Jaunemange
INGREDIENTS for quart moulds.-1 oz. ofisinglass or gelatine, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 4 eggs. AVERAGE COST, 1s. 6d.
Put the isinglass, water and lemon-rind into a saucepan and boil gently until the former is dissolved, then add the strained lemon-juice, the wine and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, straining the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture one way until it thickens, but do not allow it to boil; then take it off the fire and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.
TIME.- hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug.
SEASONABLE at any time.
JELLIES, BOTTLED. certain strength of the raw products used, chiefly membranes of other fish, simply scraped and washed, rolled and cut up, led to the invention of "Swinborne's Patent Refined Isinglass," which differs from all others, being a cooked article, of uniform strength and purity, tasteless and entirely free from smell. It is largely taken by invalids, is used in infants' food, and is most nutritious in every form of jelly, creams, &c. No article of commerce requires more careful selection of material to insure a wholesome product than gelatine. Held at one time in high estimation as a food, it has latterly been considered of little value because in itself it does not sustain life.
Subjected to this test, nearly every useful delicacy would have to be condemned also.
Abroad, Liebig pronounced against it, but the gelatine he condemned was chiefly of foreign manufacture and prepared from bones by the use of acids, &c. Our own great chemist, Professor Brande, F.R.S., was careful to draw the distinction between good and bad, and deeming inferior productions unwholesome, he confined his testimony to the merits and nutritious qualities of "Swinborne's Calves' Feet Gelatine," the manufacture of which he thoroughly inspected and approved of.