The effect of citric acid in the above quantity is to make the jelly clearer. When this is not of consequence, a third of a packet can be used, and six ounces of sugar. Wine can be omitted if desired, and water substituted for it. Ginger-beer makes an excellent jelly for those who do not wish for wine, and hedozone is also very good.
JELLY WITH FRUIT.
This is an elegant sweetmeat, and with clear jelly and care in moulding, can be made by inexperienced persons, particularly if Nelson's Bottled Jelly is used. If the jelly is home-made the recipe for making a "quart of jelly" will be followed. When the jelly is on the point of setting, put sufficient into a cold mould to cover the bottom of it. Then place in the centre, according to taste, any fine fruit you choose, a few grapes, cherries, strawberries, currants, anything you like, provided it is not too heavy to break the jelly. Put in another layer of jelly, and when it is set enough, a little more fruit, then fill up your mould with jelly, and let it stand for some hours.
RIBBON JELLY.
Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water for twenty minutes, then add the same quantity of boiling water. Stir until dissolved, and add the juice and peel of two lemons, with wine and sugar sufficient to make the whole quantity one quart. Have ready the white and shell of an egg, well beaten together, and stir these briskly into the jelly; then boil for two minutes without stirring, and remove it from the fire; allow it to stand two minutes, then strain it through a close flannel bag. Divide the jelly in two equal parts, leaving one pint of a yellow colour, and adding a few drops of prepared cochineal to colour the remainder a bright red. Put a small quantity of red jelly into a mould previously soaked in cold water. Let this set, then pour in a small quantity of the pale jelly, and repeat this until the mould is full, taking care that each layer is perfectly firm before pouring in the other. Put it in a cool place, and the next day turn it out. Or, the mould may be partly filled with the yellow jelly, and when this is thoroughly set, fill up with the red.
Ribbon jelly and jelly of two colours can be made in any pretty fancy mould (there are many to be had for the purpose); of course one colour must always be perfectly firm before the other is put in, or the effect would be spoilt by the two colours running into each other. Ribbon jelly can be made with two kinds of Nelson's Bottled Jelly. The Sherry will be used for the pale, and Cherry or Port Wine jelly for the red colour. Thus an elegant jelly will be made in a few minutes.
CLARET JELLY.
Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in half-a-pint of cold water, then dissolve. Add three-quarters of a pound of sugar, a pot of red-currant jelly, and a bottle of good ordinary claret, and stir over the fire till the sugar is dissolved. Beat the whites and shells of three eggs, stir them briskly into the preparation, boil for two minutes longer, take it off the fire, and when it has stood for two minutes pass it through the bag. This should be a beautiful red jelly, and perfectly clear.
COFFEE JELLY.
Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour or more, dissolve it in a pint-and-a-half of boiling water with half-a-pound of sugar. Clear it with white of egg, and run through a jelly-bag as directed for making "a quart of brilliant jelly." This done, stir in a tablespoonful, or rather more if liked, of Allen and Hanbury's Café Vierge, which is a very fine essence of coffee. Or, instead of dissolving the Gelatine in water, use strong coffee.