Buckeye cookery

a half inch in diameter in the large end, wash and drain the shells carefully, set them in a basin of salt to fill, and pour in the blancmange slowly through a funnel, and place the dish in a refrigerator for several hours. When ready to serve, select a round, shallow [illustration: separator] JELLIES AND JAMS 185 a dish about as large as a hen’s nest, form the jelly in it as a lining, ‘scatter the stripsof lemon peel over the edge like straws, remove the egg-shells carefully from the blanc-mange, and fill the nest with them.—WMrs. C. M. Coates, Philadelphia. Four-Fruit Jelly. Take equal quantities of ripe strawberries, raspberries, currants, and red cherries, all should be fully ripe, and the cherries must. be stoned, taking care to preserve the juice that escapes in stoning, and add it to the rest. Mix the fruit together, put it into a linen bag, and squeeze it thoroughly ; when it has ceased to drip, measure the juice, and to every pint allow a pound and two ounces of’ the best loaf-sugar, in large lumps. Mix the juice and sugar together; put them in a porcelain-lined preserving kettle, and boil for half an hour, skimming frequently. ‘Try the jelly by dipping out a spoonful, and holding it in the open air; if it congeals readily it is sufficiently done. This jelly is very fine.—Mrs. E. 8. Miller. GRAPE JELLY. A p Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, prepare the juice, boil twenty minutes, and add one pound of sugar to one pound of juice after it is reduced by boiling; then boil ten or fifteen minutes. Or put on — grapes just beginning to turn, boil, place in jelly-bag and let drain; to one pint juice add one pint sugar, boil twenty minutes, and just before it is done add one tea-spoon dissolved gum-arabic.—Mrs. W. M. | Lemon JELLY. _ , Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe’s gelatine soaked in two cups cold water, two glasses _ pale sherry or white wine, one pint boiling water ; stir lemon-juice, peel, sugar and soaked gelatine together, and cover for an hour; pour the boiling water over them; stir until all is dissolved perfectly, add | wine, strain through flannel, and pourin mold. If fruit yields less than a large coffee-cup juice, add more water, so the jelly may not be tough. ORANGE JELLY. Two quarts water, four ounces gelatine, nine oranges and and _ lemons, a pound sugar, whites of three eggs; soak gelatine in a pint Me of water, boil the two pints water and sugar together, skim well, add dissolved gelatine, orange and lemon juice, and beaten whites; hen ‘let come to a boil, skim off carefully all scum, boil until it jellies, - oy pour jelly into mold. Strain, scum and add to mold. me . ae Pracu JELLY. a Crack one-third of the kernels and put them in the jar with the "peaches, which should be pared, stoned and sliced. Heat in a pot - of boiling water, stirring occasionally until the fruit is well broken. . Strain, and to every pint of peach juice add the juice of a lemon. Measure again, and to-every pint of peach juice add a pound of ws sugar. Heat the sugar very hot, and add when the juice has boiled twenty. minutes. Let it come to a boil and take instantly from the fire. This is very fine for jelly cake. : QuINncE J ELLY. Rub the quinces with a cloth until perfectly smooth, cut in small . oe pack tight in a kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit and hang up to drain, occasionally pressing on the top and _ sides to make the juice run more freely, taking care not to press hard - enough to expel the pulp. There is not much need of pressing a _ bag made in this shape, as the weight of the fruit in the larger part. causes the juice to flow freely at the point.