Mrs. Maclurcan's cookery book

Mode. — "When making rosella jelly there is no occasion to pick them ; you can put them into the preserving pan just as you get them, with a little water to every pint of fruit ; allow it to boil for two or three hours, then strain it through a sieve ; put one pound of sugar to every pint of juice, and put this back into the preserving pan and boil for an hour, or until it jellies in a saucer ; when cool, fill the preserve jars, and when quite cold fasten them up securely. 756— EOSELLA JELLY (Another Way). 1 cupful the hard portion to Enough water to float the 3 pts. of the other rosellas. Mode. — Boil until soft ; strain off the juice and replace in the pan with a pound of brewers' crystal to each pint of juice ; boil for about three-quarters of an hour, T Jams and Preserves. skimming well, and make sure by dropping a little on a plate (before removing it from the fire) that the jelly will be jelly when cold. 757— PRESERVED PINEAPPLE. To every lb. of pineapple add 1 lb. of sugar and a little water. Mode. — Peel the pineapple and cut into thin slices ; put the sugar into a preserving pan, allowing a quarter of a pint of water to every pound of sugar ; when it is boiling drop in the slices of pineapple, and allow it to boil for about half an hour ; put the pineapple into jars and cover with syrup ; close down securely and stow it away until required. 758— PINEAPPLE JAM. To every lb. of fruit add 1 lb. of sugar. Mode. — Weigh the pineapple after it is skinned, then chop or cut it in very thin pieces ; put it in a preserving pan with the sugar ; watch until it boils ; then move on one side and allow it to simmer for four or five hours. When cold put into preserve jars. 759— PINEAPPLE JAM (Another Way). 6 pineapples 6 apples 9 lbs. sugar 3 lemons. Mode. — Peel and slice the pineapple, cut them into squares ; cover with sugar and let stand for twenty-four hours on a large china dish ; place in a preserving pan, or large stewpan, with the strained juice and grated rind of the lemons ; boil till tender and sufficiently set ; put into jars, and when cold tie down carefully and store in a dry place. 760— GUAYA JELLY. To every pt. of juice add 1 lb. of sugar and the juice of 1 lemon. Jams and Preserves. Mode. — Choose the large guavas, cut them into small pieces ; put into a preserving pan and allow a quarter pint of water to every pound of sugar ; allow to boil gently for four hours, or until the Juice is a nice pink colour ; strain through a tea towel tied to the four legs of a chair ; then put the sugar into the preserving pan with the juice of the guavas and juice of a lemon ; allow this to simmer gently until it begins to set ; try it occasionally in a saucer ; put it in the preserve jars when nearly cold, and when quite cold fasten the jars up securely. 761— PIE MELON JAM. ] lb. pie melon ^ lb. sugar \ oz. ground ginger Juice aud rind of 1 lemon 1 apple. Mode. — Peel the melon and cut into small dice-shaped pieces ; cut the lemon in very thin slices, also the apple (peeled and cored) ; put the whole into a preserving pan with the sugar and ginger ; allow it to boil for five hours and be careful to keep it stirred all the time. Allow it to get cold and then fill the preserve jars and fasten securely. 762-~PEICKLY PEAE JELLY. 1 lb. fruit 1 lb. sugar