of a pint of boiling water, and let them infuse
for half an hour. Squeeze out the juice, and
strain it carefully. Dissolve one ounce of
isinglass, or gelatine, in thi-ee-quarters of a pint
of water, mix with it the strained liquid in
which the rinds have been soaked, and a quarter
of a pound of loaf sugar, and stir over the
fire, skimming carefully until it is on the point
of boiling ; then add the strained juice, stir and
skim the liquid again, draw the saucepan to the
side of the fire for two or three minutes, and
pass the jelly through a tamis until it is clear
and bright. A table-spoonful of whisky may
be added, and will be considered an improve-
ment by many persons ; a blade of saffron will
deepen the colour. Pour the jelly into a damp
mould, and put it in a cool place until it is set.
The jelly is to bo kept on the fire until it is on
the point of boiling only. Probable cost, 2s.
Sufficient for a pint and a half mould.
Orange Isinglass Jelly✪ Orange Isinglass Jelly (to mould with
oranges). — Prepare the orange jelly according
to the directions given in the last recipe.
When it is quite clear pour a small quantity
into a damp mould, and put it aside untU it is
set. Di^'ide a ripe China orange into quarters,
and whilst freeing it entirely from the white
skin be careful not to break the tliin skin which
covers the sections. Boil the pieces of orange
in a little thin syrup for two or thi'ee minutes,
then drain them well, and arrange them upon
the layer of stiffened jelly in the mould. Pour
the rest of the jelly over, and set it aside until
it is sufficiently finn to turn out. If preferred,
the mould may be filled with layers of orange
and jelly, but of course one layer must stiffen
before another is put on, and thus a much
longer time wiU be required. Time, eight or
ten hours to set the jelly. Probable cost,
2s. 6d. Sufficient for a quart mould.
Orange Jelly. — Boil one pint of strained
orange- juice with one pound of loaf sugar, and
the thin rind of one or two bitter oranges✪ Orange Jelly, for
twenty minutes. Add another pound of sugar,
and boil thirty minutes longer. Take out the
rind, and put a spoonful of the syrup into a
cup. If it jellies, turn it into pots; if not, let
it boil a few minutes longer. Cover the pots
with tissue i^aper brushed over with white of
egg, and store in a cool place. Equal quantities
of sweet and Seville oranges should be used.
Time, fifty minutes to boil the jelly. Probable
cost of oranges, 8d. per dozen. Sufficient, one
dozen oranges ■vvill jdeld about a pint of juice.
Orange Jelly (another way). — Put the
strained juice of four Seville oranges, and the
thin rind of one, into an enamelled saucepan
with a pint of water and eight oranges^freed
entirely from the rind and white pith, and cut
into slices a quarter of an inch in thickness—
and the pips of aU the oranges. Simmer very
gently for half an hour, then strain the liquid
until "it is quite clear. Weigh this, boil it for
five minutes, put with it its weight in good
loaf sugar, and boil again until it jeUies. Put
it into jars, cover it in the usual way, and
store in a cool dry place. Time, altogether,
about one hour. Probable cost of Se\'ille oranges,
Is. per dozen.
OBA
(477)
ORA
Orange Juice, Imitation.— Take one
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Presented as published in 1892. 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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of a pint of boiling water, and let them infuse
for half an hour. Squeeze out the juice, and
strain it carefully. Dissolve one ounce of
isinglass, or gelatine, in thi-ee-quarters of a pint
of water, mix with it the strained liquid in
which the rinds have been soaked, and a quarter
of a pound of loaf sugar, and stir over the
fire, skimming carefully until it is on the point
of boiling ; then add the strained juice, stir and
skim the liquid again, draw the saucepan to the
side of the fire for two or three minutes, and
pass the jelly through a tamis until it is clear
and bright. A table-spoonful of whisky may
be added, and will be considered an improve-
ment by many persons ; a blade of saffron will
deepen the colour. Pour the jelly into a damp
mould, and put it in a cool place until it is set.
The jelly is to bo kept on the fire until it is on
the point of boiling only. Probable cost, 2s.
Sufficient for a pint and a half mould.
Orange Isinglass Jelly (to mould with
oranges). — Prepare the orange jelly according
to the directions given in the last recipe.
When it is quite clear pour a small quantity
into a damp mould, and put it aside untU it is
set. Di^'ide a ripe China orange into quarters,
and whilst freeing it entirely from the white
skin be careful not to break the tliin skin which
covers the sections. Boil the pieces of orange
in a little thin syrup for two or thi'ee minutes,
then drain them well, and arrange them upon
the layer of stiffened jelly in the mould. Pour
the rest of the jelly over, and set it aside until
it is sufficiently finn to turn out. If preferred,
the mould may be filled with layers of orange
and jelly, but of course one layer must stiffen
before another is put on, and thus a much
longer time wiU be required. Time, eight or
ten hours to set the jelly. Probable cost,
2s. 6d. Sufficient for a quart mould.
Orange Jelly. — Boil one pint of strained
orange- juice with one pound of loaf sugar, and
the thin rind of one or two bitter oranges, for
twenty minutes. Add another pound of sugar,
and boil thirty minutes longer. Take out the
rind, and put a spoonful of the syrup into a
cup. If it jellies, turn it into pots; if not, let
it boil a few minutes longer. Cover the pots
with tissue i^aper brushed over with white of
egg, and store in a cool place. Equal quantities
of sweet and Seville oranges should be used.
Time, fifty minutes to boil the jelly. Probable
cost of oranges, 8d. per dozen. Sufficient, one
dozen oranges ■vvill jdeld about a pint of juice.
Orange Jelly (another way). — Put the
strained juice of four Seville oranges, and the
thin rind of one, into an enamelled saucepan
with a pint of water and eight oranges^freed
entirely from the rind and white pith, and cut
into slices a quarter of an inch in thickness—
and the pips of aU the oranges. Simmer very
gently for half an hour, then strain the liquid
until "it is quite clear. Weigh this, boil it for
five minutes, put with it its weight in good
loaf sugar, and boil again until it jeUies. Put
it into jars, cover it in the usual way, and
store in a cool dry place. Time, altogether,
about one hour. Probable cost of Se\'ille oranges,
Is. per dozen.
OBA
(477)
ORA
Orange Juice, Imitation.— Take one