Strawberry Jelly. — Mash a pound of strawberries
strain the juice through a fine sieve, add half a pint
of syrup, and boil them. When nearly cold, add an
ounce of clarified isinglass and a little cochineal,
strain the whole through a fine sieve, pour it into a
mould, and set it on ice.
Devonshire Junket. — This is a delightful dish,
and may be used to advantage with stewed
autumn fruits. Take one quart of new milk and the
necessary quantity of rennet . This you may buy at
ttie grocer s for 3d. or 6d. a bottle, and use as directed ;
a bottle will make many junkets. Now sweeten the
milk with loaf sugar, and warm the milk to a tempera¬
ture of about 100 degrees; when dissolved pour it into a
wide basin and stir in the rennet as directed; stand it
in a cool place. It will be firmly set in one hour, but
it must not be disturbed until sent to table; then
sprinkle some powdered cinnamon and nutmeg on the
top and serve with stewed fruit or clotted cream.
Clotted Cream.— Let a quart of milk✪ Clotted Cream stand for 24
hours in a shallow fireproof pan. Then set the pan
over a gas burner turned as low as possible, and let
the cream very slowly heat. Just when coming to
the boil, skim off the clotted cream, but on no account
let it boil.
Strawberry Moulds. — Ingredients : £ pint of
water, 2 eggs whisked, 1 lb. of strawberries, 1 table-
THE HOUSEHOLD
160
spoonful Maraschino (optional), i oz. castor sugar, 2
ozs. loaf sugar, 1 pint of jelly (lemon or wine jelly),
£ oz. gelatine, and a few drops of cochineal✪ Strawberry Moulds. Mask
some fancy dariole moulds with jelly ; when partly
set, garnish with strawberries, coat with half-set jelly,
and place it on ice till set. Pick the remaining straw¬
berries, crush, and then rub through a fine wire sieve.
Make a syrup of the loaf sugar and a gill of cold
water. Then place the fruit pulp, syrup, whisked
eggs, and Maraschino in a bowl, and whisk over a
saucepan of boiling water. Soak the gelatine, and
dissolve gently over the gas ; then strain into the pulp
and keep stirring over the hot water until the mixture
thickens ; add the cochineal, then take off and beat for
a short time over the crushed ice. When beginning
to set, fill up the moulds and set by until firm. Turn
out on to a cold dish and garnish with chopped or
whipped jelly.
Apple Snow. — Take six large apples, stew with
a little water, and reduce them to a pulp by
passing them through a sieve, flavour and sweeten
them according to taste. Whisk the whites of
three eggs, and strew upon them three table¬
spoonfuls of sifted sugar✪ Apple Snow. Beat the apples until
they are a froth. Then mix them with the beaten
whites of eggs until they look like stiff snow. Now
pile them on a glass dish in rough pieces and garnish
with pieces of red-coloured jelly; stick a sprig of
myrtle in the middle, and serve.
Rice Snowballs. — Six ounces of rice, 1 quart of
milk, flavouring of essence of almonds, sugar to taste,
and 1 pint of custard✪ Rice Snowballs.
Boil the rice in the milk with sugar and a flavouring
of essence of almonds, until the former is tender,
adding if necessary a little more milk. When the rice
is quite soft, put it into tea cups, or small round jars,
let it remain until cold; then turn the rice out on
a deep glass dish, pour over the custard, and on the
gas cookery book.
161
p°rLe[veeaCl!rbt!llPlaC? 3 9maI1 piece of bright-coloured
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Presented as published in 1900. 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
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Strawberry Jelly. — Mash a pound of strawberries
strain the juice through a fine sieve, add half a pint
of syrup, and boil them. When nearly cold, add an
ounce of clarified isinglass and a little cochineal,
strain the whole through a fine sieve, pour it into a
mould, and set it on ice.
Devonshire Junket. — This is a delightful dish,
and may be used to advantage with stewed
autumn fruits. Take one quart of new milk and the
necessary quantity of rennet . This you may buy at
ttie grocer s for 3d. or 6d. a bottle, and use as directed ;
a bottle will make many junkets. Now sweeten the
milk with loaf sugar, and warm the milk to a tempera¬
ture of about 100 degrees; when dissolved pour it into a
wide basin and stir in the rennet as directed; stand it
in a cool place. It will be firmly set in one hour, but
it must not be disturbed until sent to table; then
sprinkle some powdered cinnamon and nutmeg on the
top and serve with stewed fruit or clotted cream.
Clotted Cream.— Let a quart of milk stand for 24
hours in a shallow fireproof pan. Then set the pan
over a gas burner turned as low as possible, and let
the cream very slowly heat. Just when coming to
the boil, skim off the clotted cream, but on no account
let it boil.
Strawberry Moulds. — Ingredients : £ pint of
water, 2 eggs whisked, 1 lb. of strawberries, 1 table-
THE HOUSEHOLD
160
spoonful Maraschino (optional), i oz. castor sugar, 2
ozs. loaf sugar, 1 pint of jelly (lemon or wine jelly),
£ oz. gelatine, and a few drops of cochineal. Mask
some fancy dariole moulds with jelly ; when partly
set, garnish with strawberries, coat with half-set jelly,
and place it on ice till set. Pick the remaining straw¬
berries, crush, and then rub through a fine wire sieve.
Make a syrup of the loaf sugar and a gill of cold
water. Then place the fruit pulp, syrup, whisked
eggs, and Maraschino in a bowl, and whisk over a
saucepan of boiling water. Soak the gelatine, and
dissolve gently over the gas ; then strain into the pulp
and keep stirring over the hot water until the mixture
thickens ; add the cochineal, then take off and beat for
a short time over the crushed ice. When beginning
to set, fill up the moulds and set by until firm. Turn
out on to a cold dish and garnish with chopped or
whipped jelly.
Apple Snow. — Take six large apples, stew with
a little water, and reduce them to a pulp by
passing them through a sieve, flavour and sweeten
them according to taste. Whisk the whites of
three eggs, and strew upon them three table¬
spoonfuls of sifted sugar. Beat the apples until
they are a froth. Then mix them with the beaten
whites of eggs until they look like stiff snow. Now
pile them on a glass dish in rough pieces and garnish
with pieces of red-coloured jelly; stick a sprig of
myrtle in the middle, and serve.
Rice Snowballs. — Six ounces of rice, 1 quart of
milk, flavouring of essence of almonds, sugar to taste,
and 1 pint of custard.
Boil the rice in the milk with sugar and a flavouring
of essence of almonds, until the former is tender,
adding if necessary a little more milk. When the rice
is quite soft, put it into tea cups, or small round jars,
let it remain until cold; then turn the rice out on
a deep glass dish, pour over the custard, and on the
gas cookery book.
161
p°rLe[veeaCl!rbt!llPlaC? 3 9maI1 piece of bright-coloured