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Classic
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page 292
II. SWEET CLEAR JELLIES.
NOTE--It may be well to repeat here that when jellies cannot be placed upon for
in the Summer, they should be prepared the day before. Directions for coloring
and ornamenting jellies are given under No. 3 of this Division.
24. Wine Jellies made with Calves' Feet. For 4 quarts of stock take 12 large
calves' feet and cook as directed in No. 1. Then put on the stove with 1 1/2
pounds of sugar, 1/2 ounce of stick cinnamon (if cinnamon is not liked it can be
omitted), the juice of 12 and the peel of 3 lemons, add the whites of 6-8 eggs
beaten on the stove until watery, and proceed as given wider No. 1, Serve the
jellies in glasses or in moulds, or turn them out of the mould, which has first
been spread with almond oil. For 30-36 persons.
REMARK.--For 1 bottle of wine take 4 calves' feet; for invalids use only 2,
because (the jelly must be milder, All sweet jellies must not be made too thick,
the lighter the better; but they should be thick enough so that they will uot
break when turned out of the mould.
25. Wine Jelly made with Gelatine. Take 1 quart of white wine, 1/2 pound of
sugar, the juice of 2 lemons and the yellow rind of half a lemon, put into wine
for a while to draw, and about an ounce ot white or red gelatine.
Soak the gelatine in 1 small cupful of water or wine, dissolve the sugar in the
wine and put the juice of the lemons and the sugar into an enameled vessel with
the dissolved gelatine cover and let it come to a boil. Then strain it through
muslin, put into a dish, and set aside in a cool place. This jelly can be turned
out of the dish if wished.
26. Wine Jelly of Gelatine in Jelly Dishes. Take 1 quart of white wine, 2/3
pound of sugar and the peeled rind of a lemon, which should he left in the wine
for a while. In the Summer take about 1 ounce of gelatine, in the Winter a
little less. The gelatine is dissolved in a cupful of water and strained through
muslin into a jelly dish.
Sometimes the wine jelly will not be quite clear and transparent, particularly
if the gelatine was not quite
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