The Ocklye cookery book

The weight of the eggs in butter, fruits. sugar, and flour. A few sweet almonds. Apricot jam. A wineglass of sherry. A few ratafias. A gill and a half of cream. Beat the butter and sugar well together, then add the eggs one at a time; when well beaten, stir the flour in gently, and pour the mixture into a baking tin, which must be lined with foolscap paper and well oiled; bake for half an hour in a hot oven, and turn out flat on a board. Next day take a round cutter and cut out about four pieces, and with a smaller cutter cut each piece again, leaving the rings about half an inch thick. Place a thin whole round of cake on the dish it is to be served on, and the rings one on the top of the other. Cover the cake all over, inside and out, with apricot jam, first passed through a wire sieve; put four ratafias well moistened with sherry inside, then one or two dried cherries and other fruits; then a thin slice of cake, a tablespoonful of cream and a little sherry; then more ratafias, fruits, and almonds, and another thin slice of cake, and so on till the cake 's full. Serve with whipped cream on the top. CALF'S FOOT JELLY Ingredients Two calf's feet. The whites and shells of two Four lemons. eggs. Half a pound of loaf sugar. A wineglass of sherry. One inch of cinnamon. Put the calf's feet into a saucepan, with enough cold water to cover them, and bring them to the boil; then take them off, wash them well, and put them on again in a clean saucepan, with water to cover them — about six pints; let them boil well for eight hours, till the water is reduced to about half; strain off, and put away till next day; then take off all the fat with kitchen paper. To a quart of the jelly add the juice of the four lemons, the grated rind of two, the cinnamon, sugar, the egg shells, crushed, and the whites slightly whipped; whisk it well over the fire until it comes to the boil; stand it at the side with the lid on for about a quarter of an hour, and then pass it through a hot scalded jelly bag; if not perfectly clear, pass it through again; add the sherry, pour into moulds and set. A cowheel makes equally good jelly; any that is not used may be made into aspic, or savoury jelly. LEMON JELLY Ingredients Eight lemons. One inch of cinnamon. Three-quarters of a pound of One quart of water. loaf sugar. The whites and shells of two One ounce and three-quarters of eggs. leaf gelatine. One wineglass of sherry. Put the juice of the lemons, the grated rind of four, the sugar, cinnamon, gelatine, and water into a basin, and let it stand all night. Put it into a stewpan and bring it to the boil; take it off and let it cool; then stir in the whites and crushed shells of the eggs, and whisk it over the fire till it boils; strain it through a hot scalded jelly bag, and if it is not perfectly clear pass it through a second time. It can be made in a day, but the colour of the jelly will be improved by its standing the night before. ORANGE JELLY Ingredients Half a pint of water. Two ounces and a half of loaf Half an ounce of isinglassine. sugar. Eight oranges. Put the water, isinglass and sugar into a clean stewpan. (If it is wanted a darker colour, the zest or rind of two of the oranges may be rubbed upon the sugar, but it is apt to make it bitter.) Squeeze the juice from the oranges and strain it into an earthen pan. Directly the water with the isinglass boils, take it off the fire, and strain it into the already strained orange juice ; then pour it into your mould, which should have been stood in cold water for an hour. WINE JELLY Ingredients One pint and a half of water. One ounce and a half of leaf Half a pint of sherry. gelatine. A gill of lemon juice. Six ounces of loaf sugar. The grated rind of two lemons. The whites and shells of two