Another useful remedy Put burdock-root and agrimony, of each one
ounce, into two quarts of water. Boil down to three pints, and take a
wineglassful two or three times a day.
Take one pennyworth of allspice' and the same amount of flowers of
brimstone and turmeric. Pound together, and mix them with half a pound
of treacle. Two tablespoonfuls to be taken every day.
JEAN SLIPPERS (WHITE), To Clean. — Place the slippers
upon a boot-tree, or cram them full of wadding or other soft materials, to
prevent creases ; scrub them with soap and water, using as little water as
possible to remove the dirt ; then mix some pipeclay with water to the con-
sistence of a rather thick paste, and with a flannel rub it well into the
slippers. Hang them up, and when dry beat out the superfluous clay with
Vhe hand and rub them till they are smooth.
15
io6
If the kid is not much soiled rub it with a piece of flannel dipped in
hartshorn and white curd soap.
JELLIES (FRUIT), Hints on. — All jellies made from red frute
must be worked cold, and be placed upon ice as soon as possible. Tin
moulds should never be used, as they change the colour into a dirty blue
and spoil the taste of the fruit ; earthen moulds preserve both colour and
taste. The isinglass is best clarified while it is melting, as by adopting this
plan there is less waste and the jellies are brighter.
JELLY (APPLE). — Take about two dozen apples, pare and core
them, and boil in a pint and a half of water till quite tender ; strain the
liquor, and to every pint add a pound of fine sugar, a little cinnamon, and
a few drops of lemon juice✪ Jelly (Apple). Boil to a jelly.
JELLY (ARROWROOT). — Make a paste with a tablespoonful
of arrowroot and cold water ; add to it a pint of boiling water in which a
little lemon peel has been boiled ; stir briskly, pour it into a saucepan and
boil for a few minutes. A glass of sherry may be added with a little sugar ;
or, for infants, a couple of drops of essence of caraway seed or cinnamon✪ Jelly (Arrowroot)
may be substituted. This simple jelly is very nourishing.
JELLY (BREAD), or Panada. — Pour into boiling water a glass
of sherry, add a bit of lemon peel, grated nutmeg, and bread crumbs ;
sweeten with sugar, and boil the whole of the ingredients together over a
quick fire. This last injunction must be carefully followed, otherwise the
panada will break instead of jellying.
JELLY (BLACKBERRY). — Boil two quarts of blackberries in
two quarts of water, bruising the berries with a wooden spoon ; strain
through a fine linen bag, and boil the syrup for five minutes ; then to each
pint of juice add a pound of sugar✪ Jelly (Blackberry) ; boil for a quarter of an hour, remov-
ing the scum as it rises ; pour into pots, cover with brandy papers, and tie
down.
JELLY (BLACK CURRANT). — Put the fruit into a preserving-
pan with a little water, and when the currants are hot through, press them
little by little until all the juice is extracted ; measure the juice, and for
each pint allow one pound of sugar✪ Jelly (Black Currant) ; mix, and boil gently for ten minutes,
stirring continually ; pour into moulds, and cover with paper soaked with
brandy.
Page 117 · 4 recipe records on this page
Presented as published in 1891. 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
Another useful remedy Put burdock-root and agrimony, of each one ounce, into two quarts of water. Boil down to three pints, and take a wineglassful two or three times a day.
Take one pennyworth of allspice' and the same amount of flowers of brimstone and turmeric. Pound together, and mix them with half a pound of treacle. Two tablespoonfuls to be taken every day.
JEAN SLIPPERS (WHITE), To Clean. — Place the slippers upon a boot-tree, or cram them full of wadding or other soft materials, to prevent creases ; scrub them with soap and water, using as little water as possible to remove the dirt ; then mix some pipeclay with water to the consistence of a rather thick paste, and with a flannel rub it well into the slippers. Hang them up, and when dry beat out the superfluous clay with the hand and rub them till they are smooth.
106
If the kid is not much soiled rub it with a piece of flannel dipped in hartshorn and white curd soap.
JELLIES (FRUIT), Hints on. — All jellies made from red frute must be worked cold, and be placed upon ice as soon as possible. Tin moulds should never be used, as they change the colour into a dirty blue and spoil the taste of the fruit ; earthen moulds preserve both colour and taste. The isinglass is best clarified while it is melting, as by adopting this plan there is less waste and the jellies are brighter.
JELLY (APPLE). — Take about two dozen apples, pare and core them, and boil in a pint and a half of water till quite tender ; strain the liquor, and to every pint add a pound of fine sugar, a little cinnamon, and a few drops of lemon juice. Boil to a jelly.
JELLY (ARROWROOT). — Make a paste with a tablespoonful of arrowroot and cold water ; add to it a pint of boiling water in which a little lemon peel has been boiled ; stir briskly, pour it into a saucepan and boil for a few minutes. A glass of sherry may be added with a little sugar ; or, for infants, a couple of drops of essence of caraway seed or cinnamon may be substituted. This simple jelly is very nourishing.
JELLY (BREAD), or Panada. — Pour into boiling water a glass of sherry, add a bit of lemon peel, grated nutmeg, and bread crumbs ; sweeten with sugar, and boil the whole of the ingredients together over a quick fire. This last injunction must be carefully followed, otherwise the panada will break instead of jellying.
JELLY (BLACKBERRY). — Boil two quarts of blackberries in two quarts of water, bruising the berries with a wooden spoon ; strain through a fine linen bag, and boil the syrup for five minutes ; then to each pint of juice add a pound of sugar ; boil for a quarter of an hour, removing the scum as it rises ; pour into pots, cover with brandy papers, and tie down.
JELLY (BLACK CURRANT). — Put the fruit into a preservingpan with a little water, and when the currants are hot through, press them little by little until all the juice is extracted ; measure the juice, and for each pint allow one pound of sugar ; mix, and boil gently for ten minutes, stirring continually ; pour into moulds, and cover with paper soaked with brandy.
Records on this page
Jelly (Apple)Jelly (Arrowroot)Jelly (Blackberry)Jelly (Black Currant)