857. Quince Jelly—Ingredients—Some ripe quinces, to every Ib. of quince allow 1 lb. of crushed sugar✪ Quince Jelly, Peel, cut up, and core some fine ripe quinces. Put them in sufficient cold water to cover them, and stew gently till soft, but not red. Strain tbe juice without pressure, boil the juice for twenty minutes, add the sugar and boil again till it jellies— about a quarter of an hour—stir and skim well all the time. Strain it again through a napkin, or twice folded muslin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with three-quarters pound of sugar, and quarter pound of juicy apples to every pound of quinces, or it can be made into compotes or tarts. 858. Apple Jelly—Ingredients—Some sound apples, allow 3¢ lb. of sugar to each Ib. of juice✪ Apple Jelly. Peel, core, and quarter some sound apples, and throw them into cold water as they are done; boil them till tender, then strain the juice from them through a fine sieve, and afterwards through a jelly bag—if necessary pass it through twice, as the juice should be quite clear, boil up the juice, add the sugar, stir till melted and boil for another ten minutes, add the strain- ed juice of a lemon to every one and a half pound juice just before it is finished. Tse Dominton Coox Book. and remove the kernels, put the nevenes and kernels ‘into jar and stand the jar ina pot of boiling ce stir Bee _ juice, mix and allow one hee of sugar MS one pint of juice, a - put the juice on to simmer half an hour then add the sugar hot ; — allow it just to come to a boil, and remove from the fire ; allow to get cold; cover with paper soaked in brandy, then with — _ paper brushed over with the white of egg. 860. Orange Jelly —Ingredients—Rind of 2 Seville, and 2 sweet . oranges, and 2 lemons, juice of three of each, 4 lb. of lump sugar, Y{ pt. of water, I qt. of jelly, 2 oz. of isinglass✪ Orange Jelly. c Grate the rind of the fruit, squeeze the juice, and strain it- Take the sugar and water and boil it with the juice till it al- Ss most candies. Have ready the jelly, add the syrup to it and boil it up at once, strain the jelly and let it stand some little a to settle before it is poured into the mould. . Currant Vinegar—Ingredients—2 qts. black currants, 1 pt. of the best vinegar, 114 lbs. white sugar✪ Currant Vinegar. ao Well bruise the currants and place into a basin with the vinegar. Let it stand three or four days and then strain into” an earthen jar, add the sugar ; set the jar in a saucepan of cold water and boil for an hour. When cold bottle. It is the better for keeping. Ree 862. Raspberry Vinegar—Ingredients—To 4 qts. of red rasp- sips berries put enough vinegar to cover, 1 lb, of sugar to every pt. of juice. ee Let the raspberries and vinegar stand for twenty-four hours, scald and strain it; add sugar, boil twenty minutes, skim well, and when cold bottle. TO MAKE BUTTER gre Great attention and cleanliness are required in the manage- ment of milk. A cool and shaded cellar is a good place to keep it. Strain into shallow pans and allow to stand twelve hours, skim and let it stand another twelve hours for the second rising, skim again and place the cream in the crock used for the pur- pose. Churn as soon as the cream thickens. The temperature of the cream should-be 60°F. We have used the Daisy churn and have found very little trouble in the process. The motion must be regular, and asa rule the butter will appear in fifteen minutes. Take up with the butter skimmer and plunge in cold water.

AI-modernized reading of the original text

857. Quince Jelly—Ingredients—Some ripe quinces, to every Ib. of quince allow 1 lb. of crushed sugar, Peel, cut up, and core some fine ripe quinces. Put them in sufficient cold water to cover them, and stew gently till soft, but not red. Strain tbe juice without pressure, boil the juice for twenty minutes, add the sugar and boil again till it jellies— about a quarter of an hour—stir and skim well all the time. Strain it again through a napkin, or twice folded muslin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with three-quarters pound of sugar, and quarter pound of juicy apples to every pound of quinces, or it can be made into compotes or tarts. 858. Apple Jelly—Ingredients—Some sound apples, allow 3¢ lb. of sugar to each Ib. of juice. Peel, core, and quarter some sound apples, and throw them into cold water as they are done; boil them till tender, then strain the juice from them through a fine sieve, and afterwards through a jelly bag—if necessary pass it through twice, as the juice should be quite clear, boil up the juice, add the sugar, stir till melted and boil for another ten minutes, add the strained juice of a lemon to every one and a half pound juice just before it is finished. Tse Dominton Coox Book. and remove the kernels, put the noyenes and kernels into jar and stand the jar in a pot of boiling water, stir till the _ juice, mix and allow one hee of sugar MS one pint of juice, a - put the juice on to simmer half an hour then add the sugar hot ; — allow it just to come to a boil, and remove from the fire ; allow to get cold; cover with paper soaked in brandy, then with — _ paper brushed over with the white of egg. 860. Orange Jelly —Ingredients—Rind of 2 Seville, and 2 sweet . oranges, and 2 lemons, juice of three of each, 4 lb. of lump sugar, Y{ pt. of water, I qt. of jelly, 2 oz. of isinglass. c Grate the rind of the fruit, squeeze the juice, and strain it- Take the sugar and water and boil it with the juice till it al- Ss most candies. Have ready the jelly, add the syrup to it and boil it up at once, strain the jelly and let it stand some little a to settle before it is poured into the mould. . Currant Vinegar—Ingredients—2 qts. black currants, 1 pt. of the best vinegar, 114 lbs. white sugar. ao Well bruise the currants and place into a basin with the vinegar. Let it stand three or four days and then strain into” an earthen jar, add the sugar ; set the jar in a saucepan of cold water and boil for an hour. When cold bottle. It is the better for keeping. Ree 862. Raspberry Vinegar—Ingredients—To 4 qts. of red raspsips berries put enough vinegar to cover, 1 lb, of sugar to every pt. of juice. ee Let the raspberries and vinegar stand for twenty-four hours, scald and strain it; add sugar, boil twenty minutes, skim well, and when cold bottle. TO MAKE BUTTER gre Great attention and cleanliness are required in the manage- ment of milk. A cool and shaded cellar is a good place to keep it. Strain into shallow pans and allow to stand twelve hours, skim and let it stand another twelve hours for the second rising, skim again and place the cream in the crock used for the purpose. Churn as soon as the cream thickens. The temperature of the cream should-be 60°F. We have used the Daisy churn and have found very little trouble in the process. The motion must be regular, and asa rule the butter will appear in fifteen minutes. Take up with the butter skimmer and plunge in cold water.

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