To make a profitable family salad, a certain quantity of cold roast, stewed, or boiled meat (which you might have remaining) or poultry might be introduced in either of the above salads, having previously cut it into slices; you may also introduce a couple of hard-boiled eggs, cut in rings, with slices of beet-root, cucumbers, ripe tomatas, or even cold potatoes, but then a little more vinegar must be added: from such a salad a small family may in the summer months make an excellent meal.
No. 235. Jelly of various kind of Fruits. Having but little time to make very bright jellies at home, I usually simply make them as directed in the few following receipts—they are excellent and full of flavour: when in a hurry, I generally use isinglass, but at other times boil three calf’s feet, or two cow heels, in a gallon of water, and when well done pass the liquor through a sieve into a basin, and clarify the next day, by taking off every particle of fat, and putting it into a stewpan; place upon the fire, and when boiling, add a pint of water, with which you have whipped the whites of six eggs, mixing the juice of four lemons and two ounces of lump sugar; keep whisking over the fire until upon the point of boiling, when take from the fire, place the cover upon the stewpan, with a little live charcoal, or a few live cinders upon the top, let stand twenty minutes, when pour it through a jelly bag, pouring that which first runs through in again, until running quite clear, when all has passed through, pour it into a stewpan, and reduce it over a sharp fire to about a quart, when put it by for use, instead of isinglass, where indicated.
No. 236. Orange Jelly. The bountiful supply and cheapness of this delicious fruit will enable almost any person to partake of this excellent entremet.
Procure ten middling-sized oranges and two lemons, take the rind from three of the oranges and one of the lemons, as thinly as possible, which put into a basin, put a sieve over, through which squeeze the juice of the oranges and lemons, then put half a pound of sugar in a stewpan over the fire with a pint of water, and let boil until becoming a very thick syrup, when take it off, and add the juice and rind of the fruits, cover the stewpan for a few moments, when again place it over the fire; as soon as boiling commences, skim well, and add two glasses of water by degrees, which will assist its clarification, let boil another minute, when add an ounce and a quarter of isinglass, dissolved as directed (page 592), pass the whole through a jelly bag or fine cloth, and add a few drops of prepared cochineal to give an orange tint; when fill a mould, which place in two or three pounds of ice until set quite firm and ready to serve, when dip the mould in hot water to the rim, wipe the exterior, turn over upon your dish, lifting the mould straight, but gently off from the jelly.
As the sizes of the oranges very much fluctuate, and some produce more juice than others, it would be better to try a little jelly in a spoon upon ice, to ascertain if of the proper strength, before filling your mould. If handy, the same quantity, or a little more, of reduced calf’s foot jelly, as in the last, may be used instead of isinglass.
No. 237. Whipped Orange Jelly. This makes a very pleasing variation, without incurring any additional expense, being merely when the jelly is passed to put it in a bowl, which place upon ice, and commence whipping the jelly until upon the point of setting, when pour it quickly into your mould, which place upon ice until ready to serve, when dip the mould into warm water and turn the jelly out. Orange jelly, as directed in either of the last two, may also be served in the skins of the oranges by proceeding as directed (page 522), and serving them upon a napkin with laurel-leaves between, in the same manner as oranges for a dessert. The remainder of an orange jelly may be melted again, poured into glass custard cups, set upon ice, and served upon another occasion, if sufficient; the remains of a clear one might be whipped and poured again into the mould.
No. 238. Lemon Jelly. Proceed precisely the same as directed for orange, but omitting the oranges, and using the juice of eight and the rind of two lemons; this jelly requires to be kept quite white, and may be served either turned out of a mould, or in glasses, but not in the skin of the fruit, it being too bitter; half a pint of bucellas wine may be added to the above.
No. 239. Currant and Raspberry Jelly. Procure two pounds of fresh currants and a good handful of raspberries, which place in a clean cloth over a basin, fold the cloth up, and press the juice through it with your hands, then add two or three wineglassfuls of cold water, and pass the whole through a jelly bag, make a thick syrup from three quarters of a pound of sugar, to which add two ounces of dissolved isinglass (or sufficient calf’s foot jelly), mix the whole well together; when the syrup is a little cool, taste if palatable, place a little upon some ice, and if strong enough, fill your mould, which place in ice until quite set and ready to serve, when turn it out as before directed.
No. 240. Strawberry Jelly. Put a pint of water in a stewpan to boil, have ready picked a basket of fresh strawberries, and when the water is boiling throw them in, let simmer a minute, add the juice of a lemon, place the lid upon the stewpan, and stand by until half cold, when run the jelly through a napkin or jelly bag, make a syrup, and add the isinglass as above, but using less sugar, finish precisely as in the last.
Either of the last two jellies are, for a change, also very excellent whipped as directed for the orange jelly. It is almost needless to mention that when calf’s foot jelly is used, not quite so much sugar will be required as if only the isinglass.