Household cookery

Put the ingredients required for the jelly in a pan, whisk over a quick fire till the jelly begins to boil, stop whisking, and boil well up ; this hardens the whites and forms the scum. To continue stirring would prevent the scum rising, and the jelly would become clouded. Put lid on pan and let it stand for lo minutes. Pour through a jelly-bag or coarse towel through which some boiling water has been poured. Put the first running of the jelly back into the bag, as it will probably be rather cloudy. When cool, pour the jelly into a mould to set. Before turning out, dip the mould in hot water, wipe with a cloth, shake the mould slightly, and put out on a dish. Method. — Wipe lemons, peel very thinly, put into a saucepan with water, lemon-juice, sugar, and gelatine. Stir over gentle heat till gelatine is dissolved ; cool ; then add whites and shells, whisk over a quick fire till it boils, stop whisking, boil up well. Cover pan, draw to one side, and let it stand Lemon Jelly I quart water. 6 oz. loaf sugar. A few drops saffron. Rind and juice of 3 lemons. 1½ oz. gelatine (leaf). Whites and shells of 2 eggs. in a warm place lo minutes. Pour into a jelly-bag or coarse towel through which boiling water has been poured, and when it begins to run clear pour the first lot of jelly back into the bag, changing the basin that was placed underneath. Aspic Jelly I quart water. 1 small onion. ½ carrot. 2 or 3 cloves. 1 bay-leaf. ½ pint vinegar. Whites and shells of 2 eggs. 2 oz. leaf gelatine. 2 turnips. Small piece celery. 1½ tea-spoonful salt. ½ tea-spoonful pepper. Rind and juice of 1 lemon. 2 table-spoonfuls tarragon vinegar. Method. — Put water and vegetables in a pan, cook slowly for half an hour, strain, put back in pan with gelatine and lemon; stir till gelatine is dissolved; cool; add whites and shells (slightly beaten), tarragon, and vinegar, whisk over fire till it boils, stop whisking, boil up well, cover. Stand in warm place 10 minutes. Strain as for lemon jelly. Use when cold and set. This jelly is used for garnishing only. Strawberry Cream 1 tea-cupful strawberry jam. ½ oz. leaf gelatine. 2 oz. sugar. ½ pint milk. ½ pint water. ½ pint cream. Juice of ½ lemon. A few drops of carmine. Method, — Dissolve the gelatine in the water. Mix jam with milk, and rub through a hair sieve. Put gelatine and water in a pan, place over fire to get hot ; add sugar and lemonjuice ; add to jam, and mix well. Whip the cream till quite stiff, stir the fruit-juice, etc., to the cream ; add a few drops of carmine. Pour into a wetted mould. When set, dip in warm water and turn out. For Raspberry Cream, use raspberry jam instead of strawberry. JELLIES AND CREAMS Coffee Cream ½ pint strong coffee. ½ pint milk. 2 oz. sugar. ½ oz. leaf gelatine. ½ pint double cream. Yolks of 3 eggs. ½ pint water. Method, — Dissolve the gelatine in the water. Put coffee, milk, and sugar in a pan, bring nearly to boil, then pour over the yolks ; put back into the pan, stir over the fire till thick, pour into a basin, and strain into it the gelatine. WTiip the cream till stiff, and when the custard is nearly cold stir it carefully into the cream. Pour into a wetted mould. Orange Cream 4 oranges. \ pint cream. 2 oz. lump sugar. \ pint boiling water.