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Classic
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page 97
the fruit into a jelly-bag, and let it be strained twice, but do not squeeze the
bag. To each pint of juice add a pound and a half of crushed sugar; when the
sugar is dissolved, boil it gently till it is perfectly clear. Stir it and skim
it all the time. It will take twenty or thirty minutes. Pour it, while warm,
into pots or glasses, and when cold cover them with paper wet with brandy.
Jellies from other fruits are made in the same way, and cannot be preserved in
perfection with a smaller quantity of sugar.
BLANC MANGE.
Take two ounces of Russia isinglass, one quart of new milk, half a pound of
sugar, flavor it with rose, or peach-water. Boil it five minutes, let it cool
till it is about milk-warm, then put it in moulds.
GREEN GAGES.
Take the gages when nearly ripe, cut the stalks about half an inch from the
fruit, put them into cold water with a small lump of alum, set them on a slow
fire till they simmer. Then put them into cold water, drain, and put them into a
preserving kettle, pour over them enough clarified sugar to cover them, simmer
them, and put them by in earthen or porcelain vessels till next day. Then drain
them from the syrup, and boil the syrup with more sugar, till quite thick; put
in the gages, and simmer them two or three minutes. Repeat this
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