N.B.—Let the red portion be cool when run over the white, as the white being lighter will come to the top if disturbed by the mixture being too hot.
RASPBERRY JELLIES.
9 lbs. White Sugar.
6 lbs. Glucose.
2 lbs. Apple Jelly.
2¼ lbs. Gelatine.
3 pints Water.
2 oz. Tartaric Acid.
½ oz. Essence Raspberry.
Carmine Color.
Process.—Soak the gelatine as usual; boil the sugar, glucose and water to a stiff ball; remove the pan from the fire; stir in the gelatine and let it remain till scum rises; skim it off, then add jelly, acid and flavor and sufficient color to make a bright red: now mould the batch into Raspberry shapes and put them in a cold place. When set stiff, put the goods in thin layers in a crystalizing tin and cover them with cold syrup. Let them remain undisturbed for twelve hours, then drain off all the surplus syrup and turn the raspberries on clean trays; when dry, pack.
N.B.—When putting jelly goods in tins, be careful that the layers are not thick, as they lay so close that the syrup cannot get in between them. A good plan is to have wire trays and fix three or four loosely in each tin, taking their bearings on the ends of the crystalizing tin. By this means you will get more in a tin with better result. Boil the syrup in the proportion of six pounds best white sugar to each quart water, to the degree of smooth 215. It must be quite cold when used for gelatine work or the goods will come out of the tins in a solid block.
BLACK CURRANT JELLIES.
9 lbs. White Sugar.
6 lbs. Glucose.
2¼ lbs. Gelatine.
Purple Coloring.
3 pints Water.
2 oz. Tartaric Acid.
2 lbs. Black Currant Jelly.
Process.—Soak gelatine as usual, smooth off and mould fondant shapes. Boil the sugar, glucose and water, as already directed, to a stiff ball; remove the pan from the fire, drop in the gelatine, a few pieces at a time, stir till dissolved. Let it remain a short time till the scum rises; skim it off, then stir in the tartaric acid, jelly and sufficient color to make the mixture a bright color, then mould the batch. When the goods are firmly set, place them in layers on wire frames fitted for crystalizing pan; arrange the frames in the tins and cover with cold syrup; let them stand for twelve or fourteen hours undisturbed, then drain off the surplus syrup; take them carefully out of the tins, pack them on clean trays; when dry they are ready for boxing. These goods require handling gently; they are very delicate and easily crushed.
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