The Pattern cook-book

These baskets may be placed in a pan of pounded ice and filled with the liquid jelly, or they may be filled with the tiny squares of jelly at serving time. The baskets should be kept in a cool place to retain their shape, and bright ribbon will be tied about them when filled, to render them more attractive. Still another method is to cut each orange in halves, remove the pulp, fill one-half with jelly, and the other with Bavarian cream, and set the parts on the ice. At serving time put the halves together, and tie them with pretty ribbons. Jelly is sometimes formed in a mould with a cylindrical tube in the center ; when the jelly is turned out, fill the hollow the tube has made with whipped cream, piling it high. WINE JELLY. The following named quantities will make three pints. If the jelly is preferred light-colored, the spice and the pink isinglass may be omitted. One box of gelatine. One sheet of pink isinglass. Two lemons. One clove. Two-inch piece of stick cinnamon. One pint of sherry or Madeira. One pint of sugar. One and one-half pint of water. Two eggs (whites). Soak the gelatine and isinglass for two hours in half a pint of cold water; then place them in a stew-pan, and add the thin, yellow rind of one of the lemons, peeling the rind in strips ; also add the juice of both lemons, the wine, the spices, the rest of the water and the beaten whites of the eggs. Stir these well together, place the mixture on the fire, and stir for ten minutes, watching carefully; when the jelly bubbles, draw the pan back where its contents will be kept at the boiling point only. Cover the pan, and let it stand for thirty minutes ; then pour the jelly through a wire strainer, and then through a flannel bag. Pour it into one large mould or several small ones, wetting the moulds before using, and set in a cool place for at least six or eight hours. Many kinds of wine and liquor may be used in this way, the above recipe being proportioned for sherry, Madeira or port. A smaller proportion of brandy, maraschino, noyau or punch would make sufficient flavoring, and a larger proportion of champagne may be used, as it GELATINE JELLIES. 5OI is not so strong. Those who think clarifying with the whites of eggs unnecessary, and yet wish to use spices, should steep them in the water for half an hour, then add the gelatine and wine, and strain as directed. A very little more water may be allowed if the eggs are not used. ORANGE JELLY. Two oranges (rinds). One pint of orange juice. One and one-half pint of water. One pint of sugar. Two lemons (juice). Two eggs (whites). One box of gelatine. Soak the gelatine for two hours in half a pint of the cold water. Grate the orange rind into a bowl, pour the juice upon it, and let both stand for two hours. Beat the whites, stir them into the juice, add the rest of the recipe, put all in a stew-pan and stir over the fire for ten minutes. When the liquid bubbles, set the pan back, cover it, and keep the contents at the boiling point for half an hour. Then strain as directed for wine jelly, and mould. LEMON JELLY, NO. I. One-half pint of lemon-juice. One lemon (rind, grated). One box of gelatine. One pint of sugar. Two and one-quarter pints of water. Two eggs (whites). Make the same as orange jelly.