Part 90 (1/2)

Melt the gelatine, and add it to the custard.

Flavour it, and, when sufficiently cooled, mix the custard and cream thoroughly together.

Pour at once into a wetted mould.

Bohemian Cream.

_Ingredients_-- pint of sweet jelly of any kind.

pint of double cream.

_Method._--Beat the cream stiffly.

Mix with it the jelly, which should be melted, but cold.

Pour into a wetted mould.

Wine Jelly.

_Ingredients_--1 oz. packet of either Nelson's or Swinbourne's gelatine.

1 pint of water.

pint of sherry.

to lb. of lump sugar, according to taste.

The juice of two lemons.

The rind of one.

The whites and sh.e.l.ls of 2 large eggs.

_Method._--Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible.

Then add all the other ingredients.

Clarify and strain (_see_ To clear Jellies).

When quite cold pour into a wetted mould.

Calf's-foot Stock.

_Ingredients_--2 calf's feet.

4 pints of water.

_Method._--Cut each foot into four pieces.

Blanch them by putting them in cold water and bringing them to the boil.

Throw the water away, and well wash the feet.

Put them into a saucepan, with four pints of water, and boil gently for five hours.

Then strain the stock from the bones, and set it aside until the next day.

The fat must then be carefully removed, or the stock will not clear.

To turn this into Calf's-foot Jelly, add--

Half a pint of white wine.