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Jelly Stock

Soak one and one-half ounces of gelatine, then put it in a saucepan with one quart of water, one-half pound of loaf sugar, the beaten whites and shells of two eggs, the strained juice of two lemons and one tablespoonful of whole mixed spices. Boil the ingredients slowly for about half an hour, adding a little more water occasionally to keep up the original quantity of jelly. Pass it two or three times through a jelly-bag till it is quite clear and transparent, then pour it into a basin and place it one side for use. The stock can be divided and made into as many different kinds as may be desired. Orange or lemon extracts should not be used for flavorings, as they dim the transparent clearness of the jelly and give to it a cloudy appearance. St. Petersburgh Jelly.

Warm one pint of lemon jelly and pour half of it into one basin and the other half into another. Color one of these with cochineal and flavor the other with noyau. When the cochineal jelly is nearly set, whisk it well and throw into it the noyau jelly already nearly set and cut up into small pieces and mixed up with a few pistachionuts cut very fine. Place the whole in a fancy-shaped mould, pack in ice, cover over the top, pack ice on it, and let it remain until set and quite firm. Dip the mould into warm water, wipe it dry with a cloth, turn the jelly out onto a dish, and serve. Strawberry Jelly Pick the stems from one and one-half pound of strawberries, put them in a basin, cover them with one quart of syrup at 30 degrees, that has cooled a little, and let them stand to steep for an hour. Whisk over the fire in a stewpan three and one-half ounces of gelatine, the whites of three eggs, the juice of a lemon and one quart of water. When it boils, remove it. Strain the strawberries through a jelly-bag and mix the syrup with the gelatine. Pour the mixture into a mould, pack it in ice, cover it with a baking-sheet, put ice on the top and let it set for two hours. When ready to serve, turn the jelly out onto a dish.