Cranberry Jelly. — Make half a pint of
xevy strong isinglass jellj', using nearly an
ounce of isinglass to the half pint of jelly.
^NTien it is clear, add a pint of cranberry-
juice which has been drawn out over the tire
and pressed from the fruit. Sweeten the liquid
%\ith half a pound of best loaf sugar. Add a
tea-spoonful of lemon-j.uice and the whites and
shells of three eggs✪ Cranberry Jelly. Simmer the preparation
gently without stirring it for a few minutes,
let it stand to settle, strain it until clear, and
pour it into a mould. Probable cost, 3s. 6d.
.Sufficient for a quart mould.
Cranberry Tart. — Wash the cranberries
in several waters. Allow a quarter of a pound of
.sugar and two cloves to every pint of cran-
1 terries, and partially cook them before putting
them into the tart. Three-parts fill a pie-dish
with the fruit, cover it with a good crust, and
bake in a moderate oven. A little icing [see
Icing) will improve the appearance of the tart.
Time, three-quarters of an hour. Sufficient, a
]>int of cranberries✪ Cranberry Tart v,i[l make a tart for three
jicrsons. .
Cranberry and Grouna Rice Jelly.
— Draw out a pint of cranberry- juice by put-
ting the fruit and two or three cloves into a
elosely-covered jar, placing the jar in a sauce-
])an of cold water on a moderate fire, and
-^immering gently for about half an hour. Mix
1 lie juice with three table-spoonfuls of groimd
I ice and two of sugar, boil it gently until it
tliicki'Tis, ami pom- it into a mould which has
i Mil iiiLiiirr-iil in cold water. When cold, turn
i* Dut, and lut it -with a little cream. A quarter
. t an hour to boil with the rice. Sufficient for
l':>ur persons.
Crappet Heads.— Thoroughly wash the
beads of haddocks. Skin them and take out the
<'ves. Fill the heads with a forcemeat made by
mincing the boiled and skinned roe with double
its weight in bread-crumbs, a little finely-
chopped parsley, salt, pepper, and nutmeg to
taste. Bind this forcemeat together with yolk
of egg. Fasten the heads securely with strong
thread, place them standing at the bottom of
a buttered stewpan, pour fish-soup✪ Crappet Heads over them,
and boil them gently. Before serving them
remove the thread. Time to boil, twenty
minutes. Sufficient, one for each person.
Crayfish in Jelly.— Crayfish are some-
thing like lobsters, but smaller, and the flesh
more delicate ; indeed, they are more useful and
delicious than any other shell-fish, and if every j
housekeeper wove to inquire for them two or '
three tunes at the fishmonger's they would soon
become plentiful. There are several kinds ;
those are considered the best which are reddish
under the claws. To serve them in jelly, take a
pint of fish for rather less than a pint of savourj'
jell✪ Crayfish in Jellyy {see Aspic Jelly). Put a little jelly at
the bottom of a mould ; when it is cold, lay the
crayfish upon it, and repeat this luitil the
materials are finished, but care must be taken
to let the jelly stiffen each time or all will sink
to the bottom, and also to put the fish in with
the back downwards, or they will be wrong side
up when turned out. Garnish with parsley.
This is a pretty di,sh. Time, thirty-six houi-s
or more. Probable cost, crayfish, 2s. -per quart.
Sufficient for a quart mould.
Page 417 · 5 recipe records on this page
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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Cranberry Jelly. — Make half a pint of
xevy strong isinglass jellj', using nearly an
ounce of isinglass to the half pint of jelly.
^NTien it is clear, add a pint of cranberry-
juice which has been drawn out over the tire
and pressed from the fruit. Sweeten the liquid
%\ith half a pound of best loaf sugar. Add a
tea-spoonful of lemon-j.uice and the whites and
shells of three eggs. Simmer the preparation
gently without stirring it for a few minutes,
let it stand to settle, strain it until clear, and
pour it into a mould. Probable cost, 3s. 6d.
.Sufficient for a quart mould.
Cranberry Tart. — Wash the cranberries
in several waters. Allow a quarter of a pound of
.sugar and two cloves to every pint of cran-
1 terries, and partially cook them before putting
them into the tart. Three-parts fill a pie-dish
with the fruit, cover it with a good crust, and
bake in a moderate oven. A little icing [see
Icing) will improve the appearance of the tart.
Time, three-quarters of an hour. Sufficient, a
]>int of cranberries v,i[l make a tart for three
jicrsons. .
Cranberry and Grouna Rice Jelly.
— Draw out a pint of cranberry- juice by put-
ting the fruit and two or three cloves into a
elosely-covered jar, placing the jar in a sauce-
])an of cold water on a moderate fire, and
-^immering gently for about half an hour. Mix
1 lie juice with three table-spoonfuls of groimd
I ice and two of sugar, boil it gently until it
tliicki'Tis, ami pom- it into a mould which has
i Mil iiiLiiirr-iil in cold water. When cold, turn
i* Dut, and lut it -with a little cream. A quarter
. t an hour to boil with the rice. Sufficient for
l':>ur persons.
Crappet Heads.— Thoroughly wash the
beads of haddocks. Skin them and take out the
<'ves. Fill the heads with a forcemeat made by
mincing the boiled and skinned roe with double
its weight in bread-crumbs, a little finely-
chopped parsley, salt, pepper, and nutmeg to
taste. Bind this forcemeat together with yolk
of egg. Fasten the heads securely with strong
thread, place them standing at the bottom of
a buttered stewpan, pour fish-soup over them,
and boil them gently. Before serving them
remove the thread. Time to boil, twenty
minutes. Sufficient, one for each person.
Crayfish in Jelly.— Crayfish are some-
thing like lobsters, but smaller, and the flesh
more delicate ; indeed, they are more useful and
delicious than any other shell-fish, and if every j
housekeeper wove to inquire for them two or '
three tunes at the fishmonger's they would soon
become plentiful. There are several kinds ;
those are considered the best which are reddish
under the claws. To serve them in jelly, take a
pint of fish for rather less than a pint of savourj'
jelly {see Aspic Jelly). Put a little jelly at
the bottom of a mould ; when it is cold, lay the
crayfish upon it, and repeat this luitil the
materials are finished, but care must be taken
to let the jelly stiffen each time or all will sink
to the bottom, and also to put the fish in with
the back downwards, or they will be wrong side
up when turned out. Garnish with parsley.
This is a pretty di,sh. Time, thirty-six houi-s
or more. Probable cost, crayfish, 2s. -per quart.
Sufficient for a quart mould.