Harper's cook book encyclopædia

Grape Jelly with Gelatine. — Pick the berries off the stems, and subject to a gentle heat until, when mashed, the juice will easily run; strain through a colander, then through a flannel jelly-bag. To every pint of juice allow 1 lb. of fruit sugar, and to every quart a scant quarter of a box of gelatine. When the juice is put to boil, add the gelatine, and warm the sugar in a tin basin, taking care it does not stick and burn. When the juice has boiled twenty minutes Fruit Jelly Pineapple Jelly run it through a hair sieve, put back to boil, and add the sugar. Let it bubble once, and remove from the fire. The gelatine makes it firm, which it is difficult to do unless that or isinglass is used. Grapes and cherries do not jelly easily without gelatine. Fruit Jelly. — Dissolve half a box of gelatine in a cupful of cold water half an hour, pour it into a pint of boiling water, then add the juice of two or three lemons, and the same quantity of orange- juice, and a cupful of sugar. Strain through a flannel bag and put the bowl with the jelly on ice. Stir slowly until it is almost cold, then beat it until it is stiff. Pour a little of the jelly in a cold mould, lay in it a layer of sliced peaches, then another layer of jelly, more peaches, until the mould is full. Put it in the ice-box for an hour or more until wanted. Any berries or fruits may be substituted for the peaches. Serve with a custard or cream. Lemon Jelly. — Same as orange jelly, substituting lemons for the oranges. Macedoine Jelly. — All varieties of berries, fresh fruits peeled and sliced, canned or preserved fruits cut up, can be used in such variety as liked. They may be arranged in layers or scattered irregularly through an entire mould of clear jelly flavored with maraschino, kirsch, or other liqueur. Orange Jelly. — Dissolve one package of gelatine in half a pint of cold water for an hour. Strain one pint of orange-juice into a bowl and add the juice of two lemons, two cupfuls of sugar, one pint of water, and the beaten whites of two eggs. Put the mixture into a saucepan. When it boils add the soaked gelatine and let it cook ten minutes, or until the sugar and gelatine are dissolved. Strain and mould. Oranges in Jelly. — Make a lemon jelly by soaking a half-box of gelatine an hour in a scant cupful of cold water, adding to it then one cupful of granulated sugar, the juice of three lemons and the grated peel of one, and pouring upon all two cupfuls of boiling water. If the gelatine does not dissolve readily, put all over the fire long enough to bring to a boil. Strain the jelly and let it cool. When it is cold enough to begin to form, arrange sections of peeled and seeded oranges around the inside of a cylindrical mould, and pour the jelly carefully over them. Should the pieces seem inclined to float, wait until the first jelly put in is firm before adding the rest. Bury in ice and salt, so that the jelly may be practically frappe before it is served. Oranges, Jellied. See Fruits. Peach Jelly. See Fruits,