Note.—This jelly is not clarified. Cake is usually served with claret jelly.
Orange Jelly.
- Ingredients—1 dozen oranges.
- 1 lemon.
- 2 pints of water.
- 1 oz. packet and a half of Swinbourne's or Nelson's opaque gelatine (in summer two packets).
- ½ lb. of lump sugar.
Method.—Soak the gelatine in the water with the thin rind of one lemon and three oranges.
Add the sugar; stir over the fire until the gelatine is dissolved.
Add the juice of the twelve oranges.
Let the jelly boil up, and then strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a glass dish.
Note.—This jelly is not clarified.