For Fruit Jellies only the clear juice of the fruit is used.
The fruit must be softened in a jar set in boiling water, and the
juice allowed to drip through a hair sieve, or canvas. It must
on no account be pressed or rubbed, but there is no objection to
a plate with a weight on it being put on the top of the fruit.
Boil the juice for ten minutes, weigh it, add half a pound of
sugar for every pint of juice✪ Fruit Jellies when it boils up again, and boil
sharp for from five to ten minutes longer, skimming off all
scum. Medlars and Quinces make such good and pretty Jellies
that it is quite worth while to buy the fruit on purpose.
Orange Jelly is very good made in small moulds, and the top of
each covered when served with one or two divisions of orange
which have been freed from pips and white and soaked in cold
syi’up till they sink in it. For this syrup allow half a pound of
sugar to a pint of water.
Bottled Fruit. — For green gooseberries and green currants✪ Bottled Fruit
top and tail them, or pick them from the stalks, being in each
case careful not to burst the fruit. Fill wide-mouthed bottles
with them, tie over the mouths paper with pricked holes, stand
the bottles in boiling water, and just let the fruit turn colour
(no sugar or anything with the fruit). Take the bottles out,
cork and seal them. [.Mrs. Earle.']
502
PRESERVES
For Morelia Cherries. — ( Family Recipe.) — Gather them
when almost, but not quite, ripe. Bum six matches✪ Morelia Cherries in
every bottle, taking them out, and leaving the bottle full
of steam. Put in the cherries immediately unstoned, and
with half the stalks left on. Then proceed as for green
gooseberries. When the cherries drop they are done enough.
When they are perfectly cold cork them tightly and seal the
corks.
It used to be the custom to bury bottles containing bottled
fruit, corks downward, in a garden border, so as to exclude
the aii* from them. But Mrs. Earle has invented an admirable
plan of sealing them. Her method is : Two parts of beeswax,
one part of resin, one part powdered colour (Venetian red).
Melt the beeswax and resin in an old iron saucepan. (Only
melt, do not boil.) Then stir in the colour and let it cool a
little, both to avoid the pungent vapours and to thicken
slightly. Dip the corked tops of the bottles while holding
them horizontally over the pot, and turn them round so as to
ran the extra stuff into the joint ; they are the better for a
second dip. Leave the remains of the wax to harden in the
pot, which should be used for this purpose only. It can be
melted at any time, and more added as wanted.
Orange Marmalade. — ( Family Recipe.) — Allow for every
pound of oranges one pint of water and three-quarters of a
pound of sugar✪ Orange Marmalade.
Page 348 · 6 recipe records on this page
Presented as published in 1898. 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
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For Fruit Jellies only the clear juice of the fruit is used.
The fruit must be softened in a jar set in boiling water, and the
juice allowed to drip through a hair sieve, or canvas. It must
on no account be pressed or rubbed, but there is no objection to
a plate with a weight on it being put on the top of the fruit.
Boil the juice for ten minutes, weigh it, add half a pound of
sugar for every pint of juice when it boils up again, and boil
sharp for from five to ten minutes longer, skimming off all
scum. Medlars and Quinces make such good and pretty Jellies
that it is quite worth while to buy the fruit on purpose.
Orange Jelly is very good made in small moulds, and the top of
each covered when served with one or two divisions of orange
which have been freed from pips and white and soaked in cold
syi’up till they sink in it. For this syrup allow half a pound of
sugar to a pint of water.
Bottled Fruit. — For green gooseberries and green currants
top and tail them, or pick them from the stalks, being in each
case careful not to burst the fruit. Fill wide-mouthed bottles
with them, tie over the mouths paper with pricked holes, stand
the bottles in boiling water, and just let the fruit turn colour
(no sugar or anything with the fruit). Take the bottles out,
cork and seal them. [.Mrs. Earle.']
502
PRESERVES
For Morelia Cherries. — ( Family Recipe.) — Gather them
when almost, but not quite, ripe. Bum six matches in
every bottle, taking them out, and leaving the bottle full
of steam. Put in the cherries immediately unstoned, and
with half the stalks left on. Then proceed as for green
gooseberries. When the cherries drop they are done enough.
When they are perfectly cold cork them tightly and seal the
corks.
It used to be the custom to bury bottles containing bottled
fruit, corks downward, in a garden border, so as to exclude
the aii* from them. But Mrs. Earle has invented an admirable
plan of sealing them. Her method is : Two parts of beeswax,
one part of resin, one part powdered colour (Venetian red).
Melt the beeswax and resin in an old iron saucepan. (Only
melt, do not boil.) Then stir in the colour and let it cool a
little, both to avoid the pungent vapours and to thicken
slightly. Dip the corked tops of the bottles while holding
them horizontally over the pot, and turn them round so as to
ran the extra stuff into the joint ; they are the better for a
second dip. Leave the remains of the wax to harden in the
pot, which should be used for this purpose only. It can be
melted at any time, and more added as wanted.
Orange Marmalade. — ( Family Recipe.) — Allow for every
pound of oranges one pint of water and three-quarters of a
pound of sugar.