Preparation: The gelatine is dissolved in ¾ qt. of warm water, sugar and lemon juice added and the whole warmed a little, then strained through a cloth. Put into a mold and when stiff, turn it out on a platter.
Remarks: You may put layers of fruit into the jelly according to [No. 66], Wine Jelly With Fruit Layers.
No. 68—ORANGE JELLY.
Quantity for 6 Persons.
- 1¼ pts. of orange juice, (about 10 oranges)
- 5 tbsps. of lemon juice
- ¼ lb. of sugar
- 9 layers or ¾ package of red gelatine
- 1 cup of champagne or good white wine
Preparation: The oranges are cleaned, cut into halves, and the juice carefully pressed out with a lemon squeezer. The gelatine and sugar are dissolved in this juice, then warmed and lemon juice and wine added. Strain through a cloth. The orange rinds are carefully cleaned out without breaking them and filled with the above gelatine, then placed on ice. When stiff, place the oranges on a platter and garnish with fresh leaves.
No. 69—PINEAPPLE JELLY.
Quantity for 6 Persons.
- 1 large pineapple
- 1 pt. of water or white wine
- 8 layers or ¾ package of white gelatine
- 1½ cups of sugar
Preparation: The pineapple is peeled and grated on a fine grater. The gelatine is dissolved in 1 pt. of warm water, then mixed well with sugar and the grated pineapple. This mixture is strained through a fine sieve, poured into a mold, placed on ice to harden. When cold, turn it out.