The encyclopaedia of practical cookery

3. Well, made of spun sugar, with bucket containing candied '■fruit or sweets. \ CONFECTIONERY. -• — Iceberg of real water ice, with sugar figures representing a 'polar scene. Cups of coloured cream ice round base. 4'- Drat, made of pasteboard, wood, or sugar. Barrels of bonbons. J ellies — con ti nned. a small piece of cucumber, and a white stick of celery. Blanch the vegetables separately in salted water, then finish cooking all of them in a small quantity of broth, which should be boiled till reduced to a glaze. A pinch of sugar should be put in the broth. Cook separately 1 breakfastcupful of young green peas, a piece of cauliflower divided into branches, and some white asparagus heads. When all the vegetables are cooked, put them into a soup-tureen, pour the hot broth over, and serve. Jelly Cakes. — Beat together 8oz. of sugar and five eggs; then add 1 lb. of melted butter, 1 teacupful of milk, and 12oz. of flour to which has been added 1 teaspoonful of baking-powder. Spread the preparation as thinly as possible in Jelly-cake pans, and bake them ; when cooked, put three of these one on top of the other with Jelly in between, and serve. Jelly for Cake. — Peel and core one large apple, pound, and mix with it 1 breakfast-cupful of caster sugar and the grated peel and strained juice of one lemon. When well mixed, put the ingredients in a jar, stand it in a saucepan, surround with boiling water, and let it steam till cooked. Jelly prepared in this way is used for spreading over sponge cake. Jelly for Cold Fish . — Take a small skate, clean it thoroughly, put it over the fire in a fish-kettle with a cow-heel or a calf’sfoot, a rasher of gammon of bacon, an onion, a stick of horseradish, a piece of lemon-peel, three blades of mace, and a little white pepper. Pour over 3qts. of water, and let it simmer till it is a Jelly. Strain, let it stand till cold, and take off the fat ; take the Jelly up without the sediment, put it over the fire with a piece of lemon, the whites of four eggs, and a glass of sherry. Let it boil for a few minutes without stirring, then set it in a warm place, and let it stand half-an-hour. Strain through a sieve with a cloth in it, and cover the cold fish with it. Jelly for Invalids. — Take the bones of a knuckle of veal, cut and scrape all the meat off, and boil them in a saucepan with 2qts. of water for five hours ; strain off the liquor, let it stand till quite cold, and then take off the fat and sediment ; put it in a saucepan and melt it, adding a flavouring of raisin or other wine and lemon-peel, run it through a Jelly-bag, and let it stand till cold. Jelly Omelet. — Put a frying-pan over the fire with 1 teaspoonful of butter. Beat the yolks of three eggs together with 1 teaspoonful of sugar, and whisk the whites also to a stiff froth. When the butter is melted mix the whites and yolks gently together, and put them into the pan ; as fast as the omelet cooks, lift the cooked portion with a fork and throw it upon one side of the pan, letting the uncooked part down upon the hot pan. When the omelet is cooked to the desired degree, put 1 table-spoonful of Jelly in the middle, fold the omelet together, and turn it out on a hot dish ; dust with powdered sugar, and serve. .