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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    attended to, the filling and the lining will run into one another and produce a disastrous and messy result. The most fashionable jellies nowadays usually consist of an outer casing of clear jelly with an opaque filling of some hind. This, as will be seen below, can be varied almost indefinitely. The novice must remember that when her jelly fails to clear properly one or other of the following reasons will pretty certainly be answerable for the failure : First, the materials, especially the sugar, have been inferior; secondly, the gelatine has been handled with hot or greasy hands, or either the scales or the pan have been greasy or imperfectly cleaned; or, lastly, the mixture has either not been properly boiled before straining, or it has been whisked too near to boiling point. Of course, in these cases re-straining will do a great deal to improve it, but it will never obtain the clear brilliancy of a properly- made jelly. If, however, it has failed, you can produce a very praiseworthy result as follows: Add a little more sugar to the liquid and let it stand till it is cool, then pour it on to the well-beaten yolks of two or three eggs (adding a little wine or liqueur as you do so), stirring it carefully till it is just fit to mould, i.e., only just liquid enough to pour. This will produce a /ery pretty corn-coloured jelly, which, having no pretence to clearness, does not in any way suggest failure. Bemember if you pour the liquid too hot upon the eggs it will infallibly curdle them. As lemon jelly is in almost every instance the foundation of jellies of all kinds, it may be as well to give that first. For a quart, put into a delicately