Gelees

As far as the method of preparation is concerned there are two types of jelly. They are 1) wine or liqueur-flavoured jellies, 2) fruit jellies. The base is the same for both of them—it is gelatine dissolved in a predetermined amount of water.

The gelatine can be produced by the cooking of calvers’ feet; this gives the best kind of gelatine but the method of making it is quite complicated. Usually commercially manufactured gelatine is used to simplify the making of jellies and it is used in accordance with the proportions as follows.