Harper's cook book encyclopædia

Another way : — A pint and a half of calf's-foot stock put into a saucepan with the strained juice and thinly peeled rind of two large lemons, three table-spoonfuls of pounded loaf sugar, a glass of white wine, the whites and shells of four eggs (the whites must be beaten, but not to a froth), and ^4 oz. of gelatine. Let these stand for a few minutes, then put them on a slow fire, and stir them a little until the liquid boils and rises in the pan ; when this point is reached the jelly should not be touched again. Let it boil for twenty minutes ; the scum may be gently removed as it rises. Draw the jelly to the side of the fire, and let it stand to settle twenty minutes longer. Wring out the jelly-bag in hot water, and pour the jelly through it. If it is not perfectly clear, strain it two or three times until it is. Do not keep it in a metal mould, it will be likely to discolor it. It should be kept in a cool place, and in summer will most likely require a little ice around it. If the stock be very strong the gelatine may be dispensed with, but it is always safer to put a little with the jelly. Charlotte Russe. See Charlotte Russe. Claret Jelly. — This is not only a delicious dessert, but a very ornamental dish if served in glass with whipped cream heaped around the edge. Put into a deep saucepan threequarters of a pint of water, one pint of claret, one gill of lemon-juice, the rind of one lemon, half an inch of stick cinnamon, two cloves, one table-spoonful of red-currant jelly, 2 ozs. of gelatine, first dissolving it in a little water, the whites and shells of two eggs, a few drops of cochineal, and 4 ozs. of sugar. Set the mixture on the fire until it boils, then take it off and let it stand from five to ten minutes. Strain through a flannel, but do not squeeze the flannel to hasten the process ; add a few drops of cochineal, if obtainable, to brighten the color ; pour into a mould and place in the refrigerator to harden. Coffee Foam. — One cupful of strongmade coffee, half a box of gelatine, half a cupful of cold water, one cupful of sugar, whites of three eggs. Soak the gelatine in the water one hour. Mix with it the sugar. Pour over both the boiling-hot coffee, and stir until they are thoroughly dissolved. Should they be slow in reaching this stage, set them on the fire a few moments. Strain, and set in a cold place. When the jelly begins to stiffen, beat the whites of the eggs to a standing froth and whip the jelly into it, a spoonful at a time. Beat about fifteen or twenty minutes with a Dover egg-beater. Set to form in a mould wet with cold water. Make a boiled custard of the yolks of the three Coffee Jelly Grape Jelly eggs, two cupfuls of milk, and a halfcupful of sugar, and, when the coffee foam is turned out into the dish, pour the custard about it. It is very good, even without the custard.