|
Classic
Cook Books
< last page | next page >
page 385
APPLE JELLY.
Select apples that are rather tart and highly flavored; slice them without
paring; place in a porcelain preserving-kettle, cover with water, and let them
cook slowly until the apples look red. Pour into a colander, drain off the
juice, and let this run through a jelly-bag; return to the kettle, which must be
carefully washed, and boil half an hour; measure it and allow to every pint of
juice a pound of sugar and half the juice of a lemon; boil quickly for ten
minutes.
The juice of apples, boiled in shallow vessels, without a particle of sugar,
makes the most sparkling, delicious jelly imaginable. Red apples will give jelly
the color and clearness of claret, while that from light fruit is like amber.
Take the cider just as it is made, not allowing it to ferment at all, and, if
possible, boil it in a pan,flat, very large, and shallow.
GRAPE JELLY.
Mash well the berries so as to remove the skins; pour all into a
preserving-kettle, and cook slowly for a few minutes to extract the juice;
strain through a colander, and then through a flannel jelly-bag, keeping as hot
as possible, for if not allowed to cool before putting again on the stove the
jelly comes much stiffer; a few quince seeds boiled with the berries the first
time tend to stiffen it; measure the juice, allowing a pound of loaf sugar to
every pint of juice, and boil fast for at least half an hour. Try a little, and
if it seems done, remove and put into glasses.
FLORIDA ORANGE JELLY.
Grate the yellow rind of two Florida oranges and two lemons, and squeeze the
juice into a porcelain-lined preserving-kettle, adding the juice of two more
oranges, and removing all the seeds; put in the grated rind a quarter of a pound
of sugar, or more if the fruit is sour, and a gill of water, and boil these
ingredients together until a rich syrup is formed; meantime, dissolve two ounces
of gelatine in a quart of warm water, stirring it over the fire until it is
entirely dissolved; then add the syrup, strain the jelly, and cool it in molds
wet in cold water.
CRAB-APPLE JELLY.
The apples should be juicy and ripe. The fruit is then quartered, the black
spots in the cores removed, afterward put into a preserving-kettle over the
fire, with a teacupful of water in the bottom to prevent burning; more water is
added as it evaporates while cooking. When boiled to a pulp, strain the apples
through a coarse flannel, then proceed as for currant jelly.
< last page | next page >
Classic
Cook Books
|
