Break up a quart of the stock, put it into a clean stewpan with the whites of five large or of six small eggs, two ounces of sugar, and the strained juice of a small lemon; place it over a gentle fire, and do not stir it after the scum begins to form; when it has boiled five or six minutes, if the liquid part be clear, turn it into a jelly-bag, and pass it through a second time should it not be perfectly transparent the first. To consumptive patients, and others requiring restoratives, but forbidden to take stimulants, the jelly thus prepared is often very acceptable, and may be taken with impunity, when it would be highly injurious made with wine. More white of egg is required to clarify it than when sugar and acid are used in larger quantities, as both of these assist the process. For blanc-mange omit the lemon-juice, and mix with the clarified stock an equal proportion of cream (for an invalid, new milk), with the usual flavouring, and weight of sugar; or pour the boiling stock very gradually to some finely pounded almonds, and express it from them as directed for Quince Blamange, allowing from six to eight ounces to the pint.
Stock, 1 quart; whites of eggs, 5; sugar, 2 oz.; juice, 1 small lemon: 5 to 8 minutes.
TO CLARIFY ISINGLASS.
The finely-cut purified isinglass, which is now in general use, requires no clarifying except for clear jellies: for all other dishes it is sufficient to dissolve, skim, and pass it through a muslin strainer. When two ounces are required for a dish, put two and a half into a delicately clean pan, and pour on it a pint of spring water which has been gradually mixed with a teaspoonful of beaten white of egg; stir these thoroughly together, and let them heat slowly by the side of a gentle fire, but do not allow the isinglass to stick to the pan. When the scum is well risen, which it will be after two or three minutes’ simmering, clear it off, and continue the skimming until no more appears; then, should the quantity of liquid be more than is needed, reduce it by quick boiling to the proper point, strain it through a thin muslin, and set it by for use: it will be perfectly transparent, and may be mixed lukewarm with the clear and ready sweetened juice of various fruits, or used with the necessary proportion of syrup, for jellies flavoured with choice liqueurs. As the clarifying reduces the strength of the isinglass—or rather as a portion of it is taken up by the white of egg—an additional quarter to each ounce must be allowed for this: if the scum be laid to drain on the back of a fine sieve which has been wetted with hot water, a little very strong jelly will drip from it.
Isinglass, 2-1/2 oz.; water, 1 pint; beaten white of egg, 1 teaspoonful.
Obs.—At many Italian warehouses a preparation is now sold under the name of isinglass, which appears to us to be highly purified gelatine of some other kind. It is converted without trouble into a very transparent jelly, is free from flavour, and is less expensive than the genuine Russian isinglass; but when taken for any length of time as a restorative, its different nature becomes perceptible. It answers well for the table occasionally; but it is not suited to invalids.
SPINACH GREEN, FOR COLOURING SWEET DISHES, CONFECTIONARY, OR SOUPS.
Pound quite to a pulp, in a marble or Wedgwood mortar, a handful or two of young freshly-gathered spinach, then throw it into a hair sieve, and press through all the juice which can be obtained from it; pour this into a clean white jar, and place it in a pan of water that is at the point of boiling, and which must be allowed only to just simmer afterwards; in three or four minutes the juice will be poached or set: take it then gently with a spoon, and lay it upon the back of a fine sieve to drain. If wanted for immediate use, merely mix it in the mortar with some finely-powdered sugar;[[158]] but if to be kept as a store, pound it with as much as will render the whole tolerably dry, boil it to candy-height over a very clear fire, pour it out in cakes, and keep them in a tin box or canister. For this last preparation consult the receipt for orange-flower candy.
[158]. For soup, dilute it first with a little of the boiling stock, and stir it to the remainder.