Half a pint of white wine. The rind of 2 and the juice of 4 lemons. ¾ lb. of lump sugar. The whites and shells of 4 eggs. Clarify and strain (_see_ To clear Jellies).
_Ingredients_--1 pineapple. 1 oz. packet of gelatine. 1 pint of water. ¼ lb. of lump sugar. The thin rind of 1 lemon, and the juice of 2. The whites and shells of 2 large eggs.
_Method._--First soak the gelatine in the water.
Cut up the pineapple and bruise it in a mortar.
Add it, and all the other ingredients, to the gelatine.
Note.--The Grated Pineapple, sold in tins, is excellent for jellies or creams.
_Ingredients_--1 oz. packet of gelatine. 1 pint of good stock. ¼ pint of taragon vinegar. ¼ pint of sherry. A small carrot, turnip, and onion. A sprig of parsley, thyme, and marjoram. 2 bay leaves. 3 cloves. 1 dozen peppercorns. A piece of celery. A blade of mace. A clove of garlic. 1 shalot. The whites and shells of 2 large eggs. Salt to taste.
_Method._--Soak the gelatine in the stock.
Then add all the other ingredients and clarify (_see_ To clear Jellies).
_Ingredients_--1 oz. packet of gelatine. ½ pint of water. 1 pint of claret. ½ lb. of lump sugar. A few drops of cochineal.
_Method._--Soak the gelatine in the water.
Add the sugar, and stir over the fire until dissolved.
Pour in the wine, and colour with cochineal.
When firm, dip into hot water for a second or two, and turn on to a glass dish.
Note.--This jelly is not clarified. Cake is usually served with claret jelly.
_Ingredients_--1 dozen oranges. 1 lemon. 2 pints of water. 1 oz. packet and a half of Swinbourne's or Nelson's opaque gelatine (in summer two packets). ½ lb. of lump sugar.
_Method._--Soak the gelatine in the water with the thin rind of one lemon and three oranges.
Add the sugar; stir over the fire until the gelatine is dissolved.
Let the jelly boil up, and then strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a glass dish.
_Ingredients_--1 quart of strawberries. ½ lb. of lump sugar. Juice of one lemon. 1½ oz. of Swinbourne's or Nelson's opaque gelatine. ½ pint of cold water. ½ pint of boiling water. The whites and shells of 2 large eggs.
_Method._--Soak the gelatine in the cold water.
Add them to the gelatine with the sugar and lemon juice.