To turn Jelly out of a mould, take a basin of hot water, put
your elbow, not your hand, into it, and when you can just bear the
heat dip the mould, if copper, into the water whilst you say “ knife.”
If the mould is earthenware dip it in water whilst you count five.
Wipe off all moisture with a cloth. To do this, turn the mould
upside down on a folded cloth held in the hand, and then set it
upon the dish it is to be served in. The cloth will absorb
any moisture. Give the mould a little shake to disengage the
Jelly from the sides, and draw it carefully off. If the Jelly sticks
do not use a knife, but draw the mould again quickly
through the hot water, letting the water cover it for just one
second. Some cooks soak the gelatine in a little cold water to
make it dissolve more easily, some add it just as the Jelly comes
to the boil. Again, some whip the eggs to a stiff froth in a
little water, and then pour some of the boiling Jelly upon them
so as to add them when quite hot. Some cooks fix a small
sieve or colander half way down the jelly-bag, so as to support
the filtrating egg, and allow the Jelly to run through more
easily. Every cook should try which method suits her best ;
the great point is to get the Jelly clear and firm without being
tough. In decorating the mould put quarters of orange, freed
from pips, into the knobs or compartments of what will be the
top of the mould when the Jelly is turned out. Each knob
should be previously moistened with a veiy little J elly. Pour
a little more, about half an inch deep, upon the pieces of orange,
let this set, and when it is firm gently pour in the rest of the
Orange Jelly gradmally.
In making Jelly flavoured with wine or liqueur many cooks
add the flavouring after the Jelly has been strained and cooled,
so as to avoid any risk of cloudiness. Allow a quarter of a pint
of flavouring.
For Jelly with fresh fruit, lemon-juice is the best flavouring.
Allow a quarter of a pint of it to three-quarters of a pint of fruit-
juice, and a pint of water. Six to eight ounces of sugar will be
ORANGE JELLY
47i
wanted according to the fruit used, and an ounce and a half of
gelatine✪ Orange Jelly. Moisten the mould and pour a little jelly into it, cool
enough just to pour. When the Jelly is firm arrange different
kinds of fruit in it, and with a spoon pour a few drops of the J elly
on each. When the fruit is firm in the Jelly cover it with more
Jelly, let it set, add another circle of fruit, and so on till the
mould is full. Leave it for a couple of hours to get quite firm.
Very good Jelly is made with fruit syrup. If this cannot be
had use jam instead, reckoning half a pound of jam as equal to
a gill and a half of syrup.
Page 325 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To turn Jelly out of a mould, take a basin of hot water, put your elbow, not your hand, into it, and when you can just bear the heat dip the mould, if copper, into the water whilst you say “ knife.” If the mould is earthenware dip it in water whilst you count five. Wipe off all moisture with a cloth. To do this, turn the mould upside down on a folded cloth held in the hand, and then set it upon the dish it is to be served in. The cloth will absorb any moisture. Give the mould a little shake to disengage the Jelly from the sides, and draw it carefully off. If the Jelly sticks do not use a knife, but draw the mould again quickly through the hot water, letting the water cover it for just one second. Some cooks soak the gelatine in a little cold water to make it dissolve more easily, some add it just as the Jelly comes to the boil. Again, some whip the eggs to a stiff froth in a little water, and then pour some of the boiling Jelly upon them so as to add them when quite hot. Some cooks fix a small sieve or colander half way down the jelly-bag, so as to support the filtrating egg, and allow the Jelly to run through more easily. Every cook should try which method suits her best ; the great point is to get the Jelly clear and firm without being tough. In decorating the mould put quarters of orange, freed from pips, into the knobs or compartments of what will be the top of the mould when the Jelly is turned out. Each knob should be previously moistened with a very little Jelly. Pour a little more, about half an inch deep, upon the pieces of orange, let this set, and when it is firm gently pour in the rest of the Orange Jelly gradually.
In making Jelly flavoured with wine or liqueur many cooks add the flavouring after the Jelly has been strained and cooled, so as to avoid any risk of cloudiness. Allow a quarter of a pint of flavouring.
For Jelly with fresh fruit, lemon-juice is the best flavouring. Allow a quarter of a pint of it to three-quarters of a pint of fruitjuice, and a pint of water. Six to eight ounces of sugar will be
ORANGE JELLY
wanted according to the fruit used, and an ounce and a half of gelatine. Moisten the mould and pour a little jelly into it, cool enough just to pour. When the Jelly is firm arrange different kinds of fruit in it, and with a spoon pour a few drops of the J elly on each. When the fruit is firm in the Jelly cover it with more Jelly, let it set, add another circle of fruit, and so on till the mould is full. Leave it for a couple of hours to get quite firm. Very good Jelly is made with fruit syrup. If this cannot be had use jam instead, reckoning half a pound of jam as equal to a gill and a half of syrup.
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Orange Jelly