Myra's cookery book

Choose them very ripe; wipe them, cut them in quarters, and remove the stalks and cores. 2... Cold water ... ... ... Throw them in at once. 3— ... ... Put them into the preserving pan. 4... Water Add enough to cover them. 5- ... ... When done strain the juice through a sieve. 6... Sugar ... ... Boil the juice with an equal weight of sugar; quinces take longer to boil than apples. 7... ... ... Keep in small glass jars. 333 MYRA'S COOKERY BOOK. 12-WHITE WINE JELLY. * Order. Ingredients. Quantities. Method. I... Isinglass ij OZ. ... Melt in a little water. 2... Sugar i lb. Add. 3-" White wine ... ij pint ... Add. 4... Madeira f pint ... Add. 5... *•* Boil and strain through muslin into a mould. 13.-P0RT WINE JELLY. Order. Ingredients. Quantities. Method. I... Calf’s feet ... 4 Boil in water to a jelly and let it cool. 2... Lemon juice 3 lemons Strain and add. 3-" Sugar To taste Add. 4... Port wine I bottle ... Add. 5”‘ • • • . • • Boil with the calf’s foot jellv. 6... Whites of egos 6 Beat and add, stir well and let all boil together. 7... ... Strain through a flannel bag. 14.-AN0THER WINE JELLY. Order. Ingredients. Quantities. Method. I... Isinglass I OZ. 1 Melt in the wine on the fire. 2... Sherry ipint ... 3-” Sherry Remainder of bottle Put in a saucepan. 4... Lemon peel ... I lemon Cut thin and add. S... Nutmeg A little ... Grate in. b... Sugar To taste Add. 7... Melted isin- glass * * • * * * Add, boil, and strain into a mould. JELLIES. 333 15.-PUNCH JELLY. Order. Ingredients. Quantities. Method. I,.. Calf’s feet ... 4 Boil and prepare as usual. 2... Wine I pint ... Add to the clarified jelly. 3- Lemon juice 3 lemons Strain and add. 4... Whites of eggs 4 Beat and add. 5'" Let it boil gently for i hour, stirring frequently. 6... ... ... Strain through a flannel bag. 7.. . 8.. . Water Sugar . . ipint ... lilb. ... 1 Melt the sugar in the water. g... Arack I pint ... Add and mix with the jel'y. 10... ... Pour into a mould and let it cct cold. ^ 16.-JELLY FOR COLD MEATS. Order. Ingredients. Quantities. Method. I... Veal ^ 2 lbs. Cut in pieces and put in a saucepan. 2... Calf’s feet ... 4 Cut in half and add. 3-" Shin of beef... 2 lbs. Add, free from bone. 4... Water Add hot or cold water to cover the meat. 5... Salt To tas'.e Add. 6... Cold water ... ... Let it boil, then skim. 7... I tumbler- ful Pour into the saucepan. 8... Sweet herbs... A bunch Add. g... Onions 4 Stick one with 4 cloves and add. 10... Carrots 4 ... Cut in slices and add. ir... Leeks and 2 of each Tie together and add. celery 12... ... Simmer gently for 8 hours. 13... ... Strain the jelly and let it cool. 14... ... ... When cold' take off the fat. 13... ... ... Put the jelly in a saucepan on the fire. 16... White wine ... } pint ... Add. 17... Lemon juice I lemon Strain and add. 334 MYRA'S COOKERY BOOK. JELLY FOR COLD MEATS — {contained). Order. Ingredients. Quantities. Method. I8... Salt Add if needed. ig... Whites of eggs ... Skim carefully as the scum rises. 20... 2 Beat up with a little water. 21... Stir the boiling jelly vigorously with one hand, and pour in the whites of egg quickly with the other. 22... Vinegar and water ...