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Classic
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page 137
together, and let it boil twenty minutes, when it will be about the consistence
of honey; the flavor is agreeable, and it may be eaten on bread, or as a sauce
for boiled pudding.
Currant Syrup.
Prepare the currants as for jelly; to every pint of juice put a pint of water
and a pound of sugar; let it boil half an hour and skim it well; if the flavor
of the raspberry is preferred, it may be added in the proportion of one pint of
it, to four of currant juice. It is a very pleasant drink mixed with water in
warm weather.
Quince Jelly.
Wash and wipe the quinces; cut them in small pieces, and take out the seeds
carefully; have your kettle cleaned and half full of water; throw the quinces
and seeds in till you get it full; cover them over, and let them boil till very
soft; mash them well and strain them; to every pint of juice put a pound of
sugar; clean the kettle again, pour in the juice and sugar, and let it boil till
it forms a jelly; it should be put into tea-cups, if you want it to turn out
whole, with brandy papers on the top, and pasted over. It is a nice jelly to use
with whips or trifle.
Apple Jelly.
Pare and quarter a preserving kettle full of pippin apples; cover them with
water, and lay a plate close over them; let them boil until perfectly soft,
taking the plate off to skim them; spread a coarse thin cloth over a large bowl;
pour the apples on the cloth, and let the juice run through, without squeezing;
hold the towel by the corners, and move it gently; take three-quarters of a
pound of loaf-sugar to a pint of the juice, and boil
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