Take the gooseberry just before it begins to ripen. Cook in a small quantity of water, and pour into a jelly-bag, draining overnight or for several hours. Pour the juice into a stew-pan, and boil until only one half of it remains, after which add sugar to suit the taste,--about 1 cup to each quart of juice. Boil twenty minutes longer, skimming off scum as it rises. Test a small quantity in a saucer. If it jellies, remove from stove, and can or mold. Ripe gooseberries are much sweeter, but will not jelly without the addition of sugar or sago to thicken.
Select a good, ripe pineapple, cut off the crown, and cut the apple into quarters, cutting from the crown to the stem end. Remove the hard, pithy core, and grate the rest, grating as closely to the skin as possible. When all is grated, put into a granite stew-pan, and boil until nearly one half the juice has boiled away; then add sugar enough to suit the taste,--perhaps about 1 cup to each quart of juice. Let this mixture boil until it jellies, which can be ascertained by testing a little in a saucer. It usually will not take over twenty minutes. Can and seal the same as fruit.
Cook 3/4 cup of sago in 1 1/2 cups of water, until it becomes a thick jelly, and is of an even consistency. It is best to cook it in a double boiler, as it is less liable to become lumpy, and will not scorch on the bottom. When done, add 1/2 cup of lemon-juice, 1/2 cup of sugar, and a little strong saffron tea, just enough to make it a lemon color. Boil for four or five minutes, and turn into molds. When cool, turn upon a plate, and decorate with slices of lemon around the bottom, and blanched almonds or pine-nuts upon the top.
Stew 1 quart of tomatoes until they are soft. Strain the pulp through a fine wire sieve, or a cheese-cloth bag. To each pint of strained tomatoes, add 1/2 cup of granulated sugar, and 1 tablespoonful of corn-starch which has been dissolved in 1/2 cup of cold water. Put this mixture into a double boiler, and cook for twenty minutes, stirring until it begins to thicken. Turn into molds, and allow to become cold.
Select good, large Florida oranges. Cut a small hole in the blow end, and remove the juice and fiber of the orange. Then put the orange "shells" on in cold water, and let them come to a boil. This will remove the bitter taste from the white portion of the orange. Then fill the orange shells with some good, stiff jelly. The jelly should be warm when put in, and allowed to become cold. When ready to serve, cut the orange into quarters, cutting through the jelly. Serve a quarter each in individual sauce-dishes. This makes a very striking, artistic dish.