The new century cookery book

1707. Gelee an Fraises ( Strawberry Jelly). — Pick half a pound of small red strawberries, pulp them a little, and put them in an earthen pan. Have ready a pint of syrup (made with half a pound of sugar and a pint of water), pour it over the fruit after the first heat is off, cover with strawberry-leaves, and let it stand for an hour. Put two ounces of soaked gelatine into a stewpan ; add one pint of water, the juice of a lemon, and the strawberry syrup strained ; clarify with two whites of eggs, strain through a jelly-bag until transparent ; mask a mould with a little jelly on the ice, then ornament with large ripe strawberries, and fill the mould with jelly when the latter is cold enough to allow the strawberries used for ornamenting to set. 1708. Gelee an Vin de Champagne {Champagne Jelly). — 1 quart water, 2^ oz. gelatine {French leaf), 1 orange, 2 lemons, 12 oz. lump sugar, \ pint sherry, 2 cloves, 1 inch cinnamon, 1 dessertspoonful coriander seeds, ^ pint of champagne, 2 whites of eggs and shells. Dissolve the gelatine in the water, add the juice of orange and lemons, also half of the peel (cut very thin) ; put this, together with the other ingredients, in a stewpan, whisk the whites of eggs, crush the shell and add also. Put upon a slow fire, stirring frequently. As ■soon as it boils move the pan on the side of the stove, pour in a* tablespoonful of cold water, and let simmer very gently for about ten minutes. Strain through a wetted cloth or jelly-bag, or through filtering paper. Pour into a mould and let it set on the ice. Immerse in lukewarm water. Wipe the mould, and turn out quickly on a dish. 1709. Gelee an Maraschino (. Maraschino Jelly).— Proceed the same as directed in the foregoing recipe, omitting the champagne and adding two small glasses of maraschino liqueur in its place ; the sherry used must be of a very pale colour. 1710. Macedoine de Fr uit a la Gelee. — H pint wine jelly, strawberries, apricots, peaches, greengages, raisins, or other kinds of fruit. Dissolve the jelly. Place a copper jelly-mould in a shallow pan of broken ice, pour in a little jelly ; let it set. Arrange a layer of fruit neatly, cover with jelly, and when this is set pour in some more jelly, more layers of fruit, alternating with different kinds. Continue this until the mould is full, but great care must be taken to see that each layer is quite set before another is put in. When fresh fruit cannot be obtained use bottled or tin fruits, but dry each piece on a cloth before it is set in the jelly. Keep the mould on ice until set, then immerse in tepid water, turn out on to a folded napkin or on a silver dish, and serve. 1711. Gelee au Rhum a la Russe (Russian Rum Jelly).— Mask a fancy jelly-mould with a thin coating of wine-jelly coloured with liquid carmine or cochineal, prepare a punch jelly as directed in recipe No. 1706, using rum for flavouring. Whisk a sufficient quantity to fill the mould till quite frothy. Fill the mould and let set.