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Classic
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page 183
juice of two will be sufficient to make two pies. Put puff paste in your pans,
fill them half full of the confection, and bake lightly.
WINE JELLY FROM SPARKLING GELATINE
Take a package of an ounce, or an ounce and a half of gelatine, pour upon it a
pint of cold water, and let it remain to soften for an hour or so. When ready to
make the jelly, pour on to the gelatine three-quarters of a pint of boiling
water, and stir until the gelatine is dissolved; then add to it one and a half
pounds of white sugar, the juice and grated rind of one lemon, and a spoonful of
any essence. Then beat the whites of two eggs well, and stir briskly into the
mixture; put it on a gentle fire, let it simmer slowly, take it off as soon as
it boils up, then add a pint of wine and two tablespoonfuls of extract of lemon
or vanilla; then strain it through a jelly bag until it runs clear. Some boil
the extract and wine in the gelatine before straining, but it injures the fine
flavor to do so. Boil the gelatine, the water, the sugar and eggs, and strain
it; after it is clear and still warm, pour in a pint of wine and set the jelly
on ice in summer, or to cool in the winter. This should give great satisfaction.
YELLOW CUSTARD JELLY FROM GELATINE
To one ounce of gelatine, soaked in one pint of water, add a quart of milk; if
the weather is warm take a little less milk. Set the milk and gelatine (or
double the quantity of isinglass) on to get hot, let it give one boil up, then
sweeten it, and when a little cooled stir in the beaten yolks of eight eggs; do
not let the eggs boil up
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