1417. Pine-Apple Jelly

Peel a pine-apple of about one pound weight, cut it into slices about a quarter of an inch thick, and put these into a basin. Clarify one pound of loaf-sugar with a pint of spring-water, the juice of two lemons, and half the white of an egg whipped with a little water; when thoroughly skimmed, strain the syrup on to the pine-apple, allow it to boil for three minutes, then cover it down with a shed of paper twisted round the basin, and allow the infusion to stand for several hours, in order to extract the flavor. When about to mix the jelly, strain the syrup through a napkin into a basin, and put the pieces of pine-apple to drain upon a sieve; add two ounces of clarified isinglass to the pine-apple syrup, and then pour the jelly into a mould previously imbedded in rough ice.

1418. Currant And Raspberry Jelly

Pick the stalks from one quart of red currants and a pottle of raspberries, then put these into a large basin with half a pound of pounded sugar and a gill of spring-water ; bruise them thoroughly, by squeezing them with the back part of the bowl of a wooden spoon against the sides of the basin, then throw the whole into a beaver jelly-bag, and filter the juice, pouring it back into the bag until it runs through perfectly bright; next, add half a pint of clarified syrup, and two ounces of clarified isinglass to the juice, and pour the jelly into a mould placed in rough ice to receive it.

Note. - This kind of jelly serves for the foundation of several others : for instance, it may be garnished with a Macedoine of fruits, with white raspberries, with currants, strawberries, peaches, or cherries; either of these fruits, when mixed with currant and raspberry jelly, prepared according to the foregoing directions, will make it most delicious.

1419. Strawberry Jelly

Pick the stalks from two pottles of scarlet strawberries, put these into a basin, and then pour one pint of clarified boiling syrup and half a pint of red-currant juice on to them ; cover them down with a sheet of paper, tightly twisted round the edges of the basin, and allow the infusion to stand in a cool place until it becomes cold; then, filter it through a beaver jelly bag in the usual way, and when the whole has run through perfectly bright, mix it with two ounces of clarified isinglass, and set the jelly in a mould, immersed in rough ice.

Note. - This jelly should be garnished with a pottle of fine "British Queen" strawberries.

1420. Cherry Jelly

Pick the stalks from two pounds of Kentish cherries and a handful of red currants, and pound them in the mortar in order to bruise the stones and kernels ; then take them up and place them in a small preserving pan, with one pound of fine loaf sugar and half a pint of spring-water ; set this to boil on the stove-fire for about five minutes, taking care to remove the scum as it rises to the surface : the whole must then be poured into a beaver jelly-bag, and filtered in the usual way. The juice should next be mixed with two ounces of clarified isinglass, and poured into a mould imbedded in rough ice. The jelly may be garnished with cherries from which the stones must be removed.