Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Jelly, Bottled, to Mould

When it is wanted quickly, jelly ready made and beautifully transparent may be bought in bottles. In order to mould it, uncork the bottle, and stand it in boiling water. Let it remain until the jelly can be poured out of the bottle. Flavour it according to taste, but do not add very much liquid, or it may interfere with the firmness of the jelly. Pour it into damp moulds, and put it in a cool place, to become stiff again. Time, a few minutes to dissolve; some hours to become firm again. Probable cost, from 1s. to 1s. 6d. per pint.

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