FRUIT JELLIES

tioiis. If the quinces are pared and cored before cooking, the pulp can be made into marmalade by adding three-fourths pound sugar, and a fourth pound juicy apples to each pound quinces. If quinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make excellent jelly, and the quinces may be used for preserves.

Maspherry Jelly. — Cook red raspberries until the juice separ- ates, then strain and proceed as directed in preface, adding three- fourths as much sugar as juice. Or the juice may be obtained by mashing and straining, without cooking. Care must be exercised in selecting the berries, as if at all over-ripe the juice may not jelly readily. Success is sure, however, if one part currant juice is added to two parts raspberry, and some use half and half.

Strawberry Jelly. — Mash the berries and strain through jelly- bag without squeezing. Put juice on stove and follow general di- rections, adding sugar pint for pint. The berries must be firm and freshly gathered, as the slightest tendency to fermentation will pre- vent the juice becoming jelly.

Tomato Jelly. — Cut a peck yellow tomatoes in pieces, boil until soft, and strain ; put the juice on, after measuring, with a sliced lemon added and boil half an hour; add sugar pint for pint, let dissolve and come to boiling point, Avhen it should be jelly. Test until prop- erly done, then strain into glasses.

Fruit Flavors. — These are very easily prepared, and very con- venient for flavoring and coloring ices and ice-creams, dessert jel- lies, sherbets, drinks for the sick, creams, pudding sauces, etc., when fruit is out of season. Directions for preparing the juices or pulps of the different fruits have already been given in Ices and Ice-creams, and the process of making is the same for all : Mix the given quan- tities prepared fruit juice or pulp and sugar together, stirring until sugar is dissolved and a clear syrup results ; then pour into glass fruit jars of pint or quart size, same as used for canning, cover closely with their lids, stand in wash-boiler and finish as directed in third recipe for Canned Peaches, on page 153, boiling half an hour after boiling point is reached. Put cans away as directed, in Canning Fruit. If properly prepared these flavors will keep two or three years and when used will have all the flavor of the fresh fruit juices. For Orange Flavor to each pint prepared orange juice add juice of one lemon and three cups granulated sugar. Make Straioherry Flavor same way using prepared strawberry juice and juice of only half a lemon. For Raspberry Flavor take a pint prepared rasp- berry juice, juice of half a lemon, or half gill currant juice, three and a half cups sugar. For Cherry., Currant., Grape., Plum and Apple Flavors use a pint prepared juice and three cups sugar. For Peach, Ap7'icot, and Nectarine Flavors allow three cups sugar to each pint prepared pulp.

444 DESSERT JELLIE?.

Dessert Jellies.

Very handsome jellies for dessert are made with gelatine formed in fancy molds, and when fruit is added exceedingly elegant and or- namental dishes result. But there are a few points connected with the use of gelatine for culinary purposes which cannot be too strongly impressed uj^on housekeepers and cooks . It should always be soaked in cold Avater till thoroughly saturated or so soft that it will tear with the fingers. In some cases it should be soaked for not less than five or six hours. The liquid containing gelatine should never be boiled, except in cases when it cannot be avoided, such as in clearing a jelly with white of egg, when it is necessary to raise the temperature to boiling point to coagulate the albumen ; but two minutes' boiling is quite sufficient for that purpose. Use as little gelatine as possible; that is, never use more than will suffice to make a jelly strong enough to retain its form when turned out of the mold. The prejudice common against gelatine which existed in former years was doubtless caused by persons unacquainted with its qual- ities using too large a quantity, and producing a jelly, hard, tough, and unpalatable, which compared very unfavorably with the deli- cate jellies made from calves' feet, the delicacy of which arose from the simple fact that the gelatine derived from calves' feet is so Aveak that it is almost impossible to make the jel- lies too strong. Persons accustomed to use gelatine will know that its "setting" power is very much affected by the temperature. In hot Aveather a little more gelatine than ordinary should be added. If jelly is not perfectly clear after straining, beat up Avhites of eggs and ad

DESSERT JELLIES. 445

manges may also be remolded in same way, and by placing with the jelly in mold, half and half, makes a pretty dish. To serve any des- sert jelly wrap a cloth wrung out of water around the mold and turn out.

Apple Jelly. — Core and cut two dozen apples into quarters , boil with rind of a lemon until tender ; drain off juice, strain it through jelly-bag, and to each pint add a ^ half pint sugar and a half ounce gelatine, previously ^ soaked and simmered gently in half pint Avater ; boil all together slowly fifteen minutes and strain into molds. Turn out, when cold, and serve surrounded with whipped cream or custard.

Aspic Jelly. — To three pints clear stock (that made from knuckle of veal is good) add two ounces gelatine that has been soft- ened in cold water. Beat up whites and shells of two eggs and one yolk ; add them to the stock, and put into a saucepan, with a table- spoon catsup, one of vinegar, and a teaspoon each savory, thyme, marjoram and parsley, and a smaller quantity of mace, cloves, all- spice, Avhite pepper and salt, Avith one Avineglass wine. Set over a slow fire, stirring till it boils ; then cook slowly a few minutes, giv- ing it constant attention ; set aside to settle, strain through a coarse cloth or a fine sieve, and turn into mold to harden. It should be perfectly clear, and may be cut into blocks or dice for garnish, or cut into thin slices and alternated with slices of ham or beef; or it may be melted and poured upon chopped chicken in a mold. There are many other Avays in Avhieh it may be useful and ornamental. It is very nourishing, and generally very acceptable to sick persons, especially if given to them in small quantities ice-cold. Another Aspic or Savory Jelly is prepared from four pounds knuckle of A'eal, one beef's foot, three or four slices ham, any poultry trimmings, two carrots, one onion, a bunch of savory herbs, glass of sherr}', three quarts Avater, seasoning to taste of salt and whole white pepper. Put ham in bottom of steAvpan with other ingredients on top and sim- mer all very gently four hours. Then strain and cool, turn into a clean stewpan, leaAdng all sediment behind, add whites of three eggs to clarify, boil until it becomes white, stirring constantly, then strain and use as above.

Calfs-Foot Jelly. — Boil four feet cut in three pieces in 4hre quarts water A^ery sloAAdy, until reduced to one quart ; strain and se aAvay until cold ; then take off fat, and put the clear jelly in a stew pan, add a half pound poAvdered sugar, juice of tAvo lemons, and chopped peel of one if flavor is liked, and AA^hites of tAvo eggs ; boil ten minutes, strain and put in glasses or molds to harden. A more

DESSERT JELLIES

elaborate recipe is the following : Cut the feet across the first joint, and through the hoof, place in a large sauce-pan, cover with cold water, and bring quickly to the boiling point ; when water boils, re- move them, and wash thoroughly in cold water, ^^'hen perfectly clean put into a porcelain-lined or granite iron-ware saucepan, adcl cold water in the proportion of three pints to two calf's feet, put sauce-pan over fire, and when Avater boils, set aside to a cooler place, where it will simmer very slowly five hours ; strain through a fine sieve, or a coarse towel, let stand overnight to set, remove the fat that has risen to the top, and to make quite clean dip a towel in boiling water and wash the surface, which will be quite firm. Now l)lace in saucepan, and melt, add juice two lemons, rinds of three cut into strips, one-fourth pound cut loaf-sugar, ten cloves, and one inch cinnamon stick. Put whites of three eggs, together with the shells (which nmst first be blanched in boiling x^asffijaa water), into a bowl, beat slightly, and pour into sauce- pan, continuing to use the egg-beater until the whole boils, when the pan should be drawn aside where it will simmer gently for ten minutes, skimming off all scum as it rises. While simmering, prepare a piece of flannel by pouring through it a little warm water ; and Avhen tlie jelly has simmered ten minutes, pour it through this bag into a bowl, and repeat the process of straining un- til it is perfectly clear, when add a half gill of sherry (or brandy, or l)ran(ly and sherry mixed in equal proportions), stir well, pour into molds, and place upon ice or in a cool place until jelly sets and be- comes firm enough to turn out and serve.

Chocolate Jelhj. — Two pints cream, three ounces sugar, four ounces chocolate, grated ; boil all together, stirring well until fine and frothy, add three-fourths ounce gelatine, stir until thoroughly dissolved, turn into mold and let cool on ice.

Cider Jelly. — One package of gelatine, grated rind of one lemon and juice of three ; add one. pint cold water, and let stand one hour ; then add two and one-half pounds loaf sugar, three pints l)oiling water, and one pint cider, put into molds and set in a c<,)ol place.

Coifee Jell'/. — Half box Cox's gelatine soaked half an hour in lialfcup cold water (as little as possi- ble), one c^uart strong cof- fee, made as if for table and sweetened to taste; add dissolved gelatine to the hot coftee, stir well, strain into a mold rinsed using, set on with cold water just before

ice or in a very cool place, and serve with whipped cream. This jel- ly is very pretty formed in a crown mold. "\Mien turned out fill

Jelly will. Whipped Cream.

DESSERT JELLIES. 447

the space in center with whipped cream. Orange Jelly is delicious served in same way.

Corn-starch Jelly.— Wei five tablespoons corn-starch, one cup sugar, and pinch of salt with cold water, and add one teaspoon lemon or vanilla extract for flavoring ; stir the mixture into one quart boil- ing water and boil five minutes, stirring all the while ; pour into cups previously dipped in cold water. This quantity will fill six or seven cups. If Avished richer, milk may be used instead of water. Good for invalids.

Easter Jelhj. — Color calf 's-foot jelly a bright yellow by steep- ing a small quantity of American saffron in the water. Pare lemons in long strips about the width of a straw, boil in water until tender, throw them into a rich s^^rup, and boil until clear. Make a blanc- mange of cream, color one-third pink with poke-berry syrup, one- third green with spinach, and leave the other white. Pour out eggs from a hole a half inch in diameter in the large end. Wash and drain the shells carefully, set them in a basin of salt to fill, pour in tlie blanc-mange slowly through a funnel, and ^.^r—';^^^^ place the dish in a refrigerator for several hours. "^ ' "" ~°

When ready to serve, select a round, shallow dish 5 _

about as large as a hen's nest, form jelly in it as a Easter jeny.

lining, remove the egg-shells carefully from the blanc-mange and fill the nest with them ; scatter the strips of lemon peel around it like straws, and around the edges place pieces cf the green blanc- mange cut out from a small sheet of it, cooled in a dish as in Italian Jelly.

Fruit Jelly. — Soak a box of gelatine one hour in pint cold water ; Avhen well soaked pour on a pint boiling Avater ; then put in a quart of any kind of fruit, strawberries, raspberries or cherries are nice ; add half cup sugar and one spoonful lemon juice ; pour into a mold, and when cold eat with cream and sugar or whipped cream. It is delicious.

Lemon Jelly. — Three good-sized lemons, sliced, half a pound white sugar, two ounces isinglass or gelatine, dissolved in two quarts cold water, a stick of cinnamon, and a little grated nutmeg. Beat whites of three or four eggs, and when the gelatine is dissolved stir them well with the other ingredients ; boil five minutes, strain through a flannel jelly-bag into molds and set on ice ; or the eggs, cinnamon and nutmeg may be omitted. Or soak half a box gela- tine one hour in cold water ; add nearly a pint boHing water, one and a half cups su- gar, a little salt, and the grated rind and juice of three lemons ; set on the stove till Jelly in Glasses. it bolls, thcu stralu It into glasses, and

when cold serve with Avhipped cream heaped on top. For Lemon