Custard For Mosaic Jelly

Put rather better than half a pint of milk to boil with two ounces of loaf or castor sugar, a little piece of lemon peel, and a bayleaf; boil for a minute or two and dissolve in it not quite half an ounce of Marshall's gelatine. Mix two raw yolks of eggs in a basin; stir the milk on to the eggs; put back into the stewpan and stir it on the fire to thicken; then rub through the tammy; add a few drops of vanilla essence, a wineglass of brandy, two tablespoonfuls of Maraschino; then pour into a saute pan or on to a deep baking-tin, and let it stand till firm; then stamp out the rings with two plain round cutters.

Pineapple Jelly Gelee Aux Ananas

Take some Lemon Jelly (No. 2), when cool flavour it with a wineglass of pineapple syrup, one wineglass of brandy, one of Maraschino. Take a fancy jelly mould, line it about the eighth of an inch thick with the jelly, standing the mould in a tin or basin on some crushed ice. Ornament the mould with little finely-cut shreds of raw cocoanut and strips of thinly cut angelica and blanched pistachio nuts, and uncrystallised cherries; set the garnish to the side of the mould with a little more jelly, and then fill the mould up with thinly-cut slices of raw, ripe, or tinned pineapple, setting with more of the jelly till the mould is quite full. Then leave till Bet, and turn out on a dish on a paper or napkin, and serve for a sweet for dinner or luncheon or ball supper, etc.

Medlar Jelly Gelee Aux Nefles

Peel, core, and cut up some ripe medlars (without bruises), and to each pound add half a pint of water and the zest of half a lemon; cook to a pulp, then pass through a thin, warm, canvas bag or cloth; put this in a clean stewpan, and to each pint of the juice add three-quarters of a pound of loaf-sugar; let this boil down quickly, keep skimmed, and when boiled to the consistency of thick cream, remove from the stove and let it cool a little; then flavour it with a few drops of vanilla essence, and pour it into the dish in which it has to be served. A glass dish or little custard cups are nice for this, and whipped cream sweetened and flavoured with vanilla can be handed.

This mixture can be moulded by adding to each pint of the jelly while warm half an ounce of Marshall's gelatine and a few drops of carmine. Let it set, turn it out, and garnish with a compote of medlars and whipped cream.

Compote Of Medlars

Peel the medlars and cook in Syrup (vol. i. page 42), flavoured with lemon peel and coloured with carmine, until they present a spongy appearance; then take up, strain the syrup over, and use when cool.

Calf's-foot Jelly

Take four or five fresh, well-cleansed calves' feet, split each into halves, put them into about a gallon of clean, cold water, bring gently to the boil, then skim the water well, draw the pan to the side of the stove, partly cover it, and let them continue gently boiling for four and a half to five hours, when it will have reduced to half the quantity, during which time keep well skimmed. Then strain off the stock through a perfectly clean hair sieve into a china basin, set it aside in a cool place till the next day, when it should be in a stiff jelly; scrape off all the fat with a clean iron spoon, then take a piece of clean muslin dipped into boiling water, and with it wash off any of the grease remaining; put the stock into a perfectly clean stewpan with about two pounds of loaf sugar, the strained juice of ten large or fourteen small lemons, with the finely-cut peel of the same, eight or ten cloves, a piece of cinnamon about two inches long, crushed up, two bayleaves, about a teaspoonful of Marshall's Saffron Yellow, eight raw whites of eggs that are just whipped up together; bring the mixture gently to the boil, then simmer gently on the side of the stove for about fifteen minutes. Have a clean jelly bag warmed with boiling water, and then pass the jelly through it three or four times, and when clear set it aside till cool, but not set; add to each quart three wineglasses of any kind of liqueur or wine, and mould; turn out and use.

If the jelly is required for carrying any fruit, it will need more reducing, so that it is strong enough to carry the weight, or it might have a few sheets of Marshall's gelatine added to it before clarifying.