Mix; strain through a hair sieve; freeze.
One quart.
MELON WATER-ICE.--Half a lb. of ripe melon pounded in a mortar, two
ounces of orange-flower water, the juice of two lemons, half a pint of
water and one pint of clarified sugar; strain; freeze. One quart.
STRAWBERRY OR RASPBERRY WATER-ICE.--One pound of scarlet strawberries
or raspberries, half a pound currants, half a pint of water, one pint
of clarified sugar, and a little color; strain and freeze. One quart.
APPLE JELLY.--Cut the apples and boil in water to cover, boil down,
then strain, and take a pound of sugar to a pint of juice, then boil
fifteen minutes hard.
APPLE JELLY.--Cut off all spots and decayed places on the apples;
quarter them, but do not pare or core them; put in the peel of as many
lemons as you like, about two to six or eight dozen of the apples;
fill the preserving-pan, and cover the fruit with spring water; boil
them till they are in pulp, then pour them into a jelly-bag; let them
strain all night, do not squeeze them. To every pint of juice put one
pound of white sugar; put in the juice of the lemons you had before
pared, but strain it through muslin. You may also put in about a
teaspoonful of essense of lemon; let it boil for at least twenty
minutes; it will look redder than at first; skim it well at the time.
Put it either in shapes or pots, and cover it the next day. It ought
to be quite stiff and very clear.
APPLE JELLY.--Prepare twenty golden pippins; boil them in a pint and
a half of water from the spring till quite tender; then strain the
liquor through a colander.
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