Fruit (Galean de Pommes). — Put some ripe red cm-rants into a jar and set it inboihng water, or in the oven, to draw out the juice. Put onepoundof the juice into a presei-i-ing-pan, with one pound and a half of fine ripe codlings, which should be peeled, and have the cores carefully and wholly extracted. When they have boiled slowly about half an hour, and can be easily pulped, and the mixture is quite smooth, add the same weight of powdered sugar as of apples✪ Fruit (Galean de Pommes). Stir until the sugar has dissolved, then boil fast the remainder of the time, taking care to keep the contents from bm-ning at the bottom of the pan. If put into a mould the fruit will keep many months. It may be served turned out, orna- mented with cut blanched almonds, and with a whipped cream round it. G^inish with HgK- coloured apple j'ohy for desseiv. FRU ( 233 ) PRU Fruit in Brandy. — First clarify as much sugar as will be required— allow one pound of sugar to every two pounds of fruit. Break the sugar into lumps, and dip them into cold water; this water will be sufficient for the clarifying process. Put the moistened sugar into a preserving-pan, heat it slowly, and after it comes to a boil, simmer gently. When beads form on the surface, the liquid is ready for the fruit; lay in two pounds of peaches, apricots, or plim✪ Fruit in Brandyis, but only keep them in long enough to be softened; be careful they do not crack. Set them to cool for a few hours, then take out the fruit on a sieve to drain, and boil the sjTup until it is thick ; let it grow cold, and poui- it, with an equal quantity of pale brandy, over the fruit, which should previously have been placed in glasses. Fruit Isinglass Jelly;.— Get the juice from China oranges and a little lemon- juice, or Seville orange- juice, about a quart in all — of the latter, however, only enough to give a pleasant sharpness. Strain the juice through a double muslin bag, and again thi-ough a flannel one. Have ready, in an enamelled saucepan, two and a half ounces of the best isinglass, dissolved in a pint of water, stir in half a pound of finely- sifted suga✪ Fruit Isinglass Jellyr and a few bits of the orange-rind, and simmer and sldm, but do not let the liquid boil; add the juice and simmer again ; then strain thi-ough muslin, made thick by being doubled three or foui- times. When nearly cold, fill moulds with the jelly. It should be quite clear when turned out. Pro- bable cost, isinglass, lOd. per ounce. Sufficient for three moulds. Fruit, Juice of. — For ordinary household purposes the fruit is better pulped. Squeeze out -with a wooden spoon all the juice and pulp of any fruit, and strain it through a coarse wire sieve, which will not pass the skins or seeds. To every pound add four ounces of refined sugar✪ Fruit, Juice of. Put into pickle-bottles, and place them up to the neck in a pan of water. Boil, and let the bottles remain in the water tUl cold. Cork tightly and cover the corks with rosin or wax. Time to boU, haK an hour from the time the water commences to boil. To ascertain any required quantity of fruit juice for pre- ser\'ing, weigh it, for it is thus much more correctly tested than by measure. Weigh first the vessel intended to hold the juice, and then the juice itself.

AI-modernized reading of the original text

Fruit (Galean de Pommes). — Put some ripe red currants into a jar and set it in boiling water, or in the oven, to draw out the juice. Put onepoundof the juice into a preserving-pan, with one pound and a half of fine ripe codlings, which should be peeled, and have the cores carefully and wholly extracted. When they have boiled slowly about half an hour, and can be easily pulped, and the mixture is quite smooth, add the same weight of powdered sugar as of apples. Stir until the sugar has dissolved, then boil fast the remainder of the time, taking care to keep the contents from burning at the bottom of the pan. If put into a mould the fruit will keep many months. It may be served turned out, ornamented with cut blanched almonds, and with a whipped cream round it. Garnish with light-coloured apple jelly for dessert. FRU ( 233 ) PRU Fruit in Brandy. — First clarify as much sugar as will be required— allow one pound of sugar to every two pounds of fruit. Break the sugar into lumps, and dip them into cold water; this water will be sufficient for the clarifying process. Put the moistened sugar into a preserving-pan, heat it slowly, and after it comes to a boil, simmer gently. When beads form on the surface, the liquid is ready for the fruit; lay in two pounds of peaches, apricots, or plimis, but only keep them in long enough to be softened; be careful they do not crack. Set them to cool for a few hours, then take out the fruit on a sieve to drain, and boil the sjTup until it is thick ; let it grow cold, and poui- it, with an equal quantity of pale brandy, over the fruit, which should previously have been placed in glasses. Fruit Isinglass Jelly;.— Get the juice from China oranges and a little lemon- juice, or Seville orange- juice, about a quart in all — of the latter, however, only enough to give a pleasant sharpness. Strain the juice through a double muslin bag, and again through a flannel one. Have ready, in an enamelled saucepan, two and a half ounces of the best isinglass, dissolved in a pint of water, stir in half a pound of finely- sifted sugar and a few bits of the orange-rind, and simmer and skim, but do not let the liquid boil; add the juice and simmer again ; then strain through muslin, made thick by being doubled three or four times. When nearly cold, fill moulds with the jelly. It should be quite clear when turned out. Probable cost, isinglass, lOd. per ounce. Sufficient for three moulds. Fruit, Juice of. — For ordinary household purposes the fruit is better pulped. Squeeze out -with a wooden spoon all the juice and pulp of any fruit, and strain it through a coarse wire sieve, which will not pass the skins or seeds. To every pound add four ounces of refined sugar. Put into pickle-bottles, and place them up to the neck in a pan of water. Boil, and let the bottles remain in the water till cold. Cork tightly and cover the corks with rosin or wax. Time to boU, haK an hour from the time the water commences to boil. To ascertain any required quantity of fruit juice for preserving, weigh it, for it is thus much more correctly tested than by measure. Weigh first the vessel intended to hold the juice, and then the juice itself.

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Fruit (Galean de Pommes)Fruit in BrandyFruit Isinglass JellyFruit, Juice of

Cassell's dictionary of cookery