The official handbook for the National Training School for Cookery

Time required (after the Iceland Moss has soaked all night), for "Water Jelly," about one hour ; for "Milk Jelly" about two hours. Now we will show you how to make Jelly with Iceland Moss. 1. We wash one oz. of Iceland Moss well in cold water. 2. We then put it in a basin of cold water, and let it soak all night. 3. After that time we take it out of the water and squeeze it dry in a cloth. 4. We then put it in a saucepan with one quart of cold water. 5. We put the saucepan on the fire and let it boil for one hour ; we must stir it frequently. 6. We then strain it through a sieve into a basin, and sweeten it with loaf sugar. 7. It can be taken with either wine or milk according to taste. 360 National Training School for Cookery. For Milk Jelly:— !L We boil the moss in the same quantity of milk instead of water (after it has been soaked) as above, only for two hours instead of one hour. 2. We then strain it into a basin and sweeten with loaf sugar according to taste. 3. When it is cold we turn the jelly out of the basin on to a dish and it is ready for use. Lessons on Making Jellies. — Milk Jelly. 361 Lesson No. 4. MILK JELLY FROM COW-HEEL, AND THE MEAT SERVED WITH ONION SAUCE. Average cost of about one quart of "Milk Jelly" and the meat served with the 0711011 sauce — Milk Jelly. d. 1 cow-heel 6 1 quart of milk 5 2 inches of the stick of j cinnamon > o] Sugar » Onion Sauce. d. 3 or 4 onions ij I pint of milk ii I an oz. of flour . . , k an oz. of butter . . . Time required, about four hours. Now we will show you how to make a Milk Jelly from Cow-lieel. 1. We buy a dressed cow-Jieel from a tripe shop. 2. We put the cow-heel on a board, and cut it up into small pieces. 3. We put these pieces into an earthen jar or a saucepan with one quart of milk and two inches of the stick of cinnamon. 4. We put the lid on the top of the jar, put a piece of paper over the lid, and tie it tightly down. 5. We put the jar into a very slow oven to stew for at least three hours. 6. If there is no oven to the stove, we can stand the jar by the side of the fire to stew. N.B. — It reduces less if stewed in the oven. 7. When the stew is finished we take the jar out of the -oven, take off the lid, and strain the milk into a basin, and sweeten it according to taste. 362 National Training School for Cookery. 8. We put the basin aside till the jelly is set ; it may be eaten hot or cold according to taste. For serving the Cow-Heel with Onion Sauce : — 1. We take three or four onions, peel them, and cut them in quarters. 2. We put them into a saucepan with half a pint of milk. 3. We put the saucepan on the fire to boil till the onions are quite tender ; it will take about one hour. 4. After that time we strain off the milk into a basin, put the onions on a board, and chop them up small. 5. We put half an ounce of butter into the saucepan and put it on the fire to melt. 6. When the butter is melted we add half an ounce of four, and mix them smoothly together writh a wooden spoon. 7. We pour the milk in gradually, stirring it till it boils and thickens. 8. We then add the onions, season with pepper and salt according to taste ; and move the saucepan to the side of the fire.