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Classic
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page 145
bowl and place it on ice, meanwhile beating it into a froth. It is then ready to
preserve.
Apple jelly.
Wash some apples (somewhat sour) and cut them in slices with rinds and kernels,
as that imparts a good flavor, then boil in a little water; when the apples
begin to mash and become juicy, take them up and place in a straining cloth,
where the juice is allowed to run off. Weigh the juice and add its weight in
sugar and some lemon juice. Let it all boil over a slow cool fire until it
thickens, skimming it all the time in order to make it clear. Preserve in glass
jars in cool room.
Orange jelly.
Rub sugar on 5 or 6 oranges and then squeeze the juice out of them over a
strainer. Pour the juice into a pan, add a little well water and some old French
wine, (enough to flavor the jolly); also a good sized piece of gelatine and 2
beaten yolks of eggs. Put it on a brisk fire
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