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Classic
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page 282
or earthenware jar and set aside until the follow ing day. Before using the
jelly the fatty outer skin and the settlings fit the bottom should be removed.
To prepare 2 quarts of jelly use 6 calves' feet in the Winter and 8 in the
Summer, and the broth of these should be boiled down to about a pint. This kind
of stock can be used for wine-, meat- or fish jellies. In making stock of pork
rind or pigs' feet, be careful to have everything perfectly clean, cut into very
small pieces and boil the same as calves' feet. Take 1 pound of rind for each
quart of jelly, which is also very good.
Gelatine is used very much the same as isinglass and although not quite so good
as the latter, it is much cheaper and for this reason extensively used. It is
obtainable in small cakes of a yellowish white, clear or even of a pretty red
tint. The best gelatine comes in thin cakes and is very clear.
Gelatine is used not only in the preparation of blanc-mangers, meat- or fish
jellies, but also for clear sweet jellies. It is dissolved in the following
manner: Cut it into small pieces with the scissors, for each ounce of gelatine
put a cupful of cold water into a small vessel and set it on top of a hot stove;
it will be fully dissolved after 1/2 or 1 hour, and then take off the scum with
great care. In case the gelatine is wanted for immediate use, put it on a medium
fire with a little more water; keep it on the fire until it is dissolved and
stir frequently so that it will not adhere to the sides of the vessel. For clear
jellies the gelatine should be strained or otherwise clarified, but this is not
necessary with the best kinds. For a quart of liquid jelly take a tablespoonful
of gelatine in the Winter, and 1 1/4 tablespoonfuls in the Summer, but the
quantity depends altogether on the kinds of dishes for which it is to be used.
3/4 of a spoonful of gelatine is sufficient to transform a quart of milk into a
jelly firm enough to turn onto a dish. Water, wine, bouillon, etc., require
about. 1 1/4 tablespoonfuls to a quart. If cold meats are be sliced and jellied,
the jelly should bo firmer and for every quart of fluid jelly take a good ounce
of gelatine. It is advisable to make a test of the stock before preparing the
jelly in order to ascertain beyond any doubt whether it possesses the required
consistency; at all events it is
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