Sponge. — One quart of strawberries,
half a package of gelatine, one cup-
ful and a half of water, one cupful of
sugar, the juice of a lemon, the whites
of four eggs. Dissolve the gelatine in
water. Mash the strawberries and
add half the sugar to them. Rub
them through a sieve. Boil slowly
the remainder of the sugar and the
water twenty minutes. Add the gela-
tine to the boiling syrup and take
from the fire immediately, then add
the strawberries. Place in a pan of
ice-water and stir very hard for five
minutes. Add the whites of eggs
and beat until the mixture begins to
thicken. Pour in the moulds and set
away to harden. Serve with sugar
and cream, or with a custard. Rasp-
berry and blackberry sponges are
made in the same way.
Sultana. — Dissolve I x/z ozs. of gela-
tine in a little water, clean % lb. of
Sultana raisins and x/\ lb. of cur-
rants, and cut x/\ lb. of candied lemon-
peel into small dice. Meanwhile boil
a vanilla bean five minutes in one
quart of cream, add Y\ lb. of sugar,
remove from the fire, and let the cream
remain covered until nearly cold ; take
out the bean, beat the yolks of fifteen
eggs with the cream, strain, put over
a slow fire, and stir until it thickens,
taking care not to allow it to curdle;
add the raisins, currants, lemon-peel,
and dissolved gelatine, and the whites
of the eggs, beaten to a stiff froth ; pour
the whole mixture into a mould, and
set it on the ice or in a cool place to
harden. When ready to serve, put
the mould into warm water for a few
minutes, turn out into a dish, and
garnish with whipped cream flavored
with vanilla.
T omato J elly. — Use the liquor drain-
ed from canned tomatoes or the juice
extracted by stewing and straining the
fresh vegetable. In either case, have
a pint of the juice in which has been
stewed for a few minutes a little on-
212
Violet Jelly
JELLIES
Johnny Cake
ion, parsley, three cloves, and a pinch
of salt and cayenne. Have ready a
half-box of gelatine which has been
soaked for an hour in a cupful of cold
water✪ Tomato Jelly ; turn this into the boiling juice,
stir until the gelatine is dissolved,
remove from the fire, and strain
through a flannel jelly-bag into a
mould to form. Put a half-box of
gelatine in a bowl, and pour over it a
small cupful of cold water. When
the gelatine. has soaked for an hour,
add to it a cupful of granulated sugar,
the juice of two large oranges with
the grated peel of one, the juice of
one lemon, a pinch of cinnamon, and
two large cupfuls of boiling water.
Stir until the gelatine is dissolved,
and strain through a flannel jelly-
bag into a mould wet with cold water.
Allow the liquid to drip through the
flannel, but do not squeeze the bag,
as that will make the jelly cloudy.
When cool, set the mould containing
the jelly in the ice-chest or other cold
place for at least twelve hours to form.
Page 241 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sponge. — One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Dissolve the gelatine in water. Mash the strawberries and add half the sugar to them. Rub them through a sieve. Boil slowly the remainder of the sugar and the water twenty minutes. Add the gelatine to the boiling syrup and take from the fire immediately, then add the strawberries. Place in a pan of ice-water and stir very hard for five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour in the moulds and set away to harden. Serve with sugar and cream, or with a custard. Raspberry and blackberry sponges are made in the same way.
Sultana. — Dissolve I x/z ozs. of gelatine in a little water, clean % lb. of Sultana raisins and x/\ lb. of currants, and cut x/\ lb. of candied lemonpeel into small dice. Meanwhile boil a vanilla bean five minutes in one quart of cream, add Y\ lb. of sugar, remove from the fire, and let the cream remain covered until nearly cold ; take out the bean, beat the yolks of fifteen eggs with the cream, strain, put over a slow fire, and stir until it thickens, taking care not to allow it to curdle; add the raisins, currants, lemon-peel, and dissolved gelatine, and the whites of the eggs, beaten to a stiff froth ; pour the whole mixture into a mould, and set it on the ice or in a cool place to harden. When ready to serve, put the mould into warm water for a few minutes, turn out into a dish, and garnish with whipped cream flavored with vanilla.
Tomato Jelly. — Use the liquor drained from canned tomatoes or the juice extracted by stewing and straining the fresh vegetable. In either case, have a pint of the juice in which has been stewed for a few minutes a little on-
[illustration: Violet Jelly]
[illustration: Johnny Cake]
ion, parsley, three cloves, and a pinch of salt and cayenne. Have ready a half-box of gelatine which has been soaked for an hour in a cupful of cold water ; turn this into the boiling juice, stir until the gelatine is dissolved, remove from the fire, and strain through a flannel jelly-bag into a mould to form. Put a half-box of gelatine in a bowl, and pour over it a small cupful of cold water. When the gelatine. has soaked for an hour, add to it a cupful of granulated sugar, the juice of two large oranges with the grated peel of one, the juice of one lemon, a pinch of cinnamon, and two large cupfuls of boiling water. Stir until the gelatine is dissolved, and strain through a flannel jellybag into a mould wet with cold water. Allow the liquid to drip through the flannel, but do not squeeze the bag, as that will make the jelly cloudy. When cool, set the mould containing the jelly in the ice-chest or other cold place for at least twelve hours to form.
Records on this page
Tomato JellySpongeSultanaViolet Jelly