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Classic
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page 332
then add a pint of sherry wine. Strain through a napkin, turn into molds dipped
in cold water, and placed in the ice-box for several hours.
One good way to mold this jelly is to pour some of it into the mold, harden it a
little, put in a layer of strawberries or raspberries, or any fresh fruit in
season, pour in jelly to set them; after they have set, another layer of jelly,
then another of berries, and so fill each mold, alternating with jelly and
berries.
CIDER JELLY.
This can be made the same, by substituting clear, sweet cider in place of the
wine.
ORANGE JELLY.
Orange jelly is a great delicacy, and not expensive. To make a large dish, get
six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to
soak in a pint of water, squeeze the orange-juice into a bowl, also the lemon
juice, and grate one of the lemon skins in with it. Put about two cupfuls of
sugar with the gelatine, then stir in the orange-juice, and pour over all three
pints of boiling water, stirring constantly. When the gelatine is entirely
dissolved, strain through a napkin into molds or bowls wet with cold water, and
set aside to harden. In three or four hours it will be ready for use, and will
last several days.
VARIEGATED JELLY.
After dividing a box of Cox's gelatine into halves, put each half into a bowl
with half a cupful of cold water. Put three-quarters of an ounce or six sheets
of pink gelatine into a third bowl containing three-fourths of a cupful of cold
water. Cover the bowls to keep out the dust, and set them away for two hours. At
the end of that time, add a pint of boiling water, a cupful of sugar, half a
pint of wine, and the juice of lemon to the pink gelatine, and, after stirring
till the gelatine is dissolved, strain the liquid through a napkin. Treat one of
the other portions of the gelatine in the same way. Beat together the yolks of
four eggs and half a cupful of sugar, and, after adding this mixture to the
third portion of gelatine, stir the new mixture into a pint and a third of
boiling milk, contained in a double boiler. Stir on the fire for three minutes,
then strain through a fine sieve, and flavor with a teaspoonful of vanilla
extract. Place in a deep pan two molds, each holding about three pints, and
surround them with ice and water. Pour into these molds, in equal parts, the
wine jelly which was made with the clear gelatine, and set it away to harden.
When it has become set, pour in the pink gelatine, which should have been set
away in a
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