Nelson's home comforts / by Mary Hooper.

  • Mary Hooper
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Nelson's home comforts / by Mary Hooper. Source: Wellcome Collection.

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    I * best and purest materials, requiring only the addition of hot water, is now, for the first time, supplied. Careful experiments, extending over a long period of time, have been required to bring this excellent and very useful preparation to its present state of perfection, and it is confidently asserted chat no home-made jelly can surpass it in purity, brilliancy, or delicacy of flavour. All that is necessary to pre- pare the jelly for the table is to dissolve it by placing the bottle in hot water, and then to add the given quantity of water to bring it to a proper consistency. It is allowed to stand until on the point of setting, and is then put into a mould. Nelson’s Calf’s Foot, Lemon, Port, Sherry, Orange, and Cherry Jellies are now to be had of all first-class grocers, and are put up in bottles each containing sufficient of the concentrated prepara- tion to make a quart, pint, or half-pint. Nelson’s Blanc-mange for invalids and the table is most delicious and nourishing, and merely requires to be dissolved in hot water according to the directions given with each tin. This Blanc-mange, as will be seen by the recipes given in the following pages, can be made into many elegant creams with the slightest possible expenditure of time and trouble. As it is prepared with the richest milk, in a condensed form, water only is required to make a sweet for ordinary use. If, however, new milk is substituted for water, a very rich and fine cream is produced. The Blanc-mange is supplied flavoured with cinna- mon, lemon, almond, and vanilla. Chocolate Cream is particularly recommended. * rf
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