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French Gelatine (Whites and Shells of two Eggs)

The Whites and Shells of two Eggs. Ten White Peppercorns.

Put all these ingredients into a stewpan together, and whisk over the fire until it boils; then draw it to the side of the fire and let it stand for twenty to thirty minutes, strain it as usual through a clean cloth, scalded and put on a soupstand, and when it is set it is ready for use.* * For all these jellies I have given the Ingredients in two quantities, as the different kitchens require in the School, because the pupils seem to find so much trouble in reducing the quantities in proper proportions. This will, I hope, save trouble to our pupils and to my staff of teachers, and it will not interfere with the general public who use the book.

R2