JELLIES AND CREAMS

Timaru Herald, Volume CXXXVII, Issue 19374, 24 December 1932, Page 11

JELLIES AND CREAMS

JELLY DAINTY Put together into a saucepan the rind and juice of four lemons .half a pound of loaf sugar, a small piece of cinnamon, a few cloves; two ounces of gelatine, a quart of hot water, a dessertspoonful of saffron yellow, and two whipped whites of eggs. Whisk all together over the fire until the mixture boils. Leave to simmer for a few minutes, without stirring, and then clear through a jelly bag, and use as required. LEMON SPONGE Put together into a basin threequarters of a pint of cool lemon jelly and the whites of two eggs. Whisk together until the mixture is about to set, pour into a wetted mould and turn out when firm. JELLY CREAM MOULD Boil a pint of lemon jelly until it concentrates and reduces to half quantity. When cool and on the point of setting add two tablespoonsfuls of liqueur syrup and quarter of a pint of cream. Pour into a wetted mould and turn out when set. JELLIED GINGER Line a mould with red coloured jelly and garnish with pieces of gold and silver leaf. Make a custard with three-quarters of a pint of milk, two egg yolks, two ounces of sugar and a teaspoonful of ground ginger. Melt in half an ounce of gelatine and thicken over the fire without reboiling. When cool and on the point of setting stir in three ounces of cut up glace ginger and four tablespoonfuls of whipped cream.

Pour into the prepared mould and, when set, turn out and garnish with pieces of crystallised ginger set in tiny heaps of whipped cream.

JELLIED PEAR? Drain tinned pears of syrup, fit the halves together with a small piece of marzipan to fill the centre cavity and stand the complete pears in individual glasses. Fill the glasses with redcoloured jelly and, which this is set. garnish each with pistachio sprinkled whipped cream. For the marzipan, mix and knead two ounces of ground almonds, one and a half ounces each of castor and icing-sugars, and sufficient maraschino syrup to make a firm paste. PRUNE CREAM This is delicious and quite simple to make. You only need lib. prunes, a dessertspoonful of honey, the juice of half an orange, whipped cream, and a few nuts, which should be put through the mincer. Wash and soak the prunes, then cover with enough cold water to cook and simmer until tender. Then put them through a sieve and to the puree add the orange juice and honey, stirring well; add also some of the syrup from cooking and part of the cream. Put into a glass bowl, sprinkle with the minced nuts and put the rest of the cream in little blobs on top. Biscuits can be served with this if desired. VENETIAN CREAM Take the yolks of six eggs, a pint of milk, an ounce of isinglass, half a pint of cream, a quarter of a pound of sugar, a tablespoonful of sherry, the same of brandy, and a quarter of a pound of crystallised fruits, assorted. Sweeten the milk and boil it, then pour on to the yolks of eggs, and thicken as a custard; add the isinglass which has been soaking in a little milk, and when quite dissolved add the cream, first whipped. Then put in the sliced fruits, and stir until it begins to thicken and again when it is beginning to set, just before putting in the mould; add the wine and brandy last thing. The fruit will sink to the I bottom of the mould if the stirring be omitted. There are various ways of making this cream. The fruit is sometimes used in larger quantity, and in addition a little fruit jelly is melted and added, or liqueur can be used for flavouring.