The universal cookery book

“ Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider just from the press. (It should, if possible, be used the day it is made, or, at any rate, before it has worked at all.) Boil until well done, and drain through a sieve. Do not press it through. Measure the liquor, and to each pint add one pound of sugar. Boil from twenty minutes to half an hour.” Quince and Apple Jelly. “Cut small, and core, an equal weight of tart apples and quinces ; put the quinces in a preserving- CURRANT JELLY. kettle, with water to cover them, and boil till soft ; add the apples, still keeping water to cover them, and boil till the whole is nearly a pulp; put the whole into a jelly-bag, and strain without pressing. To each quart of juice allow two pounds of lumpsugar. Boil together half an hour.” Currant Jelly. Pick fine red but long-ripe currants from the stems ; bruise them, and strain the juice from a quart at a time through a thin muslin ; wring it gently, to get all the liquid ; put a pound of white sugar to each pint of juice ; stir it until it is all dissolved ; set it over a gentle fire, let it become hot, and boil for fifteen minutes. Then try it by taking a spoonful into a saucer ; when cold, if it is not quite firm enough, boil it for a few minutes longer. — Godey’s Lady's Book. {By per) Elderberry Jelly. Heat the berries, and press out the juice, and to every pint of it add a half-pint of sugar. Boil until it becomes a thick sirup. The elderberries alone will not make a jelly firm enough to turn out of tumblers or bowls, but if the juice of grapes is added to it, — about one-third of a pint to a pint of elderberries, — it then becomes very firm and solid. — Miss Lizzie Strohm. Grape Jelly. “Strip from their stalks some fine ripe blackcluster grapes, and stir them with a wooden spoon RED-HAW JELLY. over a gentle fire until all have burst, and the juice flows freely from them ; strain it off without pressure, and pass it through a jelly-bag, or through a twice-folded muslin ; weigh, and then boil it rapidly for twenty minutes ; draw it from the fire, stir in it till dissolved fourteen ounces of good sugar, roughly powdered, to each pound of juice, and boil the jelly quickly for fifteen minutes longer, keeping it constantly stirred, and perfectly well skimmed. It will be perfectly clear, and of a beautiful pale rose-color.” Red-Haw Jelly. Wash the haws well, and put on in a kettle with water sufficient to almost cover them (not too much water). Boil until they are soft. When cool enough, express the juice thoroughly through a thin muslin cloth. To three pints of juice add two pints of granulated sugar, and boil until it bubbles. Less boiling will answer if it is not desired to mould into “shapes ” or “ designs.” It is a firm and handsome jelly for moulds. The taste is delicious, resembling guava jelly. — Lizzie StroJim. Strawberry Jelly. The fruit, in the first place, should be as fresh from the vines as is possible to obtain it, and free from all sand or dirt. After picking the hulls from them, put the berries into an enamelled preservingpan, and set it by the side of the fire to draw out the juice. As soon as this begins to flow freely, place the pan over a slow fire, and allow the berries to simmer very gently until they begin to soften, STRAWBERRY JELLY.