The Apsley cookery book

Ingredients. One pound of Raspberries. Three-quarters of a pound of crushed loaf Sugar. When the fruit has been carefully picked, put it with the sugar in layers on a dish, or in a deep bowl, according to the quantity of fruit that is to be preserved. Let it remain for four hours, and then turn it into a preserving pan and bring it to boiling-point quickly, stirring almost continuously to prevent it from burning. Remove the scum as it rises or the jam will not be clear. Let it boil gently for three-quarters of an hour, after it boils evenly all over. Turn it into jars, and when cold cover in the ordinary way and store it in a dry place. 302. Raspberry Jelly. Ingredients. One pint of Raspberry juice. | One pound of loaf Sugar. To draw the juice from the raspberries, put them in a jar and bruise them slightly, then place the jar in a pan of boiling water and keep it boiling gently until the juice flows freely. Lay a piece of muslin in a fine sieve and pour the juice into it until no more will flow ; then turn the fruit into the sieve, and leave it to let the juice drain away from it; but it must not be pressed or the juice will be muddy. Measure the juice carefully and add the sugar, in lumps, in the quantity given. Let it boil gently and skim it carefully. When it has boiled for half an hour, pour a teaspoonful on a cold plate, and if it sets the jelly is done, if not, let it boil a little longer. Put it in small pots and cover, when cold, in the usual way. The flavour is much improved by one part of red-currant juice being used to two parts of raspberry, but the currants would make the jelly too acid for most people on this diet. 303. Restorative Jelly. Ingredients. One ounce of Barley. One ounce of Rice. One ounce of Sago. Two pints of Water. Half a small Lemon. One tablespoonful of Sugar. Thoroughly wash the rice, sago, and barley, and put into a double saucepan with the water, and lemon rind cut thinly ; let them simmer for three hours, then strain and add the sugar. Take hot as a drink or cold as a jelly . 304. Rice and Apple Pudding. Ingredients. One breakfast-cupful of Rice. Six Apples (good cooking Apples). Two Cloves. Half a Lemon, rind only. Two teaspoonfuls of Sugar. Boil the rice for a quarter of an hour in boiling water, strain through a hair sieve. Put a cloth into a pudding-basin, lay the rice all round it like a crust ; quarter some apples as for a tart, and lay them in the middle of the rice, add the sugar, lemon rind, and cloves over the apples with rice and tie the cloth fairly tightly. Boil the pudding for one hour, or steam it for one and a half hours, and serve with some sweet sauce poured over. 305. Rice and Apple (Baked). To use up any stewed Apples and cold Rice. Put the apple in the bottom of a pie-dish, then the cold cooked rice. Well beat the whites of two eggs, add a teaspoonful of icing sugar, and spread this on the top, and bake in the oven a light brown, just sufficient to warm the rice and apple through. 306. Rice Balls. Ingredients. Three ounces of Rice. I Rind of one Lemon. Half a pint of Milk. | A pinch of Sugar (or Salt). Pick over the rice but do not wash it; put it into a stewpan with sufficient water to cover it, with the sugar (or salt), and let it swell till the water is absorbed. Add