Cassell's dictionary of cookery

Sweet Jellies. — These preparations, though elegant in appearance, and when nicely flavoured delicious to the taste, are not really so nourishing as they were at one time thought to be. CaK's-foot jelly is good, certainly, but isinglass and gelatine do not possess much value in the sick room. These jellies constitute, however, pretty ornamental dishes, which are useful, and exceedingly convenient. No difficulty need be experienced in making jelly clear and bright, if the instructions given in Calf's Foot Jelly, and Isinglass, and Gelatine Jelly, are closely followed. Sweet Jelly. — Soak an ounce of best gelatine in water for an hour. Drain it, and pour upon it half a pint of boiling water, then stir it until dissolved. Add the juice and peel of two lemons, and six ounces of loaf sugar, together with a large wine-glassful of wine or any approved liqueur, and as much cold water as will make up the quantity to one quart. Beat the whites of two eggs to froth. Briskly stir them with the crushed shells of the eggs into the liqueur, which should be almost cold. Bring it slowly to the boil, and let it simmer gently without touching it for ten minutes. Take it oif the fire, and let it stand to settle for ten minutes, then strain it through a jelly-bag till it is quite clear and bright. When it is again cool, put it into one oi- more moulds, and let it stand in a cool place till it is stiff. When it is wanted, plunge it for a single instant into boiling water, turn it upon a glass dish, and serve. Time, eight or ten hours wiU be needed to stiffen the jelly if it is not set upon ice. Probable cost, Is. 2d., exclusive of the wine or liqueur. Sufficient for eight or ten persons. Sweetmeats, Brown.— Take the remains of any kind of candied preparation. Pound it well, and pass it through a sieve. Mix with it beaten eggs to form a stiff paste, and flavour this with any suitable flavouring. Work a little flour into the paste. Roll it out to the thickness of a quarter of an inch, stamp it into .shapes, place these on white paper, and bake in a gentle oven till they are stiff. Time to bake, about half an hour. Sweet Patties. — Sweet patties may be made of various ingredients, and in a variety of ways {see Patties, Preparation of). The mince to fill them will be excellent if made as follows : — Take the meat of a boiled calf's-foot — one which has been stewed down for stock may be utilised in this way — drain it well, mince it finely, and mix with it a tabic- spoonful of finely-shred suet, three apples, pared, cored, and chopped small, a spoonful of candied peel chopped small, the pounded yolks of two hardboiled eggs, the strained juice of a lemon, and a Little of the grated rind : sugar to taste, and add a small glassful of wine. Put this mince into pastry, and bake the patties in the usual way. Sweet Pickles {see Pickles, Sweet, American). Sweet Sauce for Puddings.— Take half a pint of good melted butter made with milk, sweeten it, and flavour with cinnamon, grated nutmeg, or bitter almonds. Serve very hot. Two table-spoonfuls of cream stirred into the sauce at the last moment will help to enrich it. Time, about a quarter of an hour. Probable cost, 4d. to 6d. Sufficient for six or seven persons.