When it will jelly on a
plate put it in small jars or glasses.
GREEN GOOSEBERRY JELLY--Place the berries in hot water on a slow fire
till they rise to the surface; take off; cool with a little water, add
also a little vinegar and salt to green them. In two hours drain, and
put them in cold water a minute; drain, and mix with an equal weight
of sugar; boil slowly 20 minutes; sieve, and put into glasses.
ICELAND MOSS JELLY--Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to
1/2 pint. Add fine sugar and a little lemon juice. It may be improved
with 1/4 ounce of isinglass. The moss should first be steeped in cold
water an hour or two. ISINGLASS JELLY--Boil one ounce of isinglass in
a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves,
and a crust of bread, till reduced to a pint. Add sugar. It keeps
well, and may be taken in wine and water, milk, tea, soup, etc.
LEMON JELLY CAKE--Take four eggs, one cup sugar, butter the size of an
egg, one and a half cups flour, half cup sweet milk, two teaspoons of
baking powder. Jelly.--One grated lemon, one grated apple, one egg,
one cup sugar, beat all together, put in a tin and stir till boils.
LEMON JELLY--Take one and a half packages of gelatine, one pint cold
water, soak two hours, then add two teacups sugar, one pint boiling
water; stir all together, add the juice of two lemons or one wineglass
wine, strain through a cloth, and put in a mold.
ORANGE JELLY--It may be made the same as lemon jelly, which see.
Pages:
379
380
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403