mould is full, taking care that each layer is firmly fixed before adding another. Turn out when set and serve.
Time.—About 1 hour. Average Cost, from 2s. 3d. to 3s. 6d. Sufficient for 1 large mould.
2002.—JELLY WITH ORANGES. (Fr.—Chartreuse aux Oranges.)
Ingredients.—6 Tangerine oranges, 1 pint of lemon or wine jelly Nos. 2020 and 2004.
Method.—Peel the oranges, remove every particle of pith, and divide them into sections. Cover the bottom of a charlotte mould with a little cool jelly, let it set, then arrange sections of orange neatly overlapping each other round the mould. Cover with more jelly, let it set, then add another layer of oranges, and repeat until the mould is full.
Time.—From 1 to 1¼ hours, when ice is used. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould. Seasonable from November to August.
Tangerine Oranges.—Tangerine oranges are small, with thin, highly aromatic skins, full of essence. The flavour of the fruit is decided and perfumed. The fruit originally came from China and Tangiers. Tangerines are preserved when green in sugar-glacé or crystallized, and are then known as Chinois; when preserved ripe, they are called Mandarine or Tangerine.
2003.—JELLY WITH RAISINS.
Ingredients.—Wine or lemon jelly, Valencia raisins stoned.
Method.—The raisins may be placed in the jelly according to the directions given in Jelly with Bananas, No. 1999, or Jelly with Fruit, No. 2000.
Time.—Without ice, 5 or 6 hours. Average Cost, 1s. 6d. to 2s., according to size.
2004.—LEMON JELLY. (Fr.—Gelée au Citron.)
Ingredients.—1¼ pints of water, ½ a pint of sherry, ¼ of a pint of lemon juice, 6 ozs. of loaf sugar, the finely-peeled rind of 4 lemons, the whites and shells of 2 eggs, 1½ ozs. of leaf gelatine.
Method.—Put the water, lemon-rind and juice, gelatine, sugar, egg shells, and the slightly beaten whites together into a stewpan, boil up, whisking meanwhile, simmer for about 10 minutes, then strain through a scalded jelly-bag or linen cloth. Add the wine, and use as required.
Time.—About 1 hour. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 1¾ pints.
Note.—When the jelly is intended to line or garnish moulds, an extra ½ oz. of gelatine should be added, especially so in hot weather.
