|
till cold, when the fat can be taken off. If the fat breaks or there are small particles on top of the jelly, instead of using a spoon or fork to remove them, wring out a clean cloth in hot water and wipe the surface over. Now you have pure unflavored jelly or stock and can make either savory or sweet as you choose. To make sweet jelly, put one quart of the stock into a clean saucepan with the loaf sugar, the rind of the lemon pared thin, the whites and shells of the eggs beaten up together (not frothed) and at the last the strained juice of two or three lemons (according to taste). Place over the fire and stir gently till it begins to boil, then leave it alone to boil a few minutes, remove from the fire and strain at once through a jelly bag pouring it very carefully to avoid breaking the scum as much as possible. If not quite clear run through the bag a second time; and if wine is used put it in when the jelly is cool, if put in before and boiled with it the wine often clouds the whole. Many old cooks will exclaim at putting it in last, I know but the old proverb “live and learn” holds good in this case and I have learned by practical results that it is best as I have directed. Cow heel or cows’ feet treated in the same way as the calves’ feet makes excellent stock for jelly, but being rather stronger in flavor it is best used for savory jellies. Jelly for an Invalid. Ingredients: One quart of stock, |
rind of one lemon, juice of three, some cloves, half a glass of brandy, two eggs.
Mode: Take the stock and add to it the rind and juice of the lemons, some cloves, the brandy and the whites and shells of the eggs. Place over the fire and whisk till it boils, let it boil three minutes and then strain carefully through a jelly bag. If preferred sugar can be used. Lemon Sponge. Ingredients: One ounce gelatine, water, two lemons, three quarters of a pound sugar, whites of three eggs. Mode: Soak the gelatine in a quarter of a pint of water for half an hour. Then put it into a saucepan with three quarters of a pint of water, thin rind and strained juice of two lemons, and three quarters of a pound of loaf sugar. When the gelatine is dissolved pour the liquid out, let it stand till cold and beginning to set. Take the whites of eggs, without a speck of yellow, beat them well, then put them with the dissolved gelatine. Whisk together till the preparation stiffens and looks like snow. Pile it high on a dish and make it look as rocky as possible. At the last moment you may sprinkle hundreds and thousands over it, or pink sugar. To make pink sugar, put some sugar in a plate and rub one drop of cochineal into it. Spread out to dry. Another way is to pile the sponge on colored jelly or make a border of sponge round the jelly. |
CARRIED MEALS.
MANY wives are at a loss to know what to cook for their husband’s dinners when they have to be carried to them, in a basin or some equally unsuitable vessel for holding meat, vegetables, &c., all at once, so for their especial benefit I intend to give a few useful recipes. But first I would speak of a little can I saw about a year ago, which was made
