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Classic
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page 110
half, strain it through a colander, and skim off all the fat that is on the top;
set it away to cool, and when the jelly is quite stiff, wipe it with a towel, to
take off any grease that should remain; cut it in pieces, and pare off the
discolored parts; put it in your preserving kettle, with half a pint of wine,
the juice and peel of two lemons, mace and sugar to your taste, and the whites
and shells of six eggs; after it has boiled twenty minutes, pour in a little
cold water, to make it settle; if any scum arises, take it off; let it boil five
minutes longer, and take it off the fire; keep it covered for about an hour,
when strain it through a bag that has been dipped in hot water, and put it in
your glasses.
When eggs are used in calf's foot and other jellies, care should be taken to
have the ingredients cool. If the jelly is hot when the eggs are added, it
cannot be clarified so well--they should only cook by heating the jelly after
they have been diffused, by stirring them through it.
Raisins in Syrup.
Make a syrup of half a pound of sugar to a pint of water, boil and skim it; put
in five bunches of raisins, and let them boil twenty minutes; if you prefer, you
can pick off the stems.
To Blanch Almonds and Peach Kernels.
Pour boiling water on them, which will make them peel easily; either roll them
with a bottle on the cake board or pound in a mortar, with a little loaf-sugar;
they should not be pounded too much or they will be oily; peach kernels make a
fine flavoring for custard, but as they contain prussic acid, do not use too
many.
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