Sweets. Pt. II / collected and described by S. Beaty-Pownall.

  • Beaty-Pownall, S.
Date:
1904
Catalogue details

Licence: In copyright

Credit: Sweets. Pt. II / collected and described by S. Beaty-Pownall. Source: Wellcome Collection.

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    or crushed in any way, as this is a common cause of cloudiness in jelly. If it does not run clear, it must he pa.ssed through the bag or cloth a second, or even a third, time. The jelly, when passing through the bag or cloth, must be kept hot, so be sure you strain it in a warm place out of reach of any draught. Many cooks, when using a bag, put a bottle (filled with boiling water and tightly corked) into it to prevent the jelly congealing ; others, again, fix a small sieve half-way up the bag, which, of course, keeps back the curdled white of egg, &c., and lets the jelly run through quicker. For jelly it does not matter whether you use a metal or a china mould, but for creams or custards the metal mould is not so good, as it is apt to discolour the surface of the cream. The wisest plan is, therefore, to line the tin mould pretty thickly with any appropriate jelly before putting in the cream. In lining moulds the best plan is to pour in a few spoonfuls of just liquid jelly, and turn the mould round and round in your hands, slantingly, till the whole of the inside is fairly thickly lined. Let this set, and if the lining is not thick enough, repeat the operation, for it is much better to do this two, or even three, more times, than to attempt to line it to its full thickness at once. If you are going to decorate the mould, this is the time to do it, laying the fruit, &c., firmly on to the lining and setting each as you fix it with half a teaspoonful or so of only just liquid jelly. Let this all set thoroughly before the filling is poured in, and be careful that the latter, though still liquid, is not actually warm; unless this is