The official handbook for the National Training School for Cookery

1 pound of apples 4 1 lemon i\ 3 oz. of lump sugar 1 X oz. of gelatine 3 § a teaspoonful of cochineal 1 Time required, about one hour. Now we will show you how to make Apple Jelly. 1. We take one pound of apples, peel them with a sharp knife, cut them in half, take out the core, and then cut the apples in small pieces. 2. We put the apples in a stewpan with three ounces of lump sugar and half a pint of water. 3. We take a lemon, wipe it clean with a cloth. 4. We take a grater and grate the rind of the lemon over the apples. N.B. — We should be very careful only to grate the yellow feel of the lemon, as the white rind is very bitter. 5. We cut the lemon in half, and squeeze the juice through a strainer on the apples. 6. We put the stewpan on the fire to boil, and cook the apples quite tender. 7. We must stir the apples occasionally to prevent it sticking to the bottom of the pan and burning. 8. We put one ounce of gelatine in a gallipot or small saucepan with half a gill {one gill is a quarter of a pint) of cold water, and stand it by the side of the fire to dissolve. 368 National Training School for Cookery. 9. When the apples are cooked to a pulp, we place a hair sieve over a basin and rub the apples through with a wooden spoon. 10. We now stir the melted gelatine into the apple. N.B. — We must be very careful that the gelatine is quite smoothly dissolved, there should be no lumps. N.B. — If liked, part of the apple might be coloured by stirring in half a teaspoonful of cochineal. 11. We take a pint and a half mould, rinse it out in boiling water and then in cold water. 12. We can ornament the bottom of the mould with pistachio nuts cut in small pieces, or preserved cherries, according to taste. 13. We now pour the apple in the mould, and if part of the apple is coloured we should fill the mould with alternate layers of coloured and plain apple. 14. We stand the mould aside in a cool place to set the apple. 15. For serving we dip the mould in boiling water for a second and then turn out the apple jelly carefully on to a dish. N.B. — Half a pint of double cream whipped to a stiff froth should be served with the apple jelly, either put round the edge of the dish or in the centre of the mould. Lessons on Making Creams. — Vanilla Cream. 369 CREAMS. Lesson No. i. VANILLA CREAM. Average cost of " Vanilla Cream " made with boiled custard {about a pint and a half). s. d. 3 eggs o 3 £ pint of milk o ij 1 ounce of best gelatine o 3 \ pint of double cream 1 3 I tablespoonful of castor sugar o o\ \ teaspoonful of essence of Vanilla o o\ Time required for makings about three-quarters of an hour. Now we will show you how to make a Vanilla Cream. 1. We take the yolks of three eggs and one white, put them into a basin, and beat them well with a wooden spoon. 2. We stir in half a pint of milk. 3. We pour this mixture into a jug. 4. We take a saucepan half full of hot water, and put it on the fire to boil. 5. When the water is quite boiling, we move the saucepan to the side of the fire. 6. We stand the jug of custard in the saucepan of boiling water, and stir the mixture very smoothly until it thickens and becomes the substance of cream.