This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 box of gelatine 1 pound of sugar
3 large lemons
1 quart of boiling water
1 pint of cold water
Cover the gelatine with the cold water, and let soak one hour; then add the boiling water, sugar and lemon juice, and stir until the sugar is dissolved; strain, and stand in a cold place to harden.
Make the same as Lemon Jelly, using one pint of boiling water and one pint of orange juice. v
1 box of gelatine 1 pint of sherry
1/2 pint of cold water 1 pint of boiling water
Cover the gelatine with the cold water, and let it soak one hour, then add the boiling water and sugar, and stir until the sugar is dissolved; add the wine, strain through a flannel, turn into forms, and stand away to harden.
Make the same as Wine Jelly, using one pint of port wine. This makes a very dark jelly.
Make the same as Wine Jelly, using a half-pint of wine and a half-pint of brandy, instead of the one pint of wine
1 box of gelatine 1/2 pint of sherry 1 pint of boiling water
1 pint of cranberry juice 1/2 pint of cold water 1 pound of sugar
Cover the gelatine with the cold water, and let soak one hour; then add the sugar and boiling water, stir until the sugar is dissolved, then add the wine. Put one quart of cranberries in a porcelain-lined kettle, and stand them over the back part of the stove until thoroughly heated, then mash them, and squeeze through a flannel bag; add one pint of this juice to the jelly, and strain the whole through the jelly-bag. Stand away to cool.
1 box of gelatine Juice of two lemons 1/2, pint of sherry 1/2 pint of cold water
1 pound of sugar Juice of two oranges 1 gill of brandy 1 quart of boiling water
Cover the gelatine with cold water, and let soak one hour; then add the sugar and boiling water, stir until the sugar is dissolved; then add the lemon and orange juice, the sherry and brandy. Strain through a flannel jelly-bag, and stand away to harden.
Make a Cardinal and Lemon Jelly, pour each in a large tin basin, and stand in a cold place over night. When ready to use, cut the jelly into blocks and heap on a round, flat dish, using dark and light jellies alternately. Garnish with smilax studded with carnations.
This makes a very handsome dish to serve with sweetmeats.
4 calves feet
6 quarts of cold water
Juice of four lemons
2 inches of stick cinnamon 1 pound of white sugar Juice of two oranges
Whites and shells of two eggs
Clean the feet, wash and scrub them well in cold water. Put them in a soup kettle with the cold water, and simmer slowly for eight hours. It should be reduced to two quarts. When done, strain the liquid into an earthen bowl, and stand it away until next day. In the morning, remove all the fat from the surface, and the sediment from the bottom of the jelly. Now put it in a kettle, and stand it over the fire; add the cinnamon, sugar, lemon and orange juice, the whites of the eggs slightly beaten, and the shells crushed. Mix all the ingredients well together, and boil it hard, without stirring, twenty minutes. Now throw in a gill of cold water, let it come again to a boil; then stand it on the side of the range, and keep it closely covered for a half-hour. Dip a flannel jelly-bag into boiling water, and hang it where a bowl can be placed underneath. Now pour the jelly into the bag carefully, and let it drip slowly. On no account must you squeeze or touch the bag, as this clouds the jelly at once. Turn it into moulds, and stand in a cold place.
If you use wine, a half-pint of sherry may be added before putting it into the moulds.
1 blade of mace
A chip of lemon rind
2 quarts of water
3 whole allspice 1 tablespoonful of Worcestershire sauce
Salt to taste
Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in slices; stir until a nice brown; then add the butter, and, when hot, the beef; cover the kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle; then add the veal and the water, and simmer gently for two hours. Now add the vegetables, Worcestershire sauce, spices, and lemon rind, and simmer two hours longer. When done, it should be reduced one-half. Strain and clarify the same as Bouillon. Turn into a square mould or the small aspic jelly moulds. If you use a large mould, cut the jelly into blocks.