Cassell's dictionary of cookery

Jelly for the Sick (Invalid Cook fry).— Care should be taken in making jelly for JBL (341 ) JEL invalids to ascertain whether or not -wine and lemon- juice are allowed before putting them into the stock. Generally speaking, any very decided flavour is objected to, and sugar should be sparingly used, as sweetness cloys a delicute appetite. As, however, the acid and sugar materially assist the clearing of the jelly, it would be well, when these cannot be admitted, to add the white and shell of another egg. In this case, therefore, three instead of two oggs should be put with every pint of stock. Change of diet is very desirable for invalids. A pleasing variety may be made by making the jelly savoury instead of sweet. This can be done by stewing with the feet an onion, a dozen peppercorns, and a blade of mace. If a pound of the shin of beef be added to this, a very nourishing jelly will be produced. Time, five or six hours to stew. Probable cost of feet, 9d. to Is. each. Two feet will make a quart of Jelly, Four-fruit {see Four-fruit Jelly). Jelly in Orange-skins. — Take foiularge sound oranges. Cut out a round about an inch in diameter from the stalk end, and scoop out the contents of the orange very thoroughly with a tea-spoon. Throw the skins into cold water for two or three hours, to harden them, and meanwhile make the juice as clear as possible by straining it through a jelly-bag, and with it some white paper, reduced to a pulp by being washed in several waters. Add an ounce of isinglass dissolved in as little water as possible, and a quarter of a pound of loaf sugar, and strain the jelly again until it is quite clear. Take out the skins, let them drain, and if inadvertently any holes have been made, fill them up with butter. Put the jelly into the orange-skins, and when they are quite cold, cut them into quarters with a sharp knife, pile them on a napkin, and garnish them prettily with bright green leaves. The appearance of the fruit is much improved if the oranges are tilled with different-coloured jellies, but when this is done, one colotir must become firm before the next is added. Probable cost, 2s. Sufficient for six or eight persons. Jelly, Isinglass Clarified for.— Put an ounce of isinglass into an enamelled saucepan with half a pint of water. Bring it slowly to a boil, then draw the pan to the side of the fire, and simmer gently for half an hour, being careful to stir the isinglass constantly, to prevent it sticking. Remove the scum as it rises, and put it on a sieve which has been moistened with boiling water. A little clear jelly may drain from it, and this may be added to the isinglass. A tea-spoonful of cold water should be put in two or three times to assist the scum in rising. When the jelly is required exceedingly transparent, a tea-spoonful of beaten white of egg may be added to the water in which the isinglass \s dissolved, but when this is done, a little more isinglass should be allowed, as the white of egs; has a tendency to weaken it. An ounce of isinglass is usually considered necessary for a pint of juice. Probable cost, Is. 2d. per ounce. Sufficient, half a pint of water for an ounce of isinglass. Jelly, Liquor.— This jelly may bo made with maraschino, noyau, cura(,'oa, or any other hquor. Dissolve two ounces of best Russian