Soak the gelatine in a very little water. Add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. Boil altogether for five minutes. Put once through a jelly bag. Dip a mould with a hollow centre into cold water. Pour in the jelly. Serve with whipped cream in the centre of the mould. Instead of claret and red currant jelly, a white wine and quince jelly can be used.
*Gelée Fouettée
¹⁄₂ pint champagne
¹⁄₂ pint water
2 lemons
6 ozs. lump sugar
A little over 1 oz. gelatine
Make a syrup of the water and sugar. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon. Boil three minutes. Strain through a jelly bag. When cold, but still liquid, add the champagne and beat on ice until very frothy. Put into a mould or serve in glasses.
*Lemon Froth
1 oz. gelatine
¹⁄₂ pint boiling water
¹⁄₂ pint cold water
3 lemons
6 ozs. lump sugar
Whites of 6 eggs
Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel. Add the cold water and the juice of the lemons. Skim with a silver spoon. Strain into a large basin. When beginning to set, add the whites beaten to a stiff froth. Beat well together and pile up in a glass dish. Serve with sweetened whipped cream.
Maraschino Jelly
Make a gelatine jelly, using maraschino instead of brandy, and adding it when the jelly is cold but still liquid.