1413. Orange Jelly, A L'Anglaise

Rub the rind of six oranges upon twelve ounces of the best loaf sugar, and put this into a basin ; then squeeze the juice from a dozen ripe oranges and four lemons, and add this to the sugar. Next, clarify two ounces of isinglass as directed in No. 1411, and mix this with the juice and sugar in a sugar-boiler, add six drops of prepared cochineal, and stir the whole over the stove-fire till the jelly becomes tepid ; then strain it through a hair-sieve into a basin, and when it has become quite cold, and is commencing to congeal on the surface and sides of the basin, stir it well together, and pour it into a mould previously imbedded in rough ice. When the jelly is set firm, dip the mould in rather warm water, wipe it with a cloth, and turn it out carefully on its dish.

1414. Lemon Jelly, A L'Anglaise

This is prepared in the same way as the above, substituting lemons for oranges; it will be necessary, however, to add four ounces of sugar on account of the acidity of the lemons.

1415. Orange Jelly, A La Francaise

Peel off the rind from six oranges, as thin as possible, and put it into a pint basin. Then clarify one pound of the finest loaf-sugar with a pint of spring-Water and half the white of an egg, and strain it through a napkin on to the rind; cover the basin down with a sheet of paper twisted tightly round the edges, to prevent the volatile essence of the essential oil contained in the rind from escaping. Extract the juice from twelve oranges and four lemons (by pressure) into a basin, remove the pips, and filter the juice as directed in No. 1412; this being done, strain the infusion syrup through a napkin into a basin, add the filtered juice, two ounces of clarified isinglass and six drops of prepared cochineal; stir these together, and then pour the jelly into the mould previously imbedded in rough ice.

Note - Lemon jelly a' la Frangaise is prepared in the same manner as the foregoing, except that the cochineal must be omitted, and four ounces of sugar added to qualify the acidity of the lemons.

1416. Pomegranate Jelly

Extract the bright pips from six ripe pomegranates, bruise these in a basin, with one pound of roughly-pounded sugar, add thereto a gill of spring-water, and then filter the preparation through a beaver jelly-bag, without the aid of paper pulp, in order to preserve the delicate flavor of the fruit : when either paper or sand is made use of for the purpose of filtering the juice of any kind of delicate flavored fruit, all hough the juice is rendered brighter, it certainly loses much of its original flavor.

The filtered juice of the pomegranates must then be mixed with two ounces of clarified isinglass, six drops of cochineal, and, if necessary to make out the quantity of jelly required to fill the mould, some thin clarified syrup may be added. Set a jelly mould in a basin of rough ice, and fill the mould with alternate layers of jelly and the bright pips of this fruit.

Note. - A glass of noyeau or maraschino may be added, if approved of.