Harper's cook book encyclopædia

Coffee Jelly. — Pour a pint of boiling milk through a muslin bag containing 3 ozs. of freshly ground coffee. Put I x/z ozs. of soaked gelatine into a saucepan with a pint of cold milk, an inch of stick cinnamon, and two tablespoonfuls of sugar. Let it boil, and stir it until the gelatine is dissolved. Mix the yolks of two eggs with the coffee, strain the milk and gelatine upon it, pour it into a mould which has been immersed in cold water, and let it remain in a cool place until stiff. It will stiffen in about twenty-four hours. Cream Jelly. — To one quart of calf’s-foot jelly put one pint of sweet cream, one pint of fresh milk, and 10 ozs. of pulverized white sugar. Flavor with extract of rose or vanilla. Melt together in a pan over the fire, strain, and impart a pale-pink tint by the use of a little cochineal. Mould precisely as you do blanc-mange. When firm, turn out the cream jelly into the centre of a shallow dessert-dish of glass or china. Surround it with syllabub whipped to a light froth. Creams (Bavarian, etc., made with gelatine). See Creams. Dantzig Jelly. — Use the recipe for wine jelly, omitting the wine and adding one -third as much Dantzig brandy which contains gold - leaf. If more gold is wanted, add a sheet or two of gold-leaf, which can be bought at any art or paint store in little booklets containing twenty-five sheets. The price is about fifty cents per booklet. This makes a highly ornamental jelly. Farina Jelly. — Boil one quart of new milk; while boiling, sprinkle in slowly % lb. of farina; continue the boiling from half an hour to an hour ; season with a teacupful of sugar and a teaspoonful of vanilla; when done, turn out into a mould and place it on the ice to stiffen. Serve with whipped cream. Flummery. — Melt 2 ozs. of gelatine in a pint and a half of water; add a wineglassful of sherry and half a glassful of brandy with the juice of three lemons, and sugar enough to sweeten. Stir into the liquid when cold a pint of double cream which had been whisked until it began to thicken. If mixed while warm, the lemon -juice will curdle it. Moulds should be dipped in water or oiled, and the flummery should be allowed to set a day before turning out. Blanched almonds, slit lengthwise, stuck round the flummery, or preserved cherries, may be added. Flummery, Raspberry. — Soak 1 oz. of gelatine in cold water for an hour. Put I lb. of raspberry jam, or, better still, 1 lb. of fresh raspberries, into a preserving-pan with half a pint of white-wine vinegar. Stir the mixture constantly till it boils, let it simmer a few minutes, and rub it through a sieve. Mix the raspberry pulp with the gelatine and as much sugar as will sweeten it sufficiently. Boil the mixture once more, and pass it through muslin into a mould which has been well soaked in cold water. Put it in a cold place, and when it is set turn it out carefully. Time, five minutes to boil the fruit with the vinegar.