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Classic
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page 504
flavor it with a large glass of mixed wine and brandy. Pour round the cake as it
stands in the dish or bowl, the colored, unfrothed cream, and pile the whipped
white cream all over the cake, highest on the top.
PRESERVES, JELLIES AND PICKLES.
1. Currant Jelly. Currants should not be over ripe, neither should they be
gathered after a rain, as they are then apt to be watery. Remove all the leaves
and the poor fruit, and if gritty wash and drain, but do not stem them. Put them
into a porcelain kettle, mash them with a wooden spoon but do not heat the
fruit, as this will darken the jelly. Then put the fruit into a flannel bag and
drain over night. Do not squeeze them, or the jelly will be cloudy. The next
morning take a bowl of sugar for each bowl of juice. Heat in an earthenware dish
in the oven, stirring often to prevent burning. Boil the juice for about 20
minutes, skimming thoroughly. Then add the hot sugar and boil for 5 minutes, or
until it will thicken in a spoon when exposed to the air. Pour into glasses and
set aside for 24 hours, then dip a paper in brandy and tie it over the top.
2. Quince Jelly. Remove all dark spots, take off the stem and wipe the fruit
carefully. The best part of the fruit is used for canning, the core, peel and
other parts not used for canning are used for making jelly. The seed contains a
large part of gelatinous substance and also gives the jelly a nice color. Boil
in enough water to cover until soft, then mash and drain. Then take as much
sugar as fruit juice when it is boiling, and boil until it jellies.
3. Tomato Catsup. Boil 1 bushel of ripe tomatoes until soft, strain through a
colander. Then stir in 1 cupful of salt, 2 pounds of brown sugar, about 1/2
ounce of cayenne pepper, 3 ounces each of ground allspice, mace and celery seed,
and 2 ounces of ground cinnamon. Then add 2 quarts of the best vinegar, stir all
well together, and strain through a sieve. Boil slowly until reduced about
one-half. Put into bottles, seal, and keep in a dark, cool place.
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