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 THE MAGIC OF JELLY

OLD FASHIONED JELLY RECIPES
LEMON JELLY
STRAWBERRY JELLY
ORANGE JELLY
WINE JELLY
JELLY FRITTERS
JELLY KISSES
OTHER RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES ETC.
LEMON JELLY
To a package of gelatine add a pint of cold water, the juice of four lemons and the rind of one; let it stand one hour, then add one pint of boiling water, a pinch of cinnamon, three cups of sugar; let it all come to a boil; strain through a napkin into molds, set away to get cold. Nice poured over sliced bananas and oranges.
STRAWBERRY JELLY
Strawberries, pounded sugar; to every pint of juice allow half a package of gelatine (or follow the instructions given on the package).
Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for one hour that the juice may be extracted; then add half a pint of water to every pint of juice. Strain the strawberry juice and water through a napkin; measure it and to every pint allow half a package of gelatine dissolved in a teacupful of water. Mix this with the juice, put the jelly into a mold and set the mold on ice. A little lemon juice added to the strawberry juice improves the flavor of the jelly, if the fruit is very ripe; but it must be well strained before it is put with the other ingredients, or it will make the jelly muddy. Delicious and beautiful.
ORANGE JELLY
Orange jelly is a great delicacy and not expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to soak in a pint of water, squeeze the orange juice into a bowl, also the lemon juice, and grate one of the lemon skins in with it. Put about two cupfuls of sugar with the gelatine, then stir in the orange juice, and pour over all three pints of boiling water, stirring constantly. When the gelatine is entirely dissolved, strain through a napkin into molds or bowls wet with cold water, and set aside to harden. In three or four hours it will be ready for use and will last several days.
WINE JELLY
One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water and stir until dissolved, then add a pint of sherry wine. Strain through a napkin, turn into molds dipped in cold water and place in the ice box for several hours.
One good way to mold this jelly is to pour some of it into the mold, harden it a little, put in a layer of strawberries or raspberries, or any fresh fruit in season, pour in jelly to set them; after they have set, another layer of jelly, then another of berries, and so fill each mold, alternating with jelly and berries.

NOTE: Cider jelly can be made the same way, by substituting clear, sweet cider in place of the wine.

JELLY FRITTERS
Make a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light; put a tablespoon of lard in a frying or omelet pan, add a pinch of salt, making it boiling hot, put in the batter by the large spoon, not too close; when one side is a delicate brown, turn the other; when done, take them on to a dish with a d'oyley over it; put a dessertspoon of firm jelly or jam on each and serve. A very nice dessert.
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