Cassell's dictionary of cookery

Pomona Pork Potato Punch Quince Raspberry Raspberry and Cuerant Rice Rum Russian Sheeps' Trotters Strawberry Tapioca Venus's. Jelly -bags. — Jelly -bags are much the strongest and best when made at home. The strong flannel used for ironing-blankets is the best for this purpose, and it should be made of JELLT-BAG. a half-square, and sewn at the side with a. double seam, so as to be wide at the top, and pointed at the bottom. The top may be hemmed, and three tape loops sewn to it, by which the bag may be suspended when in use. A jeUy-bag should always be wrung dry out of hot water before the liquid is poured into it. Jelly, Bottled, To Mould.— When jelly is wanted quickly, it may be bought in bottles, ready made, and beautifully transparent. In order to mould it, uncork the bottle, and put it into boiling water. Let it remain until the jelly can be poured out of the bottles. Flavour it according to taste, but do not add very much liquid, or it may interfere with. JEL ( 340 ) JEL the firmness of the jelly. Pour it into danii> moulds, and put it in a cool place, to become stiff again. Time, a few minutes to dissolve ; some hours to become firm again. Probable cost, from Is. to Is. 6d. per pint. Jelly Bread (Invalid Cookery). — Remove the crust from a penny roU. Cut the crumb into thin slices, and toast these to a bright brown on each side. Put them into a saucepan with a quart of cold spring water, and smimer gently until the liquid will jelly, which point may be known by putting a little on one side to cool. Strain through muslin, sweeten, and flavour with wine and lemon- juice, if permitted. Time, an hour and a half to two hours. Probable cost, 2d., exclusive of the wine. Sufficient for one person. Jelly, Cream. — Put three pints of water into a saucepan with a quarter of a pound of hartshorn-shavings, and boil gently until the liquid will jelly. This may be easily ascertained by taking a little in a spoon, and letting it get cold. When sufficiently boiled, strain it, and add half a pint of cream, two table-spoonfuls of rose or orange-flower water, two tablespoonfuls of sherry, and two ounces of sifted sugar. Boil all together gently for five minutes, stirring aU the time, to prevent the mixture curdling. When cool, pour it into a damp mould, turn it out as soon as it is stiff, and pour over it half a pint of cream, flavoured according to taste. Time, about three hours to simmer the shavings. Sufficient for a quart mould. Jelly Custard. — Put a pint of new milk into a saucepan, sweeten and flavour according to taste, and when it is lukewarm, pour it over the yolks of six -well-beaten fresh eggs. Stir it over the fire until it is thick, but it must not boU ; then add an ounce of dissolved isinglass. Soiik half a dozen small moulds of different sizes in water, pour in the custard, and when firmly set turn out the moulds, arrange them prettily on a dish, and pour over them a syrup flavoured with lemon-peel, and coloured with two or three drops of cochineal. Time, half an hour to prepare. Probable cost, 1b. lOd. Sufficient for five or six persons.