Put one quart of cranberries with three cups of sugar and
half a cup of hot water✪ Oranberry Jelly à la Oereal in a porcelain-lined saucepan over a
slow fire for ten minutes, or until the sugar is thoroughly melted.
Do not let them boil. Be careful not to stir them. Shake the
saucepan back and forth on the range. When the sugar is
dissolved, and the syrup is a bright red, pour the jelly in moulds
to jell. The berries must be whole.
Oranberry Jelly
One quart of cranberries, one pint of granulated sugar, and
half a pint of water. Cook the cranberries in the water for
twenty minutes. Then rub through a fine siève and add the
sugar. Cook ten minutes longer. Do not add more or less of
the liquid or sugar, or the jelly will not mould. It should boil
ali the time it is cooking. The time during which an article is
coming to the boiling*point cannot be counted by any rule.
The moment the liquid has cooked ten minutes, tum it into a
mould and set it in a cool place for twelve hours or more.
Cranberries should always be cooked in porcelain.
Currant Jelly
Remove the leaves, not the sternsy and carefully pick over
and wash the currants. Drain thoroughly. Put them in a
2o
386 MHS. i>ESLY*a COOK HOOK
porcelain-lined preserving kettle and stew until tbey are reduced
to a soft pulp. Rub the pulp through a colander. Then strain
twice through a flannel bag. Be sure to get ali the juice.
MeoBure it, and to one pint of juice bave one pound and a
quarter of granulated sugar✪ Currant Jelly. Put the sugar wbere it will
become thoroughly warmed, — on the shelf over the range is a
good place. Boil the juice eighteen minutes after it beffine to
boil. Remove, and g^adually stir in the warm sugar. Stir ontil
the sugar is thoroughly dissolved, or when it jells the sugar
will come to the top. Pour into jelly glasses and set in a cool
place. The second or third day, soak pieces of white paper in
alcohol, brandy, or whiskey, put them on the jelly, and coyer
the glasses with paper or tin cover.
Preserved Apples
Peal, core, and chop two pounds of fine acid apples. Mean-
while bave boiling two pounds of sugar, three gills of water,
and two ounces of ginger✪ Preserved Apples. When this syrup is thick, stir in
the two pounds of chopped apples and boil till the apples are
thick and clear.
Brandied Peaohee
Select ripe White Heath peaches, rub each one smooth and
clean, and boil until tender in syrup made as follows : A pound
and a half of granulated sugar thoroughly dissolved in one
quart of hot water. When the peaches are cooked, you can
test them with a broom Straw. Place them on a dish to cool.
If you desire them extra strong of spirits, cover them with pure
spirits or white brandy. When they bave cooled, drain them
and ascertain their weight. To one pound of fruit bave half
a pound of granulated sugar. Dissolve the sugar in a little
water, place it on the stove and let it come to a boil, skim it,
and to each pint of sugar syrup add one pint of fresh brandy
CANDIESy PBESEBVES, AND PICKLE8 887
or spirìts. Place the peaches in glass jars, fili each one with the
hot syrup. The jars must have air-tight coverà and be sealed
while the contenta are very hot.
Brandied Pears
Peal the pears and follow the receipt for peaches.
Brandied Piuma
Prick the plums and proceed as for brandied peaches✪ Brandied Peaches, cook-
ing the fruit lesa.
Spiced Pears
Page 209 · 6 recipe records on this page
Presented as published in 1902. 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
Put one quart of cranberries with three cups of sugar and half a cup of hot water in a porcelain-lined saucepan over a slow fire for ten minutes, or until the sugar is thoroughly melted. Do not let them boil. Be careful not to stir them. Shake the saucepan back and forth on the range. When the sugar is dissolved, and the syrup is a bright red, pour the jelly in moulds to jell. The berries must be whole.
Cranberry Jelly
One quart of cranberries, one pint of granulated sugar, and half a pint of water. Cook the cranberries in the water for twenty minutes. Then rub through a fine siève and add the sugar. Cook ten minutes longer. Do not add more or less of the liquid or sugar, or the jelly will not mould. It should boil all the time it is cooking. The time during which an article is coming to the boiling point cannot be counted by any rule. The moment the liquid has cooked ten minutes, turn it into a mould and set it in a cool place for twelve hours or more. Cranberries should always be cooked in porcelain.
Currant Jelly
Remove the leaves, not the stems, and carefully pick over and wash the currants. Drain thoroughly. Put them in a
2o
386 MHS. SEELY'S COOK HOOK
porcelain-lined preserving kettle and stew until they are reduced to a soft pulp. Rub the pulp through a colander. Then strain twice through a flannel bag. Be sure to get all the juice. MeoBure it, and to one pint of juice have one pound and a quarter of granulated sugar. Put the sugar where it will become thoroughly warmed, — on the shelf over the range is a good place. Boil the juice eighteen minutes after it begin to boil. Remove, and gradually stir in the warm sugar. Stir ontil the sugar is thoroughly dissolved, or when it jells the sugar will come to the top. Pour into jelly glasses and set in a cool place. The second or third day, soak pieces of white paper in alcohol, brandy, or whiskey, put them on the jelly, and coyer the glasses with paper or tin cover.
Preserved Apples
Peal, core, and chop two pounds of fine acid apples. Meanwhile bave boiling two pounds of sugar, three gills of water, and two ounces of ginger. When this syrup is thick, stir in the two pounds of chopped apples and boil till the apples are thick and clear.
Brandied Peaches
Select ripe White Heath peaches, rub each one smooth and clean, and boil until tender in syrup made as follows : A pound and a half of granulated sugar thoroughly dissolved in one quart of hot water. When the peaches are cooked, you can test them with a broom straw. Place them on a dish to cool. If you desire them extra strong of spirits, cover them with pure spirits or white brandy. When they have cooled, drain them and ascertain their weight. To one pound of fruit bave half a pound of granulated sugar. Dissolve the sugar in a little water, place it on the stove and let it come to a boil, skim it, and to each pint of sugar syrup add one pint of fresh brandy
CANDIESy PBESEBVES, AND PICKLE8 887
or spirìts. Place the peaches in glass jars, fill each one with the hot syrup. The jars must have air-tight coverà and be sealed while the contents are very hot.
Brandied Pears Peal the pears and follow the receipt for peaches.
Brandied Piuma
Prick the plums and proceed as for brandied peaches, cooking the fruit lesa.
Spiced Pears
Records on this page
Oranberry Jelly à la OerealOranberry JellyCurrant JellyPreserved ApplesBrandied PeachesSpiced Pears