Cherry-Jelly In Moulds

Boil Morello cherries till they come to a pulp, which will be in about twenty minutes; strain them through a jelly-bag; bottle and cork it till wanted for use, then heat as much as you require, sweeten to taste, and add an ounce and a half of melted isinglass. Strain through a jelly-bag into a mould, and set it in a cool place or on the ice till wanted to serve.

Orange-Jelly

Take twelve oranges; cut each in two; squeeze them through a silk sieve into a dish; rub the peel of three of the oranges off on a lump of sugar, and scrape off all the yellow part, which gives the jelly a fine flavour; break half a pound of sugar into small pieces; put it in a pan; beat the white of half an egg up with water till it gets white, and add it to the sugar; let it reduce till it begins to bubble, then pour in the juice of the oranges. The heat of the sugar will clarify the jelly. Do not let it boil, but as soon as you perceive a yellow scum, skim the jelly, and pour it through a jelly-bag. Boil an ounce of isinglass in three-quarters of a pint of water for two hours, and when the jelly is nearly cold mix it with it. When the jelly is cold, but not before, pour it into a mould to set. Lemon-jelly is made in the same way, but requires rather more sugar.

Orange Sponge Jelly

Dissolve two ounces of isinglass in one pint of water, and strain it through a sieve; add the juice of two China oranges, four Seville oranges, and one lemon, with about half a pound of fine sugar; whisk it till it looks like a sponge, put it into a mould, and when set turn it out.

Apple-Jelly

Reduce two pounds of juicy apples boiled with a teacupful of water, rub them through a sieve, add half a pound of sugar, the juice of two and the peel of one lemon. Have ready half an ounce of isinglass boiled in half a pint of water to a jelly, add it to the apples, and boil all together; strain it, take out the lemon-peel, and pour it into your mould; set it in a cool place. If half an ounce of isinglass is not enough to stiffen it, more may be added; but as little as possible should always be used. Pine-apple is an excellent addition.

Bed Strawberry-Jelly

To a pint and a half of calves'-foot jelly add, when melted, two spoonfuls of cochineal; arrange whole strawberries in the mould; pour in the jelly; when cold and set turn it out. Other fruit may be done in the same way.

Raspberry-Jelly

Put the fruit into a mortar, with a sufficiency of sugar to sweeten it; mix together, and add a little water. When all the juice is extracted pass it through a jelly-bag, add isinglass to stiffen it (the quantity depends upon how much fruit you have), then put it into a mould, with ice over and under. No salt must be mixed with the ice. When set, turn it out. Do not bruise the fruit too much, or the small seeds will spoil the flavour. Strawberry and currant may be done the same.

Jelly And Miroton Of Peaches

Cut a dozen peaches into halves, peel them gently, and boil them a short time in a thin syrup. If the peaches are very fine you may leave them almost raw. Break the stones, peel the kernels, and throw them into the hot syrup with the fruit; leave the peaches to soak in the syrup about an hour, and then use them as follows: - Drain the peaches on a sieve, squeeze into the syrup the juice of six lemons; pass this through a jelly-bag; when very clear put some clarified isinglass into it. Choose a plain mould, and pour some into it, and set it on the ice; when quite firm drop the peaches on to the jelly, and lay the kernels between; pour some more jelly over, and let it freeze; then fill the mould gently, and again put it on the ice. A great quantity of ice, with some salt, should be round the mould, as this jelly is very delicate and extremely liable to break.

Creme Au Gelee

Take half a pint of jelly and half a pint of cream; the jelly must be warm; whip them well together, till it is about milk-warm; put it into a mould, and set it in a cool place. If ice is to be had, it should be placed on it, and also whipt in ice. It may be flavoured with maraschino, noyeau, or any other flavour preferred.