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

clarified boiling syrup; cover with paper, let remain twelve hours, colour a little deeper with the essence of cochineal, pour into your jelly bag, and when it has all run through add two ounces of clarified isinglass cold, but not set; mix well and pour it into your mould. No. 1239. _Gelée d’Abricots._ Take the stones from eighteen ripe fleshy apricots, cut into thin slices and put them into a basin with the juice of three lemons; have ready boiling a pint and a half of clarified syrup, pour it over the apricots, cover the basin with paper, and let them remain until quite cold, then drain the syrup through a napkin, add an ounce and a half of clarified isinglass, (half cold,) mix well in, and pour into your mould. The remainder of the apricot would make a very good marmalade. No. 1240. _Gelée à la Bacchante._ Have two pounds of very fine green grapes, which pound in a mortar, with a few leaves of spinach well washed, add half a gill of water, pass the juice from them through a jelly bag, and mix it with three quarters of a pound of clarified sugar, yielding a pint and a half of syrup, and two ounces of clarified isinglass, both nearly cold, add a pint of champagne, stir well in, pour the jelly in your mould and leave it upon ice till set; when ready turn it out and serve. No. 1241. _Gelée de Fleurs d’Orange au Vin de Champagne._ Clarify three quarters of a pound of sugar, and when boiling add two ounces of candied orange-flowers, take off the fire, cover over closely, and let remain till cold, then strain it through a napkin, when all has run through add two ounces of clarified isinglass, (cold but not set,) and nearly a pint of champagne, mix altogether and pour it into your mould. No. 1242. _Pain de Fruit à la Russe._ Pick a pint of fine red currants, half the quantity of raspberries, a pound and a half of cherries, (stoned,) and nearly a pottle of strawberries, place