Pineapple Jelly.
- Ingredients—1 pineapple.
- 1 oz. packet of gelatine.
- 1 pint of water.
- ¼ lb. of lump sugar.
- The thin rind of 1 lemon, and the juice of 2.
- The whites and shells of 2 large eggs.
Method.—First soak the gelatine in the water.
Cut up the pineapple and bruise it in a mortar.
Add it, and all the other ingredients, to the gelatine.
Then clarify (see [To clear Jellies]).
Note.—The Grated Pineapple, sold in tins, is excellent for jellies or creams.
Aspic Jelly.
- Ingredients—1 oz. packet of gelatine.
- 1 pint of good stock.
- ¼ pint of taragon vinegar.
- ¼ pint of sherry.
- A small carrot, turnip, and onion.
- A sprig of parsley, thyme, and marjoram.
- 2 bay leaves.
- 3 cloves.
- 1 dozen peppercorns.
- A piece of celery.
- A blade of mace.
- A clove of garlic.
- 1 shalot.
- The whites and shells of 2 large eggs.
- Salt to taste.