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Classic
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page 216
cold, boil it in strong ginger tea until it is soft, and tastes of the ginger.
Make the syrup of one and a half pounds of sugar to each pound of rind, and a
half pint of water to each pound of sugar. Let it cook slowly, skim it, and when
it looks clear, put in the rind, and let it cook slowly until clear and
transparent. The rind should be cut into beautiful shapes, and preserved with
care. This is a little trouble; but the housekeeper is amply repaid by the
beauty of the preserve.
TO MAKE ANY KIND OF FRUIT JELLY
Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle
of water over the fire; let it boil, but see that none of the water gets into
the fruit. When the fruit is tender, it will begin to break; pour it now into a
flannel bag, but do not squeeze it--that will make the jelly cloudy. To each
pint of juice strained, add one pound, or one pound and a quarter of white
sugar, and the half of the beaten white of an egg. Boil this rapidly, skim, but
do not stir the syrup, as stirring breaks its continuity and prevents its
jellying. Boil it twenty minutes, and try a little in some cold water, to find
out if it jellies; if it does not, boil it a little longer. Too much boiling, or
too slow boiling, injures jelly and makes it ropy. Too much sugar will cause
jelly to grain; the quantity used must be in accordance with the requirements of
the fruit, acid fruit requiring more sugar and dead ripe fruit less. Red
currants take more sugar than black currants; they also take more time to boil
to a jelly. A little practice and a few mistakes will make anyone who takes
pleasure in cooking a good jelly-maker and preserver.
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