No. 241. _Maresquino Jelly._ Have, if any, a quart of rather firm calf’s
foot jelly, to which add, when melted, six liqueur-glassfuls of
maresquino, and two of brandy, pour in your mould, which set upon ice
until firm and ready for use, when turn out of your mould, as before,
and serve. If no calf’s foot jelly, isinglass must be used instead, by
dissolving an ounce and a half of isinglass, and adding it to a syrup
made with the juice of two lemons, half a pound of sugar, and a pint or
water, pass through a napkin or jelly bag, add two wineglassfuls more
water, with the maresquino and brandy, when partly cold place in your
mould, and serve as before.
Jelly made in either of the above methods may be flavoured with any
other liqueurs (the quantity used depending principally upon taste), as
also with rum, brandy, or whiskey, which last are more fit for a party
of gentlemen.
No. 242. _Syrup of Almond, Iced à la Varsovienne, a substitute for
Blancmange._ Almost every ordinary cook is acquainted with the old
method of making a blancmange, and the tediousness of its fabrication;
so at home I make the following substitute: blanch and pound in a mortar
four ounces of sweet and one ounce of bitter almonds, boil three
quarters of a pound of sugar to a thickish syrup, put in the almonds,
let infuse twenty minutes, then pass it through a tammie, add sufficient
dissolved isinglass or calf’s foot jelly to set it, with a glass of
brandy or rum, place the above preparation in a bowl upon some ice,
keeping it stirred until upon the point of setting, when stir in a pint
of cream, previously well whipped, and pour it into a mould, let remain
upon ice until ready to serve, when dip into lukewarm water and turn out
upon your dish. The flavour of any kind of fruit may be used instead.
No. 243. _Pineapple Cream_ is what I now frequently make in the summer
months, using the West Indian pineapples, which may be procured
remarkably cheap. Peel a small one, and put the rind into a stewpan,
with six ounces of sugar, and two wineglassfuls of water; let boil until
reduced to a very thick syrup, when pass it through a sieve into a
basin, cut the remainder of the pine into very small strips, which put
into the basin with the syrup, have ready boiling half a pint of milk,
in which you have dissolved rather more than an ounce of isinglass, in
another stewpan have the yolks of five eggs, over which pour the milk,
mix well, and stir over the fire until it becomes a little thickish, but
not boiling, when pass it through a sieve over the syrup, mix well
together, place in a bowl upon some ice, keep stirring until upon the
point of setting, when add three parts of a pint of cream, previously
whipped, stir well in, fill your mould, which leave upon the ice until
ready to serve, when turn it out as in the last.
No. 244. _Prussian Cream._ Put an ounce and a half of isinglass,
previously dissolved, into a bowl, melt it, and add six glasses of any
liqueur, and two of brandy, with six ounces of powdered sugar, let well
dissolve, place the bowl upon some ice, keeping its contents stirred
until upon the point of setting, when add three parts of a pint of
whipped cream; fill your mould, and proceed as before.