Rough or smooth rind, or l)earde(l husk, or shell.
She g'athers tril)ute large, and on the board
Heaps with unsparing hand."
- ISIii/ros.
Suggestions.
'IMuTC is no 'Vfoyal road" to nice {innn's. To liavc tlieiii the housekeeijer must
take tiuio and tfoiihk'. Tlie rieliest juices of any fruit lie immediately under the
skin and around tlie core. Here also is tlie o-elatint)US principle without which the
fruit cannot jelly; and by jjaring your fruit for jelly you lose the best part of it.
For currant, grape, asti'achan aj)|)le jelly use one cup of sugar to one cup of
juice, lioil the juice thoroughly, then add the sugar and cook until it jellies from
the s])oon.
For all kind-^ of berries that will form their own juice, use one cup sugar to
1 (piart of fruit. This will fill a pint can.
Raspberry and Currant Jelly.
Boil 2 cups ras|)berri(-- and I cup cui-rani^ .^ lioiii-. then strain and take 1 cup
juice to 1 cu]> sugai' and boil -j-'i minutes: seal when cold.
Mrs. W. J. Stromvall.
Raspberry Jelly.
Boil the berries with ^ cup of water. 20 minutes, pour into coarse linen bag
and let it drip until cold, then press it liard. .\llow 1 cup sugar to 1 cup juice.
Then put juice on the stove first until it boils up, then skim it, heat the sugar in a
dish in the oven and add it as tlie juice boils uj). boil 20 minutes and pour it into
tumblers. Mrs. Geo. Thonet.
Crabapple Jelly.
Wash and f[uai-tcr large crabs, c(M'er to the depth of 1 inch or 3 with cold water,
and cook to a mu-li : |)our into a coarse cotton bag and when cool enough press and
extract all the juice. Take a piece of fine muslin, wring out of wafer, place over a
crock and with a cu]) dip the juice slowly in, allowing time for juice to run
through; repeat 'this process twice rinsing out the muslin frequently. Allow the
strained juice of 4 lemons to a peck of fruit and f of a pound of sugar to 1 pint of
juice. _ Boil the juice 15 to 20 minutes, wliile l)oiling sift the siigar in slowly, stirring
constantly and boil 5 minutes longer. This is generally sufficient, hut it is always
safer to try it. This makes- very clear and sparkling jelly. Putting a piece of sliced
SUPICKIOR COOK BOOK 149
DID YOU EVER TRY
Tillson's Ruby Tooth Powder?
It is a harmless i\ntiseplic Itased on a scientific formula. De-
signed for Cleansing- and IJeautifvino- the Teeth,
preventing- discoloration and decay.
25 CENTS A BOTTLE. POST OFFICE BLOCK.
pine-apple or a rose ueraiiiuiu leaf in each glass adds to the flavor. Pour over the
eoutents of eaeh glass a ] of an ineh of melted parafline. I'aper or tin t-over may be
l)ut over this, if desired, but they are not really necessary.
A. M. Bamford.
Apple Jelly.
To ordinary apple jelly add this mi.xtui'e and boil 5 minutes: 1 can sliced pine-
a])le, 4 orajiges, cut into dice, add e(pial quantity of sugaT. 1 lb. raisins.
AFiis. "RuDOLiMr Olson.
Uncooked Currant Jelly.
Take equal parts of currants and sugar, and 1 tablespoon of sugar for good
luck, mash every berry thoroughly with potato masher, put into glass jars and seal.
Xice for cold meat.
How to Make Cranberry Jelly. ✪ Currant Jelly
Page 111 · 6 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Rough or smooth rind, or l)earde(l husk, or shell.
She g'athers tril)ute large, and on the board
Heaps with unsparing hand."
- ISIii/ros.
Suggestions.
'IMuTC is no 'Vfoyal road" to nice {innn's. To liavc tlieiii the housekeeijer must
take tiuio and tfoiihk'. Tlie rieliest juices of any fruit lie immediately under the
skin and around tlie core. Here also is tlie o-elatint)US principle without which the
fruit cannot jelly; and by jjaring your fruit for jelly you lose the best part of it.
For currant, grape, asti'achan aj)|)le jelly use one cup of sugar to one cup of
juice, lioil the juice thoroughly, then add the sugar and cook until it jellies from
the s])oon.
For all kind-^ of berries that will form their own juice, use one cup sugar to
1 (piart of fruit. This will fill a pint can.
Raspberry and Currant Jelly.
Boil 2 cups ras|)berri(-- and I cup cui-rani^ .^ lioiii-. then strain and take 1 cup
juice to 1 cu]> sugai' and boil -j-'i minutes: seal when cold.
Mrs. W. J. Stromvall.
Raspberry Jelly.
Boil the berries with ^ cup of water. 20 minutes, pour into coarse linen bag
and let it drip until cold, then press it liard. .\llow 1 cup sugar to 1 cup juice.
Then put juice on the stove first until it boils up, then skim it, heat the sugar in a
dish in the oven and add it as tlie juice boils uj). boil 20 minutes and pour it into
tumblers. Mrs. Geo. Thonet.
Crabapple Jelly.
Wash and f[uai-tcr large crabs, c(M'er to the depth of 1 inch or 3 with cold water,
and cook to a mu-li : |)our into a coarse cotton bag and when cool enough press and
extract all the juice. Take a piece of fine muslin, wring out of wafer, place over a
crock and with a cu]) dip the juice slowly in, allowing time for juice to run
through; repeat 'this process twice rinsing out the muslin frequently. Allow the
strained juice of 4 lemons to a peck of fruit and f of a pound of sugar to 1 pint of
juice. _ Boil the juice 15 to 20 minutes, wliile l)oiling sift the siigar in slowly, stirring
constantly and boil 5 minutes longer. This is generally sufficient, hut it is always
safer to try it. This makes- very clear and sparkling jelly. Putting a piece of sliced
SUPICKIOR COOK BOOK 149
DID YOU EVER TRY
Tillson's Ruby Tooth Powder?
It is a harmless i\ntiseplic Itased on a scientific formula. De-
signed for Cleansing- and IJeautifvino- the Teeth,
preventing- discoloration and decay.
25 CENTS A BOTTLE. POST OFFICE BLOCK.
pine-apple or a rose ueraiiiuiu leaf in each glass adds to the flavor. Pour over the
eoutents of eaeh glass a ] of an ineh of melted parafline. I'aper or tin t-over may be
l)ut over this, if desired, but they are not really necessary.
A. M. Bamford.
Apple Jelly.
To ordinary apple jelly add this mi.xtui'e and boil 5 minutes: 1 can sliced pine-
a])le, 4 orajiges, cut into dice, add e(pial quantity of sugaT. 1 lb. raisins.
AFiis. "RuDOLiMr Olson.
Uncooked Currant Jelly.
Take equal parts of currants and sugar, and 1 tablespoon of sugar for good
luck, mash every berry thoroughly with potato masher, put into glass jars and seal.
Xice for cold meat.
How to Make Cranberry Jelly.