Soyer's standard cookery

To HEAT SUGAR. — Put in a granite dish, place in oven leaving oven door ajar, and stir occasionally. Quince Jelly. Follow recipe for apple jelly, using quinces in place of apples, and removing seeds from fruit. Quince parings are often used for jelly, the better part of the fruit being used for bottling. Crab Apple Jelly. Follow recipe for apple jelly, leaving apples whole instead of cutting in quarters. Currant Jelly. Currants are in the best condition for making jelly between June 28 and July 3, and should not be picked in dry weather. Cherry currants make the best jelly. Equal proportions of red and white currants are considered desirable, and make a lighter-colored jelly. Pick over currants, but do not remove stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are used. Cook slowly until currants look white. Strain through a coarse strainer, then allow juice to drop through a double thickness of cheese-cloth or a jelly bag. Measure, bring to boiling-point, and boil five minutes; add an equal measure of heated sugar, boil three minutes, skim, and pour into glasses. Place in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place. Currant and Raspberry Jelly. Follow recipe for currant jelly, using equal parts of currants and raspberries. Blackberry Jelly. Follow recipe for currant jelly, using blackberries in place of currants. Raspberry Jelly. Follow recipe for currant jelly, using raspberries in place of currants. Raspberry jelly is the most critical to make, and should not be attempted if fruit is full ripe, or if it has been long picked. Barberry Jelly. Barberry jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green. Make same as currant jelly, allowing one cup water to one peck barberries. Grape Jelly. Grapes should be picked over, washed and stems removed before putting into a preserving kettle. Heat to boiling-point, mash, and boil thirty minutes; then proceed as for currant jelly. Wild grapes make the best jelly. Green Grape Jelly. Grapes should be picked when just beginning to turn. Make same as grape jelly. Jelly for Venison. One peck wild grapes, one quart vinegar, a quarter cup each of whole cloves and stick cinnamon; six pounds sugar. Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses. Damson Jelly. Wipe and pick over damsons; then prick several times with a large pin. Make same as currant jelly, using three-fourths as much sugar as fruit juice. JAMS. Raspberries and blackberries are the fruits most often employed for making jams, and require equal weight of sugar and fruit. Raspberry Jam. Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato masher, and so continue until the fruit is used. Heat slowly to boiling-point, and add gradually an equal quantity of heated sugar. Cook slowly forty-five minutes. Put in a stone jar or tumblers. Blackberry Jam.