The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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29O                        JELLIES AND PRESERVES.
fectly cold put them in a jar, let the syrup cook thick, and when that is cold mix 1-2 syrup and 1-2 French brandy or apple brandy, cover the peaches well with it; keep them well covered.
Brandy Grapes.—For this purpose the grapes should be in large bunches and quite ripe. Remove every grape that is the least shriv­eled or in any way defective. With a needle prick each grape in three places. Have, ready a sufficiency of the best loaf sugar pow­dered and sifted, put some sugar into the bottom of the jars, then put in a bunch of grapes, and cover all thickly with sugar, then an­other bunch, then more sugar, and so on till the jar is nearly full; finishing with a layer of sugar, then fill up to the top with the best white brandy; cover the jars as closely as possible and set them away. They must not go over the fire. The grapes should be of the best quality.
Apple Sweet Meats.—To 12 pounds of sweet apples add 4 pounds of sugar, 1 pint of vinegar. Put the vinegar and sugar together to dissolve, then put in the apples with lemon, ginger root and cloves.
Isinglass or Gelatine Jelly.—(Substitutes for calPs feet.)— Three ounces of isinglass or gelatine, 2 quarts of water; put the isinglass or gelatine into a sauce pan with the above proportion of cold water, bring it quickly to a boil, and let it boil very fast until the liquor is reduced 1-2, carefully remove the scum as it rises, then strain it through a jelly bag, and it will be ready for use. If not required very clear, it may be merely strained through a fine sieve instead of being run through a bag. Rather more than 1-2 ounce of isinglass is about the proper quantity to use for a quart of strong calPs feet stock, and rather more than 2 ounces for the same quantity of fruit juice. As isinglass varies so much in quality and strength it is difficult to give the exact proportions ; the larger the mould the stiffer should be the jelly, and where there is no ice more isinglass must be used than if the mix­ture were frozen. This forms a stock for all kinds of jellies, which may be flavored in many ways. Sufficient, with wine, styrup, fruit, &c, to fill 2 moderate sized moulds. Seasonable at any time.
N. B. The above, when boiled, should be perfectly clear, and may be mixed with warm wine flavorings, fruits, &c , and then run through the bag.
Sweetmeat of Currant Jelly.—Pick the stalks from your fruit, wash and set them on a sieve to drain, then have 4*pounds of red currants, 8 pounds each of white currants and raspberries and 3 pints of water; put all into your preserving kettle and set it on the stove or fire, continually stiring it to prevent its burning and sticking to the bottom, and let boil about 10 minutes, then place a sieve over