ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 25, 18 June 1892, Page 624

ANSWERS TO QUERIES.

Egyptian Jelly (Magpie).—Soak one ounce of gelatine in three gills of water for one hour, then add the juice of two lemons, one quarter pound of sugar, and the whites of two eggs whisked in a little cold water. Stir together gently over the fire until boiling, let it settle a few minutes, then pass through a flannel jelly-bag, pouring it back a few minutes until quite clear ; pour into a plain mould and let set. When set, turn it out on a dish and keep very cold. Whisk half a pint of sweet cream very stiff, then divide it into two parts, flavour one with lemon and the other with almond, colour both with a little cochineal. Dissolve one ounce of isinglass in a little hot water, and add half of it to the lemon cream, whisk it in well with a little powdered sugar and pour it in the mould the jelly was turned out of. When set turn it out on a dish, then sweeten the almond cream and add the rest of the isinglass, and set it in the mould the lemon was turned out of. When set, cut each layer into six pieces and lay them alternately back in the mould. There will be a little of the clear jelly to spare, melt this and turn in over the other to set, when cold turn out on a silver or glass dish.