whole spice, the juice of five lemons, the peel of two lemons and
about twelve broken-up egg shells; set all on a moderate fire and
stir well. Beat up until stiff the whites of four eggs, add one pint of
water to them and mix in the boiling mixture; let it boil three or four
minutes and sprinkle a little water over the top several times to stop
overflowing. This last process gives jelly a beautiful crystal-like
clearness. Take it off the fire and strain at once through a flannel or
felt bag. If not all clear the first time, pour back at once, straining
again. Do not disturb the bag in the least and keep it in a warm
place. From this stock you can make any kind of jelly; and if put
away in a dry, dark place in bottles with tight covers, will keep fresh
a long time.
Lemon Jelly.
To each quart of the above, dissolved by warming, add the juice
of two lemons and one-half of a lemon peel cut up very fine.
Wine Jelly.
For twelve persons. Dissolve one quart of stock and add one-half
of a glassful of any kind of wine. Fill in moulds and set on ice.
Sherry or Port Wine Jelly'.
Add a few drops of burnt sugar color and one-half of a glassful of
wine to each quart.
Clnret Jelly.
Add a few drops of cochineal coloring and one-half of a glassful
of Bordeaux wine for each quart.
Champagne Jelly.
To one quart of stock jelly add one-third of a pint of champagne
cider, fill in champagne glasses, and set on ice; beat the whites of
two eggs very stiff, add two tablespoonfuls of dissolved gelatine, and
pour quickly on the top of each glass and set on ice until ready to serve.
Orange Jelly.
To one quart of stock add the juice of one orange and the rind
of half an orange, cut very fine, or one tablespoonful of orange extract.
— 35 —
Fruit Jelly,
Put a pint of stock jelly into a quart mould and set it to harden;
when half set lay on the top a layer of nice washed berries, cherries
or other fruit; fill up with dissolved stock and set to harden again.
Demi-Glaee of Coffee.
The same as snow pudding (see Part II. ), only omit the wine and
add one cupful of strong coffee and a few drops of sugar color to
gelatine.
Blanc JMange.
ESPECIALLY RECOMMENDED FOR THE SICK.
One handful of sweet blanched almonds pounded very fine in
a mortar; dissolve two ounces of gelatine in one quart of sweet milk;
add six ounces of sugar; let it, with the almonds, come to near the
boiling point on the stove, then add one and one-half pints of sweet
cream; let simmer a few minutes, still stirring it. When nearly cold,
strain into the prepared moulds and set on ice.
Charlotte Russe.
Line a glass dish or bowl with ladyfingers or slices of sponge
cake and fill, with the following creme: Dissolve one ounce of gela-
tine in a half pint of water, set warm; whip one quart of double
cream very stiff, let it drain for a while, then beat in the yolks of two
eggs, six ounces of powdered sugar, and add the gelatine and vanilla.
Fill the molds and set away on ice. It can be ornamented with
whipped cream.
Swiss Cream ^IcrinQiie. ✪ Stock Jelly
Page 17 · 10 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
whole spice, the juice of five lemons, the peel of two lemons and about twelve broken-up egg shells; set all on a moderate fire and stir well. Beat up until stiff the whites of four eggs, add one pint of water to them and mix in the boiling mixture; let it boil three or four minutes and sprinkle a little water over the top several times to stop overflowing. This last process gives jelly a beautiful crystal-like clearness. Take it off the fire and strain at once through a flannel or felt bag. If not all clear the first time, pour back at once, straining again. Do not disturb the bag in the least and keep it in a warm place. From this stock you can make any kind of jelly; and if put away in a dry, dark place in bottles with tight covers, will keep fresh a long time.
Lemon Jelly.
To each quart of the above, dissolved by warming, add the juice of two lemons and one-half of a lemon peel cut up very fine.
Wine Jelly.
For twelve persons. Dissolve one quart of stock and add one-half of a glassful of any kind of wine. Fill in moulds and set on ice.
Sherry or Port Wine Jelly'.
Add a few drops of burnt sugar color and one-half of a glassful of wine to each quart.
Claret Jelly.
Add a few drops of cochineal coloring and one-half of a glassful of Bordeaux wine for each quart.
Champagne Jelly.
To one quart of stock jelly add one-third of a pint of champagne cider, fill in champagne glasses, and set on ice; beat the whites of two eggs very stiff, add two tablespoonfuls of dissolved gelatine, and pour quickly on the top of each glass and set on ice until ready to serve.
Orange Jelly.
To one quart of stock add the juice of one orange and the rind of half an orange, cut very fine, or one tablespoonful of orange extract.
— 35 —
Fruit Jelly,
Put a pint of stock jelly into a quart mould and set it to harden; when half set lay on the top a layer of nice washed berries, cherries or other fruit; fill up with dissolved stock and set to harden again.
Demi-Glaee of Coffee.
The same as snow pudding (see Part II. ), only omit the wine and add one cupful of strong coffee and a few drops of sugar color to gelatine.
Blanc JMange.
ESPECIALLY RECOMMENDED FOR THE SICK.
One handful of sweet blanched almonds pounded very fine in a mortar; dissolve two ounces of gelatine in one quart of sweet milk; add six ounces of sugar; let it, with the almonds, come to near the boiling point on the stove, then add one and one-half pints of sweet cream; let simmer a few minutes, still stirring it. When nearly cold, strain into the prepared moulds and set on ice.
Charlotte Russe.
Line a glass dish or bowl with ladyfingers or slices of sponge cake and fill, with the following creme: Dissolve one ounce of gelatine in a half pint of water, set warm; whip one quart of double cream very stiff, let it drain for a while, then beat in the yolks of two eggs, six ounces of powdered sugar, and add the gelatine and vanilla. Fill the molds and set away on ice. It can be ornamented with whipped cream.
Swiss Cream ^IcrinQiie.
Records on this page
Stock JellyLemon JellyWine JellySherry or Port Wine JellyClaret JellyChampagne JellyOrange JellyFruit JellyBlanc MangeCharlotte Russe