORFOLK JELLIES Recipe and illustration ave given on page 10 SAVOURY JELLIES 15 Savoury Jellies, Hors d’GEuvres, Savouries af. ASPIC JELLY