How To Make Orange & Lemon Jelly

Orange Jelly

Eighteen oranges are requisite to make a good jelly. Peel lightly six oranges, and throw the peel into a little water, which lay on the corner of a stove, without allowing it to boil, for fear it should taste too bitter. Cut the oranges in two: have a silk sieve and a lemon squeezer, both which dip into cold water, or otherwise they would absorb the juice of two oranges at least, Squeeze the oranges into the sieve over an earthen pan. This being done, pour the infusion of the peel through the sieve; next take a pound of sugar or so, in proportion to the acidity of the oranges, break it in a confectionary pan, pour a drop of the white of an egg into about a pint of water, whip it till it gets white, pour it over the sugar, and set it on the fire. When the sugar becomes frothy or scummy, throw a little more water in. Skim the sugar, let it reduce till it begins to bubble; and 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 it, and pour the jelly into a bag. Next mix some melted isinglass, either hot or cold. This jelly must not be made too firm, and especially avoid introducing any colour into it, as it is almost always yellow; why should you wish to make it red? Some people add brandy to it, which is wrong, the natural flavour ought never to be adulterated. If the oranges should be too ripe, mix a little lemon-juice to make them acid.

Lemon Jelly

Lemon jelly is made exactly in the same manner as that of oranges. However, it requires a little more attention, for you must smell all the lemons you use, for fear they should be musty; besides, the lemons being more acid, require a larger quantity of sugar. In every other respect the process is the same as above.

Mosaic Jelly

Boil half a pint of cream; when it boils, infuse the peel either of an orange or of a lemon, according as you wish to decorate the jelly with either. When the cream has imbibed the flavour of the fruit, put in a little sugar. Break the yolks of four eggs which you beat with the cream, lay it on the fire to thicken, and then put in some isinglass that has previously been melted. Strain the whole through a hair sieve, and put it well covered on some ice, in order that it may get quite firm. Now take the mould which you intend to use, brush it lightly with oil all over, and then cut the white cream jelly with a knife in the first place, and next with small tin cutters. Decorate the mould without putting it on ice, for the damp would prevent the decoration from sticking on. Decorate the bottom first, next the sides; then only put the mould over ice. Now pour a little orange-jelly lightly, not to injure the decoration, and let it get thick. When the orange-jelly is frozen, thrust the mould deeper into the ice; then put a little more jelly to the height of the lower decoration on the sides; let the preparation be made firm again; mind the jelly is never to come higher than the flowerets, till the bottom has been first made firm; then gradually ascend to the top. Cover and surround the mould with ice. When you wish to serve up, dip a towel into some hot water, and rub the mould all round. Ascertain that none of the jelly sticks to the sides before you meddle with the bottom of the mould. Then rub the bottom with the hot towel, and turn the jelly neatly into a dish. Were it not for all these precautions, the two colours would melt and mix with one another. This jelly looks beautiful when well made.

N.B. - It is to be observed, that this jelly can only be made in winter-time; for, during the summer season, it would melt, except made hard, then it would not be good; however, you may work it in a very cold place.

I shall not describe the great variety of jellies that can be decorated in this manner; it will be sufficient for learners to know, that when they are to decorate pine-apple jelly, they must give the same taste to the white jelly which is to be used for the decoration; the same must be done also for noyau and marasquino. When you make white Vanilla creamuse chocolate to decorate with, by making the first preparation as directed for Mosaic jelly; for lemon jelly, use lemon, and so on with any other sort of jelly.