Part 91 (1/2)

Salt to taste.

_Method._--Soak the gelatine in the stock.

Then add all the other ingredients and clarify (_see_ To clear Jellies).

Claret Jelly.

_Ingredients_--1 oz. packet of gelatine.

pint of water.

1 pint of claret.

lb. of lump sugar.

A few drops of cochineal.

_Method._--Soak the gelatine in the water.

Add the sugar, and stir over the fire until dissolved.

Pour in the wine, and colour with cochineal.

Strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a gla.s.s dish.

Note.--This jelly is not clarified. Cake is usually served with claret jelly.

Orange Jelly.

_Ingredients_--1 dozen oranges.

1 lemon.

2 pints of water.

1 oz. packet and a half of Swinbourne's or Nelson's opaque gelatine (in summer two packets).

lb. of lump sugar.

_Method._--Soak the gelatine in the water with the thin rind of one lemon and three oranges.

Add the sugar; stir over the fire until the gelatine is dissolved.

Add the juice of the twelve oranges.

Let the jelly boil up, and then strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a gla.s.s dish.

Note.--This jelly is not clarified.

Strawberry Jelly.

_Ingredients_--1 quart of strawberries.

lb. of lump sugar.