Have ten fine Malta oranges and three or four lemons, peel off the rind
of eight very finely, which put into a basin, clarify a pound of sugar
(No. 1379), pass through a napkin into the basin (over the rind) whilst
hot, and cover with a sheet of foolscap paper, twisting it tightly over
the edge, and pricking a small hole in the centre with a pin to give a
little vent; cut the oranges and lemons in halves, squeeze out all the
juice through a hair sieve into another basin, and proceed to clarify it
as follows: wash well two sheets of white blotting-paper in a basin of
water, let well drain upon a sieve, bruise it in a mortar until forming
quite a purée, take from the mortar and put it into the basin with the
juice, which mix well with it; let remain a quarter of an hour to
settle, then pour it into your jelly bag, pouring what runs through back
again into the bag until becoming as clear as spring water, strain the
syrup again through a napkin, add the clarified juice, two ounces of
clarified isinglass (No. 1372), and a few drops of liquid cochineal, to
give an orange tint; mix all well together, and pour into a mould
surrounded with ice, when set and ready to serve, turn out as before
directed.
* * * * *
Lemon Jelly is made precisely as directed for the orange jelly, using
all lemon-juice instead of orange, rather more syrup, and omitting the
cochineal. Some persons mix a handful of white sand well washed with the
juice which will assist the clarification, but the idea would be
objectionable to many.