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Classic
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page 197
wine, one ounce of coriander seeds, a quarter of an ounce of allspice, a bit of
cinnamon, and six cloves, all bruised, after having previously mixed them cold.
The jelly should boil fifteen minutes without stirring; then clear it through a
flannel bag. While running take a little jelly, and mix with a tea-cupful of
water, in which a bit of beet-root has been boiled, and run it through the bag
when all the rest is run out; and this is to garnish the other jelly, being
cooled on a plate; but this is matter of choice. This jelly has a very fine high
colour and flavour.
Orange Jelly.
Grate the rind of two Seville and two China oranges, and two lemons; squeeze the
juice of three of each, and strain, and add the juice to a quarter of a pound of
lump sugar, and a quarter of a pint of water, and boil till it almost candies.
Have ready a quart of isinglass-jelly made with two ounces; put to it the syrup,
and boil it once up; strain off the jelly, and let it stand to settle as above,
before it is put into the mould.
Hartshorn Jelly.
Simmer eight ounces of harshorn shavings with two quarts of water to one; strain
it, and boil it with the rinds of four China oranges and two lemons pared thin;
when cool, add the juice of both, half a pound of sugar, and the whites of six
eggs beaten to a froth; let the jelly have three or four boils without stirring,
and strain it through a jelly-bag.
Cranberry Jelly.
Make a very strong isinglass jelly. When cold, mix it with a double quantity of
cranberry juice pressed as directed in page 229, sweeten and boil it up; then
strain it into a shape.
The sugar must be good loaf, or the jelly will not be clear.
Cranberry and Rice Jelly.
Boil and press the fruit, strain the juice, and by degrees mix into it as much
ground rice as will, when boiled,
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