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Classic
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page 293
perfect. In this case it will be best to only put about an inch deep of the
jelly into the jelly dish, put the rest of the jelly into a large vessel,
surround it with ice and beat until it is thick and bright. This frosting is
then put onto the jelly and set aside in the chest until wanted.
27. Wine Jelly. Cook a white wine jelly as directed in the above receipt and set
aside to cool. Then boil 5 ounces of washed rice in water until tender, add 1
small lemon peel and juice, also 2 cakes of dissolved gelatine, let the rice
boil until the water has all boiled away, and then spread on a flat dish to
cool. After the wine jelly and rice have cooled, put a layer of the jelly into
the mould, then with a spoon make dumplings of the rice and put these on the
jelly side by side. Fill these into the dish in layers, having the last layer of
wine jelly. Turn out of the mould and dot with candied orange peel.
28. Fruit Jelly with Cherry-, Raspberry- or Currant Syrup and Gelatine. Dissolve
some gelatine in not quite 1 pint of water, strain through muslin and add enough
white wine so that with the fruit syrup you will have nearly 1 quart. The color
must be a pretty red. 2 heaping teaspoonufls of sugar will be found to be about
right, but the sugar should be added according to the acidity of the juice;
sometimes the sugar can be omitted. Heat the juice, then pour through muslin
into a dry mould (see No. 2), and before serving turn out of the mould.
29. Wine Jelly with Eggs, or "Eggs in the Nest". 3/4 quart of milk, 1/2 ounce of
gelatine (white), 2 ounces of grated sweet almonds, a few bitter ones, vanilla
and sugar according to taste.
The gelatine is dissolved in 1 small cupful of water, and cooked until clear,
then strained thorugh muslin and set in a warm place. When this is done, boil
3/4 of a quart of milk (cream is better) with the almonds, sugar, vanilla and
pour into a large mould to cool. Then stir the eggs in the warm gelatine and
pour into the egg shells. For this purpose the eggs must be opened at the large
end, but the opening should be only large
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