The Ideal cook book

Cut the apples to pieces, neither paring nor seeding them, as the seeds give a very pleasant flavor to the jelly, put into a stone vessel and place in a pot of hot water, allow to boil eight or nine hours, cover the vessel (with the fruit in), tightly and leave all night ; next morning squeeze out the juice, add the sugar hot in the above proportions, stirring rapidly all the time, allow it just to come to the boil and remove directly from the stove. Dip your jars in hot water and fill with the scalding jelly. “49 240 THE Dominion Coox Boor. | 848. Quince Jelly—Ingredients—Some ripe quinces, allowing 1 pt. of water to each Ib. of fruit, 3¢ lb. of sugar to each Ib. of juice. Prepare the quinces and put them in water in the above proportions ; simmer gently till the juice becomes colored, but only very pale; strain the juice through a jelly bag, but do not press the fruit, allow it to drain itself. Put the strained juice in a preserving pan and boil twenty minutes, then stir in the sugar in the above proportions and stir over the fire for twenty minutes, taking off the scum, and pour into glasses to set. It should be rich in flavor, but pale and beautifully transparent. Long boiling injures the color. 849. Raspberry Jelly—Ingredients—Some ripe, carefully picked raspberries, allow 34 Ib. of pounded sugar to every pound of fruit. Boil the raspberries for ten minutes, strain and weigh the juice and add the sugar in the above proportions and boil for fifteen or twenty minutes. Skim and stir well. 850. Red Currant Jelly -— Ingredients—Red currants, 3{ lb. of sugar to I lb of juice. Pick the fruit and simmer it in water for about an hour, or until the juice flows freely ; strain, boil up the juice, add the sugar, and boil again, skimming and stirring well for fifteen minutes. Put into small pots, and when cold and firm cover it. 851. Black Currant Jelly. Make in the same way, but use a larger proportion of sugar. 852. White Currant Jelly—Ingredients—Fruit, sugar. Pick the fruit carefully, weigh it, and put into the preserving pan equal quantities of fruit and sugar. Boil quickly for ten minutes, and strain the juice into the pots; when cold and stiff cover them. 853. Blackberry Jelly. Make it as directed for red currant, but use only ten ounces of sugar to each pound of juice. The addition of a little lemon juice is an improvement. 854. Green Gooseberry Jeily — Ingredients—Some carefully picked gooseberries (allowing to each lb. of fruit 34 pt. of water), to every Ib. of juice allow 1 lb. of white sifted sugar. Boil the fruit in the water, reduce them to a pulp—it will take half an hour—strain through a jelly-bag, weigh the sugar me ey le ioe rege Aver tey Ter Teena Yam eee Sah, ey ene? Auge yi Met en), ORM =" a ED eT fete Pat ACTS Oo eel nce eA. lis ee a Ue ke a ON LSE 6 Coe aes © ' hes 5: , ‘fe bay z es ge BY | “ ee bn ati VR EL PNAS Die SP + JELLIES. ”. DAL ee eel in the above proportions ; boil up the juice quickly and ada the sugar, boil till reduced to a jelly (about twenty minutes), skim and stir well; pour into pots. 855. Red Gooseberry Jelly. Make it in the same way as the green, but three-quarters pound of sugar will be sufficient for each pound of juice. In straining the juice be careful not to press the fruit. The surplus fruit, with the addition of some currant juice, can be made into common jam for children, etc. 856. Mixed Fruit Jelly—Ingredients—Fruit, strawberries, currants, cherries, etc , 4 lb. of sugar to each lb. of juice. Take ripe fruit, strip off the stalks and remove the stones from the cherries, boil altogether for half an hour, strain the juice. Boil up the juice, add the sugar in the above proportions, stirring well till quite dissolved, boil again for fifteen or twenty minutes till it jellies, stirring frequently, and carefully removing all scum as it rises.