Claret Jelly

Ingredients

1 oz. gelatine, soaked in cold water, 1/2 pint of water, 1 pint of claret, 1/2 lb. loaf sugar, 1 wineglass of brandy, 1 egg.

Method

Put soaked gelatine, sugar, and lemon together; pour on the boiling water; stir until melted. Add the wine, and strain, without squeezing, through double flannel. Put in a wet mould, and set in ice. Turn out upon a cold glass dish, and serve cake with it.

Egg Jelly

Ingredients

1 oz. of gelatine, 1 pint of cold water, 1 lemon, 1/4 lb. of loaf sugar, yolks of 5 eggs.

Method

Dissolve the gelatine in the water and stand it aside for an hour; then put it in a stewpan, with the lemon-peel and sugar and let it come to the simmering point. Have ready in a basin the yolks of five eggs, well beaten, and add to them the contents of the stewpan, adding also the juice of the lemon while pouring. Strain through muslin into a mould.

Rhubarb Jelly

Ingredients

Sufficient pink rhubarb to make 2 quarts when cut up quite small, 1/2 lb. loaf sugar, 1 oz. gelatine, 1 lemon.

Method

Cut the rhubarb and put it in a jar with the sugar and 1/4 of a pint of water; cover, and set it in the oven till the juice is all drawn out. Strain it and dissolve the gelatine in 1/2 a pint of the liquid; add the rind and juice of the lemon, boil all together for a few minutes, remove the lemon rind, and pour it into a mould previously wetted with cold water, and stand aside till firm.

Orange Jelly

Ingredients

Juice of 7 oranges, rind of 4, juice and rind of a lemon, 1/2 lb. of loaf sugar, 1 oz. of gelatine, dissolved in 1/2 pint of water.

Method

Add the oranges, lemon, and sugar to the dissolved gelatine, boil for ten minutes, strain, and set in a mould till cold.