Sultana Sponge Jelly Gelee A La Sultana

Wash and dry one and a half pounds of picked sultanas, then put them in a stewpan with enough cold water to cover them, bring to the boil, put them in a cullender and rinse in cold water; return to the stewpan and cover them with a quart and half a pint of boiling water, add half a pound of loaf-sugar, the finely-chopped peel of a lemon, the strained juice of two lemons, a piece of cinnamon about one inch long, and two bayleaves; boil together for half an hour, then strain and remove the cinnamon and bayleaf, and pound the sultanas till reduced to a pulp; keep the liquor warm in which the fruit was cooked, and dissolve in it one and a half ounces of Marshall's gelatine; then mix it with the fruit puree, and add two wineglasses of Maraschino, same of brandy and of rum, a few drops of carmine, and a teaspoonful of vanilla essence. When the puree is cool, put it in a whipping-tin, and whip till quite like a sponge. Line a fancy mould with Lemon Jelly (No. 2) about one-eighth of an inch thick, and garnish it with uncrystallised cherries. Then pour in the prepared mixture, and put away in a cool place. When set dip the mould in warm water and turn out on a dish, and fill up the centre with stiffly-whipped garnishing cream (see recipe) by means of a forcing bag and large rose pipe; serve for a sweet for dinner or any cold collation. If liked, the sponge can be put in the charged ice-cave for about one hour and frozen, in which case dip into tepid water to turn out. Use for dinner, etc.

Cherries For Sultana Sponge

Cut the cherries in small pieces and mix with a little lemon jelly coloured with a few drops of carmine and flavoured with brandy or any liqueur; set aside on ice, then use.

Cranberry Jelly Gelee De Canneberges

Wash the cranberries well in several cold waters, drain them on a sieve or in the cullender, and put them to cook, using half a pint of water for each pound of berries; let them boil gently for half an hour, removing the scum as it rises; strain off the liquor, and add to it one pound of loaf-sugar to each pint, colour it with a few drops of carmine, and boil it down to the consistency of thick cream; put it aside to cool, and before it is quite cold pour it into glasses or a glass dish, and when cold serve with cream sweetened and flavoured with vanilla or other essence.

This jelly can also be moulded, if desired, by boiling up the juice with the sugar and dissolving in it half an ounce of Marshall's Finest Leaf Gelatine for each pint, then adding a wineglass of Maraschino liqueur or syrup, a wineglass of brandy and one of rum, and a little carmine to colour it; pour it into the mould, and put it on ice, or in a cool place to set.

Rowanberry Jelly

Take one quart of Lemon Jelly (No. 2) and boil it down to one pint, then set it aside till somewhat cool, but not set. Put two pounds of rowanberries into cold water the day before using, and change the water occasionally, drain them and put them to cook, and let them draw down on the side of the stove till into a pulp; take one pint of the strained juice and a quarter-pint of syrup prepared as below, and stir them into the jelly, colour the mixture with a few drops of Marshall's Liquid Carmine, flavour it with a large wineglass of brandy or Maraschino or Kirsch, and pour into any fancy jelly mould; set the mould on ice till cold, then turn out and serve for dinner, luncheon, or any cold collation.