Mould Of Apple Jelly

Peel and cut up a pound of fine-flavored apples (to weigh a pound after preparation); put them in a stew-pan with three ounces of granulated sugar, half a pint of water, and the juice and grated rind of a lemon. When cooked to a pulp, pass through a strainer, and stir in one ounce of gelatine that has been dissolved in a gill of water. Color half the apple with about half a teaspoonful of cochineal, and fill a border mould with alternate layers of the colored and uncolored apple. When cold, turn out and serve with half a pint of cream whipped solid and piled in the centre.

There is a great difference in the solidity of whipped cream. Sometimes it will be a mere froth that shows a disposition to liquefy, and cannot be piled up. When this is the case there is always a great waste of cream, for at least half will have been left as a milky residue. The reason for this failure of the cream to whip solid is generally because it is too fresh or too warm.

If in proper condition, cream will whip as solid as white of eggs, and leave not a tea-spoonful of liquid at the bottom of the bowl; nor will there be the least danger of cream so whipped going back to liquid. It will become sour, but not change its form; and it will take but a few minutes to beat.

Cream intended for whipping should be twenty-four hours old in warm weather, and thirty-six in winter. It should also be thoroughly chilled, and if the day is very warm it would be better to set the bowl containing it on ice while whipping it. Put in the whip, or egg-beater, and do not lift the froth off as it rises; it is quite unnecessary if the vessel you use for the cream is large enough. As you see it begin to thicken, which will be after steady beating for five or six minutes, keep on just as you would for white of eggs. When the beater is withdrawn you should be able to cut the cream or pile it any height. If by reason of excessive heat it is slow in reaching the proper consistency, leave the beater in the bowl, and set the whole on the ice until very cold again.

The consistency of jelly should be only just stiff enough to keep form. It should shake and tremble while being served instead of remaining solid. It requires some little practice to make sure of this every time, although exact proportions be given. A ta-blespoonful difference in the pint or gill measure would, where the gelatine is only just enough, cause the jelly to "squat" - not an elegant term, but one that represents the form of a too soft jelly.

A very exact recipe for plain claret jelly, and which in proportions serves for any other unless special mention is made of some variation, is as follows : Three quarters of a pint of water, one pint of claret, a quarter of a pint of lemon juice (this makes one quart of liquid), the rind of one lemon, half an inch of cinnamon in the stick and two cloves, one tablespoonful of red currant jelly, two ounces of gelatine, the whites and shells of two eggs, a few drops of cochineal, and four ounces of sugar; put all in a stewpan, the gelatine having been softened in a little of the water; whisk over the fire until the whole boils; then draw it off, let it stand for five to ten minutes; strain through flannel or fine linen without pressure, add a few drops of cochineal to brighten the color, and mould for use.

Use great care in selecting cinnamon, for very much that is sold is not the true spice, but a cheaper one (cassia) that resembles it. Cinnamon has a bright tan-color, is rolled many times, and is not much thicker than paper when a piece is unrolled. Cassia is thicker in the roll, a dull brown, and if a piece is broken is like a piece of wood. It is similar in flavor, but much coarser, and has little strength.