Nelson's Lemon Sponge, supplied in tins, is a delicious novelty, and will be found to surpass any that can be made at home.
Nelson's Citric Acid and Pure Essence of Lemon.—In order to save the trouble of putting jelly through a strainer when required for invalids, we have introduced our Citric Acid and Essence of Lemon, and by their use a jelly clear enough for all ordinary purposes is made in a few minutes.
Lemonade and other beverages can be quickly made, and with less expense than by any other method, by using Nelson's Citric Acid and Essence of Lemon, and for these recipes are given. Delicious beverages are also made with Nelson's Bottled Jellies, see [page 93].
Nelson's Pure Essence of Almonds and Vanilla.—These Extracts, like the Essence of Lemon, will be found of superior strength and flavour, and specially adapted for the recipes in this book.
Nelson's Gelatine Lozenges are not only a delicious sweetmeat, but most useful as voice lozenges, or in cases of sore or irritable throat. The flavour is very delicate and refreshing. Dissolved in water they make a useful beverage, and also a jelly suitable for children and invalids.
Nelson's Jelly-Jubes will be found most agreeable and nourishing sweetmeats, deliciously flavoured with fruit essences. They can be used as cough lozenges, will be found soothing for delicate throats, are useful for travellers, and may be freely given to children.
Nelson's Licorice Lozenges are not only a favourite sweetmeat, but in cases of throat irritation and cough are found to be soothing and curative.
Nelson's Albumen is the white of eggs carefully dried and prepared, so that it will keep for an indefinite length of time. It is useful for any purpose to which the white of egg is applied, and answers well for clearing soup and jelly. When required for use, the albumen is soaked in cold water and whisked in the usual way.
Nelson's Extract of Meat.—The numerous testimonials which have been received as to the excellence of this preparation, as well as the great and universal demand for it, have afforded the highest satisfaction to us as the manufacturers, and have enabled us to offer it with increased confidence to the public. It is invaluable, whether for making soup or gravy, or for strengthening or giving flavour to many dishes; and it is not only superior to, but far cheaper than, any similar preparation now before the public.
Now that clear soup is so constantly required, and a thing of every-day use, Nelson's Extract of Meat will be found a great boon. With the addition of a little vegetable flavouring, a packet of the Extract will make a pint of soup as good and as fine as that produced, at much labour and expense, from fresh meat. With a judicious use of the liquor derived from boiling fowls, rabbits, and fresh meat, an endless variety of soup may be made, by the addition of Nelson's Extract of Meat. Some recipes are given by which first-class soups can be prepared in a short time, at a very small cost, and with but little trouble. It may be as well to say that soaking for a few minutes in cold water facilitates the solution of the Extract of Meat.