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#21 - JELLY

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


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.

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.

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.

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.