Wash four ounces of Iceland moss in warm water and having drained
it set it over the fire in a quart of cold water. Stir until it boils, when it
should be covered up and allowed to simmer for an hour. Add four
ounces of sugar, a gill of sherry, the juice of two lemons, the rind of one-
half of a lemon and the white of an egg whisked with one-half gill of cold
water✪ Iceland Moss Jelly for Invalids; stir the jelly until it boils and strain through a flannel bag. This
moss is efficacious in cases of debility and chest complaints, but its bitter
taste renders it disagreeable to some. L. Irish.
ORANGE JELLY.
Use the juice and rind of two oranges, one-half teacupful of sugar,
enough water to dissolve one and one-half teaspoonfuls of gelatine✪ Orange Jelly. Boil
ten minutes. Spread between the layers and frost the top if desired.
Nannie.
CRANBERRY JELLY.
Place in granite saucepan one quart of cranberries and one cupful of
water. Cook until soft and turn into flannel bag and let drain over night.
In the morning measure the juice and allow an equal measure of sugar✪ Cranberry Jelly.
Boil twenty minutes and turn inio glasses. Miss McPherson.
RASPBERRY JELLY.
Heat and strain as above. To each pint of juice allow one pint of
sugar✪ Raspberry Jelly. Put the juice and sugar into a granite kettle, place over the fire
and boil until it thickens, when a little is poured on a plate; carefully
remove scum as it rises, pour the jelly into small glasses, cover and keep
in a dry place. Amanda.
364 PRESERVES, SPICED FRUITS, JELLIES AND JAMS.
PLUM JELLY.
(Wilder Cultivated.)
Take plums not too ripe, put in a granite pan and set in a pan of water
over the fire. Let the water boil gently till all the juice has come from
the fruit, strain through a flannel bag and boil with an equal weight cf
sugar✪ Plum Jelly twenty minutes. Mrs. Riley Carter.
CURRANT JELLY.
Currants for jelly should not be over ripe. Put them into a granite
pan and set in a kettle of hot water over the fire; keep the water boiling
until the currants are all broken. Then drain. To each pint of juice allow
one pound of sugar✪ Currant Jelly. Boil about twenty minutes. Pour into jelly glasses
and seal when cool. Miss R. P. Perry.
CRAB-APPLE JELLY.
Select juicy apples. Mealy ones are no good. Wash and quarter and
put into a preserving kettle over the fire with a teacupful of water✪ Crab-Apple Jelly. If
necessary add more water as it evaporates. When boiled to a pulp strain
the apples through a flannel bag, then proceed as for other jelly.
F. E. C.
PEACH JELLY.
Pare the peaches, remove about one-half the pits. Place in a kettle
with enough water to cover. Stir until the fruit is well cooked, then
strain, and to every pint of the juice add the juice of one-half of a lemon;
measure again, allowing a pound of sugar✪ Peach Jelly to each pint of juice. Boil and
put up in the usual way. Tillie Buckman.
ORANGE JELLY.
Grate the rind of six oranges and three lemons into a granite kettle.
Now squeeze in the juice, add one cupful of water and one-half pound of
sugar✪ Orange Jelly to each pint of juice; boil all together until a rich syrup is formed.
Have ready one ounce of gelatine dissolved in a pint of warm water, now
add the syrup, strain the jelly and pour into glasses. Mary T.
Marmdwlades.
RHUBARB MARMALADE.
To every two pounds of rhubarb add one and one-fourth pounds of
sugar, and one lemon cut into small pieces✪ Rhubarb Marmalade. Boil well together until
quite thick. Put in glasses and cover like jelly. W. T. M.
Page 257 · 11 recipe records on this page
Presented as published in 1917. 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
Wash four ounces of Iceland moss in warm water and having drained it set it over the fire in a quart of cold water. Stir until it boils, when it should be covered up and allowed to simmer for an hour. Add four ounces of sugar, a gill of sherry, the juice of two lemons, the rind of onehalf of a lemon and the white of an egg whisked with one-half gill of cold water; stir the jelly until it boils and strain through a flannel bag. This moss is efficacious in cases of debility and chest complaints, but its bitter taste renders it disagreeable to some. L. Irish.
ORANGE JELLY.
Use the juice and rind of two oranges, one-half teacupful of sugar,
enough water to dissolve one and one-half teaspoonfuls of gelatine. Boil
ten minutes. Spread between the layers and frost the top if desired.
Nannie. CRANBERRY JELLY.
Place in granite saucepan one quart of cranberries and one cupful of water. Cook until soft and turn into flannel bag and let drain over night. In the morning measure the juice and allow an equal measure of sugar. Boil twenty minutes and turn inio glasses. Miss McPherson.
RASPBERRY JELLY.
Heat and strain as above. To each pint of juice allow one pint of sugar. Put the juice and sugar into a granite kettle, place over the fire and boil until it thickens, when a little is poured on a plate; carefully remove scum as it rises, pour the jelly into small glasses, cover and keep in a dry place. Amanda.
PLUM JELLY.
(Wilder Cultivated.)
Take plums not too ripe, put in a granite pan and set in a pan of water over the fire. Let the water boil gently till all the juice has come from the fruit, strain through a flannel bag and boil with an equal weight cf sugar twenty minutes. Mrs. Riley Carter.
CURRANT JELLY.
Currants for jelly should not be over ripe. Put them into a granite pan and set in a kettle of hot water over the fire; keep the water boiling until the currants are all broken. Then drain. To each pint of juice allow one pound of sugar. Boil about twenty minutes. Pour into jelly glasses and seal when cool. Miss R. P. Perry.
CRAB-APPLE JELLY.
Select juicy apples. Mealy ones are no good. Wash and quarter and put into a preserving kettle over the fire with a teacupful of water. If necessary add more water as it evaporates. When boiled to a pulp strain the apples through a flannel bag, then proceed as for other jelly.
F. E. C. PEACH JELLY.
Pare the peaches, remove about one-half the pits. Place in a kettle with enough water to cover. Stir until the fruit is well cooked, then strain, and to every pint of the juice add the juice of one-half of a lemon; measure again, allowing a pound of sugar to each pint of juice. Boil and put up in the usual way. Tillie Buckman.
ORANGE JELLY.
Grate the rind of six oranges and three lemons into a granite kettle. Now squeeze in the juice, add one cupful of water and one-half pound of sugar to each pint of juice; boil all together until a rich syrup is formed. Have ready one ounce of gelatine dissolved in a pint of warm water, now add the syrup, strain the jelly and pour into glasses. Mary T.
Marmalades.
RHUBARB MARMALADE.
To every two pounds of rhubarb add one and one-fourth pounds of sugar, and one lemon cut into small pieces. Boil well together until quite thick. Put in glasses and cover like jelly. W. T. M.
Records on this page
Iceland Moss Jelly for InvalidsOrange JellyCranberry JellyCranberry JellyRaspberry JellyPlum JellyCurrant JellyCrab-Apple JellyPeach JellyOrange JellyRhubarb Marmalade