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286 JELLIES AND PRESERVES.
Wine Jelly (made with gelatine.)—Put 3-4 ounce of gelatine into a pint of water the night before making the jelly with a bit of lemon peel and 3-4 pound of sugar; squeeze into a pint measure the juice of 4 lemons with 1 1-2 glass of brandy, some orange flavoring or spirit of punch and fill up with raisin wine, whites and yolks of 2 eggs beaten, boil gently till the scum separates and press through a jelly bag, put into glasses or a mould, let it remain on the ice for 2 hours, turn the jelly out of the mould and serve. This jelly may be garnished with strawberries, apricots, grapes, peaches, cherries, currants, &c.
• CRanbERry Jelly.—In an enamelled kettle put the berries, set over the fire with just enough water to cover them, after they begin to boil break them with a spoon ; ia a few moments take them from the fire and strain through a coarse sieve; allow a cup of sugar to each cup of the berry juice (strained) ; boil together till it jellys; it will not take as long as other fruit.
Pomegranate Jelly.—Extract the bright pips from 16 ripe pomegranates, bruise these in a basin with 1 pound of roughly pounded sugar, add these to a gill of spring water, and then filter the preparation through a jelly bag without the aid of paper pulp, in order to preserve the delicate flavor of the fruit. The strained juice of the pomegranates must be mixed with 2 ounces of clarified isinglass, 6 drops of cochineal, and, if necessary, to mold out the quantity of jelly required to fill the mould some thin clarified syrup may be added; set a jelly mould in a basin of rough ice and fill the mould with alternate layers of jelly and the bright pips of this fruit.
Note—A glass of nozean may be added if required.
Barberry Jelly with Apples.—Clarify 2 ounces of gelatine with 3 whites of eggs, 1 1-2 pint of water, and the juice of a lemon, boil 1 quart of syrup in a copper boiler or preserving kettle and throw into it 1-4 pound of picked berries, put the whole into a basin, cover it, and let it stand for 2 hours, then strain the barberries through a cloth and mix the syrup with the gelatine. Should the jelly be of too pale a color, add a few drops of prepared cochineal. Cut 5 large, plump, ripe apples in 8 pieces, cook them in some syrup, and drain them on a sieve; put a cylander mold in ice, pour in some jelly to the depth of 1-4 inch ; when it is set arrange on it a layer of the pieces of apples, cover them with jelly, let it set, continue in the same way till the mould is nearly full with layers of fruit and jelly, then let it settle a little and finish with jelly only, cover the mould with a baking sheet with ice on the top.
Apple Jelly.—Pare and core some ripe, plump, well-shaped apples, such as pippins or other nice apples, and throw them into cold water as you do them ; put them into a preserving pan, and with as |
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