The "Queen" cookery books: Pickles and Preserves

little of tlie jelly as in the first recipe, and in this stew some peeled, halved, and cored fruit till soft enough to pulp through a sieve when cool. Replace this pulp over a very clear fire and keep it well stirred till it becomes thick and dry. Weigh this paste, add to it an equal weight of (cane) caster sugar and stir this all together over the fire till it “balls,” leaving the sides of the pan, and clinging to the spoon. Spread this paste out on shallow tins, and as soon as it is cool cut it up into any shapes you please and dry these in a slack oven, afterwards storing them in an air-tight tin. (N.B.— Almost any fruit can be made into a paste thus, though for very juicy fruit, such as currants, &c., the fruit from which jelly is made answers admirably if all the juice has not been drawn away.) Elderberry Jelly. — Strip the berries from their stalks and stir them over the fire with a new wooden spoon till the juice flows freely; then strain it off thoroughly, though without in any way touching or handling the jelly bag (which would make it thiek and cloudy), weigh it, and boil up sharply for fifteen to twenty minutes ; next add in, off the fire, 14oz. cane caster sugar to every pint of juice, and boil it all together for fifteen minutes, stirring and skimming it carefully, till it jellies. If the fruit is dry, a very little water may be boiled with it in the first place.. (This is a German recipe, and is much used abroad for colds, coughs, &c.) Cranberry Jelly. — Well wash the berries in several waters, then drain them roughly and lay them into the preserving pan, with half a pint of water to each pound of fruit. Boil gently for half an hour, stirring and skimming well. Now run off the juice, weigh it, and to each pint allow lib. of sugar, and boil it all together till it jellies. Pot as usual. Some people add a few drops of carmine to bring up the colour. Tomato Jelly. — Quarter the fruit, and run out the juice in the preserving pan over a clear fire, and finish off in the usual way. (This is a Texan recipe, and is delicious with cold meat.) Tomato Jam is •easily made by peeling, quartering, and coring ripe, sound, and well-coloured tomatoes, boiling them with an equal weight of sugar, and, when this jellies, potting it as usual. Roivan (or Mountain Ash Berry) Jelly.- — Put the ripe red berries in the preserving pan with just •enough water to keep them from burning (about half a pint to every 21b. of berries), and simmer this all, stirring and "breaking the berries up with a spoon -to make the jelly flow freely. When they are quite soft and well broken up, turn them into a jelly bag, and run off as usual ; let it run just as slowly as it likes, without handling. Weigh this juice, and return it to the pan, with lib. of sugar to each pint of juice, and boil for nearly an hour, or till it “geals.” (Scotch recipe.) Apple Jelly. — Wipe, quarter, stalk, and core the apples, also wipe a good stalk of rhubarb and cut it into pieces, then place both these into the preserving pan with two pints of water for 41b. of apples and a good stick of rhubarb ; boil it all gently together for fifteen minutes, or until the apples are quite in a % mask ; now turn it mto the jelly hag and finish oil precisely as for other jellies.