Harper's cook book encyclopædia

Aspic Jelly (a quick way of making).— Take a pint of nicely flavored, clear stock that will jelly, put it into a saucepan with a glass of white wine and a dessert - spoonful of tarragon vinegar. Put a large tablespoonful of gelatine with two of water, let it swell, then stir it in with the boiling stock till it is dissolved; add the whites and crushed shells of two eggs, draw it back, and let it simmer for ten minutes ; strain through a jelly-bag till clear, and pour it into a mould that has been soaked in cold water. Time to make, about half an hour. Sufficient for a pint and a half of jelly. Aspic Jelly for Garnishing. — Take two pints of nicely flavored stock, that will jelly; put this into a saucepan with a blade of mace, a table-spoonful of tarragon vinegar, and a glass of sherry. Let it boil, then stir into it I oz. of the best gelatine, which has been soaked in a little cold water. When again cool add the beaten whites of two eggs, let it boil, then draw it on one side to settle, strain through a jelly - bag until quite clear, and pour it on a dish which has been standing in cold water. Cut it into dice for garnishing. Time to make, about an hour. Sufficient for two and a half pints of jelly. Blackberry Jelly. — Take one quart of berry juice and when it comes to a boil add to it a half box of soaked gelatine, one cupful of sugar, and stir over the fire until gelatine is dissolved, which will take but a few moments. Strain into a mould and set away to harden. Serve with whipped cream. Blanc-mange. See Blanc-mange. Bread Jelly (a delicacy for invalids).— Take a French roll, cut it into thin slices, and toast them on both sides to a golden brown. Then put them into a saucepan with a quart of water (spring water, if it can be had). Buttercup Jelly Coffee Foam and simmer over the fire until they become a sort of a jelly. When done, strain it through a thin cloth and flavor it with a little lemon-juice and sugar. Buttercup Jelly. — Soak one package of gelatine in one cupful of cold water for half an hour. Heat one and a half pints of milk and add to the gelatine. Beat the yolks of three eggs with one large teacupful of sugar and a pinch of soda ; add to the jelly ; flavor with vanilla. Whip the white of an egg and stir in carefully; pour in a fancy jelly-mould to cool. When firm, turn out on a glass dish and serve with whipped cream. Calf’s-foot Jelly. — Take four calf's feet, properly dressed and cleansed. Put a gallon of water into a saucepan with the feet, and let them boil very gently but continuously until the liquid is reduced to half. Strain it, and let it stand until stiff. Then remove every particle of fat from it, pouring a cupful of boiling water over it, and placing a piece of blottingpaper on the top after you have taken it off, to insure its being quite free from grease. Remember to leave the sediment behind when you use the stock. Time to boil the feet, six or seven hours.