Cassell's dictionary of cookery

water ; keep stirring until it thickens, but do not let it boil ; let it cool, then pour it through muslin into moulds which have been soaked in cold water, and let it remain until stiff. Gelatine may be used instead of isinglass if preferred. Time, about ten minutes to thicken the mixture. Probable cost, Is. 8d., exclusive of the wine, if made with isinglass ; Is., if made with gelatine. Sufficient for a quaii, mould. Jejune Pudding. — Take the weight of four eggs with their shells on in sugar, butter, and flour ; beat the butter to a cream, and mix with it the powdered sugar, the thin rind of a fresh lemon finely minced, the eggs thoroughly whisked, and, last of all, the flour; beat all thoroughly until quite light. This pudding may be either baked or boiled. If baked, half fill some smaU moulds, well buttered, with the mixture, and bake in a quick oven. Turn out before serving. If boiled, pour the mixture into a well-buttered plain round mould, put a buttered paper over the top, tie it in a cloth, plunge it into boiling water, and boil for an hour and a half. A syrup flavoured with lemon, and slightly coloured with cochineal, may be poured into the dish with the pudding. Time, half an hour to bake the pudding. Probable cost, Is. Sufficient for five or six persons. Jelly, General Observations on.— Jelly is most frequently made from calf's-foot stock, isinglass, or gelatine. When made from the first of these, it is very wholesome and nutritious, and is especially suited for convalescents. When isinglass and gelatine are used, many agreeable and pleasing dishes may be made for the table, but these should never be offered to an invalid. As the jelly which is sold by confectioners is almost always made of isinglass, calf's-foot jelly should, if possible, be made at home. Careful attention given to the directions given imder the heading, Calf's-foot Jelly, will insure a perfectly transparent jelly, and for this result once straining will generally be found sufficient, though, of course, if necessary, it must be strained more than once. Jellies. — Recipes for preparing the following jellies will be found under their respective headings : — Ale ok Porter Calf's-foot Almond Calf's-foot Apple Apple Calf's-foot, Four Apple Calf's-foot fruit Apple Juice for Calf's-foot, Lemon Jelly Calf's-foot, Maraschino Apples, Red, with chino Jelly Calf's-foot, Orange Apricot Calf' s-foot,Stock for Apricots in White Coffee Jelly Cow-heel Apricots Preserved Crab Apples, Siberian IN Jelly Cr.4nberry Arrowroot Cranberry and AsHBERRY Ground Rice Aspic Curacao Barberry Currant, Black Black Currant Currant, Red Bread Currant, White Cabbage Damson Fish, Jelly for Four-fruit Fowl Jelly, in Cakes French Fruit, Isinglass Gelatine Gloucester Gooseberry Gooseberry, Green Grape Grape, Isinglass Gravy, Jelly for Guava, Imitation Hartshorn Iceland Moss Irish Moss Isinglass and Gelatine Isinglass, Constantia Isinglass, Cranberry Isinglass, Currant AND Raspberry Isinglass, Invalids' Isinglass, Lemon Isinglass, Orange Isinglass, Straw- Italian Ivory Ivory Dust Jelly, Four-fruit Lemon Lemons filled with Jelly' Lemon Isinglass and Gelatine Lemon Isinglass, Superlative Madeira Wine Maraschino Marble Marmalade Medlar Noyau Noyau with Almond Orange Apple Orange Calf's-foot Orange Ox-heel, Stock for Ox-feet Panachee Pig's-feet and Ears Pine Apple