Jelly

Ingredients

• one package of Cox's gelatine
• one pint of cold water
• one pint of hot water
• two cups of sugar
• juice of six lemons

Method

1. 1

   Dissolve gelatine in cold water, then add hot water, sugar, and lemon juice.

2. 2

   Stir until well dissolved, then strain into molds.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

jelly, the curds on no account to be removed until the liquor has been strained quite clear. Eeturn the first quart to the bag, as it may not be quite clear, when strain through a flannel with filtering-paper. Bottle and cork well. It improves by age, and if properly pre- pared will keep all Winter. cn^c^ — 126 STATESMEN'S DISHES; APPLE TODDY. BY MBS. JOS. E. WASHINGTON. (Wife of Representative from Tennessee.) ^AKE twelve large apples till thoroughly done ; put into ajar while hot and mash them well ; $r pour on them three quarts boiling water; cover the jar and let stand till cool ; then add three pints brandy, one pint Jamaica spirits, one-half pint of peach brandy, one-half pint curacoa ; sweeten to your taste. Let it stand a day or so, occasionally mashing the particles of apple ; then strain for use. If apples are small use sixteen or eighteen. If you wish to keep the toddy add one pint brandy and more sugar. AND HOW TO COOK THEM. 127 CIDER NOGG. BY MES. F. W. WHEELEB. (Wife of Representative from Michigan.) |E AT to a foam the yolks of four eggs, with two tablespoons of pulverized sugar ; add slowly s^=^ two quarts of good cider. A little ginger may be added if desired. <£P, 128 STATESMEN'S DISHES; UNFERMENTED GRAPE JUICE. BY MRS. ZERELDA G. WALLACE. (Mother of Gen. Lew. Wnllace.) ^A.KE thoroughly ripe, fresh grapes, wash and take from the stem ; put into preserving ket- tle as you would any other fruit, adding water enough to keep from burning. When thoroughly done, strain and boil ; sweeten to suit taste ; seal in bottles air tight. This is a refreshing drink for any one. Keep in dark, cool place of even temperature. am. AND HOW TO COOK THEM. 129 CABINET PUNCH. BT UBS. JAS. B. BICKETTS. (Widow of Maj.-Gen. Jas. B. Ricketts. ^OUR three quarts of boiling-water over three pounds of sugar. Add one pint of lemon juice, one pint of fine brandy or a quart of Jamaica rum. Mix well, and before using stir in one- half pint of peach brandy or cordial. This will make you a gallon and three-quarters of very nice punch. 130 STATESMEN'S DISHES; FIG PUDDING. BY MRS. BENJAMIN HARBISON. (Wife of the President of the United Statea.) pNE cup of black molasses, one cup of chopped suet, one cup of milk, three and a quarter cups of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs. Mix together the molasses, suet, spice and the figs, cut fine ; dissolve the soda with a tablespoonful of hot water and mix with the milk ; add to the other ingredients ; beat the eggs light, and stir into the mixture; add the flour and beat thor- oughly. Butter two small or one large brown-bread mold ; turn the mixture into the mold and steam five hours. Serve with cream sauce. AND HOW TO COOK THEM. 131 MINCE PIES. BY MBS. SAMUEL F. MILLER. (Wife of Associate Justice of the United States.) £WO pounds raw beef, chopped fine; two pounds suet, chopped fine; four pounds good tart apples, two pounds currants, two pounds raisins, two pounds citron, two pounds brown sugar, one quart good New Orleans molasses, four ounces of salt, one and one-half ounces mixed spices — cinna- mon, cloves and allspice, with preponderance of ciunamon ; one-half ounce white pepper, two nut- megs, juice of choice lemons, one quart brandy, one quart cider. Mix dry parts with salt — that is, meat, suet and spices. Then put in apples, then fruit, then liquors, then sugar. Make two, and if possible six, weeks be- fore using. £• fa fi^£&^ 132 STATESMEN'S DISHES; GRAHAM PUDDING. BY MBS. W. H. H. MILLER. (Wife of the Attorney-General of the United States.) |WO and a half cups of graham flour, one cup of molasses, one cup of milk, one-half cup % of melted butter, one egg, one cup of raisins, one teaspoon of soda, one teaspoon of cinnamon, one- half teaspoon of cloves, nutmeg to taste. Steam in mold three hours. Serve with pudding sauce of butter, sugar, etc. This is something like other plum pudding, with this difference — it is healthy. AND HOW TO COOK THEM. 133 JELLY. BY MBS. JERE. M. BUSK. (Wife of the Secretary of Agriculture.) JO one package of Cox's gelatine add one pint _ of cold water.. When dissolved, add one pint .wwitrtf of hot water, two cups of sugar, juice of six lemons

Cook this with the app: pantry check, scaling, and the assistant.