LEMON SPONGE.
To an ounce of Nelson's Gelatine add one pint of cold water, let it stand for twenty minutes, then dissolve it over the fire, add the rind of two lemons thinly pared, three-quarters of a pound of lump sugar, and the juice of three lemons; boil all together two minutes, strain it and let it remain till nearly cold, then add the whites of two eggs well beaten, and whisk ten minutes, when it will become the consistence of sponge. Put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
This favourite sweetmeat is also most easily and successfully made with Nelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint of boiling water, let it stand until it is on the point of setting, then whip it until very white and thick.
If any difficulty is experienced in getting the Lemon Sponge out of the tin, set it in a saucepan of boiling water for fifteen minutes. In cold weather also, should the sponge be slow in dissolving, put it in a stewpan with the boiling water and stir until dissolved; but do not boil it. It is waste of time to begin whipping until the sponge is on the point of setting. A gill of sherry may be added if liked, when the whipping of the sponge is nearly completed. Put the sponge into a mould rinsed with cold water. It will be ready for use in two or three hours. A very pretty effect is produced by ornamenting this snow-white sponge with preserved barberries, or cherries, and a little angelica cut into pieces to represent leaves.
STRENGTHENING JELLY.
Put one ounce each of sago, ground rice, pearl barley, and Nelson's Gelatine—previously soaked in cold water—into a saucepan, with two quarts of water; boil gently till the liquid is reduced one-half. Strain and set aside till wanted. A few spoonfuls of this jelly may be dissolved in broth, tea, or milk. It is nourishing and easily digested.
DUTCH FLUMMERY.
To an ounce and a half of Nelson's Patent Gelatine add a pint of cold water; let it steep, then pour it into a saucepan, with the rinds of three lemons or oranges; stir till the Gelatine is dissolved; beat the yolk of three eggs with a pint of good raisin or white wine, add the juice of the fruit, and three-quarters of a pound of lump sugar. Mix the whole well together, boil one minute, strain through muslin, stir occasionally till cold; then pour into moulds.
ASPIC JELLY.
Were it not for the trouble of making Aspic Jelly, it would be more generally used than it is, for it gives not only elegance but value to a number of cold dishes. We have now the means of making this with the greatest ease, rapidity, and cheapness. Soak an ounce of Nelson's Gelatine in a pint of cold water, dissolve it in a pint of boiling water, add a large teaspoonful of salt, a tablespoonful of French vinegar, and the contents of a tin of Nelson's Extract of Meat dissolved in a gill of boiling water. Wash the shell of an egg before breaking it, beat up white and shell to a strong froth, and stir into the aspic. Let it come slowly to the boil, and when it has boiled two minutes, let it stand for another two minutes, then strain through a flannel bag kept for the purpose. If a stiff aspic is required, use rather less water.