Jellies. — For fruit jellies made with-
out gelatine, and jellied fruit, see Pre-
serves.
Gelatines. — The various brands dif-
fer in size of box. The proportions
of gelatine to water are usually given
on the box. One ounce of gelatine
should take up at least three pints of
water.
Unmoulding. — When ready to serve,
wrap about the bottom of the mould
for an instant a cloth wrung out in
hot water, and invert the mould upon
a chilled dish. When jelly is used as
a garnish, make it in a shallow pan
and cut into strips, dice, diamonds, or
fancy shapes with a knife dipped in
hot water.
Colorings to Stain Jellies, Ices, etc.
— Pokeberries gathered before frost,
and made into jelly like any other
fruit, furnish the best pink we know
of. For a beautiful red, boil fifteen
grains of cochineal, finely powdered,
with a drachm and a half of cream of
tartar, in a half -pint of water, very
slowly half an hour ; add in boiling a
bit of alum the size of a pea, or use
beet-root sliced and soaked in a very
little water. For white, use almonds.
207
Apples, Jellied
JELLIES
Bread Jelly
blanched and finely powdered, with a
little drop of water, or use cream. F or
yellow, use yolks of egg, or a bit of
saffron steeped in the liquor and
squeezed. The flower of the crocus
may also be used for this purpose, as
it has no taste. For green, pound
spinach leaves or beet leaves, express
the juice, and boil it in a teacup set
in a saucepan of water to take off the
rawness.
Clarifying Jellies. — Straining once
through a felt or flannel bag will
usually clear the jelly and make it
limpid. This may be repeated a
second time. If a sparkling jelly
is desired, clear with the whites of two
eggs to each three pints of jelly.
Beat the whites and the egg shells
until it froths, but is not a dry froth.
When the jelly has cooled beat in the
egg whites. Put the jelly on the
fire and let it slowly come to a sim-
mer, and keep simmering half an
hour. Then strain twice through
flannel or felt but without press-
ure.
Apples, Jellied. See Fruits.
Aspic Jelly. — Put a knuckle-bone
of veal, a knuckle -'bone of ham, a
calf’s foot, four cloves stuck into one
large onion, one large carrot, and a
bunch of savory herbs in two quarts
of water, and boil gently until it is
reduced rather more than half. Strain,
and put it aside to cool. Very care-
fully remove every particle of fat or
sediment, and place the jelly in a
saucepan with a glassful of white
wine, a table-spoonful of tarragon vin-
egar, salt and pepper to taste, and the
crushed shells and beaten whites of two
eggs. Keep stirring until it nearly
boils, which may be known by its be-
coming white ; then draw it to the side
of the fire, and simmer gently for a
quarter of an hour. Put on the cover,
let it stand to settle, and strain through
a jelly-bag two or three times if nec-
essary, until it is quite clear. Put it
into a mould which has been soaked
in cold water. Time, four or five
hours.
Page 235
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Jellies. — For fruit jellies made without gelatine, and jellied fruit, see Preserves.
Gelatines. — The various brands differ in size of box. The proportions of gelatine to water are usually given on the box. One ounce of gelatine should take up at least three pints of water.
Unmoulding. — When ready to serve, wrap about the bottom of the mould for an instant a cloth wrung out in hot water, and invert the mould upon a chilled dish. When jelly is used as a garnish, make it in a shallow pan
and cut into strips, dice, diamonds, or fancy shapes with a knife dipped in hot water.
Colorings to Stain Jellies, Ices, etc. — Pokeberries gathered before frost, and made into jelly like any other fruit, furnish the best pink we know of. For a beautiful red, boil fifteen grains of cochineal, finely powdered, with a drachm and a half of cream of tartar, in a half -pint of water, very slowly half an hour ; add in boiling a bit of alum the size of a pea, or use beet-root sliced and soaked in a very little water. For white, use almonds.
Apples, Jellied
Bread Jelly
blanched and finely powdered, with a little drop of water, or use cream. F or yellow, use yolks of egg, or a bit of saffron steeped in the liquor and squeezed. The flower of the crocus may also be used for this purpose, as it has no taste. For green, pound spinach leaves or beet leaves, express the juice, and boil it in a teacup set in a saucepan of water to take off the rawness.
Clarifying Jellies. — Straining once through a felt or flannel bag will usually clear the jelly and make it limpid. This may be repeated a second time. If a sparkling jelly is desired, clear with the whites of two eggs to each three pints of jelly. Beat the whites and the egg shells until it froths, but is not a dry froth. When the jelly has cooled beat in the egg whites. Put the jelly on the fire and let it slowly come to a simmer, and keep simmering half an hour. Then strain twice through flannel or felt but without pressure.
Apples, Jellied. See Fruits.
Aspic Jelly. — Put a knuckle-bone of veal, a knuckle -'bone of ham, a calf’s foot, four cloves stuck into one large onion, one large carrot, and a bunch of savory herbs in two quarts of water, and boil gently until it is reduced rather more than half. Strain, and put it aside to cool. Very carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glassful of white wine, a table-spoonful of tarragon vinegar, salt and pepper to taste, and the crushed shells and beaten whites of two eggs. Keep stirring until it nearly boils, which may be known by its becoming white ; then draw it to the side of the fire, and simmer gently for a quarter of an hour. Put on the cover, let it stand to settle, and strain through a jelly-bag two or three times if necessary, until it is quite clear. Put it into a mould which has been soaked in cold water. Time, four or five hours.