Cassell's Vegetarian Cookery, page 169 by A. G. Payne
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een stalk resting on the snow-white bed of rice, looks very pretty. A little chopped angelica can be sprinkled over the white rice, like chopped parsley.
FRUITS, BOTTLED.--When apricots and peaches are preserved in bottles, they can be treated exactly in a similar manner to those preserved in tins. It will be found advisable, however, to taste the syrup in the bottle, as it will be often found that it requires the addition of a little more sugar. Ordinary bottled fruits, such as gooseberries, currants, raspberries, rhubarb, damsons, cranberries, etc., can be used for making fruit pies, or they can be sent to table simply as stewed fruit. In this case some whipped cream on the top is a very great improvement. Another very nice way of sending these bottled fruits to table is to fill a border made with rice, as described in Chapter III.
CHAPTER X.
JELLIES (VEGETARIAN) AND JAMS.
By vegetarian jelly we mean jellies made on vegetarian principles. To be consistent, if we cannot use anchovy sauce because it is made from fish, on the same principle we cannot use either gelatine or isinglass, which, of course, as everybody knows, is made from fishes. For all this, there is no reason why vegetarians should not enjoy jellies quite equal, so far as flavour is concerned, to ordinary jelly. The simplest substitute for gelatine, or what is virtually the same thing, isinglass, is corn-flour. Tapioca could be used, but corn-flour saves much trouble. Some persons may urge that it is not fair to give the name of jelly to a corn-flour pudding. There is, however, a very great difference between a corn-flour pudding flavoured with orange, and what we may call an orange jelly, in which corn-flour is only introduced, like gelatine, for the purpose of transforming a liquid into a solid.
We also have this advantage in using corn-flour: it is much more simple and can be utilised for making a very large variety of jellies, many of which, probably, will be new even to vegeta