1317. Water-melon à la Seward.
—Prepare a water-melon as for [No. 1315], pouring into it one pint of Delmonico’s cognac, instead of the champagne, and serving it the same.
1318. Sherry-wine Jelly.
—Put one quart of cold water into a saucepan with half a pound of granulated sugar; break in two ounces of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on the hot stove. Beat up in a basin two egg whites, and add them to the other ingredients, then grate in a saltspoonful of nutmeg, adding six cloves, and one bay-leaf, mixing well with the whip for one minute. Have ready a seamless jelly-bag (which can be purchased ready made), tie it on a jelly-stand, or if none handy, two kitchen chairs will answer the purpose. Stir the preparation, and when coming to a boil, set it back to a cooler part of the stove to prevent it overflowing; stir, while boiling, for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding to it half a pint of good sherry wine, and a teaspoonful of burned sugar ([No. 1265]). Let it drain into the vessel, then return it to the bag, placing another vessel underneath, then let it drain through for fully two hours. Have a quart jelly-mold, pour the jelly from the vessel into it, and set it aside in a cool place for two hours, then put it into the ice-box to harden for two hours more. Prepare a cold dessert-dish, and after dipping the mold lightly and carefully to near its edge in lukewarm water, take it up immediately, and turn it onto the dish, wiping neatly the latter all around, then send to the table.
1319. Kirsch Jelly.
—This jelly is to be prepared the same as the sherry-wine jelly ([No. 1318]), omitting the burned sugar, and replacing the sherry wine by a gill of Swiss Kirschwasser, then serving it the same.
1320. Jamaica-rum Jelly.
—Proceed exactly the same as for sherry-wine jelly ([No. 1318]), only substituting a gill of Jamaica rum for the sherry, then finish and serve the same.
1321. Brandy Jelly.
—To be prepared precisely the same as the sherry-wine jelly ([No. 1318]), substituting a gill of good brandy for the sherry, and served the same as the other jellies.