Cassell's dictionary of cookery

Jelly - Custard Tartlets. — Dissolve two table-spoonfuls of strawberry or red currant jelly over the fire. Let it get quite cool, then mix with it gradually three weK-beaten eggs. Three parts fill some tartlet tins, lined with puff paste, and bake in a quick oven for ten minutes. Probable cost, 2d. each. Sufficient for haK a dozen tartlets. Jelly, Fancy. — A variety of prettylooking dishes may be made with jelly, either by using different colours, and allowing one colour to beaJme perfectly firm before another colour is added, or by using the fancy moulds which are now so generally made. In these dishes very much depends upon the taste of the cook. A piece of cardboard may be cut out to fit the middle of the mould very closely, and different-coloured jellies poured in at each side. Or a layer of one colour may be poured in, and allowed to become quite cold before another is added, and thus the movild be filled. Thia plan refjuires some time. When the mould is made with hollow balls at the top, as is frequently the case, a pretty effect may be produced by filling those balls only with a bright-coloured jelly, and when they are firmly set, adding the rest uncoloured. Another way is to half fill the mould with blancmange, when this \s, set to pour over it a thin layer of jelly, and afterwards fill up with blancmange again. When there are any remains of different-coloured jellies they should be put into one mould, and a httle clear jelly, quite cold, and nearly set, poured over them. The fancy of the cook will doubtless suggest endless varieties for these dishes. Jelly Fish. — IMake a quart of jeUy according to the directions given for JeUy Meat for Pies. If they are at hand, the head and trimmings of turbot, whiting, or skate may be stewed with the calf's foot, but they are not indispensable. Pass the jelly through the tamis until quite clear, and clarify it, if necessary, with the beaten whites and crushed sheEs of four eggs. Pour a layer of the jelly, about JELLY FISH. an inch in depth, into a wet mould, and when it is firmly set arrange some prawns or crayfish round the edges, and add the remainder of the jelly. The fish must be put into the jeUy backs downward, as it must be remembered that their position will be reversed when turned out. Time, about three hours to firm each layer. Probable cost, 3s. Sufficient for six or seven persons. Jelly for Pies, To Clarify.— Jelly for pies should be made bright and clear in the same way as calf's-foot jelly — that is, it should be allowed to get cold, and then every particle of fat should be removed, the sediment which settles at the bottom of the pan being left undisturbed, and the jelly should be mixed thoroughly, when cold, with the whites and shells of eggs, two eggs being used for every pint of jelly. The contents of the saucepan must not be stirred after they once begin to heat, and they must boil a few minutes, and afterwards stand by the side of the fire for a few minutes, to settle, before the scum is removed and the jelly strained. If the meat be slowly boiled, jelly will seldom require clarifying with white of Q^^i but it should always be made the day before it is wanted, so that the fat and sediment may be effectually removed. Time, ten minutes to boil the jell)'-, and a quai-ter of an hour to let it settle.