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Classic
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page 143
TIONDE AFDELNINGEN.
Part Ten.
JELLIES AND PRESERVES.
Remarks: Among the many different things where sugar enters as a chief
ingredient are: jellies, preserves, creams, marmalades, candies, etc. When
making jellies, it is important to know how much to use of the different parts
and also to know for a certainty the way to make them, as one in this case
easily may run the risk, to pay saved time and trouble by the waste of
materials. All fruit used must be strictly fresh and good and if possible picked
in the morning and in dry weather, as it then possesses the best aroma and keeps
the longest. Concerning the sugar be it enough to say that it must be of the
very best. Then is to be remembered that
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