The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

through back again, until it runs quite clear; it is then ready for use as directed in the following receipts. To be quite certain of the strength of your jelly take a little from the stewpan previous to its boiling, which put into the bottom of a small mould and place upon the ice if too strong add a little more water, but if by mistake too weak reduce it in clarifying. I have invented some few new jelly moulds, the designs of which are shown in the accompanying plates, also some new fruit atelettes (which will be found at the end of this work), one of which, placed at the top of a jelly when turned out, is a very handsome addition. No. 1226. _Gelée de Dantzic aux Fraises._ Take a quart of jelly clarified as above, with which mix four glasses of eau de vie de Dantzic, reserving the gold leaves by letting them set at the bottom of the glass, mix four tablespoonfuls of the jelly with it, have a cylinder mould and place it in ice, put the jelly with the leaves first in, so that the gold will show at the top of the jelly when turned out, place a fine strawberry in each knob of the mould, then add a little more jelly, when nearly set add more strawberries, sticking them to the sides of the mould and arranging them as tastefully as possible, fill up by degrees or you would have all the strawberries swimming at the top; when finished and quite set it is ready to turn out, which is done by dipping the mould in warm water; wipe quickly with a cloth, shake the mould gently, turn over carefully upon your dish, and draw the mould off quite straight. Two glasses of pale brandy may advantageously be added to the jelly. No. 1227. _Gelée de Maresquin aux Pêches._ Take a quart of jelly clarified as before, to which add four glasses of the best Italian maresquino, have four nice ripe peaches, but perfectly sound, which cut into quarters, bury a cylinder