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Classic
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page 295
Instead of calves' feet stock, 1 ounce of gelatine can be used to prepare this
the same as wine jelly.
32. Punch Jelly. 1 ounce of gelatine is dissolved in 1 cupful of water (see No.
1), 1 pound of (sugar is brought to a boil with the grated rind of a lemon, 3/4
quart of wine, the juice of 6 lemons and the beaten white of an egg, then take
the dish from the stove, set where it is warm and as soon as it is clear pour
through flannel or muslin. Then stir through it 1 pint of rum and pour the jelly
into a glass dish and set aside to cool, or put into any form desired if wanted
to turn out of the dish.
33. French Liquor Jelly. 1 ounce of gelatine, 7/8 quart of water, 1/2 pound of
sugar, 1 lemon, 2-3 small glassfuls of arrac.
Dissolve the gelatine as described under No. 1, mix with the water, beat the
whites of 2 eggs with the crushed shells, pour in the cooled gelatine and beat.
Then add the sugar and put the mass on the fire. When it begins to boil add the
juice of a lemon, let it boil for a few moments, strain through muslin, then add
the arrac, nun, or any desired liquor, fill into sauce dishes or glasses and set
in a cold place.
34. Jelly of all Kinds of Fruit. Make a wine or lemon jelly sweeter than usual,
pour into a glass dish, and to this add fruit of various kinds: strawberries,
currants, cherries, raspberries, etc., arrange neatly without the Juice and let
the jelly cool. Or sweeten the jelly as usual and sugar the fruit for a while
before using.
35. Apple Jelly. 1 1/2 pounds of sour apples are cooked until tender in 1 pint
of water, stirred through a sieve, and while still warm mix through the pulp 1
cupful of white wine in which 1 1/4 ounces of gelatine have been dissolved. Then
put in the peel of half a lemon, the juice of 2 lemons, 1 pound of sifted sugar
and a little arrac. Let the mass, of which there will be about 2 quarts, come to
a boil, stir constantly and put into a form which has been spread with olive
oil. The jelly is stirred often before it is put into the form, and before cold
turn out of the form, and serve, if liked, with a vanilla sauce.
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