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

sheets of white blotting-paper in a basin of water, let well drain upon a sieve, bruise it in a mortar until forming quite a purée, take from the mortar and put it into the basin with the juice, which mix well with it; let remain a quarter of an hour to settle, then pour it into your jelly bag, pouring what runs through back again into the bag until becoming as clear as spring water, strain the syrup again through a napkin, add the clarified juice, two ounces of clarified isinglass (No. 1372), and a few drops of liquid cochineal, to give an orange tint; mix all well together, and pour into a mould surrounded with ice, when set and ready to serve, turn out as before directed. * * * * * Lemon Jelly is made precisely as directed for the orange jelly, using all lemon-juice instead of orange, rather more syrup, and omitting the cochineal. Some persons mix a handful of white sand well washed with the juice which will assist the clarification, but the idea would be objectionable to many. No. 1237. _Orange Jelly, in the skins of the Oranges._ Procure twelve of the best-formed oranges, and with a round vegetable cutter cut a hole of the size of a shilling at the stalk of each, then with the handle of a teaspoon empty all the pulp from them and clear away as much of the pith as possible, throw them into cold water to harden and retake their original shapes, make a jelly with the pulps as in the last, drain the skins of the oranges, stand them upon ice and fill with the jelly, dress in pyramid when set, or cut them in quarters for garnishing. Should you make a hole in clearing out the skins, place a small piece of butter over previous to placing them upon ice, which take off at the time of serving. No. 1238. _Gelée de Fraises._ Pick two pounds of fresh strawberries, which put in a basin, with the juice of two lemons, (over them) and a quart of