He was ailing for a short time, when our cook performed prodigies of puddings and jellies to suit his palate.
These jellies have to be set in a very cold place to make them firm, and it is often advisable in warm weather, if they cannot be put on ice, to make them, the night before they are needed, then put them in the coolest place possible.
Next day measure juice, boil ten minutes, add an equal amount of sugar that has been warming, boil three minutes, or until a drop jellieson a cold dish, then turn into glasses.
It is well to enjoy the delicious fruits and melons in their season (and really nothing finishes off a dinner better after a close, warm day), but still we all want to know how to make light puddings and jellies for a change.
They are made from fruits and vegetables, as are jellies and preserves, but the preservatives used in their preparation are vinegar and spices.
Other jellies may, without doubt, be made by combining the proper fruits.
Jellies and preserves, because of the large quantity of sugar used in them, are foods high in carbohydrate.
Moderately palatable ice-creams and wine-jellies may be made, sweetened with pure glycerin; but although these may be quite satisfactory for a time, they soon become distasteful.
She was a notable housekeeper and the best of neighbors, her round, jolly visage being sure to appear at every moment of need, and her chicken broth and jellies lingered pleasantly in the memory of the fretful convalescent.
In her sale of Mother's jellies to the city men, in her acceptance of their attentions, she appeared to be just the least bit bold.
These men did not really care for jellies and jams, they were attracted solely by the wild-rose beauty of the little country girl.
Each bearing a basket they were caught submitting the jellies and jams.
The Beaver retreated in terror on to the landing, where she stood clutching the little basket of jellies and things which she had brought, as if she feared that it might be torn from her in the violence of the scene.
I've got to eat jellies and sandwiches and things for two hours straight on end.
Jellies of fruit are made with an equal quantity of sugar, that is, a pound to a pint, and require no very long boiling.
Broths and teas and jellies and physical comfort of every kind were furnished, and the doctor did his best to battle with the disease that long years of want and misery had fastened upon their victim.
I was never brought up to consider jellies as a great accomplishment.
Undoubtedly, however, the woman who announces her accomplishment in jellies intends to imply pastries of all kinds.
French jelliesare rather monotonous as to flavour, but they look very handsome on a supper-table.
Fruit jellies are compounds of the juices of fruits combined with sugar, concentrated, by boiling, to such a consistency that the liquid, upon cooling, assumes the form of a tremulous jelly.
In the early autumn, plums of various kinds are to be bottled and preserved, and jams and jellies made.
In summer it is necessary to have ice in which to put the moulds, or the cook will be, very likely, disappointed, by her jellies being in too liquid a state to turn out properly, unless a great deal of isinglass is used.
It exists more or less in all vegetables, and is especially abundant in those roots and fruits from which jellies are prepared.
A few pretty dishes may be made, in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions.
The stock for jellies should always be made the day before it is required for use, as the liquor has time to cool, and the fat can be so much more easily and effectually removed when thoroughly set.
If jellies have not sufficient sugar, they do not congeal, but will remain liquid.
If you find that it jellies in the pan, (which it will if properly made,) do not disturb it till you are ready to put it into the pot for the second boiling, as breaking the jelly may prevent it from keeping well.
In their opinion the wild tang and the indescribable piquancy of flavor in jelliesmade from this fruit are unmatched by those of any other fruit that grows.
It will be clear that, in the case of gelatinejellies (e.
Jellies easily melt on heating and a colloidal solution of gelatine is obtained.
Table jellies form, of course, one popular use of gelatin, but the manufacture of sweets makes also a great demand upon the gelatine trade.
If jellies are not so firm after six or eight hours as you would have them, set them in the sun, with bits of window glass over them to keep out the dust and insects.
There are not many jelliesand creams superior to it.
Cover jellies and jams with tissue paper, double and wet with brandy, pressed closely to the conserve before you put on the lid, or paste on the thick paper.
There are still some housekeepers who insist that the jellies made from the modern gelatine are not comparable in beauty and flavor to those prepared from the genuine feet.
They make a beautiful garnish for jelliesor charlottes, and look well heaped in a dish by themselves or with other fruit.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "jellies" in a variety of sentences. We hope that you will now be able to make sentences using this word.
