for 10 minutes, then strain through a hot jelly-bag or a cloth until clear, and pour into a mould previously rinsed with cold water.
Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 1½ pints of jelly.
2015.—RHUBARB JELLY. (Fr.—Gelée de Rhubarbe.)
Ingredients.—1 small bundle of rhubarb, 4 ozs. of castor sugar, or to taste, ¾ of an oz. of leaf gelatine, the finely-cut rind of 1 lemon, ½ a pint of water.
Method.—Wipe the rhubarb with a cloth, trim it, and cut it into short lengths, put it into a stewpan with the water, sugar and lemon-rind, simmer until tender, and rub through a hair sieve. Dissolve the gelatine in 2 tablespoonfuls of water, and strain into the rest of the ingredients. Turn into a wetted mould, and keep on ice or in a cold place until set.
Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 1 medium-sized mould. Seasonable from February to May.
2016.—SAUTERNE JELLY. (See Champagne Jelly, No. 1985.)
2017.—STOCK FOR JELLY. (See Aspic Jelly from Calves' Feet, No. 1981, Gelatine Jelly, No. 1991, and Wine Jelly, No. 2020.)
When sweet jelly is required, lemon-rind, cloves, bay-leaf and mace should replace the vegetables, herbs and vinegar used in making aspic jelly.
2018.—STRAWBERRY JELLY. (Fr.—Gelée aux Fraises.)
Ingredients.—1 lb. of strawberries, ½ a lb. of loaf sugar, 2 ozs. of gelatine, the juice of 1 lemon, the whites and shells of 2 eggs, a little lemon jelly, No. 2020.
Method.—Boil the sugar and 1 pint of cold water to a syrup, and when cool, pour it over ½ a lb. of strawberries, previously picked and crushed to a pulp. Cover the basin, and let the fruit remain thus for ½ an hour. Coat a mould thinly with lemon jelly, decorate tastefully with whole strawberries, and fix them firmly in place with a little more jelly (see p. 996). Place the gelatine with 1 pint of water in a stewpan; when dissolved add the strawberry preparation and the lemon-juice. Let the mixture cool, then stir in the whites of the eggs and the shells. Whisk until boiling, and strain through a jelly-bag or cloth until clear. When the preparation is cold and on the point of setting pour it into