How To Make Most Kinds Of Jelly

Place the fruit, currants, grapes, etc., in a porcelain kettle with just enough water to prevent burning. When thoroughly scalded strain through a flannel bag, using as much sugar as juice by measurement, place juice on stove alone and boil ten minutes. Add the sugar and boil ten minutes longer. Pour into small dishes. Cover with buttered writing paper and tie down with heavy paper, or instead of the buttered paper melted paraffine may be used. Caroline.

Quince Jelly

Do not pare but polish quinces smooth with a flannel cloth. Cut in small pieces, core and put all in a kettle. Pour over cold water to cover and boil until soft. Pour all into a flannel bag and hang up to drain carefully, pressing occasionally to make the juice run more freely. To one pint of the juice add three-fourths of a pound of sugar and boil fifteen minutes. Pour into tumblers. Elsie Mackenzie.

Red Pepper Jelly

Chop ripe red peppers and place in a granite pan and set in a kettle of cold water over a hot fire. Let boil until the juice is entirely extracted. To every pint of juice allow a pound of sugar and boil until it thickens. Put in small tumblers. Fine for cold meats. Lulu Jenkins.

Aspic Jelly

Put a knuckle-bone of veal, a knuckle-bone of ham, a calf's foot, four cloves, stuck into one large onion, one large carrot and a bunch of savory herbs, into two quarts of water, and boil gently until it is reduced rather more than one-half. Strain and put aside to cool. Carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glass of white wine, a tablespoonful of best cider vinegar, salt and pepper to taste, and the whites of two eggs. Keep stirring until it nearly boils, which may be known by its becoming white, then draw it to the side of the fire and simmer gently for one-quarter of an hour. Put on the cover, let it stand to settle, and strain through a jelly bag two or three times if necessary, until it is quite clear. Put it into a mold which has been soaked in cold water. Mrs. Kate Bullard.

Iceland Moss Jelly For Invalids

Wash four ounces of Iceland moss in warm water and having drained it set it over the fire in a quart of cold water. Stir until it boils, when it should be covered up and allowed to simmer for an hour. Add four ounces of sugar, a gill of sherry, the juice of two lemons, the rind of one-half of a lemon and the white of an egg whisked with one-half gill of cold water; stir the jelly until it boils and strain through a flannel bag. This moss is efficacious in cases of debility and chest complaints, but its bitter taste renders it disagreeable to some. L. Irish.

Cranberry Jelly

Place in granite saucepan one quart of cranberries and one cupful of water. Cook until soft and turn into flannel bag and let drain over night. In the morning measure the juice and allow an equal measure of sugar. Boil twenty minutes and turn into glasses. Miss McPherson.

Raspberry Jelly

Heat and strain as above. To each pint of juice allow one pint of sugar. Put the juice and sugar into a granite kettle, place over the fire and boil until it thickens, when a little is poured on a plate; carefully remove scum as it rises, pour the jelly into small glasses, cover and keep in a dry place. Amanda.

Plum Jelly (Wild Or Cultivated)

Take plums not too ripe, put in a granite pan and set in a pan of water over the fire. Let the water boil gently till all the juice has come from the fruit, strain through a flannel bag and boil with an equal weight of sugar twenty minutes. Mrs. Riley Carter.

Currant Jelly

Currants for jelly should not be over ripe. Put them into a granite pan and set in a kettle of hot water over the fire; keep the water boiling until the currants are all broken. Then drain. To each pint of juice allow one pound of sugar. Boil about twenty minutes. Pour into jelly glasses and seal when cool. Miss R. P. Perry.

Peach Jelly

Pare the peaches, remove about one-half the pits. Place in a kettle with enough water to cover. Stir until the fruit is well cooked, then strain, and to every pint of the juice add the juice of one-half of a lemon; measure again, allowing a pound of sugar to each pint of juice. Boil and put up in the usual way. Tillie Buckman.

Orange Jellies

Orange Jelly

Use the juice and rind of two oranges, one-half teacupful of sugar, enough water to dissolve one and one-half teaspoonfuls of gelatine. Boil ten minutes. Spread between the layers and frost the top if desired.


Orange Jelly

Grate the rind of six oranges and three lemons into a granite kettle. Now squeeze in the juice, add one cupful of water and one-half pound of sugar to each pint of juice; boil all together until a rich syrup is formed. Have ready one ounce of gelatine dissolved in a pint of warm water, now add the syrup, strain the jelly and pour into glasses. Mary T.