through a scalded bag or cloth, add a few drops of cochineal to improve the colour, pour into a wet mould, and put in a cool place to set.
Time.—About 40 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 1¾ pints.
1987.—CLARET JELLY. (Another Method.)
Ingredients.—½ a pint of claret, ¼ of a pint of water, ¼ of a pint of raspberry or strawberry jam or syrup, 1 tablespoonful of brandy, 3 ozs. of loaf sugar, ¾ of an oz. of leaf gelatine, the juice and thinly cut rind of 1 lemon, cochineal.
Method.—Dissolve the gelatine in the water, add the other ingredients, and stir by the side of the fire until well mixed. Simmer very gently for 10 minutes, strain through muslin, add a few drops of cochineal to improve the colour, and pour into a wet mould, and put to set in a cool place.
Time.—About ½ an hour. Average Cost, 1s. 3d. Sufficient for 1 pint.
1988.—COFFEE JELLY. (Fr.—Gelée au Café.)
Ingredients.—½ a pint of strong clear coffee, ½ a pint of water, ½ an oz. (full weight) of leaf gelatine, sugar to taste.
Method.—Put the water and gelatine into a small stewpan, stir by the side of the fire until dissolved, then pass through a fine strainer into a basin. Add the coffee, sweeten to taste, and turn into a mould previously rinsed with cold water. Turn out when set and serve.
Time.—From 20 to 25 minutes. Average Cost, 3d. Sufficient for 1 pint of jelly.
1989.—CRAB APPLE JELLY.
Ingredients.—Crab apples, sugar, lemon-juice, gelatine.
Method.—Halve the fruit, place it in a preserving pan with cold water to barely cover it, simmer gently until tender, then strain. Replace the liquor in the pan; to each pint allow 1 lb. of sugar and 1 dessertspoonful of lemon-juice, and simmer gently for ½ an hour, skimming meanwhile. Measure the liquor; to each pint allow ½ an oz. of gelatine, dissolve it in a little warm water, and strain and add it to the contents of the preserving pan. Pour into a prepared mould or jelly glasses, and serve when set. If closely covered the jelly may be kept for a considerable time.
Time.—About 2 hours. Average Cost, 7d. or 8d. per pint.
Note.—Also see recipes for Apple Jelly No. 1978.
1990.—DUTCH FLUMMERY.
Ingredients.—1 oz. of gelatine, castor sugar to taste, 4 eggs, the thinly-pared rind and strained juice of 1 lemon, 1 pint of sherry, Maderia, or rasin wine, 1 pint of water.
