. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . , 1 pint; sugar, 6 ozs.; rinds of oranges,3; of lemon, 1: 10 minutes. Obs.—A small pinch of isinglass thrown into the jelly when it beginsto boil will much assist to clear it. When the flavour of Seville orangesis liked, two or three can be used with the sweet ones. ORANGE ISINGLASS JELLY. To render this perfectly transparent the juice of the fruit must be
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . , 1 pint; sugar, 6 ozs.; rinds of oranges,3; of lemon, 1: 10 minutes. Obs.—A small pinch of isinglass thrown into the jelly when it beginsto boil will much assist to clear it. When the flavour of Seville orangesis liked, two or three can be used with the sweet ones. ORANGE ISINGLASS JELLY. To render this perfectly transparent the juice of the fruit must befiltered, and the isinglass clarified; but it is not usual tc take so muchtrouble for it. Strain as clear as possible, first through a sieve or mus-lin, then through a thick cloth or jelly-bag, one quart of orange-juice,mixed with as much lemon-juice as will give an agreeable degree ofacidity. Dissolve two ounces and a half of isinglass in a pint of water,skim it well, throw in half a pound of sugar, and a few strips of theorange-rind, pour in the orange-juice, stir the whole well together, skimit clean without allowing it to boil, strain it through a cloth or througha muslin, many times folded, and when nearly cold put it into the. 312 MODERN COOKERY. [ciIAI\ XX. moulds.* This jelly is sometimes made without any water, by dis-solving the isinglass and sugar in the juice of the fruit. Orange-juice, 1 quart; water, 1 pint; isinglass, 2i ozs.; sugar, -| lb. ORANGES FILLED WITH JELLY. This is one of the fanciful dishes which make a pretty appearance ona supper table, and are acceptable when much variety is desired. Take some very fine oranges, and withthe point of a small knife cut outfrom the top of each a round aboutthe size of a shilling; then withthe small end of a tea or eggspoon, empty them entirely, takinggreat care not to break the these into cold water, andmake jelly of the juice, whichmust be well pressed from thepulp, and strained as clear as pos-sible. Co
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