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Classic
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page 333
place not cold enough to make it harden. After it has been transferred and has
become hard, pour into the molds the mixture of eggs, sugar and gelatine, which
should be in a liquid state. Set the molds in an ice-chest for three or four
hours. At serving time, dip them into tepid water to loosen the contents, and
gently turn the jelly out upon flat dishes.
The clear jelly may be made first and poured into molds, then the pink jelly,
and finally the egg jelly.
STRAWBERRY JELLY.
Strawberries, pounded sugar; to every pint of juice allow half a package of
Cox's gelatine.
Pick the strawberries, put them into a pan, squeeze them well with a wooden
spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain
for one hour, that the juice may be extracted; then add half a pint of water to
every pint of juice. Strain the strawberry juice and water through a napkin;
measure it, and to every pint allow half a package of Cox's gelatine, dissolved
in a teacupful of water. Mix this with the juice; put the jelly into a mold, and
set the mold on ice. A little lemon juice added to the strawberry juice improves
the flavor of the jelly, if the fruit is very ripe; but it must be well strained
before it is put with the other ingredients, or it will make the jelly muddy.
Delicious and beautiful.
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