Grate
the rind of two Seville and of two China oranges, and two lemons;
squeeze the juice of three of each, and strain, and add to the juice
a quarter of a pound of lump sugar, a quarter of a pint of water, and
boil till it almost candies. Have ready a quart of isinglass jelly
made with two ounces; put to it the syrup, boil it once up; strain off
the jelly, and let it stand to settle as above, before it is put into
the mold.
QUINCE JELLY--Cut in pieces a sufficient quantity of quinces; draw off
the juice by boiling them in water, in which they ought only to swim,
no more. When fully done drain, and have ready clarified sugar, of
which put one spoonful to two of the juice; bring the sugar to the
_souffle_; add the juice, and finish. When it drops from the skimmer
it is enough; take it off, and pot it.
JELLY OF SIBERIAN CRABS--Take off the stalks, weigh and wash the
crabs. To each one and a half pounds, add one pint of water. Boil them
gently until broken, but do not allow them to fall to a pulp. Pour
the whole through a jelly-bag, and when the juice is quite transparent
weigh it; put it into a clean preserving-pan, boil it quickly for ten
minutes, then add ten ounces of fine sugar to each pound of juice;
boil it from twelve to fifteen minutes, skim it very clean, and pour
into molds.
SIBERIAN CRAB-APPLE JELLY--Mash the crab apples, take off steins and
heads, put in pot, cover with water, let them boil to a pulp, then
turn them in a flannel bag, and leave all night to strain, then add
one pound of sugar to a pint of juice, boil ten to fifteen minutes,
skim and put in jelly glasses.
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