1994.—GRAPE JELLY.
Ingredients.—1½ pints of wine jelly or gelatine jelly, black grapes.
Method.—Arrange the grapes and jelly in alternate layers (see Chartreuse of Oranges), and, if liked, intersperse shredded almonds and strips of pistachio kernels.
Time.—1 hour. Average Cost, from 2s. to 2s. 6d. Sufficient for about 1¾ pints.
1995.—ISINGLASS JELLY.
Ingredients.—1 oz. of patent isinglass, 5 ozs. of loaf sugar, the finely-pared rind and strained juice of 2 lemons, the stiffly-whisked whites and crushed shells of 2 eggs, ½ a pint of sherry, ½ a pint of cold water, 1 pint of boiling water.
Method.—Follow the directions given for making Gelatine Jelly, No. 1991.
Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 1 quart.
1996.—IVORY JELLY.
Ingredients.—4 ozs. of ivory dust (to be obtained from first-class grocers), 1 wineglassful of sherry, 1 clove, 1 bay-leaf, 1 blade of mace, sugar to taste, 1 quart of water.
Method.—Put all the ingredients, except the wine and sugar, into a stewpan, and simmer gently until reduced to 1 pint. Strain through a jelly bag, when cold and set remove the sediment, re-heat the jelly, add the wine and sugar to taste, strain into a mould, and put aside until set.
Time.—About 12 hours. Average Cost, uncertain. Sufficient for a pint mould.
1997.—JELLY, POLONAISE STYLE. (Fr.—Gelée à la Polonaise.)
Ingredients.—1½ pints of Maraschino jelly No. 2008, 1 pint of milk. 1 oz. of sugar, ½ an oz. of cornflour, ¼ of an oz. of gelatine, 2 yolks of eggs, 1 tablespoonful of Maraschino, ½ a teaspoonful of vanilla essence.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the sugar, and the blended cornflour and milk. Stir and boil for 2 or 3 minutes, then add the gelatine, previously softened in a little cold water. Simmer gently until it dissolves, and allow the mixture to cool a little. Now add the beaten yolks of eggs, and stir by the side of the fire until they thicken, then strain the preparation into a basin, and stir in the Maraschino and vanilla essence. Pour into a flat-bottomed mould, let it set on ice, and cut into diamond blocks of uniform size. Set these in a fancy border mould in layers
