New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-02-14

the jelly is clarified To clarity the Jelly break It up
In pieces, add the amount given the whites Of two
eggs and with their egg shells II Won wish. Let the
jelly slowly melt up. after it is mixed with The white
Of the egg and come 10 a boiling point. After IL
bolls. set II back on the stove where it viii Keep
as hot as possible but will not boil Then strain
It. II will be clear bright Jelly. II 1t Is too heht
for your taste. add very little caramel, though hot
enough 10 affect the favor There are little "aierS
Of caramel which by the box and are very use
f fOr this purpose ard for colornc soups or rasou
Having prepared your aspic. you set 1t away IL
Is Of the most useful and decorative articles III
cod Cookery. Il can be cut with sharp khiie or
with fancy cutters. into decorative forms ana usci
to ornament Salads boned fowls. or any salantihe'
made In border and In various oth-f lai'S WAYS
For veal pie buy about two and half POUNDS
Of illct Of veal, cut in slices not over nan III
inch thick. Cut this In dainty mou''iu's
Al the same time You buy the illet buy also Pounu
and half Of lean veal from the rump' nave 'ne
butcher cut thi, up nnc he does ian'ou's ''''A
This minced veal Is for the forcemeat
shake flour over the mOuthtuls Of veal MET cam
fully. and season them with little salt ana pepper
Pit tablespoonful Of butter In an iron S'''e y
,hallow Scotch kettle is the best for TINS purpose
When the butter mcs. ada the pieces OF veal met
and let them fry till they are slightly oro"n' NI'
about half cup Of boiling water cover the POI cioSe'
anda LET the veal simmer slowly for half IN hour Al
,orbed by the veal Cut mp half as much boiled nam
in thin slices rs there il veal Now prepare the ioFcc
meat. II the butcher has done his work wei II VIII
be chopped paste. but il mnst BE- ponnd'h WIN
potato in the choppine bowl somewhat longer
season it with a teaspoJniu Of onion juice tiDle
poonfuI If Sa half eaSpo0ntul OF pepper, ana Tio
a halfcup Of butter through it, some COOKS hod
Calls suet or even beef suct here In place OF Inc but
Ter Add last Of all tablespoonful OF parsley, ana
pound the meat continually in order to incorporate all
the ingredients, thoroughly When this is done, line
the sides Of deep earLlcn pudding dish with the
fOrcemeai or with pastry fancy. IL II Is hncd
with pastry put layer Of fOrccmcat next 10 1t (thc
pastry). Put n thin layer OF fOrcemea' on the bottom
Of tho pudding dl-h and layer Of veal over this ana
then a light layer OF ham, Put thin layer Of force
meat over the ham, then another layer Of veal then OF
ham and then forccmeat again. Some people ada
over all layer Of har1l-boilcl sliced thin but
This +, matcr u fancy. The pie sh)uld be about two
and a half inches thick and Il layer OF pun paste
should b, laid over all 1t should be moist but not
uquid Il should be baked for one hour In moder
aclv hot oven set The slid" 10 COOK the ciiS
thoroughly When the pie l. done have PM "i
melted Jelly ready to pour into II. Run khli'
through hole that Ia, been made in the centre OF
thc crlst making veins through which the Jelly NAV
,un Pour the jelly in very gently - that 1t doc
not ovcrrrn the crust. Put IN ornamental rose Of
nostrv over the opening In the centre Of the crust
end set the pie away to become cold. II VIII keep
for week or two in cold weather There NAV be
too much onion favor in tho forccmea for some per
sons taste but recall the old rhyme:
Al cooks al,cc In tn, opinion.
tff,rvd Ii An