Cooking for profit

3. Pour the jelly into small custard cups, or individual ornamental jelly moulds or other small form, run a penknife around to loosen and shake out the form of jelly on to the Individual icecream plate. 4. Cool the jelly in the ordinary stamped jelly moulds, dip in warm water when wanted, turn out the shape and place on large dishes along the table, to be served with a spoon or the people to help each other. 5. Cool the jelly in the large ornamental border moulds which have a hollow middle. When perfectly cold turn out the border of jelly — first dipping the mould a moment in warm water — on to a cake stand and fill the center cavity with whipped cream. 695— To Make Savory or Aspic Jelly. Aspic is the French cooks' name for it. It is the jelly formed by boiling meat down till the liquor will set when cold, the ielly, for example of head cheese, or of boiled chickens when the liquor has nearly all boiled away, and if it is the intention to make jelly of such liquor an extra calf s foot or pig's foot or two will be thrown in at the beginning of the boiling and make the liquor stronger. This being the jelly in the rough state — seasoned as soup would be to make it taste good and relish- — in order to change its appearance from dull gray into an article of sparkling transparency it is necessary to clarify it by boiling white of eggs and lemon juice in it and straining it through a flannel jelly bag. The making of savory jelly is not an abstruse and foreign affair, but anyone who takes pleasure in such things finding at hand some meat liquor that has set in jelly firm enough to cut with a knife can clarify it and use it to set off a luncheon or supper table in a way that is by no means common. But when there is no meat jelly already formed make some by dissolving an ounce of sheet gelatine in a quart of good soup stock, season it nicely, let it get quite cold to remove the grease, then melt and clarify it as for sweet jelly at No. 465. Make different tints by adding burnt sugar dissolved in boiling water for amber and brown, and cochineal or beet juice for pink and red. Extra fine jelly, more brilliant than is ever seen in the restaurant windows, is made by putting it through the clarifying process twice, allowing a little in the measure for the inevitable loss of quantity in the repeated boiling and filtering ; and a correspondingly enhanced flavor is obtained by adding a proportion of sherry. 696— Ornamenting with Aspic Jelly 1. Place thin slices of breast of chicken or turkey in individual platters. Chop some jelly quite small, put it in a paper cornet, snip off the end and squeeze the jelly through in a cord around the edge of the dish or in patterns the same as the ornamental frosting of a cake. 2. Chop some of the brightest jelly not very small, and sprinkle about a teaspoonful over the sliced meat or around upon a salad. 3. Cool the jelly in plates quite shallow and when set cut, it in triangular shapes, large or small in proportion to the size of dishes to be ornamented, and set the pieces in order around the edge of the dish.