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

an hoar, carefully removing the skimmings. Another way: Clarify the sugar, and add the fruit to it whole, boil for twenty minutes, and strain, then boil a few minutes additional. Pot it and paper it when cool. The refuse berries may be kept as black-currant, jam, for tarts, dumplings, etc. CRAB-APPLE JELLY. Wash the fruit clean, pat in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour. OTHER JELLIES. Jellies can be made from quinces, peaches and apples by following the directions for crab-apple jelly. WINE JELLY. One box of Cox's gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons. CALVES' FEET JELLY Should be made at any rate the day before it is required. It is a simple affair to prepare it Procure a couple of feet and put them on, the fire in three quarts of water; let them boil for five hours, daring which keep skimming. Pass the liquor through a hair sieve into a basin, and let it firm, after which remove all the oil and fat. Next take a teaoupful of water, two wineglassfuls of sherry, the juice of half a dozen lemons and the rind of one, the whites and shells of five eggs, half a pound of fine white sugar, and whisk the whole 218 Hotbsr'i Coos Book. till the eggs be melted, then add the jelly, place the whole on the fire in an enameled saucepan, and keep actively stirring till the composition comes to the boil; pan it twice through a jelly-bag, and then place in the molds. ORANGE MARMALADE. Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender, and set aside. Grate the rind of the remaining oranges; take off and throw away every bit of the thick white inner skin; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces; drain all the juice that will come away, without pressing them, over the sugar; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes; put in the boiled shreds, and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When cold, put into email jars, tied up with bladder or with paper next the fruit, cloths dipped in wax over all. A nicer way still is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit LEMON MARMALADE Is made as you would prepare orange — allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel. QUINCE MARMALADE. Gather the fruit when fully ripe; pare, quarter and core it; boil the skins with as many teacupfuls of water as you have pounds of quinces; when they are soft, mash them, and strain the water from them, and put it to the Mothee's Cook Book.. 219 quinces; boil them until they are soft enough to mash them fine; rub them through a sieve; pat to the palp as many pounds of sugar; stir them together, and set them over a gentle fire, until it will fall from a spoon, like jelly; or try some in a saucer. If it jellies when cold, it is enough. Fat it in pots or tumblers, and when cold, secure as directed for jelly. PEACH MARMALADE.