Twenty Ways With a Packet of Jelly #4

Welcome to the next step on your journey in jelly enlightenment.

I recently bought Elizabeth Craig‘s cookbook Simple Cooking from 1936 and thought it would be fun to try some of her austerity recipes.

“If you always keep a packet or two of jelly in your store-cupboard, you need never be at a loss for a simple sweet. Here are a few suggestions and recipes for making the most of a packet of jelly.”

Okay, I have raspberry jelly, so here’s Recipe #4 of the 20 which she lists:

4. Prepare according to instructions on packet, but use only half the quantity of water. Whip a can of milk till frothy, then stir in cooled jelly by degrees. Serve in glasses.”

Here goes. I’ve assembled my ingredients. A Hartley’s raspberry jelly and a tin of Carnation evaporated milk.

Twenty Ways With a Packet of Jelly #4 - Assembling the ingredients
Twenty Ways With a Packet of Jelly #4 – Assembling the ingredients

The instructions say “Use only half the quantity of water.”

Twenty Ways With a Packet of Jelly #4 - dissolving the jelly in boiling water
Twenty Ways With a Packet of Jelly #4 – dissolving the jelly in boiling water

“Whip a can of milk till frothy, then stir in cooled jelly by degrees.”

Twenty Ways With a Packet of Jelly #4 - stirring in the jelly by degrees
Twenty Ways With a Packet of Jelly #4 – stirring in the jelly by degrees

“Serve in glasses.”

Twenty Ways With a Packet of Jelly #4 - Serve in glasses
Twenty Ways With a Packet of Jelly #4 – Serve in glasses

Now for a brief time in the fridge for the jelly to set and to think how to garnish it. Most things look a bit more appetising with a bit of thought to presentation. I know, I’ve got some frozen raspberries from the pick your own. They’ll do.

Twenty Ways With a Packet of Jelly #4 - the raspberry on top :)
Twenty Ways With a Packet of Jelly #4 – the raspberry on top :)

Perfect, and utterly delicious. What an unusual texture. This is one I’ll be repeating, in a good way.

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