Boil the fruit in the water, reduce to a pulp — it will take }^ hour — strain through a jelly- bag, weigh the sugar in the above proportions; boil up the juice quickly and add the sugar; boil till reduced to a jelly (about 20 minutes), skim and stir well; pour into pots. Red Gooseberry Jelly — Make it in the same way as the green, but ^ lb. of sugar will be suf- ficient for each pound of juic✪ Red Gooseberry Jellye. In straining the juice be careful not to press the fruit. The surplus fruit, with the addition of some currant juice, can be made into common jam. 246 White Ribbon Cook Book, Mixed Fruit Jelly — Fruit, strawberries, cur- rants, cherries, etc.; ^ lb. of sugar to each pound of juice✪ Mixed Fruit Jelly. Take ripe fruit, strip off the stalks and remove the stones from the cherries, boil all together for J^ hour, strain the juice. Boil up the juice, add the sugar in the above proportions, stirring well till quite dissolved, boil again for 15 or 20 minutes till it jellies, stirring frequently, and carefully removing all scnm as it rises. Quince Jelly — Ripe quinces; to every pound of quince allow 1 lb. of crushed sugar✪ Quince Jelly. Peel, cut up and core the quinces. Put them in sufficient cold water to cover them, and stew gently till soft, but not red. Strain the juice without pressure, boil the juice for 20 minutes, add the sugar and boil again till it jellies — about 3^ hour — stir and skim well all the time. Strain it again through a napkin, or twice-folded mus- lin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with ^ lb. sugar and 3^ lb. juicy apples to every pound of quinces, or it can be made into compotes or tarts. Quince and Apple Jelly — Equal quantities of quinces and apples; to every pound of juice allow ^ lb. white sugar✪ Quince and Apple Jelly. Stew the fruit separately till tender (the quinces will take longer), strain the juice, mix it and add the sugar. Proceed as in quince jelly. Apple Jelly — Some sound apples; allow ^ lb. sugar to each pound of juice. Peel, core and quarter the apples, and throw them into cold water as they are done; boil them till tender, then strain the juice from them through a fine sieve, and afterwards through a jelly bag — if necessary pass it through twice, as the juice should be quite clear; boil up the Canned Fruits, Etc, 247 juice add the sugar, stir till melted, and boil for another 10 minutes; add the strained juice of a lemon to every 1)^ lbs. of juice just before it is finished. Apple Jelly (2) — One lb. moist sugar, 1 lb. apples, 1 lemon — the juice of the lemon to be used✪ Apple Jelly (2) and the rind added, cut very fine. Boil the whole until it becomes a perfect jelly; let it stand in a mould till quite firm and cold, turn it out and stick it with almonds; set custard round. If for dessert, use a small plain mould. Orange Jelly — Put 1 package of gelatine to soak m 1 pint of cold water; when it is dissolved add 2 pints of boiling water and juice of % dozen oranges and 2 lemons, as well as 1 pound of sugar✪ Orange Jelly; when all is dissolved, strain through a jelly bag and set away to harden. Cider or other fruit juice may be substituted for the oranges and lemons. Sago Jelly — Two lbs. picked red currants, 1 pint cold water, i^ lb. white sugar, a cupful of sago✪ Sago Jelly.

AI-modernized reading of the original text

Boil the fruit in the water, reduce to a pulp — it will take }^ hour — strain through a jelly- bag, weigh the sugar in the above proportions; boil up the juice quickly and add the sugar; boil till reduced to a jelly (about 20 minutes), skim and stir well; pour into pots. Red Gooseberry Jelly — Make it in the same way as the green, but ^ lb. of sugar will be sufficient for each pound of juice. In straining the juice be careful not to press the fruit. The surplus fruit, with the addition of some currant juice, can be made into common jam. 246 White Ribbon Cook Book, Mixed Fruit Jelly — Fruit, strawberries, currants, cherries, etc.; ^ lb. of sugar to each pound of juice. Take ripe fruit, strip off the stalks and remove the stones from the cherries, boil all together for J^ hour, strain the juice. Boil up the juice, add the sugar in the above proportions, stirring well till quite dissolved, boil again for 15 or 20 minutes till it jellies, stirring frequently, and carefully removing all scum as it rises. Quince Jelly — Ripe quinces; to every pound of quince allow 1 lb. of crushed sugar. Peel, cut up and core the quinces. Put them in sufficient cold water to cover them, and stew gently till soft, but not red. Strain the juice without pressure, boil the juice for 20 minutes, add the sugar and boil again till it jellies — about 3^ hour — stir and skim well all the time. Strain it again through a napkin, or twice-folded muslin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with ^ lb. sugar and 3^ lb. juicy apples to every pound of quinces, or it can be made into compotes or tarts. Quince and Apple Jelly — Equal quantities of quinces and apples; to every pound of juice allow ^ lb. white sugar. Stew the fruit separately till tender (the quinces will take longer), strain the juice, mix it and add the sugar. Proceed as in quince jelly. Apple Jelly — Some sound apples; allow ^ lb. sugar to each pound of juice. Peel, core and quarter the apples, and throw them into cold water as they are done; boil them till tender, then strain the juice from them through a fine sieve, and afterwards through a jelly bag — if necessary pass it through twice, as the juice should be quite clear; boil up the Canned Fruits, Etc, 247 juice add the sugar, stir till melted, and boil for another 10 minutes; add the strained juice of a lemon to every 1)^ lbs. of juice just before it is finished. Apple Jelly (2) — One lb. moist sugar, 1 lb. apples, 1 lemon — the juice of the lemon to be used and the rind added, cut very fine. Boil the whole until it becomes a perfect jelly; let it stand in a mould till quite firm and cold, turn it out and stick it with almonds; set custard round. If for dessert, use a small plain mould. Orange Jelly — Put 1 package of gelatine to soak m 1 pint of cold water; when it is dissolved add 2 pints of boiling water and juice of % dozen oranges and 2 lemons, as well as 1 pound of sugar; when all is dissolved, strain through a jelly bag and set away to harden. Cider or other fruit juice may be substituted for the oranges and lemons. Sago Jelly — Two lbs. picked red currants, 1 pint cold water, i^ lb. white sugar, a cupful of sago.

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Red Gooseberry JellyMixed Fruit JellyQuince JellyQuince and Apple JellyApple JellyApple Jelly (2)Orange JellySago Jelly

The white ribbon cook book