The encyclopaedia of practical cookery

Sweet Jelly a la Princess Louise. — Put 1 breakfast-cupful of warmed lemon Jelly half into one basin and half into .another; whisk them both well, and colour one with cochineal. Pour 3 breakfast-cupfuls more of the warm lemon Jelly into a basin packed in ice, and when it begins to set drop small pieces of the whisked white and coloured Jellies into it. When all is added and the whole nearly set, turn it into a mould, pack in ice, and when quite set and firm turn it out on to a dish, and serve. Care must be taken to see that the Jelly is set sufficiently before being put into the mould, otherwise the whisked Jelly would rise to the top and the effect be quite spoilt. Sweet Jelly it la Princess Victoria. — Pour 1 pint of milk into a saucepan, and add the thin rind of half a lemon, a small lump of sugar, loz. of gelatine, a few bruised coriander-seeds, and a slight flavouring of vanilla or noyeau. Set the saucepan on the fire, and stir continually until the gelatine is quite dissolved. Pass it through a fine sieve into a basin, and divide into three equal quantities. Colour one of these with cochineal, and leave the other two white. Have ready an equal quantity of Jelly beaten up with gold-leaf. Pour half the white Jelly into a shallow round tin mould packed in ice, let it set, then pour over the cochineal-coloured Jelly, and when this has set, the gold-leaf or Dantzic Jelly, and lastly the remainder of the white or plain Jelly. Cover the mould over with a lid, pack ice on the top, and let it remain until the whole is quite firm. Take out the mould, turn out the contents, and cut it quickly into bands or strips ; decorate the top and sides of a plain mould with these, fill the centre with any kind of fruit and Jelly, and pack the mould in ice. Turn the Jelly out on to a dish when set, and serve at once. Sweet Jelly a la St. Petersburg. — Warm 1 qt. of lemon Jelly, and pour half into one basin and half into another. Colour one of these with cochineal, and flavour the other with noyeau. When the cochineal Jelly is nearly set whisk it well, and throw into it the noyeau Jelly already nearly set and cut up into small pieces, and mixed up with a few pistachio-kernels chopped very fine. Put the whole into a fancy-shaped mould, pack in ice, cover over the top, put ice on it, and let it remain until quite firm. Dip the mould into warm water, wipe it dry with a cloth, turn the Jelly out on to a dish, and serve. Sweet Jelly made without Boiling. — Dissolve loz. of gelatine in 1 pint of cold water, letting it stand for an hour. Put in with it the juice of four lemons, 1 pint of light wine, 3 pints of boiling water, ljlb. of crushed loaf sugar, and cinnamon to taste; pour the Jelly into a mould, and stand it on ice till set. Turn it out on a glass dish and serve. Sweet Jelly with Fruit and Champagne. -Put in a stewpan the whites of three eggs beaten thoroughly, fib. of caster sugar, 2oz. of gelatine, the juice of one lemon, and lqt. of water; whisk it over the fire till it boils. Take the Jelly off the fire, let it cool, strain two or three times through a Jelly-bag till quite clear, and when cold stir in 1 pint of champagne. Make a mixed mince of pears and apples which have been boiled in syrup, and cut to olive shapes preserved , . 3 n 2 ices, &c., referred to, see under their special heads.