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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Jelly. |
CRANBERRY JELLY.--Make a very strong
isinglass jelly; when cold, mix
it with a double quantity of
cranberry juice pressed; sweeten
it, and boil it up; then strain
it into a shape. The sugar must
be good lump, or the jelly will
not be clear.
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RED CURRANT JELLY.--Stem the
currants, put them in cans or
jars, and bake them; strain off
the juice through a sieve, having
loaf sugar pounded and dried in
the proportion of one pound to
one pint of juice; set the juice
over the fire, and, when boiling,
throw in the sugar gradually,
stirring the whole time; this
must be done quickly--for, by the
time all the sugar is stirred in,
the juice will be ready to jelly,
and if left too long over the
fire the jelly will become
candied. Pour into small-sized
jars. By this method the jelly
will be perfectly clear without
scumming, which saves waste and trouble.
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BREAD JELLY.--Toast some stale bread,
take off the crusts, put the soft
part in a bowl, and sprinkle
sugar and a little salt over and
between; cover with boiling water
and stand in a can of boiling
water; steam gently until the
contents of the bowl are like
jelly. Eat warm, with powdered
sugar and nutmeg.
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| QUINCE JELLY.--Halve the quinces and
take out the cores. Boil the
quinces until very soft in clear
water; mash them, and let them
drain through a flannel bag
without squeezing them. Put with
the quince liquor, when drained
through the bag, white sugar in
the proportion of a pound to a
pint of liquor; add the whites of
eggs, and clarify it. When clear,
boil it on a moderate fire till
it becomes a thick jelly. Fill
glasses with the jelly, and cover
them tight. The quince pulp that
remains in the jelly bag can be
made into marmalade.
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