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Classic
Cook Books
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page 158
ORANGE JELLY.
Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound
sugar, whites of three eggs; soak gelatine in a pint of water, boil the three
pints water and sugar together, skim well, add dissolved gelatine, orange and
lemon juice, and beaten whites; let come to a boil, skim off carefully all scum,
boil until it jellies, and pour jelly into mold. Strain scum and add to mold.
QUINCE JELLY
Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack
tight in kettle, pour on cold water until level with the fruit, boil until very
soft; make a three-cornered flannel bag, pour in fruit and hang up to drain,
occasionally pressing on the top and sides to make the juice run more freely,
taking care not to press hard enough to expel the pulp. There is not so much
need of pressing a bag made in this shape, as the weight of the fruit in the
larger part causes the juice to flow freely at the point. To a pint of juice add
a pint of sugar and boil fifteen minutes, or until it is jelly; pour into
tumblers, or bowls, and finish according to general directions.
If quinces are scarce, the parings and cores of quinces with good tart apples,
boiled and strained as above, make excellent jelly, and the quinces are saved
for preserves.--Mrs. M. J. W.
WILD CRAB-APPLE JELLY.
Cook the crab-apples until the skins will peel off, after which remove, punch
out the cores with a goose-quill, and to each gallon add one gallon of cold
water, allowing all to soak together for two or three days, after which take out
the apples, and add to the liquid half as much water as there is liquid; to
every two pints of this, add one and a fourth pints of sugar, and boil until it
is jelly. By making a syrup, the apples can be used afterward for preserves, if
desired.--Mrs. Samuel Woods, Milford Center.
WILD PLUM JELLY.
Wash clean, put in porcelain kettle, add water till it comes just to the top of
plums (not to cover), boil till soft, pour into a colander, drain well but do
not squeeze, strain the juice through a flannel bag, to each pint add a pint of
sugar, boil juice ten to fifteen minutes,
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Classic
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