Jelly For Entremets

Hartshorn, calf's feet, and isinglass, are the usual materials used to coagulate sweet jellies; of these three, the latter is the best, as, when properly clarified, (for which see isinglass), it is the clearest, and has no unpleasant flavor.

Jelly Fruit

Clarify half a pound of sugar, but the instant before it is quite clear, put in a small quantity of cochineal; then strain, and mix with it an ounce of clarified isinglass, and the juice of two lemons; add to this the fruit of which your jelly is to be composed; stir them together lightly, pour the jelly into a mould quickly, and put the mould on ice, Observe that the sugar and isinglass should be no more than lukewarm when mixed together. These jellies may be made of any kind of fruit, or the grated rinds of lemon, orange, or ce-drats.

Gloucester Jelly

Take an ounce of rice, the same of sago, pearl-barley, hartshorn-shavings, and eringo root; simmer with three pints of water, till reduced to one pint, strain it. When cold it will be a jelly; when you use it, serve dissolved in wine, milk, or broth.

Grape Jelly

Take out the stones, then mash the grapes with your hands, (they must be ripe) then squeeze them through a cloth to extract all the juice from them, and boil and finish the same as currant jelly. Use half a pound of sugar to each pound of fruit.

Hartshorn Jelly

Boil half a pound of hartshorn shavings for three hours and a half in four pints and a half of water; strain it through a bit of muslin, and stir into it three ounces of dissolved isinglass; if large, the peel of one, if small, of two lemons, and their juice, half the peel of an orange, three parts of a tea-cupful of brandy, and one of white wine; sweeten with pounded loaf sugar, and when lukewarm put it into a saucepan with the beaten whites of six eggs; stir it, and let it boil for two minutes; strain it through a jelly-bag two or three times till perfectly clear.

Ox-Heel Jelly

Slit them in two, and take away the fat between the claws. The proportion of water to each heel is about a quart: let it simmer gently for eight hours (keeping it clean skimmed); it will make a pint and a half of strong jelly, which is frequently used to make calf's feet jelly, or to add to mock turtle and other soups.

Peach Jelly

Cut ten or twelve peaches in halves, take out the stones and peel them; set a pint of smooth clarified sugar, diluted with water, on the fire; when it has boiled and been skimmed, put in the peaches, the kernels should be broken and put in with them; let them boil, very gently for ten minutes, then take out four or five of the halves, and lay them on a plate to be in readiness for garnishing the jelly; let the remainder of the peaches boil for ten minutes longer; while they are boiling take three lemons, cut off the rind, squeeze the juice through a silk sieve in a basin, pass the liquor of the peaches into it, and then the isinglass, running it through the sieve two or three times, in order to mix it well; fill the mould half full of jelly, and when set, put in the peaches and a little more jelly, and when that is set, fill up the mould. The reason why the lemons are peeled before they are squeezed for this jelly is, that the oil in the rind would rather spoil the flavor of the jelly, than be any addition.