Harper's cook book encyclopædia

Violet Jelly. — Take a quart of water and a cupful of granulated sugar and boil to a clear syrup for two minutes. Then throw in a double handful of stemmed violets, and slowly simmer on the back of the stove for fifteen minutes ; strain, dissolve a table-spoonful of gelatine in a little cold water, and mix with the syrup and strain again. Put in enough violet coloring to make it the natural violet tint, and pour in a ring mould to harden. In serving, turn out on a round dish and fill the centre with a pyramid of whipped cream, and put candied violets about in it. Surround the whole with a wreath of the fresh flowers and leaves. Wine Jelly. — Soak a package of gelatine for an hour in a cupful of cold water. At the end of that time stir into it the juice and grated peel of a large lemon and two large cupfuls of granulated sugar. Pour a quart of boiling water over this, and when the gelatine is dissolved add a pint of sherry or Madeira. Strain through a flannel bag into a mould wet with cold water. Set in a cold place to form. Another way : — The stqck for it is made from calves’ feet, and precisely in the same manner as the ordinary calf’s-foot jelly (see Calf’s-foot Jelly). To a quart of the jelly, clarified, add half a pint or more of Madeira and a glass of brandy ; but as this will reduce the strength, a little gelatine, also clarified, say about Yz oz., will give it the necessary firmness. Time, one hour. Another way : — To one box of gelatine add one pint of cold water, then add 2 lbs. of sugar, five lemons, whites of three eggs, well beaten, bn+ not to a froth, three sticks of cinnamon. Let boil for seven minutes without stirring ; add two quarts of boiling water, and a tumblerful of brandy or whiskey. Strain through a bag two or three times, and put in jelly moulds. Another way : — Dissolve a box of gelatine in enough cold water to cover it ; to this add the juice of three lemons and the rind of one ; so let it stand for one hour. Remove the lemon-rind, and stir well i Y*- lbs. of sugar through the dissolved gelatine ; pour over it (stirring) a quart of boiling water. When this is thoroughly amalgamated add the wine, and strain into jelly glasses or moulds, and set aside in a cold place to harden. It requires no further cooking if the water is actually boiling when poured over the gelatine and sugar. Jelly Cake. See Cakes. .. Wafers. .. Custard. See Custards. .. To Clarify See Jellies. .. Custard Tartlets. See Pies. Jenny Lind Cake. Jenny Lind Soup. Johnny Cake. See Cakes. See Soups. See Bread. Jugged Veal JUNKET Junket Jugged Veal. Julienne Soup. Jumbles. See Veal. See Soups. See Cakes. Junket. — In warm weather this must be made not more than an hour or two before it is needed. Into a quart of milk stir two table-spoonfuls of powdered sugar, a teaspoonful of vanilla extract, and a table-spoonful of liquid rennet. In a warm room the milk will soon become “ set ” like a custard, when it must be put on the ice until needed. Serve with sugar and cream in the same bowl in which it was formed. K