2005.—LEMON JELLY. (Another Method.)
Ingredients.—1½ pints of water, ½ a pint of lemon-juice, 6 ozs. of loaf sugar, 2 ozs. of leaf gelatine, the thinly cut rinds of 4 lemons, 4 cloves, 1 inch of cinnamon, the whites and shells of 2 eggs.
Method.—Put all these ingredients into a stewpan, whisk until they boil, and simmer for about 10 minutes. Strain through a scalded cloth or bag, and when cool use as required.
Time.—About 1 hour. Average Cost, 1s. 2d. Sufficient for 1¾ pints.
2006.—LIQUEUR JELLY. (See Maraschino Jelly, No. 2008.)
2007.—MARBLED JELLY. (Fr.—Gelée Panachée.)
Ingredients.—1½ pints of lemon or wine jelly, cochineal, sap-green or spinach colouring.
Method.—Coat a mould with a thin layer of cool jelly, put 3 or 4 tablespoonfuls aside, and divide the remainder into 3 equal portions. Colour one green, one red, and leave the other plain. Let it become firm, then put it into the mould in rough pieces about the size of a large walnut, and set them with a little cool jelly, put aside for the purpose. Let it remain on ice or in a cool place until firm, then turn out and serve.
Time.—About 1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons.
2008.—MARASCHINO JELLY. (Fr.—Gelée au Marasquin.)
Ingredients.—4 tablespoonfuls of Maraschino liqueur, 1½ pints of water, 4 ozs. of loaf sugar, 1¼ ozs. of leaf gelatine, the juice of 2 lemons, the whites and shells of 2 eggs.
Method.—Put all the ingredients except the Maraschino into a stewpan, and bring to boiling point, whisking meanwhile. Simmer gently for a few minutes, then strain, add the Maraschino, and when sufficiently cool pour into a wet mould.
Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 1⅓ pints.
2009.—NECTARINE JELLY. (See Apricot Jelly, No. 1979.)
2010.—NOYEAU JELLY. (See Maraschino Jelly, No. 2008.)
2011.—NOYEAU CREAM. (Fr.—Crème au Noyeau.)
Ingredients.—1½ pints of cream, 1½ ozs. of gelatine, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of noyeau, 1 tablespoonful of sugar, or to taste.
