The encyclopaedia of practical cookery

’* Imitation Hard-boiled Eggs. — An imitation of the yolk of an egg must be formed in a small yolk-mould (see Fig. 980) J ellies — continued. of apricot jam with stiffened isinglass, set on the ice till firm, then turned out. Half-fill the top egg-shaped parts of the mould with clear Jelly or thin blanc-mange ; when set, place on the yolks, fill up with clear Jelly to the base of the eggs, and set firm ; then fill up the border which has been previously decorated with green angelica and pistachios. See Fig. 981. Jelly should always be set in ice to harden, and as an ice-cave is not always at hand, the mould may be packed in a basin (see Fig. 982) and surrounded with broken ice, or, if small, can be set in an ordinary biscuit- tin (see Fig. 983), when the same results can be obtained, and the mould filled and garnished according to the artist’s desire. Fruit Jellies are made by extracting the juice of the fruit by squeezing in a towel (see Fig. 984) ; it is then boiled with sugar until the Jelly sets, and passed through a Jelly-bag again and again until quite bright and clear. Numerous receipts for Jellies of all kinds will be found throughout this Encyclopaedia under appropriate headings. Fig. 980. Yolk-mould (Temple and Crook). Fig. 981. Imitation Hard-boiled Eggs (Temple and Crook). The following receipts are more general in their application : Border of Sweet Jelly with Fruit. — Take one dozen pears, apples, apricots, or peaches, peel them, and remove the cores, or stones. Put them in a preserving-pan with the juice of two lemons, Jib. of fine sugar, and 1 breakfast-cupful of Fig. 982. Jelly in Mould Packed in Ice. water. Let them stew until done, then remove, and set them on a dish to cool. Take a rather shallow border mould, and set it firmly and perfectly level on pounded ice. Have ready about lqt. of sweet Jelly flavoured with any kind of liqueur, pour this into the mould to the depth of about lin., and let it set quite hard; then arrange the fruit upon the Jelly, and For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, sec under their special heads. Jellies — continued. when the remainder of the Jelly is quite cold and nearly ready to set, pour it over the fruit to fill the mould. When quite set, turn the border out upon an ornamental dish, and fill the centre with finely-chopped red Jelly. Fig. 983. Jelly-mould Packed in Ice. Danish Sweet Jelly. -Put in a large copper pan I pint each of sherry, brandy, and cherry-juice, f pint of claret, the juice and peel of one lemon, 6oz. of loaf sugar, and l®oz. of gelatine. The gelatine should have been previously soaked for twelve hours in cold water. Simmer gently until the Jelly is done, take it off the fire, let it cool, and turn into a mould packed in ice. When set, dip the mould in tepid water, and turn the Jelly out on to a glass dish ; garnish with a rich custard flavoured with vanilla. Fig. 984. Squeezing Juice out of Fruit.