The encyclopaedia of practical cookery

(2) Melt loz. of isinglass in % pint of boiling water. Beat the yolks of six eggs together with i pint of raisin wine or sherry and the strained juice of a lemon, stir in the melted isinglass, and sweeten to taste with lump sugar rubbed on the rind of a lemon. Put all together into a saucepan and boil for ten minutes, stirring constantly. Strain, let it stand till nearly cold, and then put it into a mould damped inside with cold water. When quite firm, turn out. (3) Dissolve loz. of isinglass in 1 pint of water ; add to it the strained juice of two lemons and 2|- wineglassfuls of sherry, then stir in gradually the well-beaten yolks of six eggs, and sweeten with lump sugar rubbed on lemon-peel. Mix all together over the fire till it boils, strain, stir till it is nearly cold, and then pour it into a mould damped with cold water. When quite firm, turn it out. For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. Fig. 977. Jelly-bag on Stand (Adams and Son). JELLIES ( Fr . Gelees ; Ger. Gallerten ; Ital. Gelatine ; Sp. Jaleas). — There is evidently some connection between the word Jelly and the French geler — to freeze, probably due in a measure to the usual application of cold for the purpose of solidifying. Jelly can be obtained from so many materials that the term is somewhat loosely applied, though thoroughly understood in culinary parlance. For instance, Jelly can be made from starchy matters, such as arrowroot and tous-les-mois ; also from linseed, sea-weed, moss, and a variety of other things ; that most generally in vogue being prepared from gelatine or calf’s feet. Receipts for producing the same will be found under their various headings, and a special savoury Jelly is described under Aspic. Before using a Jelly it is advisable that it should be quite clear and bright, and for obtaining this very important condition it is usual to boil it, and then pass it again and again through a Jelly-bag made of tammy-cloth or thick flannel. These bags are, for convenience of manipulation, usually fastened to a stand (see Fig. 977), as the liquid Jelly sometimes takes considerable time to pass through. The bag should first be soaked in hot water, and the Jelly being warm, it will be advisable to stand it near a fire, or in an enclosed box (see Fig. 978). When the Jelly runs through quite bright it can be coloured or flavoured as desired. So many beautiful and artistic designs can be executed in Jelly, that it would be impossible to describe more than a very few, leaving the artistic confectioner plenty of scope for his ingenuity. The following are extremely effective, special moulds being required for their production : Imitation Bundle of Asparagus. — Fill in the tips of a mould (see Fig-. 979) representing a bundle of asparagus with Jelly coloured green with pistache, then set on ice ; when firm, fill up to the under-side of the band or tie with any sweet Jelly coloured to imitate asphragus stalks. Prepare a little Jelly with apricot jam and isinglass or gelatine, and fill up that Fig. 978. Box for Jellybag (Adams and Son). Fig. 979. Imitation Bundle of Asparagus (Temple and Crook). portion only which forms the band, and set on ice. When firm, fill up the remaining part of the mould with the stalk Jelly.