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Classic
Cook Books
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page 155
Some strain through the bag into the glasses, but this involves waste, and if
skimming is carefully done is not necessary.
If jelly is not very firm, let it stand in the sun covered with bits of window
glass or pieces of mosquito netting, for a few days. Never attempt to make
jellies in damp or cloudy weather if firmness and clearness are desired.
Currants and berries should be made up as soon as picked; never let them stand
over night.
When ready to put away, cover with pieces of tissue or writing-paper cut to fit
and pressed closely upon the jelly, and put on the lid or cover with thick
paper, brushed over on the inside with the white of an egg, and turned down on
outside of glass.
APPLE OR BLACKBERRY JELLY.
Prepare nice, tart, juicy apples as in general directions, using three quarters
of a pint of sugar to a pint of juice.
Prepare blackberry jelly according to general directions for berries.
CALF'S-FOOT JELLY.
Boil three or four pounds of calf's feet slowly in four quarts of water, until
one half the water has evaporated, strain through a cloth and set away for
several hours; then remove all the fat, and to one quart of clear jelly add a
pint of wine, a pound of sugar, the whites (slightly beaten) and the crushed
shells of four eggs, and four lemons with the outside peel removed. Boil fifteen
minutes without stirring, skim off carefully all the scum that arises, throw in
a cup of cold water, let boil three minutes, skim and strain, pour into molds
wet with cold water, and set in a refrigerator.
CURRANT JELLY.
Do not pick from the stem, but carefully remove all leaves and imperfect fruit,
place in a stone jar, and follow general directions; or place one pint currants,
picked off the stem, and one pint sugar, in the kettle on the stove, scald well,
skim out currants, and dry on plates;
or make into jam with one-third currants and two-thirds raspberries, straining
juice after sweetening, and cooking until it "jellies." After currants are dried
put them in stone jars and cover closely.--Mrs. A. B. M.
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