JELLY (RED CURRANT), To Make. — When the currants are
fully ripe pick them on a fine dry day, and put them in a preserving-pan
over a slow fire. As the juice comes away, pour it off, or it will waste.
When all the juice has been gathered, strain through flannel, to take away
the thickness ; then to every pint of juice put a pound and a quarter of loaf
sugar, broken small. Put the whole in a preserving-pan over a brisk fire
and boil for about ten minutes✪ Jelly (Red Currant), To Make, removing the scum as it rises ; then drop a
small quantity on a cold plate; if it jellies it is done, if not boil it till it does.
Pour it into pots or glasses, and let it stand for a couple of days, then put
paper dipped in brandy on the top of the jelly, and tie skins over the tops
of the pots. Keep in a dry place.
JELLY (STRAWBERRY).— Put the fruit in a cloth little by
little and express the juice, strain it clear, weigh, and stir in an equal weight
of powdered sugar, put the whole in a preserving-pan near the fire, and
when the sugar is dissolved, put the pan over the fire and stir the jelly fre-
quently till it boils, clear it carefully from scum, and let it boil briskly for
twenty-five minutes. If only a small portion of jelly is required, say two
or three pounds, a much less time will suffice.
JELLY, White Colouring for. — There is nothing, perhaps, which
will give greater satisfaction to the housewife for this purpose than the
judicious use of cream.
JELLY (WHITE CURRANT).— Strip the fruit from the stalks,
put it into a preserving-pan, and when it boils run it quickly through a sieve.
To each pint of juice add a pound of double-refined sugar✪ White Currant Jelly, and let it boil
twenty minutes, carefully removing the scum, then pass it through a lawn
sieve.
JELLY, Yellow Colouring for. — Put a little saffron into a teacup,
pour some boiling water upon it, and stand it to draw. The yolks of eggs
are sometimes used for the same purpose, but these latter can only be used
for opaque jellies.
See also LEMON SPONGE.
io9
JERUSALEM ARTICHOKES.— These will thrive in almost
any soil, and multiply so exceedingly that it is not easy to clear the ground
of them again, for the least bit of root will grow. The usual method of
propagating them is by means of sets or cuttings of the roots, in the same
manner as the potato is multiplied. Plant them in rows a yard asunder,
four or five inches deep, and eighteen inches or two feet distance in the
rows. They are in perfection in the autumn and throughout the winter,
and are good and wholesome boiled and eaten with butter, &c. They bear
no resemblance to the artichoke proper, but resemble the potato in growth,
their tubers being, however, more irregular in appearance.
JET FOR BOOTS AND HARNESS.— Dissolve three sticks
of black sealing-wax in half a pint of spirits of wine. Shake well together
and apply with a sponge. Keep the jet well corked.
JEWELLERY, To Keep it from Tarnishing. — Gold and silver
ornaments may be preserved from tarnishing after they have been polished
by packing them in boxwood sawdust and excluding the light and air.
JOHN DORY, To Carve. — Strike the fish-slice along the backbone,
and serve square slices from the thick part A very dainty morsel may be
found on the cheek of the fish.
Page 120 · 2 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
JELLY (RED CURRANT), To Make. — When the currants are fully ripe pick them on a fine dry day, and put them in a preserving-pan over a slow fire. As the juice comes away, pour it off, or it will waste. When all the juice has been gathered, strain through flannel, to take away the thickness ; then to every pint of juice put a pound and a quarter of loaf sugar, broken small. Put the whole in a preserving-pan over a brisk fire and boil for about ten minutes, removing the scum as it rises ; then drop a small quantity on a cold plate; if it jellies it is done, if not boil it till it does. Pour it into pots or glasses, and let it stand for a couple of days, then put paper dipped in brandy on the top of the jelly, and tie skins over the tops of the pots. Keep in a dry place.
JELLY (STRAWBERRY).— Put the fruit in a cloth little by little and express the juice, strain it clear, weigh, and stir in an equal weight of powdered sugar, put the whole in a preserving-pan near the fire, and when the sugar is dissolved, put the pan over the fire and stir the jelly frequently till it boils, clear it carefully from scum, and let it boil briskly for twenty-five minutes. If only a small portion of jelly is required, say two or three pounds, a much less time will suffice.
JELLY, White Colouring for. — There is nothing, perhaps, which will give greater satisfaction to the housewife for this purpose than the judicious use of cream.
JELLY (WHITE CURRANT).— Strip the fruit from the stalks, put it into a preserving-pan, and when it boils run it quickly through a sieve. To each pint of juice add a pound of double-refined sugar, and let it boil twenty minutes, carefully removing the scum, then pass it through a lawn sieve.
JELLY, Yellow Colouring for. — Put a little saffron into a teacup, pour some boiling water upon it, and stand it to draw. The yolks of eggs are sometimes used for the same purpose, but these latter can only be used for opaque jellies.
See also LEMON SPONGE.
io9
JERUSALEM ARTICHOKES.— These will thrive in almost any soil, and multiply so exceedingly that it is not easy to clear the ground of them again, for the least bit of root will grow. The usual method of propagating them is by means of sets or cuttings of the roots, in the same manner as the potato is multiplied. Plant them in rows a yard asunder, four or five inches deep, and eighteen inches or two feet distance in the rows. They are in perfection in the autumn and throughout the winter, and are good and wholesome boiled and eaten with butter, &c. They bear no resemblance to the artichoke proper, but resemble the potato in growth, their tubers being, however, more irregular in appearance.
JET FOR BOOTS AND HARNESS.— Dissolve three sticks of black sealing-wax in half a pint of spirits of wine. Shake well together and apply with a sponge. Keep the jet well corked.
JEWELLERY, To Keep it from Tarnishing. — Gold and silver ornaments may be preserved from tarnishing after they have been polished by packing them in boxwood sawdust and excluding the light and air.
JOHN DORY, To Carve. — Strike the fish-slice along the backbone, and serve square slices from the thick part A very dainty morsel may be found on the cheek of the fish.
Records on this page
Jelly (Red Currant), To MakeWhite Currant Jelly