Open Jelly, with Whipped Cream. — One and one-half pints of
jelly, one-half pint of cream, one glass of sherry, sugar to taste✪ Open Jelly, with Whipped Cream.
Make the above proportion of calf's-foot or isinglass jelly, coloring
and flavoring it in any way that may be preferred ; soak a mould, open
in the centre, for about one-half hour in cold water ; fill it with the
jelly, and let it remain in a cool place until perfectly set ; then turn
it out on a dish, fill the centre with whipped cream, flavored with
sherry and sweetened with pounded sugar; pile this crea^i liig^i in
the centre and serve. The jelly should be made of rather a dark
color, to contrast nicely with the cream. Cook three-quarters of an
hour.
3»
494 THE hearthstone; or, life at home.
Blanc-Mange. — A quarter of a pound of sugar, one quart of milk,
one ounce and a-half of isinglass, the rind of half a lemon, four laurel
leaves✪ Blanc-Mange. Put all the ingredients into a lined saucepan, and boil gently
until the isinglass is dissolved ; taste it occasionally to ascertain when
it is sufficiently flavored with the laurel leaves. Take them*out, and
keep stirring the mixture over the fire for about ten minutes.
Strain it through a fine sieve into a jug, and, when nearly cold, pour
it into a well-oiled mould, omitting the sediment at the bottom,
Apple Charlotte. — Cut a sufficient number of thin slices of white
bread to cover the bottom and line the sides of a baking dish, first
rubbing it thickly with butter. Put thin slices of apples into the dish
in layers till the dish is full, strewing sugar and bits of butter between.
In the meantime, soak as many slices of bread as will cover the whole
in warm milk, over which place a plate and a weight to keep the
bread close upon the apples ; let it bake slowly for three hours. For
a middling-sized dish, you should use half a pound of butter✪ Apple Charlotte for the
whole.
Harlequin Jelly. — This pretty dish is produced in the following
manner : Wash a jelly-mould with white of 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 crab-apple jelly, and so on, in layers
of various colors till the mould is full. Care must be taken that the
jellies aire only warm enough to run, as, if they are hot, they will
mix, and so spoil the effect. High-colored jellies and cream blanc-
mange, moulded in layers in the same way, make a beautiful harlequin.
Turn out when cold and stiff.
Baked Custard. — Beat seven eggs with three tablespoonfuls of
rolled sugar; when beaten to a froth, mix them with a quart of
milk; flavor it with nutmeg; turn it into cups, or else into deep pie-
plates that have a lining and rim of pastry ; bake quickly in a hot
oven.
Custard. — One quart of milk, four eggs ; sweeten with white
sugar, a little salt ; put a teaspoonful of vanilla on the grated rind of a
lemon ; pour it in cups, and set these cups in a dripping-pan which
COOKERY RECIPES. 495
has hot water enough in it to half cover the cups ; put it in a hot oven,
and take it out as soon as the custard has thickened,
Page 318 · 3 recipe records on this page
Presented as published in 1883. 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
Open Jelly, with Whipped Cream. — One and one-half pints of jelly, one-half pint of cream, one glass of sherry, sugar to taste. Make the above proportion of calf's-foot or isinglass jelly, coloring and flavoring it in any way that may be preferred ; soak a mould, open in the centre, for about one-half hour in cold water ; fill it with the jelly, and let it remain in a cool place until perfectly set ; then turn it out on a dish, fill the centre with whipped cream, flavored with sherry and sweetened with pounded sugar; pile this cream high in the centre and serve. The jelly should be made of rather a dark color, to contrast nicely with the cream. Cook three-quarters of an
hour.
3»
494 THE hearthstone; or, life at home.
Blanc-Mange. — A quarter of a pound of sugar, one quart of milk, one ounce and a-half of isinglass, the rind of half a lemon, four laurel leaves. Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved ; taste it occasionally to ascertain when it is sufficiently flavored with the laurel leaves. Take them*out, and keep stirring the mixture over the fire for about ten minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mould, omitting the sediment at the bottom,
Apple Charlotte. — Cut a sufficient number of thin slices of white bread to cover the bottom and line the sides of a baking dish, first rubbing it thickly with butter. Put thin slices of apples into the dish in layers till the dish is full, strewing sugar and bits of butter between. In the meantime, soak as many slices of bread as will cover the whole in warm milk, over which place a plate and a weight to keep the bread close upon the apples ; let it bake slowly for three hours. For a middling-sized dish, you should use half a pound of butter for the whole.
Harlequin Jelly. — This pretty dish is produced in the following manner : Wash a jelly-mould with white of 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 crab-apple jelly, and so on, in layers of various colors till 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. High-colored jellies and cream blancmange, moulded in layers in the same way, make a beautiful harlequin. Turn out when cold and stiff.
Baked Custard. — Beat seven eggs with three tablespoonfuls of rolled sugar; when beaten to a froth, mix them with a quart of milk; flavor it with nutmeg; turn it into cups, or else into deep pieplates that have a lining and rim of pastry ; bake quickly in a hot oven.
Custard. — One quart of milk, four eggs ; sweeten with white sugar, a little salt ; put a teaspoonful of vanilla on the grated rind of a lemon ; pour it in cups, and set these cups in a dripping-pan which
has hot water enough in it to half cover the cups ; put it in a hot oven, and take it out as soon as the custard has thickened,
Records on this page
Open Jelly, with Whipped CreamBlanc-MangeApple Charlotte