Jellies Of Fruit

It is to be observed, that all jellies made of what i scalled red fruit, must be worked cold, and be put on ice very promptly. If you were to use a tinned mould, the tin would alter the red into a dead blue colour, and also spoil the taste; but if you use earthen moulds, the jellies will always look and taste as they ought.

It is also advisable to clarify the isinglass while it is melting: there is less waste, and the jellies have a brighter appearance. (See the manner of melting Isinglass, page 345).

Strawberry Jelly

Put some strawberries into an earthen pan, squeeze them well with a new wooden spoon; mix some pounded sugar with the fruit, and let them infuse for an hour, that the sugar may draw out all the juice; next pour in a little water. If the strawberries are very ripe, squeeze the juice of two lemons to restore the acid taste of the strawberries, for such preparations as are too sweet are insipid. Put all this into a bag that is nearly new, that the juice may be strained clear and limpid; mix some melted isinglass with the juice, but mind that the whole must be very cold. Now put half a spoonful of the jelly into a mould over ice, to. ascertain of what substance it is.. If thick enough, put the whole into the large mould in ice, and cover it also with ice, but no salt, for it would spoil the bright colour of the Jelly.

Some people clarify the sugar, and when it is quite limpid and very hot, they throw their strawberries into it. This method is good enough, but then the jelly does not keep the taste of the fruit so well. You may try either way. When the strawberries have been infused in the sugar, and they have discharged their colour, strain them through a bag, mix the isinglass, and lay them in ice. Co-ver the mould with ice also.

Raspberry Jelly

Raspberries are prepared in the same manner as straw-berries, either hot or cold. They are also liable to lose their colour. It will not be amiss to repeat, that the isinglass must be thrown in very cold ; but the best way of all is to put the fruit into the mortar with some sugar, and mix them together; add a little water, put the whole into a jelly bag, and when the juice has been through, mix the cold isinglass with it. Mind, that you must avoid bruising the small kernels which are in the raspberries, as they would destroy the clearness of the jelly; press the fruit only to extract the juice; recollect, it is the same with all fruit, particularly the red, as follows:

Red Currant Jelly

The Same Preparation As Above, Either Hot Or Cold.

Currant Jelly With Raspberries

The same as above, only mix some raspberries with the currants.

White Currant Jelly

The same operation as for Red Currants.

Cherry Jelly

The best method of making this jelly consists in clari-fying the sugar. (See No. 6.) When you have skimmed the sugar properly, and it boils, throw the cherries into it: take them off the fire, and when the decoction is cold, throw in a little liquid clarified cold isinglass, squeeze three or four lemons into it, strain through a bag, and try the preparation. Next fill the earthen mould, and put it in ice. I have already observed, that tin moulds would make these jellies turn of a dead blue colour.

Jelly And Miroton Of Peaches A La Ude

Gut a dozen of peaches, into halves, peel them gently, and boil them in a thin syrup, but do not boil them too long. If they are very fine, you may use them almost raw, but if common fruit, the syrup will improve the look of them. Break the stones, peel the kernels, and throw them into the hot syrup with the fruit. When the peaches have infused about an hour, you may use them for making jelly en miroton, which is done as follows: drain the peaches in a new sieve, take the syrup, and squeeze six lemons into it; put this through a jelly bag; when very clear, put some clarified isinglass into it, and put some into a plain mould in ice. When it is firm, dress the peaches over the jelly, and put the kernels between, then stick all this together with some jelly; when stiff, put some more jelly gently, let it freeze, and then fill the mould; put a great quantity of ice round the mould, and some salt, as this jelly is very liable to break; but it is one of the most delicate that can possibly be made.