Cookery for every household

A few drops of carmine. Pick the raspberries, crush them in a basin with the sugar, and rub them through a hair sieve. A wooden or silver spoon must be used for this, as metal would discolour the fruit. Put the gelatine (pink gelatine is best), water, and thinly-peeled lemon rind into a saucepan, and heat them slowly over the fire until the gelatine is dissolved. Strain into the raspberry puree, add the lemon juice. carmine, and the whites of eggs beaten to a stiff froth. Mix very lightly, pour all into a wet mould, and allow it to set. Turn out when wanted. Notes. — Another method of serving the sponge is to pile it up, when almost set, on a glass dish and to decorate it with a few whole raspberries. A few red currants mixed with the raspberries will help to improve the flavour. Sufficient for 3 or 4 persons. Probable cost, 9 d. white of an egg, and finish in the same way as Lemon Sponge (Recipe 1977). 1993. Wine Jelly (Gelee au Vin) Make in the same way as Lemon Jelly (Recipe 1968), using a gill or more of sherry or other wine in place of some of the water and lemon juice. 1988. Rhubarb Mould or Jelly (Moule a la Rhubarbe) 1 lb. rhubarb. 6 oz. sugar. 1 gill water. Gelatine. A few drops of carmine. Custard sauce. Wipe the rhubarb, but do not peel it. Put it into a lined saucepan with the water and sugar, and cook slowly until reduced to a pulp. Then rub through a hair sieve. Measure the liquid, and to each half-pint allow half an ounce of gelatine. Put both together into a saucepan, and stir over the fire until the gelatine is dissolved. Strain into a basin, add a few drops of carmine, and let it cool slightly. Then pour all into a wet mould, and set aside to cool. When firm, turn out and serve with custard sauce or cream. Sufficient for 3 or 4 persons. Probable cost, 4 d. 1989. Ribbon Jelly (Gel6e Rubanfie) 1 qt. clear jelly. 1 table-sp. maraschino. 1 table-sp. strawberry syrup. A few drops of carmine. - 2 table-sps. cream. 1 table-sp. noyeau. Take 1 quart of plain jelly made rather stiffer than for ordinary use, and divide it into three equal parts. Flavour one part with maraschino, the second with strawberry syrup, deepening the colour with a few drops of carmine. To the third add the cream, and flavour with noyeau or any other flavour, and whip until it is frothy. Fill a mould with these three jellies in layers, and keep in a cool place until wanted. Note. — The flavouring may be altered to suit individual taste. 1999. Russian Jelly (GelSe a la Russe) Prepare some whipped jelly (see below), and divide it into two equal parts. Colour one part pink with a few drops of carmine or cochineal, and leave the other part white. Then, before the jelly is too stiff, put the two kinds in spoonfuls into a wet mould, arranging them quite irregularly. Shake the jelly well down into the mould, and put it aside to set. Turn out when firm. Instead of moulding, the two different colours of jelly may be piled up on a glass dish. 1991. Strawberry Sponge Make in the same way as Raspberry Sponge (Recipe 1987), using strawberries instead of raspberries. 1992. Whipped Jelly Take any clear jelly or remains of jelly, and make it just liquid by standing it in a basin over a saucepan of hot water. Then whip it with a wire whisk until it is white and frothy like the