being careful to remove it before the juice com-
mences to thicken. Then pour them upon a clean,
dry sieve, and when the juice has drained thoroughly
through, strain it through two or three thicknesses
of muslin, and, after weighing it, put it again into
the preserving-pan. Let it boil briskly for twenty
minutes, stirring frequently, then remove it from the
fire, and add the sugar, allowing fourteen ounces to
each pound of the juice✪ Strawberry Jelly. (Loaf-sugar broken in small
lumps is the best for the purpose, and should be
added a little at a time.) As soon as the sugar
becomes dissolved, place the pan again on the fire,
and let the jelly boil until done. To test this, take
a little out, and put it on a plate or saucer ; if it
stiffens, it is done enough. Then pour it into jars,
cover tightly, and set in a cool dry place till wanted
for use. — The Caterer. (By per)
CHAPTER XII.
BREAD, RUSK, BUNS, ROLLS, AND
BISCUIT.
BREAD, RUSK, BUNS, ROLLS , AND BISCUIT.
AUNT CINDY’S DINNER.
“Well, Cindy,” said the Rev. Mr. Burgiss, “you air goin’ to have
a chance to-morrow to distinguish you’self.”
Cindy was a tall and fleshy woman, weighing three hundred and
seventeen pounds. She was sitting on the block which was seat or
meat-slab, as the occasion demanded. She rose from this block with
a heaving, labored motion, which called to mind a steamboat getting
under way. “ I’s tolerbul distinguished a’ready,” she replied. Per-
haps the speaker found a difficulty in raising and lowering her astonish-
ing lower jaw and double chin. Her words had a queer, smothered
sound, as though coming through hot mush. “What’s gwyne on
ter-morrer?” she asked.
“ Why, we air goin’ to have fou’ persidin’ elduz yere to dinner
to-morrow, — yes, fou’ presidin’ elduz.”
“ Good gracious ! ” exclaimed Aunt Cindy, almost overwhelmed.
“ Mussy on us ! fou’ puzzidin’ elduz ! Reckons I hab ter stir my stumps
tolerbul lively ’bout dat dar dinner ; ” and her eyes, hid away in rolls
of fat, like pin-heads in a cushion, began to twinkle in anticipation of
a culinary triumph. “But,” she continued, clouding again, “we-all
ain’t got no little pig. Can’t git no dinner fit for shucks widouten a
pig roas’ whole, wid a red apple in its mouf. Mus’ hab a pig some-
hows, to be sartin.”
“Oh, we can get a pig,” said Mr. Burgiss assuredly. “Jus’ sen’
Tony over to Brother Phillpotts’s early in the mawnin’ to borrer one.
Tell him to tell Sister Phillpotts that I’ll return it the fus’ chance.
An’ now, Cindy, my girl, jus’ do you’ bes’ on that dinner.”
“ ’Deed, I’ll do my very bes’. Puffidin’ dinner for fou’ puzzidin’
elduz is a heap er ’spons’bil’ty, but I reckons yer’ll fin’ ole Cindy kin
tote it. Jes’ don’t worrit you’se’f.” . . .
Page 51 · 1 recipe record on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
being careful to remove it before the juice commences to thicken. Then pour them upon a clean, dry sieve, and when the juice has drained thoroughly through, strain it through two or three thicknesses of muslin, and, after weighing it, put it again into the preserving-pan. Let it boil briskly for twenty minutes, stirring frequently, then remove it from the fire, and add the sugar, allowing fourteen ounces to each pound of the juice. (Loaf-sugar broken in small lumps is the best for the purpose, and should be added a little at a time.) As soon as the sugar becomes dissolved, place the pan again on the fire, and let the jelly boil until done. To test this, take a little out, and put it on a plate or saucer ; if it stiffens, it is done enough. Then pour it into jars, cover tightly, and set in a cool dry place till wanted for use. — The Caterer. (By permission.)
CHAPTER XII.
BREAD, RUSK, BUNS, ROLLS, AND BISCUIT.
BREAD, RUSK, BUNS, ROLLS , AND BISCUIT.
AUNT CINDY’S DINNER.
“Well, Cindy,” said the Rev. Mr. Burgiss, “you air goin’ to have a chance to-morrow to distinguish you’self.”
Cindy was a tall and fleshy woman, weighing three hundred and seventeen pounds. She was sitting on the block which was seat or meat-slab, as the occasion demanded. She rose from this block with a heaving, labored motion, which called to mind a steamboat getting under way. “ I’s tolerbul distinguished a’ready,” she replied. Perhaps the speaker found a difficulty in raising and lowering her astonishing lower jaw and double chin. Her words had a queer, smothered sound, as though coming through hot mush. “What’s gwyne on ter-morrer?” she asked.
“ Why, we air goin’ to have fou’ persidin’ elduz yere to dinner to-morrow, — yes, fou’ presidin’ elduz.”
“ Good gracious ! ” exclaimed Aunt Cindy, almost overwhelmed. “ Mussy on us ! fou’ puzzidin’ elduz ! Reckons I hab ter stir my stumps tolerbul lively ’bout dat dar dinner ; ” and her eyes, hid away in rolls of fat, like pin-heads in a cushion, began to twinkle in anticipation of a culinary triumph. “But,” she continued, clouding again, “we-all ain’t got no little pig. Can’t git no dinner fit for shucks widouten a pig roas’ whole, wid a red apple in its mouf. Mus’ hab a pig somehows, to be sartin.”
“Oh, we can get a pig,” said Mr. Burgiss assuredly. “Jus’ sen’ Tony over to Brother Phillpotts’s early in the mawnin’ to borrer one. Tell him to tell Sister Phillpotts that I’ll return it the fus’ chance. An’ now, Cindy, my girl, jus’ do you’ bes’ on that dinner.”
“ ’Deed, I’ll do my very bes’. Puffidin’ dinner for fou’ puzzidin’ elduz is a heap er ’spons’bil’ty, but I reckons yer’ll fin’ ole Cindy kin tote it. Jes’ don’t worrit you’se’f.” . . .
Records on this page
Strawberry Jelly