747. Lemon Jelly is made the same way, only using six lemons and the rind of one; serve quite white, and add a gill of Bucellas, or any very pale wine.
Calf’s foot stock, reduced and clarified, may be used instead of the isinglass.
748. Whipped Jellies are made from any of the above by placing some warm jelly in a large bowl or basin on ice, and when nearly cold whisking it; pour quickly in a mould set on ice and salt, where let remain till ready for serving; dip it in lukewarm water, strike gently, taking it in the right hand, place the left on it, turn it over, if it shakes in the mould, let it gradually slip off your hand on the dish, and remove the mould. All jellies are removed the same way.
749. Bohemian Jelly Creams may be made of any flavor as jellies, and either ripe fruit or with marmalade or jam, to which add the juice of two lemons, a pint of water, in which one ounce and a half of isinglass has been dissolved, or a pint of reduced clarified calf’s foot jelly, stir together in a bowl placed on ice; when nearly cold, stir quickly in three parts of a pint of whipped cream, fill the mould, which should be kept on ice, and turn out as before. A small bottle of Crosse and Blackwell’s jelly may be used instead of the isinglass or jelly, by uncorking and placing the bottle in a stewpan of hot water till dissolved, or pour it in a clean stewpan, and reduce it one third. Cherries, raspberries, strawberries, currants, and gooseberries must be passed through a sieve; but apricots, peaches, apples, pears, quinces, pineapples, and marmalade may be used as they are. Creams may be made of any flavor, and of either ripe fruits, jams, or marmalade; they are made plain, thus: put the yolks of five eggs in a stewpan, with six ounces of sugar, beat it up with a spoon until white; in another stewpan have a pint of milk and one ounce of isinglass, boil ten minutes, stir continually to prevent burning, flavor with vanilla or anything to your taste, pour the milk on the eggs and sugar, put on the fire, stir well together, do not let it boil, pass through a tammy into a round bowl; when cold, set on ice, add two or three glasses of liqueur, keep stirring its contents, and when setting, add three parts of a pint of cream well whipped, mix well together, and pour into your mould in the ice, and keep there till required; turn out as before.
750. Charlotte Russe.—Line the inside of a plain round mould with Savoy biscuits, cutting and placing them at the bottom to form a rosette, standing them upright and close together, fill with any of the above creams, omitting the fruits, place the mould in ice, let it remain till ready to serve, turn over on a dish, and remove the mould.