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Classic
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page 157
about the width of a straw, boil in water until tender, throw them into a rich
syrup, and boil until clear. Make a blanc-mange of cream, color one-third pink
with poke-berry syrup, one-third green with spinach, and leave the other white.
Pour out eggs from a hole a half inch in diameter in the large end, wash and
drain the shells carefully, set them in a basin of salt to fill, and pour in the
blanc-mange slowly through a funnel, and place the dish in a refrigerator for
several hours. When ready to serve, select a round, shallow dish about as large
as a hen's nest, form the jelly in it as a lining, scatter the strips of lemon
peel over the edge like straws, remove the egg-shells carefully from the
blanc-mange, and fill the nest with them.--Mrs. C. M. Coates, Philadelphia.
GRAPE JELLY.
Prepare fruit and rub through a sieve; to every pound of pulp add a pound of
sugar, stir well together, boil slowly twenty minutes, then follow general
directions;
or, prepare the juice, boil twenty minutes, and add one pound of sugar to one
pound of juice after it is reduced by boiling; then boil ten or fifteen minutes.
Or put on grapes just beginning to turn, boil, place in jelly-bag and let drain;
to one pint juice add one pint sugar, boil twenty minutes, and just before it is
done add one tea-spoon dissolved gum-arabic.
ISINGLASS JELLY.
Two ounces isinglass, five pints of water, one and a half pounds sugar, the
whites of three eggs well beaten; season highly with cinnamon, orange peel, mace
and good brandy; after dissolving isinglass and adding spices, let it boil
fifteen minutes, strain through flannel bag, and when nearly cool add the
brandy.--Mrs. Gov. J. B. McCreary, Kentucky.
LEMON JELLY.
Three good-sized lemons sliced, half a pound white sugar, two ounces isinglass
or gelatine dissolved in two quarts of cold water, a stick of cinnamon, and a
little grated nutmeg. Beat the whites of three or four eggs, and when the
gelatine is all dissolved stir them well with the other ingredients; boil five
minutes, strain through a flannel jelly-bag into molds and set on ice;
or the eggs, cinnamon and nutmeg may be omitted.--Miss Ella L. Starr.
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Classic
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