1263. Colouring For Jellies, Cakes, Etc

For a beautiful red boil fifteen grains of cochineal in the finest powder with a dram and a half of cream of tartar in half a pint of water, very slowly, half an hour; add in boiling a bit of alum, the the size of a pea, or use beetroot sliced, and some liquor poured over.

For white use almonds finely powdered, with a little drop of water, or use cream.

For yellow, yelks of eggs, or a bit of saffron Steeped in the liquor and squeezed.

For green, pound spinach leaves or beet leaves, express the juice, and boil a tea-cupful in a saucepan of water to take off the rawness.

1264. Calves' Foot Jelly

For one mould chop up two calves' feet, put them on in about four quarts of water to boil, this should be done the day before you require the jelly, keep it well skimmed and boil gently all day, it will then be reduced to about two quarts; the next morning take off all the grease and wash the top with a little warm water, then rince it with cold, place the stock in the proper size stewpan to allow it to boil well, then put in a paring of lemon, without any white adhering to it, two or three cloves, a piece of cinnamon, a few bruised 'Coriander seeds, and a bay leaf, let it boil for a few minutes then take it off to get cool. Have ready broken in a basin six or eight whites of eggs and the shells, chop them up together, squeeze five or six lemons, strain the juice, add sugar to the whites of eggs and a glass of cold water, then add the lemon juice; add all this well mixed into the calves' foot stock, place it on your fire and let it rise to the top of your stewpan, be careful it does not go over, then take it off the fire, place on the cover and put some hot coals upon it, let it stand a few minutes, then run it repeatedly through the jelly bag until beautifully bright and clear; flavour it with what may be required.

1265. Clear Jelly - After Several Days

Just melt and whip the same, it will be a pure white, do not let it get too stiff before you put it into your mould, but if you require a mosaic jelly let this whipping get quite firm.

1266. Currant Jelly

Set on the fire in a sugar-pan a pint of smooth clarified sugar, when it boils put in a quart of picked red currants, in which let them boil for half an hour, be careful to skim them well, and at times add a little cold water to raise the scum; when boiled enough run the liquor through a sieve into a basin in which you have squeezed three lemons, then put in some isinglass and set your jelly in a mould in ice as usual.

1267. Currant Jelly (Red)

Strip off the currants, put them in a jar, set the jar in a kettle of tot water, let it boil an hour, then throw the currants and juice into a fine lawn sieve, press out all the juice, and to every pint of juice put a pound of double refined sugar, pat them in a preserving pan, set it over a charcoal fire and keep it stirring till it is in a jelly, which you will know by taking a little out to cool, be careful to take off the scum as it rises, and when it is jellied and very clear pour it into glasses, when cold cut round pieces of paper that will just cover the jelly, dipped in brandy, put white paper over the glasses, twisting round the top.