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Classic
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page 156
CRANBERRY JELLY.
Prepare juice as in general directions, add one pound sugar to every pint, boil
and skim, test by dropping a little into cold water (when it does not mingle
with the water it is done), rinse glasses in cold water before pouring in the
jelly to prevent sticking. The pulp may be sweetened and used for sauce.--C. G.
& E. W. Crane, Caldwell, N. J.
CRAB APPLE JELLY.
Wash and quarter large Siberian crabs, but do not core, cover to the depth of an
inch or two with cold water, and cook to a mush; pour into a coarse cotton bag
or strainer, and when cool enough, press or squeeze hard, to extract all the
juice. Take a piece of fine Swiss muslin or crinoline, wring out of water,
spread over a colander placed over a crock, and with a cup dip the juice slowly
in, allowing plenty of time to run through; repeat this process twice, rinsing
out the muslin frequently. Allow the strained juice of four lemons to a peck of
apples, and three quarters of a pound of sugar to each pint of juice. Boil the
juice from ten to twenty minutes, while boiling sift in the sugar slowly,
stirring constantly, and boil five minutes longer. This is generally sufficient,
but it is always safer to "try it," and ascertain whether it will "jelly." This
makes a very clear, sparkling jelly.--Mrs. Carol Gaytes, Riverside, Ill.
COFFEE JELLY.
Half box Coxe's gelatine soaked half an hour in a half tea-cup cold water (as
little water as possible), one quart strong coffee, made as if for the table and
sweetened to taste; add the dissolved gelatine to the hot coffee, stir well,
strain into a mold rinsed with cold water just before using, set on ice or in a
very cool place, and serve with whipped cream. This jelly is very pretty, formed
in a circular mold with tube in center; when turned out fill the space in center
with whipped cream heaped up a little.--Mrs. A. Wilson, Rye, N. Y.
EASTER JELLY.
Color calf's-foot jelly a bright yellow by steeping a small quantity of dried
saffron leaves in the water. Pare lemons in long strips
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