Part 179 (1/2)

_Mode_.--Dissolve the isingla.s.s in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste.

_Time_.--Altogether, 1/2 hour.

_Average cost_, with cream at 1s. per pint and the best isingla.s.s, 4s.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

OPEN JELLY WITH WHIPPED CREAM.

(_A very pretty dish_.)

1453. INGREDIENTS.--1-1/2 pint of jelly, 1/2 pint of cream, 1 gla.s.s of sherry, sugar to taste.

[Ill.u.s.tration: OPEN JELLY WITH WHIPPED CREAM.]

_Mode_.--Make the above proportion of calf's-feet or isingla.s.s jelly, colouring and flavouring it in any way that may be preferred; soak a mould, open in the centre, for about 1/2 hour in cold water; fill it with the jelly, and let it remain in a cool place until perfectly set; then turn it out on a dish; fill the centre with whipped cream, flavoured with sherry and sweetened with pounded sugar; pile this cream high in the centre, and serve. The jelly should be made of rather a dark colour, to contrast nicely with the cream.

_Time_.--3/4 hour. _Average cost_, 3s. 6d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

ORANGE JELLY.

1454. INGREDIENTS.--1 pint of water, 1-1/2 to 2 oz. of isingla.s.s, 1/2 lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges.

[Ill.u.s.tration: OPEN MOULD.]

_Mode_.--Put the water into a saucepan, with the isingla.s.s, sugar, and the rind of 1 orange, and the same of 1/2 lemon, and stir these over the fire until the isingla.s.s is dissolved, and remove the sc.u.m; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint; from 8 to 10 oranges will yield the desired quant.i.ty. Stir all together over the fire until it is just on the point of boiling; skim well; then strain the jelly through a very fine sieve or jelly-bag, and when nearly cold, put it into a mould previously wetted, and, when quite set, turn it out on a dish, and garnish it to taste. To insure this jelly being clear, the orange-and lemon-juice should be well strained, and the isingla.s.s clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added.

_Time_.--5 minutes to boil without the juice; 1 minute after it is added.

_Average cost_, with the best isingla.s.s, 3s. 6d.

_Sufficient_ to fill a quart mould. _Seasonable_ from November to May.

ORANGE JELLY MOULDED WITH SLICES OF ORANGE.

1455. INGREDIENTS.--1-1/2 pint of orange jelly No. 1454, 4 oranges, 1 pint of clarified syrup.

_Mode_.--Boil 1/2 lb. of loaf sugar with 1/2 pint of water until there is no sc.u.m left (which must be carefully removed as fast as it rises), and carefully peel the oranges; divide them into thin slices, without breaking the thin skin, and put these pieces of orange into the syrup, where let them remain for about 5 minutes; then take them out, and use the syrup for the jelly, which should be made by recipe No. 1454. When the oranges are well drained, and the jelly is nearly cold, pour a little of the latter into the bottom of the mould; then lay in a few pieces of orange; over these pour a little jelly, and when this is set, place another layer of oranges, proceeding in this manner until the mould is full. Put it in ice, or in a cool place, and, before turning it out, wrap a cloth round the mould for a minute or two, which has been wrung out in boiling water.

_Time_.--5 minutes to simmer the oranges. _Average cost_, 3s. 6d.

_Sufficient_, with the slices of orange, to fill a quart mould.

_Seasonable_ from November to May.

TO MAKE A PLAIN OMELET.