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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    turn it out and serve plain or with a garnish of marinaded fruit; or if set in a bowl, serve with whipped cream. Tutti-frutti Jelly.—Sieve any soft fruit in which you have mixed a gill of whipped cream to the Irlb. of fruit puree, and foz. of best leaf gelatine (dis- solved iu a gill of boiling milk which has been allowed to cool before adding it to the puree), and pour it all into a border mould. When this is set turn it out, fill up the centre with any whipped jelly available (lemon or liqueur is, of course, nicest), and serve garnished with any or every sort of fruit at hand previously marinaded in a little lemon juice and caster sugar. This recipe was given me by a French chef as a method of using up any fruit which in hot weather would not keep over night. Galfs Foot Jelly.—It may be well to give this and the following jelly, as, though perhaps old- fashioned, they may be recommended. Split two or three fresh and well-cleaned calves’ feet, and put them into half a gallon of clean cold water and bring it all to the boil, then skim well; draw the pan to the side of the stove, cover it closely, and let its contents boil gently for two and a half to three hours or until it has reduced to half, keeping it carefully skimmed all the time. Now strain it off into a basin and leave it in a cool place till next day when it should be a stiff jelly; then scrape off all die fat with a clean iron spoon, and wash it all over with a piece of muslin dipped in boiling water to remove the least touch of grease. Tbon put the jelly into a pan with a pound of loaf sugar, the