A quarter of a pound of Bakers' chocolate, fourteen
ounces of sugar, half pint of water, cook to a string,
cool, and stir until a crust forms, then use.
FRUIT JELLY.
All jellies are made of the juice of ripe fruit and
sugar, boiled sufficiently; when you think it is done let
a little run off the skimmer, and if it runs broad it is
done. .The quantity of sugar varies for different fruits.
[88]
Use "A" sugar: To Currants, one pint of juice, one pound
sugar; Strawberries, one pint of juice, three-quarters of
a pound of sugar✪ Angel Food; Apples, one pint of juice, half pound
sugar; Goosberries, one pint juice, one pound sugar;
Grapes, one pint juice, one pound sugar; Raspberries,
one pint juice, three-quarters of a pound sugar; Apricot,
one pint juice, three-quarters of a pound sugar.
MARMALADE or FRUIT JAMS. ,
All fruit must be ripe and passed through a strainer; i
apples must be cooked solt; add the following quantities •'
of sugared, apples, quinces, pears, peaches, three-quarters <
of a pound of sugar for one pound of pulp, add the ]
sugar, set on the fire and stir constantly to keep from
burning; should be boiled as long as jelly or it will fer-
ment; if boiled on a quick fire the jam will have a good
color.
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-K. *.
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Page 33 · 1 recipe record on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A quarter of a pound of Bakers' chocolate, fourteen ounces of sugar, half pint of water, cook to a string, cool, and stir until a crust forms, then use.
FRUIT JELLY.
All jellies are made of the juice of ripe fruit and sugar, boiled sufficiently; when you think it is done let a little run off the skimmer, and if it runs broad it is done. The quantity of sugar varies for different fruits.
[88]
Use "A" sugar: To Currants, one pint of juice, one pound sugar; Strawberries, one pint of juice, three-quarters of a pound of sugar; Apples, one pint of juice, half pound sugar; Goosberries, one pint juice, one pound sugar; Grapes, one pint juice, one pound sugar; Raspberries, one pint juice, three-quarters of a pound sugar; Apricot, one pint juice, three-quarters of a pound sugar.
MARMALADE or FRUIT JAMS.
All fruit must be ripe and passed through a strainer; apples must be cooked soft; add the following quantities of sugar; apples, quinces, pears, peaches, three-quarters of a pound of sugar for one pound of pulp, add the sugar, set on the fire and stir constantly to keep from burning; should be boiled as long as jelly or it will ferment; if boiled on a quick fire the jam will have a good color.
-K. *.
"V
/
/
'»
Records on this page
Angel Food