Have the currants picked as clean as possible from
leaves, pick them over but not off the stems, pick out
all that are dried or green; wash and drain well, then
squeeze a few at a time with the hands, in a large
bowl, and put them in a porcelain-lined kettle, when
all are in, put it on a slow fire, stirring often, let come
to a boil for twenty minutes; then strain through a
coarse three-cornered cloth strainer. Wash out the
kettle. Let the strainer hang and drip for an hour,
(let them cool before you fill the strainer), then
squeeze lightly only. Measure the number of pints of
juice ; allow one pound of best coffee sugar✪ Currant Jelly to each pint of
juice; set the sugar on platters in moderate oven to
get quite hot, while the juice is boiling twenty-five
minutes; skim the scum off as soon as it rises, then
have a strong fire, and slowly stir in the hot sugar,
which will take five minutes. Jelly will form one side
of spoon and kettle while the stirring is going on, let
it just come to a boil, wrap a cold wet cloth around
the glasses and fill with a cup, if it is right the cold
The Queen Cook Book 2^3
cup\will be loaded with jelly. Such juicy fruits as
currants, grapes and strawberries require no water to
make jelly. Pulpy fruits, such as peaches, apples and
quinces, should be cut up small, after being pared and
cored, and just water enough to come to the top of
fruit in the stew kettle. Boil slowly, keep covered,
stir often, till tender and no more, then strain, (with-
out much squeezing) measure and allow one pound of
sugar for every pint of juice, and proceed the same as
with currant jelly. A friend, who is always success-
ful in her jellies, says the juice for jelhes must never
be squeezed through the jelly-bag;, and also that she
always cooks the strained juice twenty minutes with-
out the sugar, after it Is measured, but has the sugar
on platters in the oven, carefully stirring it occa-
sionally, and watching that it does not get too hot so
as to brown. Then she stirs the hot sugar into the
juice, and lets it boil up just once; then takes it from
the fire immediately. Her jelly always " sets."
Lemon Jelly.
I oz. gelatine 3 cups sugar
3 lemons 2 oranges✪ Lemon Jelly, the juice
Wet the gelatine with a little cold water, when
partly dissolved pour on one quart of boiling water;
add the juice of lemons and oranges and sugar, then
strain and pour ip molds, set on ice. Make it the day
before using it.
Wine Jelly.
To a package of Cox's gelatine put one pint of cold
water, put in a warm place for a while to dissolve,
then add one quart of boiling water, the juice of three
lemoBSy three cups of sugar, one pint of wine✪ Wine Jelly. Bring
1^4 ^^^ Queen Cook Book
to a boil, strain and put in molds. If it is cold
weather, or stands over night, one pint more of water
can be added and it will come to a jelly easily. This
makes nearly three quarts.
Charlotte Russe.
To one ounce of Cox*s gelatine, put one cup of
warm milk, keep warm till dissolved, then add one
cup sugar; strain, add a little salt, flavor with lemon,
extract or vanilla. Flavor and sweeten one quart of
cream. Whip it, and add it to cold gelatine. One
can put it in dish and serve when cold as it is with
cake, or line the dish with sponge cake and pour it in
when it begins to stiffen. This must be eaten the day
it is made.
Charlotte Russe. ✪ Charlotte Russe
Page 86 · 4 recipe records on this page
Presented as published in 1895. 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
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Have the currants picked as clean as possible from
leaves, pick them over but not off the stems, pick out
all that are dried or green; wash and drain well, then
squeeze a few at a time with the hands, in a large
bowl, and put them in a porcelain-lined kettle, when
all are in, put it on a slow fire, stirring often, let come
to a boil for twenty minutes; then strain through a
coarse three-cornered cloth strainer. Wash out the
kettle. Let the strainer hang and drip for an hour,
(let them cool before you fill the strainer), then
squeeze lightly only. Measure the number of pints of
juice ; allow one pound of best coffee sugar to each pint of
juice; set the sugar on platters in moderate oven to
get quite hot, while the juice is boiling twenty-five
minutes; skim the scum off as soon as it rises, then
have a strong fire, and slowly stir in the hot sugar,
which will take five minutes. Jelly will form one side
of spoon and kettle while the stirring is going on, let
it just come to a boil, wrap a cold wet cloth around
the glasses and fill with a cup, if it is right the cold
The Queen Cook Book 2^3
cup\will be loaded with jelly. Such juicy fruits as
currants, grapes and strawberries require no water to
make jelly. Pulpy fruits, such as peaches, apples and
quinces, should be cut up small, after being pared and
cored, and just water enough to come to the top of
fruit in the stew kettle. Boil slowly, keep covered,
stir often, till tender and no more, then strain, (with-
out much squeezing) measure and allow one pound of
sugar for every pint of juice, and proceed the same as
with currant jelly. A friend, who is always success-
ful in her jellies, says the juice for jelhes must never
be squeezed through the jelly-bag;, and also that she
always cooks the strained juice twenty minutes with-
out the sugar, after it Is measured, but has the sugar
on platters in the oven, carefully stirring it occa-
sionally, and watching that it does not get too hot so
as to brown. Then she stirs the hot sugar into the
juice, and lets it boil up just once; then takes it from
the fire immediately. Her jelly always " sets."
Lemon Jelly.
I oz. gelatine 3 cups sugar
3 lemons 2 oranges, the juice
Wet the gelatine with a little cold water, when
partly dissolved pour on one quart of boiling water;
add the juice of lemons and oranges and sugar, then
strain and pour ip molds, set on ice. Make it the day
before using it.
Wine Jelly.
To a package of Cox's gelatine put one pint of cold
water, put in a warm place for a while to dissolve,
then add one quart of boiling water, the juice of three
lemoBSy three cups of sugar, one pint of wine. Bring
1^4 ^^^ Queen Cook Book
to a boil, strain and put in molds. If it is cold
weather, or stands over night, one pint more of water
can be added and it will come to a jelly easily. This
makes nearly three quarts.
Charlotte Russe.
To one ounce of Cox*s gelatine, put one cup of
warm milk, keep warm till dissolved, then add one
cup sugar; strain, add a little salt, flavor with lemon,
extract or vanilla. Flavor and sweeten one quart of
cream. Whip it, and add it to cold gelatine. One
can put it in dish and serve when cold as it is with
cake, or line the dish with sponge cake and pour it in
when it begins to stiffen. This must be eaten the day
it is made.
Charlotte Russe.