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Classic
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page 174
oven with household bread. In the morning take it out, run it through a
jelly-bag, season with juice of lemons, double refined sugar, and the whites of
eight eggs well beaten. Let it have a boil, and run it through the jelly-bag
again into jelly-glasses, putting a bit of lemon-peel into the bag.
Currant Jelly.
Having stript the currants from the stalks, put them into a stone jar: stop it
close; set it in a kettle of boiling water half way up the jar; let it boil half
an hour; take it out, and strain the juice through a coarse hair sieve. To a
pint of juice put a pound of sugar; set it over a fine quick clear fire in a
preserving-pan or bell mettle skillet. Keep stirring it all the time till the
sugar be melted; then skim the scum off as fast as it rises.
When the jelly is very clear and fine, pour it into earthen or china cups, or
gallipots. When cold, cut pieces of white paper just the bigness of the top of
the pot, dip them in brandy, lay them on the jelly; then cover the top close
with white paper, and prick it full of holes. Set it in a dry place. You may put
some in glasses for present use.
Rasberry Giam.
Take a pint of currant jelly, and a quart of rasberries, bruise them well
together, set them
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