How TO Mould Bottled Jellies. — Uncork the bottle ; place it in
a saucepan of hot water until the jelly is reduced to a liquid state.
Taste it to ascertain whether it is sufficiently flavored, and if not,
add a little wine. Pour the jelly into moulds which have been
soaked in water ; let it set, and turn it out by placing the mould in
hot water for a minute ; then wipe the outside, put a dish on the
top, and turn it over quickly. The jelly should then slip easily
498 THE HEARTH,STONE ; OR, LIFE AT HOME.
away from the mould and be quite firm. It may be garnished as taste
dictates.
Apple Jelly. — To every pound of apples add a pint of water, boil
till all the goodness is extracted ; then to every pint of juice add one
pound of sugar; boil till reduced to half; then add a packet of gela-
tine to each gallon, and the juice of four lemons✪ Apple Jelly.
Jelly. — Two ounces of isinglass or gelatine, two quarts of water.
one pound and a-half of sugar, whites of three eggs, beaten to a foam.
Stir them all together cold; stand an hour; then put the juice of three
lemons and peel of one ; lay in a short time. Boil fifteen minutes,
and strain through a bag.
A Very Simple and Easy Method of Making Very Superior
Orange Wine. — Ninety Seville oranges, thirty-two pounds of lump-
sugar, water. Break up the sugar into small pieces, and put it into a
dry, sweet, nine-gallon cask, placed in a cellar or other storehouse,
where it is intended to be kept. Have ready close to the cask two
large pans or wooden keelers, into one of which put the peel of the
oranges pared quite thin, and into the other the pulp after the juice
has been squeezed from it. Strain the juice through a piece of double
muslin, and put it in the cask with the sugar. Then pour about one
and one-half gallons of cold spring-water on both the peels and pulp;
let it stand for twenty-four hours, and then strain it into the cask ;
add more water to the peels and pulp when this is done, and repeat the
same process every day for a week ; it should take about a week to fill
up the cask. Be careful to apportion the quantity as nearly as possible
to the seven days, and to stir the contents of the cask each day. On
the third day after the cask is full — that is, the tenth day after the
commencement of making — the cask may be securely bunged down.
This is a very simple and easy method, and the wine made according
to it will be pronounced to be most excellent. There is no trouble-
some boiling, and all fermentation takes place in the cask. When
the above directions are attended to, the wine cannot fail to be good.
It should be bottled in eight or nine months, and will be fit for use
in a twelve-month after the time of making. Ginger wine may be
COOKERY RECIPES. 499
made in precisely the same manner, only, with the nine-gallon cask
for ginger wine, two pounds of the best whole ginger, bruised, must
be put witli the sugar. It will be found convenient to tie the ginger
looseiv in a muslin bag.
Page 321 · 1 recipe record on this page
Presented as published in 1883. 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
How TO Mould Bottled Jellies. — Uncork the bottle ; place it in a saucepan of hot water until the jelly is reduced to a liquid state. Taste it to ascertain whether it is sufficiently flavored, and if not, add a little wine. Pour the jelly into moulds which have been soaked in water ; let it set, and turn it out by placing the mould in hot water for a minute ; then wipe the outside, put a dish on the top, and turn it over quickly. The jelly should then slip easily
away from the mould and be quite firm. It may be garnished as taste dictates.
Apple Jelly. — To every pound of apples add a pint of water, boil till all the goodness is extracted ; then to every pint of juice add one pound of sugar; boil till reduced to half; then add a packet of gelatine to each gallon, and the juice of four lemons.
Jelly. — Two ounces of isinglass or gelatine, two quarts of water. one pound and a-half of sugar, whites of three eggs, beaten to a foam. Stir them all together cold; stand an hour; then put the juice of three lemons and peel of one ; lay in a short time. Boil fifteen minutes, and strain through a bag.
A Very Simple and Easy Method of Making Very Superior Orange Wine. — Ninety Seville oranges, thirty-two pounds of lumpsugar, water. Break up the sugar into small pieces, and put it into a dry, sweet, nine-gallon cask, placed in a cellar or other storehouse, where it is intended to be kept. Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of double muslin, and put it in the cask with the sugar. Then pour about one and one-half gallons of cold spring-water on both the peels and pulp; let it stand for twenty-four hours, and then strain it into the cask ; add more water to the peels and pulp when this is done, and repeat the same process every day for a week ; it should take about a week to fill up the cask. Be careful to apportion the quantity as nearly as possible to the seven days, and to stir the contents of the cask each day. On the third day after the cask is full — that is, the tenth day after the commencement of making — the cask may be securely bunged down. This is a very simple and easy method, and the wine made according to it will be pronounced to be most excellent. There is no troublesome boiling, and all fermentation takes place in the cask. When the above directions are attended to, the wine cannot fail to be good. It should be bottled in eight or nine months, and will be fit for use in a twelve-month after the time of making. Ginger wine may be
made in precisely the same manner, only, with the nine-gallon cask for ginger wine, two pounds of the best whole ginger, bruised, must be put witli the sugar. It will be found convenient to tie the ginger looseiv in a muslin bag.
Records on this page
Apple Jelly