^stirring constantly until the custard thickens; add Frozen Fruit Custard. — One quart of milk, one! to this one pint of fresh peaches✪ White Ice Cream cut into small quart of cream, six eggs, and three cups of sugar, ^pieces. When the custard is perfectly cold, beat in Heat the milk to almost boiling, then add gradually the cream, and freeze, the beaten yelks and sugar ; stir in the whites, hav- i Mrs. E. C. N. Jellies, Canned Fruits, Etc. Table for Preparing Fruits for Preserving. Amount of Sugar to a Quart Jar of Fruit. Boil Cherries moderately, 5 minutes. ! Whortleberries, " Whortleberries moderately, - 5 Raspberries, " Raspberries " - 6 Cherries, " Blackberries " 6 Blackberries, " Ripe Currants - 6 Bartlett Pears, " Strawberries " 8 Small Sour Pears " Peaches, halves, - - 8 Ripe Currants, " Peaches, whole, IS Strawberries, " Pkims - lO " Plums, " Wild Grapes 10 " Pine-apples, " Rhubarb, sliced, - - lO " Crab-apples, " Pine-apple, sliced. IS Wild Grapes, " Bartlett Pears - 20 " Quinces, " Quinces 20 Rhubarb, 4 ounces. 4 6 6 6 8 8 8 8 8 8 8 10 COOKS IN CLOVER. Tutti Frutti Jelly, I. — Cut a number of oranges i into small pieces, removing the seeds, and slice i several bananas. Place in a dish or mould alter- 1 nate layers of fruit and sugar. Make a jelly of one ' ounce of gelatine and one scant quart of water;' pour this over the fruit, and stand in a cold place. Mrs. G. IV. Watcrhouse. Tutti Frutti Jelly, II. — One pound of white grapes, three oranges, three bananas, one pine- apple, one pint of strawberries, two dozen English walnuts, two ounces of dates, two ounces of figs, one package of Cooper's gelatine, five lemons, and one pound of sugar✪ Tutti Frutti Jelly II. Sherry or Madeira may be used in place of the lemons. Soak the gelatine in one pint of cold water, or wine ; add one quart of boil- ing water, sugar, and the juice of the lemons, if the wine is not used; then strain. When the jelly is cold, put the jelly first in the dish, then the fruit, and so on in layers until the dish is filled, having the jelly come on top. This makes a large quantity, and may be served with whipped cream. Airs. C. B. Reynolds. Lemon Jelly. — Squeeze the juice of six or seven lemons, add one pint of cold water, one box of gela- tine, and one pound of granulated sugar. Let this stand five or six hours, then add one and a half pints of boiling water, and strain ; then pour into moulds. Mrs. J. Ryerson. Coffee Jelly. — One pint of sugar, one pint of strong coffee, one and a half pints of boiling water, half a pint of cold water, and one box of gelatine✪ Lemon Jelly. Soak the gelatine two hours in the cold water, then pour the boiling water on it and when dissolved, add the sugar and coffee ; strain, turn into moulds, and set away to harden. Serve with sugar and cream, if you choose. Mrs. F. M. JELLIES, CANNED FRUITS, ETC.

AI-modernized reading of the original text

^stirring constantly until the custard thickens; add Frozen Fruit Custard. — One quart of milk, one! to this one pint of fresh peaches cut into small quart of cream, six eggs, and three cups of sugar, ^pieces. When the custard is perfectly cold, beat in Heat the milk to almost boiling, then add gradually the cream, and freeze, the beaten yelks and sugar ; stir in the whites, hav- i Mrs. E. C. N. Jellies, Canned Fruits, Etc. Table for Preparing Fruits for Preserving. Amount of Sugar to a Quart Jar of Fruit. Boil Cherries moderately, 5 minutes. ! Whortleberries, " Whortleberries moderately, - Raspberries, " Raspberries " - 6 Cherries, " Blackberries " Blackberries, " Ripe Currants - 6 Bartlett Pears, " Strawberries " Small Sour Pears " Peaches, halves, - - 8 Ripe Currants, " Peaches, whole, IS Strawberries, " Pkims - lO " Plums, " Wild Grapes 10 " Pine-apples, " Rhubarb, sliced, - - lO " Crab-apples, " Pine-apple, sliced. IS Wild Grapes, " Bartlett Pears - 20 " Quinces, " Quinces Rhubarb, 4 ounces. Tutti Frutti Jelly, I. — Cut a number of oranges i into small pieces, removing the seeds, and slice i several bananas. Place in a dish or mould alter- 1 nate layers of fruit and sugar. Make a jelly of one ' ounce of gelatine and one scant quart of water;' pour this over the fruit, and stand in a cold place. Mrs. G. IV. Watcrhouse. Tutti Frutti Jelly, II. — One pound of white grapes, three oranges, three bananas, one pineapple, one pint of strawberries, two dozen English walnuts, two ounces of dates, two ounces of figs, one package of Cooper's gelatine, five lemons, and one pound of sugar. Sherry or Madeira may be used in place of the lemons. Soak the gelatine in one pint of cold water, or wine ; add one quart of boiling water, sugar, and the juice of the lemons, if the wine is not used; then strain. When the jelly is cold, put the jelly first in the dish, then the fruit, and so on in layers until the dish is filled, having the jelly come on top. This makes a large quantity, and may be served with whipped cream. Mrs. C. B. Reynolds. Lemon Jelly. — Squeeze the juice of six or seven lemons, add one pint of cold water, one box of gelatine, and one pound of granulated sugar. Let this stand five or six hours, then add one and a half pints of boiling water, and strain ; then pour into moulds. Mrs. J. Ryerson. Coffee Jelly. — One pint of sugar, one pint of strong coffee, one and a half pints of boiling water, half a pint of cold water, and one box of gelatine. Soak the gelatine two hours in the cold water, then pour the boiling water on it and when dissolved, add the sugar and coffee ; strain, turn into moulds, and set away to harden. Serve with sugar and cream, if you choose. Mrs. F. M. JELLIES, CANNED FRUITS, ETC.

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Tutti Frutti Jelly IFrozen Fruit CustardWhite Ice CreamTutti Frutti Jelly IIFruit JellyLemon JellyCoffee Jelly

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