The Skilful Cook Part 89

When nearly ready, brush over with a little white of egg to glaze them.

JELLIES AND CREAMS.

To clear Jellies.

Take a large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and sh.e.l.ls of the eggs. The use of the whites of eggs is to clear the jelly; the sh.e.l.ls form a filter through which to strain it. Whisk all together over a quick fire until the jelly begins to simmer; then immediately leave off stirring, and let it well boil up. The heat of the boiling jelly hardens the egg, which rises to the surface in the form of a thick sc.u.m, bringing all impurities with it. If the stirring were continued during the boiling it would prevent the sc.u.m rising properly, and the jelly would not clear.

When the jelly has well boiled up, remove it from the fire and let it stand for a few minutes till a crust is formed.

To strain it, a chair may be turned upside down, and a cloth tied firmly to its four legs. Any cloth, which is clean, and not too closely woven, will answer the purpose. Put a basin under the cloth, and pour some boiling water through it. This will make it hot, and ensure its being perfectly clean. Change the basin for a clean dry one, and pour the whole contents of the saucepan on to the cloth. The first runnings of the jelly will be cloudy, because the filter which the eggs make will not have settled in the cloth. As soon as the jelly runs slowly, and looks clear, put a clean basin under the cloth, and put the first runnings through it again, very gently, that they may not disturb the filter of egg-sh.e.l.ls.

Strain the jelly in a warm place, out of draught. Two eggs are considered sufficient to clarify a quart of jelly, but if the eggs are small it is wise to take a third. If there is not sufficient white of egg, the jelly will not clear.

The jelly should be allowed to get nearly cold before it is put into the moulds. If it is put hot into metal moulds it is likely to become cloudy.

To make Creams.

To make a good cream, it is essential that the cream used should be double; that is, a thick cream that will whip up to a stiff froth. Beat it well with a wire whisk until it will stand on the end of it without dropping. This must be done in a cool place, especially in summer time.

Cream is liable to curdle, and turn to b.u.t.ter, if beaten in too warm a temperature. The gelatine must be added last of all. It should be stirred in thoroughly, but quickly; it must not be too hot, or too cold, but just lukewarm. If too hot, it destroys the lightness of the cream; if too cold, it does not mix thoroughly. Pour the cream into a mould as soon as the gelatine is mixed with it, as it begins to set directly. To turn a jelly or cream out of its mould, take a basin of hot water, as hot as the hand can bear, draw the mould quickly through it, letting the water quite cover it for a second. Wipe off all the moisture immediately with a dry cloth. Shake the tin gently, to be sure the contents are free. Lay the dish on the open side of the mould, quickly reverse it, and draw the mould carefully away.

Strawberry Cream.

_Ingredients_-- pint of double cream.

1 oz. of amber gelatine, or rather less than oz. of the opaque.

2 tablespoonfuls of castor sugar.

Some strawberries.

pint of milk.

A few drops of cochineal.

_Method._--Soak the gelatine in the milk for about twenty minutes or more.

Then dissolve it by stirring it in a saucepan over the fire.

Rub sufficient strawberries through a hair sieve to make a quarter of a pint of _puree_.

Beat up the cream with the sugar.

Then add the _puree_ of fruit, and a few drops of cochineal to colour it.

Lastly stir in the melted gelatine.

Pour the cream at once into a wetted mould.

When quite set, dip it for a second or two into very hot water, and turn it on to a gla.s.s dish.

Charlotte Russe.

_Ingredients_--1 dozen sponge fingers.

1 oz. of glace cherries.

pint of double cream.

oz. of amber gelatine melted in a little milk, or less than oz. of the opaque.

2 dessertspoonfuls of castor sugar.

A few drops of essence of vanilla, or other flavouring.

_Method._--First put the gelatine to soak in a little milk.

Then cut the cherries in halves, and place them in a circle round the bottom of a plain round tin, with the cut side uppermost.

Divide the sponge fingers, lengthwise, without breaking them, and trim each one at the side, top, and bottom neatly.

Then line the tin with them, placing them on the top of the cherries, with the brown side next the tin; they should be put close together, and the last should serve as a wedge to keep the others in place.

Beat up the cream stiffly with the sugar.

Add the vanilla flavouring and the melted gelatine. This must be neither too hot nor too cold.

Stir it thoroughly, but quickly, into the cream, and pour at once into the prepared tin.

When set, dip the bottom of the tin into hot water for a second or two, and turn it carefully on to a gla.s.s dish.

Custard Cream.

_Ingredients_-- pint of double cream.

3 tablespoonfuls of castor sugar.

1 oz. of amber gelatine, or less than of the opaque.

1 whole egg.

3 yolks.

pint of hot milk.

A few drops of vanilla or other essence.

_Method._--Put the gelatine to soak in a little milk.

Then beat the eggs lightly and add them to the milk.

Strain into a jug and add the sugar.

Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.

While the custard cools beat up the cream stiffly.