JELLY

is often required for sick cookery. is is a specially pure form, but dried gelatine, e.g. 2c | “ Calves-foot jelly may be used if nece ary. Milk, = lemon and wine jellies are all used. Grape Jelly is oe: eppreciated and maz. be made as follows:—: 1} tbs. of ra = foo bot ivy Se eae ' pounded tn a mortar or mashed with the aid of a woodeo JEL. A MUOiCAL spoon and etcel fork, aud strained, and the juice boiled in & saucepan; } 02. of Cox's or Nelaton’s gelatine, previously soaked for two or throe hours {p enough water to cover it, Is then added, and the whole is theo strained through musiin previously soaked in hot water, and allowed to stand. — weather 1 oz. of gelatine will be required to make [s. 379]