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 flavor 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 flavored 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 utilized for making a very large variety of jellies, many of which, probably, will be new even to vegetarians themselves. We are all agreed on one point, i.e., the wholesomeness of freshly picked ripe fruit. We will suppose the season to be autumn and the blackberries ripe on the hedgerows, and that the children of the family are nothing loth to gather, say, a couple of quarts. We will now describe how to make a mould of--
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
