Turn out when cold. If
difficult to turn out, stand the mould in a basin of warm water for 2 or 3
seconds.
21. JELLY, RASPBERRY & CURRANT.
1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared
agar-agar, 3/4 pint water.
Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until
well done. Strain through muslin. Warm the agar-agar until dissolved in 1
gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan.
If liquid measures less than 1-1/2 pints, add enough water to make up
quantity. Bring to the boil, pour through a hot strainer into wet mould.
Turn out when cold and serve.
22. MINCEMEAT.
1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar,
1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples.
Well wash all the dried fruit in warm water, and allow to dry thoroughly
before using. Stone the raisins, pick the sultanas, and rub the currants
in a cloth to remove stalks. Wash and core the apples, but do not peel
them. Put all the fruit and apple through a fine food-chopper. Add the
sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add.
Stir the mixture well, put it into clean jars, and tie down with parchment
covers until needed for mince pies.
23. NUT PASTRY.
Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by
hand. Do not put them through the food-chopper, as this pulps them
together, and the pudding will be heavy.
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