Cassell's dictionary of cookery

Maraschino Jelly. — Squeeze the juice from an orange, lemon, and peach. Strain and add it, with a table-spoonful of orange-flower water, to twelve ounces of fine sugar, on which the rind of part of a lemon has been rubbed off. Dissolve the sugar with a wine-glassful of water, and boil untU it is reduced to a rich sjTup, when add it to a pint and a haH of good strong calf's-foot stock, half a pint of maraschino, and the frothed whites and crushed shells of eight eggs. Sinmier for a few minutes, Then pass it through the usual jelly-bag until quite clear. While in a liquefied state, but cool, pick the stems from some fine rich-coloured strawberries, throw them in, and mould the jelly. The kernel of the peach, crushed, or a bitter almond, may be simmered with the jeUy. Time to simmer, ten to fifteen minutes. Sufficient for two moulds. Maraschino Syrup.— Strain the juice of a large sweet orange, and pour it, with a wineglassful of water, over three ounces of sugar; boil it to a rather stiff, bright syrup, and skim, adding a quarter of an ounce of blanched bitter almonds and a small quantity of lemon-rind, or the quarter part of a lemon may be rubbed off on lumps of sugar. When clear and thick, strain, and serve with a wine-glassful of maraschino stirred into it. Marble Jelly. — Prepare for carrying out this recipe a jelly that will be colourless, and oil well a mould, which nearly fiU with rough lumps of bright-coloured jeUy of varied sizes. Arrange the lumps like rock-work, and tastefully as to colour. Orange, strawberry, and apple-jelly do well for this. Run the colourless jelly, when cool, but in a liquefied state, into the mould, and when set, turn out. We give the recipe for Silver Jelly, which is the one we would recommend, as being without colour. Rub off the essence from the rind of two lemons upon lumps of sugar. Beat the whites of six eggs to a froth, and crush the shells. Simmer over the fire an ounce and a half of the best isinglass, dissolved in a pint of water, adding the sugar, eggs, &c., and half a pint of lemon-juice, strained. When the jelly has simmered for a few minutes, pour in a pint of maraschino, and simmer a few minutes longer, when it must be allowed to stand, without being disturbed, before it is passed through the jelly-bag. If not clear the first time, return it to the bag — it should in the end be like crystal. From ten to twelve ounces of sugar wiU "be required to sweeten this jelly. Marchioness Pudding. — Beat the whites of six eggs to a stiff froth, and eight ounces of fresh butter to a cream. Add to the creamed butter eight ounces of finely powdered loaf sugar and the same weight of grated cocoa-nut. Stir in the eggs, and till a wellbuttered tin mould. Bake in a quick oven. This pudding is to be eaten hot or cold. Or, line the mould with a rich paste, made as follows : — Rub into six ounces of fresh butter, turned to cream, a quarter of a pound of fine MAB (408) MAR flour. Mix an ounce of powdered sugar and the same weight of rice-flour, add them to the butter and flour, and moisten to a paste with two well-beaten eggs. Work the mixture well, line the tin mould, put the mixture in, and bake. Time, without paste, twenty minutes ; with paste, one hour or more. Sufiicient for four or five persons.