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Classic
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page 217
CRAB APPLE JELLY
This is the best of all apple jellies. Wash the apples, cut them up, remove all
defects, remove the seeds and the blossom end; but do not pare them. Lay them in
your preserving-kettle, and cover them with water; then boil them until they are
soft, but do not let them mash up from too much boiling. Drain off all the
water, and mash the apples with the back of a silver spoon. Put this in a jelly
bag, and place a deep dish under it to collect the juice. To every pint of the
juice allow a pint of loaf sugar; boil it and skim it. It will be ready to dip
out into tumblers in half an hour, if you have complied with these directions.
Always dip jelly out with a silver spoon, as any other kind darkens fruit. I
have seen preserves rendered very dark by putting in them a new-tinned dipper.
You must be careful of these things if you desire your confections to be
elegant.
LEMON JELLY. A BEAUTIFUL DISH
Set an ounce of isinglass in a pint of water on the stove in a stew-pan; stir
the isinglass until it dissolves. Let it boil a few minutes, then add a pint of
lemon juice sweetened with a pound and a half of sugar, or a little more, if it
is wished very sweet. Stir this in with the rinds of six lemons, and boil all
together. After boiling for about five minutes, put a teaspoonful of saffron in
to color it yellow, and strain through a flannel bag. Fill your jelly-glasses
with it; when cool, it is a most beautiful dish for a collation.
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