Jellies or Gelatins

Zhele

Remarks: Add either isinglass or gelatin to the jelly. If using gelatin, it must be boiled separately until softened and reduced to no more than ½ glass. Add water and sugar and bring to a boil. Pour in the wine or juice, strain, and pour into a mold. Set in a cold place or on ice or snow to gel. To remove from the mold, dip the mold briefly in hot water, wipe off, and turn out onto a platter.

If the [liquid] jelly is not completely clear, it may be clarified with white paper.* Bring the paper to a boil in cold water, finely pound it in a mortar, and drop into the jelly. Bring to a boil and pour onto a napkin, stretched out and tied to the ends of an overturned stool. Let the liquid drain gradually. Or clarify by dropping an egg white into the jelly. Cook over a very low fire, so that it boils from one side only, then strain.