Method.—Soak and afterwards dissolve the gelatine in a little water. Add the noyeau, lemon-juice, sugar, and the cream slightly-whipped. Whisk gently until light, then turn into a mould and set aside the preparation until it becomes firm.
Time.—About ½ an hour. Average Cost, 3s. Sufficient for 1 large mould.
2012.—ORANGE JELLY. (Fr.—Gelée d'Oranges.)
Ingredients.—1 pint of orange juice (strained), 1 pint of boiling water, 2 ozs. of loaf sugar, 1¾ ozs. of gelatine, the juice of 2 lemons, the thinly cut rind of 2 oranges.
Method.—Put the water, gelatine, sugar and orange-rinds into a stewpan, bring to the boil, and let the mixture stand by the side of the fire for about 10 minutes. Have the strained orange and lemon-juice ready in a basin, add the contents of the stewpan, pouring them through a piece of muslin or a strainer. When cool, pour into a mould rinsed, with cold water. This jelly is never cleared, as it spoils the flavour.
Time.—About 40 minutes. Average Cost, 1s. Sufficient for 1 quart of jelly. Seasonable from November to August.
2013.—PORT WINE JELLY. (Fr.—Gelée au vin d'Oporto.)
Ingredients.—½ a pint of port wine, 1½ gills of water, 1 oz. of loaf sugar, ½ an oz. of leaf gelatine, 1 tablespoonful of red-currant jelly, cochineal.
Method.—Put the water, sugar, red-currant jelly and gelatine into a stew-pan, and stir the ingredients by the side of the fire until dissolved. Add half the wine, a few drops of cochineal to improve the colour, and strain through muslin or jelly bag. Add the remainder of wine at the last.
Time.—About ½ an hour. Average Cost, 1s. 3d. Sufficient for 1 small mould.
2014.—PUNCH JELLY. (Fr.—Gelée au Punch.)
Ingredients.—1 pint of water, 1 wineglassful each of rum, sherry, and kirsch, ½ a lb. of loaf sugar, 1½ ozs. of French gelatine, 2 lemons, 1 egg, ½ an inch of cinnamon, 20 coriander seeds.
Method.—Put the water and sugar into a stewpan, and boil to a syrup. Add the finely-cut rind of the lemons, the gelatine, previously softened in a little cold water, and stir until the latter dissolves. Now put in the lemon-juice, rum, sherry, kirsch, cinnamon and coriander seeds, bring to the boil, and let it cool. Beat up the white and shell of the egg, add the mixture to the contents of the stewpan when sufficiently cool, and whisk by the side of the fire until boiling. Simmer very gently