Cookery and housekeeping

desirable in removing the pips before squeezing out the juice. The clearing matters are the whites and the shells of eggs, and there must be a clean jelly bag of thick flannel and a stand, to which this is fastened. A bottle of sherry from which one wine-glass is taken, and a wine-glass of brandy added. The strained juice of 6 lemons ; The zest or rind of 3 lemons ; I lb. of lump sugar ; Whites and shells of 8 eggs (the shells cleaned and crushed) ; ■J oz. of Nelson's gelatine to be added when the mixture begins to boil. The ingredients are placed in a large stewpan with the stock, and allowed to get hot on the side of the stove, then to boil gently and receive the gelatine without stirring. At the end of about sixteen minutes withdraw the stewpan, and let it stand a few minutes before pouring the whole into the jelly bag. A large basin with a lip is to stand under the jelly bag, and another similar basin is to be at hand. It is sometimes necessary to pass the jelly six times through the bag before it is faultlessly clear. It is not to be poured into the mould till nearly cold. Very small fragments, mere dots, of gold or silver leaf may be mixed in, or the top of the mould may be decorated with little balls of pistachio nut pounded and mixed with jelly, or various kinds of fruit, grapes, strawberries, bits of pineapple may be used to ornament the mould. 4o6 MINCEMEAT. An inexperienced cook or mistress had better limit her efforts to making jelly which is clear and well-flavoured, which bears moulding and turning out without the defect of breaking to pieces, or the worse defect of being tough. Jellies with Liqueur Flavour. Dissolve in cold water some Nelson's gelatine — 2 ozs. to a quart of water boiled till reduced to a pint. Sweeten slightly ; filter and let cool partially. Mix in a small wine-glass of liqueur, decorate a mould. Fill with the mixture, and place on the Ice. The liqueurs are — Noyau Punch Maraschino Curagoa Chartreuse Kirsch. Mincemeat. Mincemeat should be made four or five weeks before using, as it greatly improves by keeping. 2 lbs. apples, pared and chopped ; j lb. beef suet, neatly cleaned and chopped small ; i lb. raisins ^ ^ | ^^^^^^^ ^^^ chopped ; \ lb. sultana raisins J I lb. currants, well washed and dried ; \ lb. mixed peel, chopped ; Juice and rind of one lemon, chopped ; 1 tablespoonful cinnamon (if approved) ; 2 lbs. sugar ; 2 teaspoonsful salt ; MINCE PIES. 407 1 . . V J [ To be added two days after ^ pint brandy ^1 . _^i . • . _ i- ^ 1 I glass sherry 1 the other ingredients have been mixed. Mix thoroughly, and put in ajar ; cover, and keep in a cool place. Mince pies ought to be made in little tins the shape of a manger, not in round tins. The paste should be puff paste, under and over, and brandy is to be handed round, with a taper to set it alight before it is poured over the mince pie. Mincemeat No. 2. (A Norwich Recipe.) \ lb. beef ] free from skin and chopped 2 lbs. suet I extremely fine ; \\ lbs. raisins, stoned and chopped ; i^ lbs. currants, washed and dried; Three Norfolk beefens ; \\ ozs. cinnamon ; J oz. mace ; -^ oz. nutmeg ; I lb. sugar ; A pinch of salt ; Juice and peel of one lemon. A little brandy and sherry to be added afterwards. Rich Mincemeat No. 3.