Serve with whipped cream or soft custard, heaped or poured around the jelly. Probably many people will think the flavor is im- proved by the addition of a table-spoonful of brandy or Maraschino when the gelatine is put with the fruit. Jellied Oranges. Eight large Florida oranges, a package of gelatine, a pint of sugar, a pint of sherry, three lemons, and a quart of water✪ Jellied Oranges are combined to produce this dish. Soak the gelatine for two hours in half a pint of cold water ; then boil the remaining water, and pour it upon the gelatine. Add the sugar and the juice of the lemon ; and after stirring until all the solid ingredients are dis- solved, strain the liquid through a napkin. Have ready a two-quart mould, and pour into it enough of the mix- DESSERT. 715 ture to make a layer an inch deep. Set the mould in a pan, and put ice and a little water around it. Pare the oranges, and with a sharp blade slice them carefully, rejecting all the seeds and the core. When the jelly is hard, lay the sliced oranges on it, keeping them slightly away from the sides of the mould. Pour the remainder of the jelly over the fruit, and set away in a cold place. At serving-time dip the mould into warm (not hot) water, in order to loosen the jelly, and turn out on a flat dish. Serve with or without whipped cream, as you fancy. This dish should stand seven or eight hours to get perfectly hard. A quicker way to prepare oranges in jelly is to put them into a deep glass dish, and pour the jelly over them. * Jellied Apples. Use two quarts of nice, tart apples, peeled, quartered, and cored, two cupfuls of sugar, a lemon, half a package of gelatine, and one pint and a half of water✪ Jellied Apples. Soak the gelatine in half a cupful of the water for two hours. Put the sugar, lemon juice, and the remainder of the water on the stove, and boil rapidly for ten min- utes; then put in as many apples as may be cooked without crowding. Cook gently until so tender that they can be pierced with a broom straw ; then take up with a skimmer, and spread on a plate. Put more apples into the stew-pan, and continue cooking until all are done. When the last of the fruit has been taken up, remove the pan from the fire, and put the gelatine into it. Stir until the gelatine is dissolved ; then place the stew-pan •' in a basin containing ice-water, and stir until the con- tents become cool. Put in the apples, and mix gently ; then turn into a mould, and set in a cold place to harden. Serve with sugar and whipped cream or with soft custard. 716 MISS PARLOA'S KITCHEN COMPANION. * Jellied Prunes. Use one pint of prunes, a pint and a half of water, half a package of gelatine, half a pint of wine, and half a pint of sugar✪ Jellied Prunes.

AI-modernized reading of the original text

Serve with whipped cream or soft custard, heaped or poured around the jelly. Probably many people will think the flavor is improved by the addition of a table-spoonful of brandy or Maraschino when the gelatine is put with the fruit. Jellied Oranges. Eight large Florida oranges, a package of gelatine, a pint of sugar, a pint of sherry, three lemons, and a quart of water are combined to produce this dish. Soak the gelatine for two hours in half a pint of cold water ; then boil the remaining water, and pour it upon the gelatine. Add the sugar and the juice of the lemon ; and after stirring until all the solid ingredients are dissolved, strain the liquid through a napkin. Have ready a two-quart mould, and pour into it enough of the mix- ture to make a layer an inch deep. Set the mould in a pan, and put ice and a little water around it. Pare the oranges, and with a sharp blade slice them carefully, rejecting all the seeds and the core. When the jelly is hard, lay the sliced oranges on it, keeping them slightly away from the sides of the mould. Pour the remainder of the jelly over the fruit, and set away in a cold place. At serving-time dip the mould into warm (not hot) water, in order to loosen the jelly, and turn out on a flat dish. Serve with or without whipped cream, as you fancy. This dish should stand seven or eight hours to get perfectly hard. A quicker way to prepare oranges in jelly is to put them into a deep glass dish, and pour the jelly over them. * Jellied Apples. Use two quarts of nice, tart apples, peeled, quartered, and cored, two cupfuls of sugar, a lemon, half a package of gelatine, and one pint and a half of water. Soak the gelatine in half a cupful of the water for two hours. Put the sugar, lemon juice, and the remainder of the water on the stove, and boil rapidly for ten minutes; then put in as many apples as may be cooked without crowding. Cook gently until so tender that they can be pierced with a broom straw ; then take up with a skimmer, and spread on a plate. Put more apples into the stew-pan, and continue cooking until all are done. When the last of the fruit has been taken up, remove the pan from the fire, and put the gelatine into it. Stir until the gelatine is dissolved ; then place the stew-pan •' in a basin containing ice-water, and stir until the contents become cool. Put in the apples, and mix gently ; then turn into a mould, and set in a cold place to harden. Serve with sugar and whipped cream or with soft custard. * Jellied Prunes. Use one pint of prunes, a pint and a half of water, half a package of gelatine, half a pint of wine, and half a pint of sugar.

Records on this page

Jellied OrangesJellied ApplesJellied Prunes

Miss Parloa's kitchen companion