Custard Jelly

Ingredients
2 Eggs

1 Breakfastcup milk

10 oz. Sugar

¼ oz. Prepared moss (sod in stands or flakes)

a pinch of salt

3 pints of water

Vanilla flavouring

 

Procedure

Make a thin custard with the eggs, 2 oz. sugar , and milk. Wash the moss, put it into a saucepan, add the water and boil until the moss is quite dissolved. Then add the remainder of the sugar and when dissolved, strain and add it to the custard with a pinch of salt and the flavouring. Mix together and pour into a wet mould. Turn out when wanted.

Clear Jelly

Ingredients

1 oz. leaf gelatine

¾ pint cold water

¼ pint lime juice

3 oz. sugar

1 inch piece cinnamon

2 cloves

Rind of 1 lime

Whites and shells of 2 eggs

 

Procedure

Put into a saucepan the water, gelatine, sugar, lime juice and rind, the cinnamon, cloves, the egg shells which should be washed and crushed, and whites of the eggs lightly beaten. The pan should not be more than half full or the jelly will boil over. Whisk over the fire until it just begins to boil and not longer. Then let it boil up as high as it will without boiling over. Lessen the fire and let it simmer for 10 minutes. Remove from the fire , allow it to stand for 10 minutes, then strain through a scalded jell bag or cloth. The jelly will not be clear the first time, so strain it 2 or 3 times until it runs through perfectly clear. Then mould and use as required.

Coffee Jelly

 

Ingredients

1 Teacup strong coffee

2 oz. Sugar

½ oz. Sheet gelatine

Vanilla flavouring

Procedure

Soak the gelatine in the water and put it into a saucepan. Add the coffee and the sugar and dissolve slowly over the fire. Strain through a cloth and add the flavouring. Pour in to a wetted mould and chill until set. Turn out on a glass dish and just before serving pile whipped cream over the top.