Soak one package of gelatine in one-half pint cold
water for one hour; add the juice of three lemons, two
pounds sugar and one quart boiling water ; when all are
dissolved add one pint of orange juice ; strain carefully
and set on ice till ready for use; eight oranges usually
make it.
CUEEANT JELLY.
Mrs. J. P. Hoit.
Jam and strain the currants; to each pint of juice add
one pound sugar; boil the juice fifteen minutes without
sugar, and the same time after it is in ; strain into glasses.
When pouring hot fruit or jelly in cans or glasses, wring
a towel out of cold water, lay it on a table, and set the
VALUABLE RECIPES.
205
cold cans upon it, pouring the boiling fruit into them.
Care should be taken not to set two cans on the same spot
without first wetting the towel.
CURRANT JELLY.
Mrs. C. Wheeler.
Use the currants when they first ripen ; pick them from
the stems and put them on the stove in a stone jar, bruis-
ing them with a wooden spoon ; then when warm, squeeze
through a coarse cloth or flannel, and put the juice on in
1 new tin pan or porcelain kettle; one quart of juice
requires two pounds of sugar✪ Currant Jelly, or a pound to a pint ; boil
fifteen minutes ; to be a nice color, the currants should
not come in contact with iron spoons or tin dishes, unless
new and bright; should be made quickly. It never fails
to jelly good if the currants are not too ripe. The same
method for jam, only do not strain the currants, but mash
them well. Currants should not be dead ripe for jelly or
jam.
GOOSEBERRY JELLY.
E. M. Walker.
Boil six pounds of green unripe gooseberries in six pints
of water (they must be well boiled, but not burst too
much) ; pour them into a basin, and let them stand cov-
ered with a cloth for twenty-four hours, then strain through
a jelly bag, and to every pint of juice add one pound of
sugar. Boil it for an hour, then skim it, and boil for one-
half hour longer with a sprig of vanilla✪ Gooseberry Jelly.
266
THE HOME COOK BOOK.
LADY MAEY'S JELLY.
From " In the Kitchen.''
Put half a pint of calf's foot jelly in a mould that has
been rinsed with cold water. When stiff and firm, place
on it a small bunch of fine hot house grapes and above
them two peaches and a nectarine, placing them very
carefully, remembering that the whole is to be reversed
when turned from the mould. When the fruit is tastefully
arranged, add jelly that is partly formed ; pour it in slowly
on both sides of the fruit, being sure that it fills all the
interstices ; let it reach top of the fruit, and above this
place two or three small glossy vine leaves✪ Lady Mary's Jelly and add a little
jelly to keep them firm and fill the mould. It must be
carefully turned out. To do this, either loosen from the
mould with a knife, or wrap the mould a moment in a
towel wrung from hot water. If in this last mode a little
melted jelly should settle around the form absorb it with
a soft napkin. The fruit may be varied at pleasure.
Plums or strawberries, large and firm ; nothing, however,
from which the juice would come.
OEANGE JELLY.
From *' In the Kitchen."
One box of Coxe's gelatine soaked one hour m one pint
of cold water ; add one pint of boiling water, one pound
of sugar, and one pint of sour orange juice✪ Orange Jelly. Pour in
moulds rinsed in cold water.
COFFEE JELLY.
From In the Kitchen."
One pint of clear coffee as strong as ' it is generally
✪ Coffee Jelly
Page 106 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak one package of gelatine in one-half pint cold water for one hour; add the juice of three lemons, two pounds sugar and one quart boiling water ; when all are dissolved add one pint of orange juice ; strain carefully and set on ice till ready for use; eight oranges usually make it.
CURRANT JELLY.
Mrs. J. P. Hoit.
Jam and strain the currants; to each pint of juice add one pound sugar; boil the juice fifteen minutes without sugar, and the same time after it is in ; strain into glasses.
When pouring hot fruit or jelly in cans or glasses, wring a towel out of cold water, lay it on a table, and set the
cold cans upon it, pouring the boiling fruit into them. Care should be taken not to set two cans on the same spot without first wetting the towel.
CURRANT JELLY.
Mrs. C. Wheeler.
Use the currants when they first ripen ; pick them from the stems and put them on the stove in a stone jar, bruising them with a wooden spoon ; then when warm, squeeze through a coarse cloth or flannel, and put the juice on in 1 new tin pan or porcelain kettle; one quart of juice requires two pounds of sugar, or a pound to a pint ; boil fifteen minutes ; to be a nice color, the currants should not come in contact with iron spoons or tin dishes, unless new and bright; should be made quickly. It never fails to jelly good if the currants are not too ripe. The same method for jam, only do not strain the currants, but mash them well. Currants should not be dead ripe for jelly or jam.
GOOSEBERRY JELLY.
E. M. Walker.
Boil six pounds of green unripe gooseberries in six pints of water (they must be well boiled, but not burst too much) ; pour them into a basin, and let them stand covered with a cloth for twenty-four hours, then strain through a jelly bag, and to every pint of juice add one pound of sugar. Boil it for an hour, then skim it, and boil for onehalf hour longer with a sprig of vanilla.
LADY MARY'S JELLY.
From " In the Kitchen.'' Put half a pint of calf's foot jelly in a mould that has been rinsed with cold water. When stiff and firm, place on it a small bunch of fine hot house grapes and above them two peaches and a nectarine, placing them very carefully, remembering that the whole is to be reversed when turned from the mould. When the fruit is tastefully arranged, add jelly that is partly formed ; pour it in slowly on both sides of the fruit, being sure that it fills all the interstices ; let it reach top of the fruit, and above this place two or three small glossy vine leaves and add a little jelly to keep them firm and fill the mould. It must be carefully turned out. To do this, either loosen from the mould with a knife, or wrap the mould a moment in a towel wrung from hot water. If in this last mode a little melted jelly should settle around the form absorb it with a soft napkin. The fruit may be varied at pleasure. Plums or strawberries, large and firm ; nothing, however, from which the juice would come.
OEANGE JELLY.
From "In the Kitchen." One box of Coxe's gelatine soaked one hour m one pint of cold water ; add one pint of boiling water, one pound of sugar, and one pint of sour orange juice. Pour in moulds rinsed in cold water.
COFFEE JELLY.
From "In the Kitchen." One pint of clear coffee as strong as it is generally
Records on this page
Currant JellyGooseberry JellyLady Mary's JellyOrange JellyCoffee Jelly