(2) Rub off the zest of four lemons with pieces of loaf sugar, put them into a basin with the strained juice of the lemons, pour in 1 pint of Champagne, and add sufficient syrup to sweeten. When well mixed, pour the whole into the freezer, and work well. As soon as frozen, it is ready for use. Champagne (Imitation) for Cooking. — Bruise with a wooden mallet 71b. of green gooseberries and double the quantity of red- fleshed rhubarb, put them into a cask with the head out, pour over 5galls. of boiling water, and leave for four or five days, or until a thick crust is formed on the top. From a tap at the bottom of the cask draw off the liquor, pour it into a mash-tub, and add 3|lb. of sugar to each gallon. Mix well, wash out the cask, and return the liquor to it ; add and thoroughly mix in a good supply of beer-finings. Let it stand for a day, then draw it off into bottles, cork, and wire down, and store away in a cellar at about 50deg. Fahr. until wanted for use. To give the wine a good Champagne flavour, add lqt. of elder-flower water to it. Champagne Jelly. — (1) Dissolve 2oz. of gelatine in lqt. of cold water, pour it into a saucepan, and add the juice of two lemons and three oranges, the whites of two new-laid eggs, and all the shells, and 12oz. of sugar; mix well, pour in another pint of water, set the saucepan on the fire, and stir constantly until the liquor boils. Remove it to the side of the fire, and let it keep hot without boiling for fifteen minutes longer. Run it through a jelly-bag, adding a pint of Champagne✪ Champagne Jelly, pour it into moulds, and let it set. Turn it out, and serve. (2) Put lqt. of cold water into a saucepan with ilb. of granu- lated sugar, add 2oz. of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on the hot stove. Beat up in a basin the whites of two eggs, add them to the other ingre- dients, grate in 1 saltspoonful of nutmeg, add six cloves, and one bay-leaf, and mix well with a whisk for one minute. Have ready a jelly-bag- tied on to a jelly-stand. Stir the preparation, For details respecting Culinary Processes, Utensils , Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 333 Champagne — continued. and when it is coming to a boil set it back to a cooler part of the stove to prevent it overflowing, and stir while boiling for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding to it -j pint of Champagne. Let it drain into the vessel, return it to the bag, placing another vessel underneath, and let it drain through for fully two hours. Have ready a quart jelly- mould, pour the jelly from the vessel into it, and set it aside in a cool place for two hours, and afterwards pack it in ice to harden for two hours longer. Turn the jelly out on to a dish, garnish with macaroons (see Fig. 400), and send to the table.

AI-modernized reading of the original text

(2) Rub off the zest of four lemons with pieces of loaf sugar, put them into a basin with the strained juice of the lemons, pour in 1 pint of Champagne, and add sufficient syrup to sweeten. When well mixed, pour the whole into the freezer, and work well. As soon as frozen, it is ready for use. Champagne (Imitation) for Cooking. — Bruise with a wooden mallet 71b. of green gooseberries and double the quantity of redfleshed rhubarb, put them into a cask with the head out, pour over 5galls. of boiling water, and leave for four or five days, or until a thick crust is formed on the top. From a tap at the bottom of the cask draw off the liquor, pour it into a mash-tub, and add 3|lb. of sugar to each gallon. Mix well, wash out the cask, and return the liquor to it ; add and thoroughly mix in a good supply of beer-finings. Let it stand for a day, then draw it off into bottles, cork, and wire down, and store away in a cellar at about 50deg. Fahr. until wanted for use. To give the wine a good Champagne flavour, add lqt. of elder-flower water to it. Champagne Jelly. — (1) Dissolve 2oz. of gelatine in lqt. of cold water, pour it into a saucepan, and add the juice of two lemons and three oranges, the whites of two new-laid eggs, and all the shells, and 12oz. of sugar; mix well, pour in another pint of water, set the saucepan on the fire, and stir constantly until the liquor boils. Remove it to the side of the fire, and let it keep hot without boiling for fifteen minutes longer. Run it through a jelly-bag, adding a pint of Champagne. Pour it into moulds, and let it set. Turn it out, and serve. (2) Put lqt. of cold water into a saucepan with ilb. of granulated sugar, add 2oz. of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on the hot stove. Beat up in a basin the whites of two eggs, add them to the other ingredients, grate in 1 saltspoonful of nutmeg, add six cloves, and one bay-leaf, and mix well with a whisk for one minute. Have ready a jelly-bag- tied on to a jelly-stand. Stir the preparation, For details respecting Culinary Processes, Utensils , Sauces, &c., referred to, see under their special heads. Champagne — continued. and when it is coming to a boil set it back to a cooler part of the stove to prevent it overflowing, and stir while boiling for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding to it -j pint of Champagne. Let it drain into the vessel, return it to the bag, placing another vessel underneath, and let it drain through for fully two hours. Have ready a quart jellymould, pour the jelly from the vessel into it, and set it aside in a cool place for two hours, and afterwards pack it in ice to harden for two hours longer. Turn the jelly out on to a dish, garnish with macaroons (see Fig. 400), and send to the table.

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Champagne Jelly

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