St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1892-08-14

by boiling together one gill of water
and two ounces sugar. Bottle and cork
tightly. The syrup should boil about
fifteen minutes. be skinned and made
perfectly cold before adding to the i'll
fusion.
1 am often asked why jelly fails to
clear properly, although every precau-
ton is taken in straining. The 'dingi-
ness" is more apparent in lemon jelly
than in any other, because of its color.
The fault lies in not letting it settle for
while before skimming. My direc-
translucent, firm and has lemon-y
taste:
Soak an ounce package of elatne in
half cup of cold water for two hours,
adding few strips of the thin yellow
rind while soaking. At the end of that
time pour over the gelatine pint and
half of boiling water, the beaten white
and crushed shell of one egg. two cups
of powdered sugar and the juice of five
large lemons. Boil all together brlskly
five minutes; set the kettle on the
hearth five minutes; then skim and
pour through a jelly bag twice; rinse
a mould with cold water, fill with the
jelly and set in cold place to harden.
A pretty way to serve this jelly is on
a cut paper in glass dish, white or q
contrasting color. The clear amber
goes we'll with crimson or pale green.
A cuStard served in glass pitcher. very
cold, to pour over the jelly sometimes
accompanies it, and the whole, with the
addition of delicate sponge or white
cake, is an extremely dainty dessert.
When berries are in season this jelly
is the proper one for serving with the
fruit. Pour it while soft in fiaring
bowl, unless you have a white mold.
Set the bowl on cracked ice until the
Jelly is firm; lay circle of berries and
some in the center. over the surface,
then cover with moe liquid jelly. Let
this this stiffen also; lay in more berries
and Jelly, and continue until the bowl
is full. When perfectly firm turn out
carefully. The berries should be large,
sweet and entirely whole. Pile whipped
cream on top.
An icing that is the least troublesome
of any know is made by using the I'M
cooked juice of lemon. Squeeze the
lemon and strain the juice; stir in grad
ually enough sugar to enable you to
spread it. Cover the cake with this,
and set in cool place an hour or more.
If YOU wish thick icing, apply sec
ond coating after the cake has stood
quarter OF an hour.
In hot weather lemon sherbet or
water ice is refreshing and wholesome.
Juice of an orange is great addition to
this ice and the proportions may be
varied. Four large. juicy lemons make
quite quantity when an orange is
used. Peel the yellow rind of the lem
ons very thin, and from the orange also,
and put to boil in porcelain saucepan
with pound and quarter of sugar
and one quart Of water. Boil FIVE min
utes. set away to cool; when cold, strain
into it the lemon and orange juice;
strain the whole into the freezer and
freeze until stiff, then take out the
beater. add the whites of three eggs
beaten to a stiff froth, beat we'll to-
gether, cover closely or put into a mold,
repack and set away to harden.
Did you ever hear of the Roman cure
for malaria? | would advise judicious
preparation for anathema maranatha,
when about to administer the dose; it
will give the marble Venus wry face,
but is claimed to have cured Stubborn
cases. Allow one pint of water to one
lemon-four lemons make sufficient for
many dose; cut up the lemons, rind.
pulp and all, in the water and boil until
the whole is reduced to one pint; tea
spoonful before each meal is the dose.