San Rafael cook book, 1906

Cook the currants on the stems, after they have been carefully washed; put in a bag and let drain; measure and return to the fire and boil 15 minutes; then add an equal quantity of_ granulated sugar warmed in the oven, and boil 5 minutes longer; pour in glasses. If the flavor of raspberries is liked, cook with the currants about 2 little baskets of raspberries to 1 small drawer of currants. After using the juice that drained off, squeeze the bag and make jelly which will not be so clear but does well for puddings and cakes. Skim thoroughly as it boils. Can also be made without cooking. Mash and strain currants, stir in an equal quantity of sugar, pour in glasses and set in sun, QUINCE JELLY— Mrs. W. F. Jones. Wipe the quinces carefully, then quarter them, removing nothing but the blossom or any imperfect part, put on in just sufficient cold water to cover the fruit; cook until tender, stirring from the bottom carefully, but do not break the fruit, or the juice will not run. Drain through a bag and squeeze (for this jelly will be clear if squeezed and much more juice will be obtained) ; measure, put through a second bag and return to fire and boil from % to 1 hour according to whether the juice is watery or rich; add an equal amount of sugar which has been heated in the oven, and boil until it begins to jelly around the pan or drops from the spoon. Skim carefully. Jelly can be made from the cores and rinds left from making preserves. In making preserves steam the fruit until a little tender, then pour the syrup over, and the fruit will 194 JELLIES AND FRUITS not be leathery. If late in the season add the juice of 4 lemons to a large pan of jelly to insure success. GRAPE JELLY— Mrs. W. F. Jones. Wash the grapes (Isabellas are the best) ; pick from the stem, and proceed as in currant jelly. To prevent crystals forming after the jelly gets a little old, cook a small proportion of juicy apples, as you cook quinces, and add their juice to the grape juice. The apples also help to make a firmer jelly. Proceed as in other jelly, cooking about 1 hour before adding the sugar. To make jelly from most berries it is necessary to use apples. APPLE AND STRAWBERRY JELLY— Mrs. W. F. Jones. Cook sufficient tart, partially ripe apples to make about 3 quarts rich juice. Boil 15 to 20 minutes and stir in 4 quarts hot sugar. Stir until well dissolved, then pour in 1 drawer of small tart strawberries and boil gently from 5 to 10 minutes. When the jelly begins to cool, press down the berries as their tendency is to float. If preferred without the whole berries cook and strain them. Most berries require apple juice to make them jelly. PINEAPPLE AND APPLE JELLY— Mrs. Geo. Rodden. Prepare about 3 quarts of thick apple juice, add an equal quantity of sugar and when about to jelly, add the pineapple, prepared as follows: The long pineapples are best. Peel 1 pineapple, remove all eyes, slice thin and quarter each s-lice, sprinkle over it a cup of sugar and let it stand over night. Cook in the jelly until it becomes clear and tender. TO KEEP JELLY FROM MOULDING— Mrs. W. F. Jones. Melt in a sauce pan some paraffine and pour over the Jelly to the depth of a quarter of an inch. QUINCE HONEY— Miss A. Gordon. 5 nice quinces pared and grated, 1 pint of water, 5 pounds of granulated sugar; stir the grated quinces into the boiling sugar and water; cook 15 minutes, pour into glasses, and let cool before covering. RHUBARB SAUCE— Miss H. Pregge. Cjit up the rhubarb into small pieces, leaving all tendeer skin on; then pour into double boiler with sugar enough to sweeten, and cook until tender. This Is very nice. CRANBERRY SAUCE— Mrs. W. F. Jones.