Myra's cookery book

for 2 hours, with a paper tied over them. 3--' ... Squeeze through a hair sieve or very fine cloth into a preserving pan. 4... Loaf sugar ... I J lbs. to Add and stir gently till the sugar each quart of juice melts. 5- ... When it boils skim it well. 6... ... ... Let it boil pretty quickly over a clear fire for ^ hour, then put it into pots. 7... Brandy paper Put over the pots. e.-RED-CURRANT JELLY. Order. Ingredients. Quantities. Method. z... Currants 10 quarts See preceding receipt and follow it e.\:actly, substituting red currants for black. 7.- -FRUIT IN JELLY. Order. Ingiedients. Quantities. Method. I... Clear stiff J p'nt ... Pour into a mould and let it stand calf’s foot jelly till it is nearly set and stiff. 2... Fine ripe peaches 3 Lay in the jelly. 3-- Bunch ot' grapes I Do. with the stalk upwards. 330 MYRA’S COOKERY BOOK. FRUIT IN JELLY— {continued). Order. Ingredients. Quantities. Method. 4... ... Let it stand till the next day, then set your mould to the brim in hot water. 5- 8 -APRIC As soon as you perceive the jelly gives way from the mould, lay your dish over and turn it carefully out. OT JELLY. Order. Ingredients. Quantities. Method. I... Apricots Remove the stones and take off any stained parts of the skin. 2... Sugar ... Take the same weight as the fruit. ... ... Put in the preserving pan. 4... ... ... Boil for 15 minutes, stirring all the time and skimming. 5--- • a > • . ... ... Strain through a sieve into glass jars. e... * * * * * ’ ... . » » Crack some of the stones and put the kernels on the top of each jar of jelly. 9— MEDLAR JELLY. Order. Ingredients. Quantities. Method. I... Medlars Choose them ripe and fit for eating, and put them in the preserving pan. 2... Cold water ... ... ... Pour over till they are covered. 3" ... Boil for 20 minutes. 4... ... Strain them through a sieve, but without pressing them. 5... ... Weigh the juice and put it back in the pan. 6... Sugar Weight of the juice Add. 7... Lemons Add the rind and strained juice of I lemon to every 100 medlars. 8... ... ... ... ... When the jelly is clear and done, take out the lemon peel and pour into small glass jars. Note.— Medlar Jelly is a delicious preserve, with the colour and flavour of guava I liy. JELLIES. 331 lO.-APPLE JELLY. Order. Ingredients. Quantities. Method. I... Apples Pippins are the best to choose. 2... Wipe them, cut off the stalks, and divide them in two. 3 ••• Cold water ... Small quantity I Mix in a basin and throw the apples 4... Lemon juice ( in as you cut them. 5- ... Drain them and put them in the preserving pan. 6... Water ... ... Add just enough to float them. 7... Lemon juice Add the juice of 2 lemons to every 50 apples. 8... t • • ... <•» *•. When the apples are soft strain the juice through a sieve without press- ing. 9... Crushed sugar Weigh the juice and add the same weight of sugar. 10... • • • ... ... ... Boil in the pan for 15 minutes. II... Candied peel Small quantity Cut in very fine slices and add. 12... ... ... Pour the jelly into glass jars. Note.— A compote of apples can be made with the remainder of the fruit. ll.-QUINCE JELLY. Order. Ingredients. Quantities. Method. I,.. Quinces