Jellies of Liqueurs and Spirits

Have, if any, a quart of rather firm calf's foot jelly.

Add, when melted, six liqueur-glassfuls of maresquino and two of brandy.

Pour into your mould.

Set upon ice until firm and ready for use.

When firm, turn out of your mould and serve.

If there is no calf's foot jelly, dissolve an ounce and a half of isinglass.

Add it to a syrup made with the juice of two lemons, half a pound of sugar, and a pint of water.

Pass through a napkin or jelly bag.

Add two wineglassfuls more water, with the maresquino and brandy.

When partly cold, place in your mould.

Serve as before.

Blanch and pound in a mortar four ounces of sweet and one ounce of bitter almonds.

Boil three quarters of a pound of sugar to a thickish syrup.

Put in the almonds and let infuse twenty minutes.

Pass through a tammy.

Add sufficient dissolved isinglass or calf's foot jelly to set it.

Add a glass of brandy or rum.

Place the preparation in a bowl upon some ice, keeping it stirred until upon the point of setting.

When set, stir in a pint of cream, previously well whipped.

Pour into a mould.

Let remain upon ice until ready to serve.

Dip into lukewarm water and turn out onto your dish.

The flavour of any kind of fruit may be used instead.

Peel a small pineapple and put the rind into a stewpan with six ounces of sugar and two wineglassfuls of water; let boil until reduced to a very thick syrup.

Pass the syrup through a sieve into a basin.

Cut the remainder of the pineapple into very small strips and put into the basin with the syrup.

Boil half a pint of milk, dissolving rather more than an ounce of isinglass.

In another stewpan, whisk the yolks of five eggs, pour the milk over them, mix well, and stir over the fire until it becomes a little thickish but not boiling.

Pass the mixture through a sieve over the syrup, mix well together.

Place in a bowl upon some ice, keep stirring until upon the point of setting.

When set, add three parts of a pint of cream, previously whipped, and stir well in.

Fill your mould and leave upon the ice until ready to serve.

Turn it out as in the last.

Dissolve an ounce and a half of isinglass in a bowl and melt it.

Add six glasses of any liqueur, two of brandy, and six ounces of powdered sugar, letting it dissolve well.

Place the mixture upon some ice, keeping it stirred until upon the point of setting.

When set, add three parts of a pint of whipped cream.

Fill your mould and proceed as before.