The handy dictionary of cookery

Gather the fruit in dry weather, remove the stalks and any decayed pieces ; place it in a clean pan with a cup of water ; let it slowly warm (not boil) till the juice has come well out. Then squeeze the fruit gently in a piece of muslin or clean kitchen towel. Measure the juice ; return it to the pan with the sugar, bring slowly to the boil ; skim carefully ; boil quickly for five to ten minutes. To know if the jelly is ready, put a teaspoon ful in a saucer in a cool place. If it stiffens immediately it is ready ; if not, boil for a few minutes longer. Put into pots and cover tightly with paper immediately. Where strict economy is practised the fruit left in the muslin or cloth should be stewed with a little water and sugar, and eaten with rice or bread. Jelly, Medlar. Fill a preserving pan with ripe medlars, adding enough ^ water to cover them, then boil till reduced to a pulp, and keep stirring that it may not burn. Strain through flannel, add a pound of loaf sugar to each pint of juice, and boil till it becomes a stiff jelly. This makes an excellent substitute for Guava jelly. Jelly, Ox Foot. Wash an ox foot thoroughly well ; divide it at the joints, put it into cold water, bring it to the boil, throw away the water ; wash it again, cover with clean fresh water ; simmer it slowly six hours, strain and allow it to get cold. Remove all the fat by means of an iron spoon dipped into hot water ; rub the surface over with a clean towel also dipped into hot water to remove every particle of fat. If there is any fat left on it the jelly will not be clear. Put the stock into a pan with the whites and shells of two eggs, half a pound of loaf sugar, the rind and juice of five lemons. Whisk over the fire until a stiff froth is formed on the top ; remove the whisk. Let it boil well up to the top twice ; put on the lid and allow it to stand perfectly still twenty minutes. Tie a clean thin kitchen towel on the legs of a chair, pass through it some hot water to warm it, then strain the jelly. A^ote. — It should be strained near the fire, as in very cold weather it is apt to set in going through. Jelly, Pine Apple. Put into a saucepan one ounce of gelatine, half a pint of water, a quarter of a pound of loaf sugar, the rind and juice of two lemons, and nearly all the contents of a tin of pine apple (just keep out some nice pieces to set in the jelly), the whites and shells of three eggs. Whisk over a moderate fire until you get up a stiff froth which somewhat resembles soap suds ; remove the whisk, let it boil up twice j put on the lid, allow it to stand perfectly still twenty minutes ; pass some hot water through a cloth and strain. Dip a mould in cold water, pour into it a little jelly, allow it to set, then lay in some pieces of pine apple ; pour in a little more jelly, let it become firm, then drop in more pine apple, and so on till the mould is full. Turn out on a crystal dish, and serve with whipped cream. Sprinkle over a little crystallised sugar. Note. — If a. fresh pine is used, then a pint of water would be needed. Jugg-ed Hare.