No. 70—CHERRY JELLY.
Quantity for 6 Persons.
- 2 qts. of sour cherries
- 1 pt. of water
- ½ lb. of sugar
- 1 stick of cinnamon
- 10 layers or 1 package of gelatine
- ½ cup of red wine
- 2 cloves
Preparation: The cherries are cleaned and stoned. Two dozen of the stones are crushed and boiled with the crushed cherries, cloves and cinnamon for 20 minutes in 1 pt. of water, the dish being covered. Strain, add gelatine and sugar, then strain again and add the red wine. Put the jelly into a mold, place on ice and when cold, turn out on a platter.
No. 71—STRAWBERRY JELLY.
Quantity for 6 Persons.
- 2 qts. of nice, ripe strawberries
- ¾ lb. of sugar
- Juice of 2 lemons
- 8 layers or ¾ package of red gelatine
- 2 tsps. of vanilla
- 1 pt. of water
Preparation: The strawberries are crushed, water, sugar, lemon juice mixed in and cooked over a slow fire for 10 minutes, then strained through a fine sieve. The gelatine is dissolved in this juice and the whole strained again. Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream.
No. 72—ORANGE GELATINE.
Quantity for 6 Persons.