Dora's cook book

Wash a jelly mould with the white of an egg, melt a little currant jelly and pour into it, let it cool ; when cold melt some plum jelly and pour in, let this cool; melt crabapple jelly, and so on in layers of various colors, til] the mould is full. Care must be taken that the jellies are only warm enough to run, as if they are hot, they will mix, and so spoil the effect. Turn out when cold and stiff, & APPLE JELLY. Boil tart peeled apples in a little water till glutinous, strain out the juice, and put a pound of white sugar to a pint of juice. Flavor to taste; boil till a good jelly, then put into tumblers. ‘ FANCY JELLIES. Apples in jelly :—Pare and core small sized apples without cutting open; then put them with some lemons in water to cover; let boil slowly until tender, and take out carefully without breaking ; make a syrup of half a pound of white sugar to a pound of apples; cut lemons in slices and put them with the apples into the syrup; boil very slowly until the apples are clear; take them out in a deep glass dish ; put to the syrup an ounce of isinglass dissolved, let it boil up; lay a slice of lemon on each apple, and strain the syrup over them. MOTHER'S GRAPE JELLY. Boil green grapes in cold water till tender ; take them out and strain them; rub through a sieve; add their weight in sugar, and boil fifteen minutes. WINE JELLY. TTo one and a half boxes Cox's gelatine, one pint cold water, juice of three lemons, grated rind of two; let stand an hour; then add two pounds loaf sugar, three pints of boiling water; boil five minutes; just before straining in flannel bag stir in one pint of sherry wine, six tablespoons best brandy.. RICE JELLY, Mix three teaspoons rice flour with enough cold water to make a thin paste; add a cup of boiling water, putting it in gradually; then let it boil until it is transparent. When you take it from the stove, sweeten and flavor with lemon juice. ORANGE JELLY. To every pound of sugar and an ounce isinglass, put one pint of orange juice, and the juice of one lemon, and the yellow rind of two oranges and one-half lemon. Put in a porcelain pan over the fire and stir until it boils ; skim well. The isinglass must be dissolved first in a little water. <A few grains of saffron will improve the color, and the beaten white of an egg will clarify. Strain through jelly bag. ARROWROOT JELLY. One cup boiling water, one heaping tablespoon of arrowroot, one teaspoon lemon juice, two teaspoons white sugar. Wet the arrowroot in a little cold water, and rub smooth. Then stir into the hot, which should be on the fire and boiling at the time, with the sugar already melted in it. Stir until clear, boiling steadily all the while, and add the lemon. Wet a cup in cold water, and pour in the jelly to form. Eat cold with cream and sugar. | YSBu ks - DORA'S COOK BOOK. CRANBERRY JELLY. Two ounces of isinglass and one pound of sugar to three pints of strained cranberry juice. Make a strong jelly of the isinglass ; then add sugar and juice ; boil up and strain into your glasses or moulds, ‘ LEMON JELLY. Grate the outsides of two lemons and squeeze the juice ; add one cup sugar ; boil three minutes. CURRANT JELLY. Simmer your fruit over a slow fire ; when nearly boiling take off and squeeze through a sieve; to every pint of juice add one pound and a quarter of white sugar, and boil until it jellies when dropped on a plate. LEMON JELLY. Two ounces of isinglass, one quart of waiter, boil, add one pound of sugar, clarify and when nearly cold add the juice of five lemons and the grated rind of two oranges and two lemons. Mix well and strain off the peel. QUINCE AND APPLE JELLY.