The white ribbon cook book

Rhubarb Jelly — Soak 2 oz. gelatine in a pint of water with }4 lb. best lump-sugar; well wash and slice about 2}4 lbs. of rhubarb of a nice bright color, put it into a stewpan to boil with a quart of water, leave it to get thoroughly stewed, but not long enough to let the juice get thick; strain the latter, and add 1}4 pints of it to the dissolved gelatine, with the whites and shells of 3 eggs. Whisk it all quickly on the fire, pass it through the jelly-bag, and pour it into a mould and leave it to set. Orange and Tapioca Jelly — Soak 6 tablespoonfuls of tapioca for 3 hours in 2 cupfuls of salted water; set in hot water and boil, adding 4 244 White Ribbon Cook Book. teaspoonfuls of sugar and a little boiling water if too thick. When like custard, add the juice of 1 orange. Cover the bottom of the mould with sliced oranges, and when the jelly is cool pour it over the fruit. Quince Jelly — Ripe quinces, allowing 1 pint of water to each pound of fruit, ^ lb. of sugar to each pound of juice. Prepare the quinces and put them in water in the above proportions; simmer gently till the juice becomes colored, but only very pale; strain the juice through a jelly bag, but do not press the fruit; allow it to drain itself. Put the strained juice in a preserving-pan and boil 20 minutes; then stir in the sugar in the above proportions and stir over the fire for 20 minutes, taking off the scum, and pour into glasses to set. It should be rich in flavor, but pale and beautifully transparent. Long boiling injures the color. Raspberry Jelly — Ripe, carefully picked raspberries; allow ^ lb. of pounded sugar to every pound of fruit. Boil the raspberries for 10 minutes, strain and weigh the juice and add the sugar in the above proportions and boil for 15 or 20 minutes. Skim and stir well. Cherry Jelly — May dukes or Kentish cherries (allowing ^ pint of water to 1 lb. of fruit). Boil the cherries in the water, strain the juice and proceed as for raspberry jelly. Red Currant Jelly — Red currants; % lb. of sugar to 1 lb. of juice. Pick the fruit and simmer it in water for about an hour, or until the juice flows freely; strain, boil up the juice, add the sugar, and boil again, skimming and stirring well for 15 minutes. Put into small pots, and when cold and firm cover it. Canned Fruits, Etc. 245 Black Currant Jelly — Make in the same way, but use a larger proportion of sugar. White Currant Jelly — Pick the fruit carefully, weigh it, and put into the preserving-pan equal quantities of fruit and sugar. Boil quickly for 10 minutes, and strain the juice into the pots; when cold and stiff cover them. Blackberry Jelly — Make as directed for red currant, but use only 10 oz. of sugar to each pound of juice. The addition of a little lemon juice is an improvement. Barberry Jelly — Barberries, a little water, % lb. of sugar to every pound of juice. Take ripe barberries, carefully reject any spotted or decayed ones, wash, drain them and strip off the stalks. Boil with a very little water till quite tender, press out and strain the juice, boil up the juice, add the sugar, and boil for 10 minutes, skimming and stirring as above. Green Gooseberry Jelly — Carefully picked gooseberries, allowing to each pound of fruit ^ pint of water; to every pound of juice allow 1 lb. of white sifted sugar.