Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

and cores and put in a pwwring inula, cover them with water and boil fur half an hour; then strain through a hair sieve and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender; lift out as the; are done with a drainer and lay on a dish ; if the liquid seems scarce add more water. when all are done throw in the sugar and allow it to boil ten minutes before putting in the quinces; let them boil until they change color, say one hoar and a quarter, on a slow fire; while they are boiling occasionally slip a silver spoon under them to see that they do not born, but on no account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put in jars lay a slice or two in each. RED-CURRANT JELLY. Bed-currants; to every pint of juice allow three-quarter pounds of loaf-sugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let It simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag of fine cloth, and, if the jelly is washed very clear, do not squeeze them too much, as the skin and pulp from the fruit will be pressed through with the juice, and so make the jelly muddy. Measure the juice, and to each pint allow three-quarter pounds of loaf-sugar; put these into a preserving-pan, Bet it over the fire, and keep stirring the jelly until it is done carefully removing every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the color of the jelly. When it has boiled from twenty minutes to a half hour, put a little of the jelly on a plate, and if firm, when cool, it is done. Take it off the fire, pour it into small gallipots, cover each of the pots with *n oiled paper, and then with a piece of tissue paper 216 Mother's Cook Book. brushed over on both sides with the white of an egg; Label the pots, adding the year when the jelly was made, and store it away in a dry place. A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together with sufficient sugar to sweeten it nicely. As this preserve is not worth storing away, bat is only for immediate eating, a smaller proportion of sugar than usual will be found enough; it answers very well for children's puddings, or for a nursery preserve. APPLE JELLY. Apples, water; to every pint of syrup allow three-quarters of a pound of loaf-sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient oold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three-quarters of a pound of loaf-sugar, and boil these together for three-quarters of an hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn, A little lemon-rind may he boiled with the apples, and a small quantity of strained lemon-juice may be pnt in the jelly, just before it is done, when the flavor is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert It should be stored away in small pots. BLACK-CURRANT JELLY. Pick each currant individually, and heat the lot in a jar set in boiling water, squeeze as before, and allow a pint of juice to a pound of sugar, a little water may be added if thought proper, or a little red-ourrant juice. Boil for half Mother's Cook Book. 217