JELLIES AND PRESERVES. 285
JELLIES AND PRESERVES.
Cocoanut Jelly.—Put a pound of picked red currants into a china dish, pour over 4 ounces of clarified sugar, cover it and let it stand for a night in a cool place, the next day pour the currants over a stretched napkin or in a filtering bag and let it drain the juice off clear. In the meantime prepare a wine jelly in which only 2 lemons are to be used ; after the jelly has been clarified, strained and allowed to get cold mix it with the currant jelly.
Strawberry Jelly.—Allow 12 ounces of sugar for every pound of fruit, wash the berries in your kettle till soft, or boil them, mix in the sugar thoroughly, boil 1-2 hour, then put into glasses. The juice before preserving should be strained.
Orangk Jelly.—Boil 2 ounces of isinglass in 1 pint of water, 3-4 pound of loaf sugar in another pint of water, squeeze 8 oranges, add the juice and rind of 1 lemon and grate the peel of some of the oranges, mix all the ingredients together and let it boil for 20 minutes or less; strain through a flannel bag and put into glasses or a mould. Or two quarts of calve's feet or cow heel stock made stiff, add the juice of 12 large California oranges and the peel of 6, the juice of 2 lemons and the peel of 1 ; pare the oranges and lemons very thin, boil together for 1-2 hour and sweeten to taste. Strain through a piece of muslin into glasses.
Lemon Jelly.—Dissolve 1 ounce of isinglass in a pint of water, then add 1 pound of lump sugar, the juice and rind of 2 lemons, let it boil 10 minutes after the ingredients are in; strain into glasses or a mould.
Fruit Jelly with Champagne.—Put 2 ounces of gelatine in a stew pan with 3-4 pound of lump sugar, beat 3 whites of eggs, moisten them with 1 quart of water and the juice of a lemon, pour the whole into the stew pan containing the gelatine and put it on the fire, stirring with a wire whisk until it boils ; take the jelly off the fire, let it cool for a few minutes and strain it through a jelly bag, pour it back and strain again until it is perfectly clear; when quite cold add 1 pint of champagne to the jelly; cut some pears and apples to an olive shape and boiled in a syrup with dried cherries, preserved apricots and green gages, put a plain cylinder mould in the ice, pour in 1-8 inch thickness of jelly, pour in sufficient jelly to cover it, and continue the layers offruit and jelly until the mould is nearly full then let it set a little and finish with jelly only ; cover the mould with a baking sheet with ice on the top, let it remain on the ice 2 hours, turn the jelly out of the mould and serve. This jelly may be garnished with fresh strawberries, grapes, apricots, peaches, currants, &c.