This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Procure twenty-five pounds small-sized fresh currants (or what are generally called "Dutch" currants), place in a mortar and pound to almost a pulp. Remove and place in a large enamelled saucepan, stir on a moderate fire to a boiling point, carefully press through colander into a basin and through fine sieve into a large bowl. Carefully take up jelly with a quart measure and pour into a copper basin, set on the fire, let it come to a boil, remove scum from surface with a skimmer and add as many pounds granulated sugar as there are quarts of jelly - that is, one pound sugar to every quart of jelly. Mix well with spatula, let briskly boil for a few minutes, dip skimmer into jelly, lift it up and drop a few drops on a cold plate. If drops are thick and do not spread out like water the jelly is done, but if it drops like water cook for two or three minutes more, or until it obtains the desired point, and remove from fire to table. Carefully warm up sufficient jelly glasses, thoroughly wipe, fill up with jelly and let rest for six hours. Cut out round pieces white wax paper of same diameter as tops of jars, lightly dip papers in brandy, arrange on top of jelly, tightly close their covers, place in a cool place and use as required.
Two or three pounds well picked and cleaned strawberries or raspberries will greatly improve flavor of jelly.
Peel and cut in quarters twenty-five pounds good, sound ripe apples, place in a saucepan with just enough cold water to cover, cover pan, set on fire and cook until quite soft to the touch. Remove, carefully press all juice out of apples through heavy cloth into a basin, let stand for fifteen minutes and pass through filter into a copper basin. Add three-quarters of a pound lump sugar for every quart of juice, squeeze in juice two very sound lemons, add a vanilla stick, mix well until sugar is melted, set basin on a brisk fire and cook for a few minutes. Take up a few drops with skimmer, drop over a cold plate, and if drops do not spread like water jelly is cooked right; should it fall like water cook a few minutes longer. Lift up vanilla, wipe and place in sugar, pour jelly in earthen jars, let thoroughly cool, cork well, lay in a cool place, then jelly is ready for use.
Pick the stems off twenty-five pounds very fresh, ripe, sound strawberries, place in a mortar and pound almost to a pulp. Remove, place in an enamelled pan, pour in a quart cold water, mix well with spatula and cook on fire until well melted. Press juice through fine sieve into a basin, strain through cheesecloth into a copper basin, and add a pound granulated sugar for every quart of juice. Mix well until sugar is melted, boil for a few minutes, mix and skim off scum once in a while from surface. Take up a few drops with skimmer and drop on a cold plate; if drops are thick and do not spread out like water the jelly is cooked; if drops fall out like water cook for a few minutes longer. Remove, pour into lightly warmed and wiped jelly glasses and let rest in a cool place for four hours. Cover with wax paper lightly dipped in brandy, replace covers and keep in a cool place.
Raspberry jelly is prepared exactly the same as strawberry jelly (No. 3191).