Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 352, 5 February 1903, Page 7

Housekeeper.

WINE JELLY. jelly io always a great LwUu favourite, and adds consider--34J&&J&28 ably to the »ttraotiveness of the table. Pat a olean, bright pan, which holds about two quarts, by—not on—the fire. Put in it a pint and a quarter of hot water, half a pint of sherry, half a pound of loaf sugar, three cloves, and half an inch of cinnamon. Pare three lemons thinly, and add the rinds and strain in tbe juice. There should be about a quarter of a pint. Next put in two and a half ounces of French gelatine. Lastly, wash the shells of two eggs, crush them, and throw them in; beat up the whites stiffly, and add them also. The whites and shells are merely to clarify the jelly. Now put the pan on the fire with the lid off. Whisk it gently till it begins to boil. Then remove the whisk, let it boil right up to the top of the pan, then draw it to the side of tbe fire, cover it, and let it stand for ten minutes. While it settles get your strainer ready. Place a chair, seat downwards, on the table, tie a perfectly clean scalded cloth over the legs, so that the centre sinks slightly down, placa a basin which has been heated underneath, pour boiling water through the cloth to re-heat it and the basin, then empty out the water and gently pour in all tie jelly into.the middle of the cloth. When a little has run through, slip another basin in place of the first, and pour back the jelly to restrain. Keep re-straining till the jelly is perfectly clear. It is then ready to pour into a mould. If it gets cold before all bas run through, place a basin of hot water in the middle, this will re-melt it. Einse out your mould first with boiling ' water and then with cold before pouring in the jelly. 1

A MOULD OP PEAKS. '' Feel and cut into quarters six large -pears, put them into a pan with one pint of water, six cloves, and two ounces of castor sugar. Cover the jar over, and put it in the oven till the pears are quite tender. Dip a plain mould in cold water, and when the pears are done place them in the mould. Put into a pan half a pint of the juice from the pears, a quarter of a pint of raisin wine, a piece of lemon-peel, the juice of half a lemon, and three-quarters of an ounce of French gelatine. Let all simmer for six or eight minutes, then strain the liquid over the pears, and allow it to cool, GINGER CBEAM. Beat together three yolka and two whole e gs. Add one gill of milk. Strain into a jug. Place the jug in a pan of boiling water, and cook gently till the custard tbickens but does not boil. Stir all the time. When done let it get cold ; then stir in one and a half ounces of preserved ginger, cut in small dice, and half of ginger syrup. Put three-quarters ot an ounce of gelatine into a saucepan with three tablespoonfuls of hot water. Stir over a gentle heat till the gelatine is quite melted. Carefully whip half a pint of thick cream, then add it to the custard. When the gelatine is cool enough, strain it into the cream and mix weH. Pour all into a decorated mould.