Page:Meier - The Art of German Cooking and Baking.djvu/354




 * Black currants

1 pt. currant juice

1½ cups of sugar

Brandy paper

The preparation of black currants is the same as that of red currants. See Currant Jelly, No. 40.


 * 2 lbs. of green apples

3 pts. of water

1 lb. of red currants

1 pt. of rose water

1 drop of oil of roses

3 lbs. of sugar

Preparation: Wash the unpeeled apples, cut them up and boil without stirring, in a covered kettle with 3 pts. of water until they are soft. When nearly done, put in the currants and boil a while until the berries burst. Now pour the whole mass into a white muslin bag and let the juice run into a dish. Let it stand for a while, then carefully pour it off the settlings into the preserve kettle. Add the sugar and rosewater and boil until it jellies when cold. Stir in the drop of rose oil, fill the jelly into glasses, let it get cold, cover them with paraffine or tie them up.


 * 1 lb. of blueberry juice

1 lb. of sugar

Juice of 1 lemon

Preparation: The preparation of blueberry jelly is the same as that of Currant Jelly, see No. 40.


 * 5 lbs. of sweet-sour apples

4 qts. of water

4 lbs. of sugar

½ pt. of white wine

4 tbsps. of lemon juice

½ vanilla bean or 1 tbsp. of vanilla essence

Brandy paper

Preparation: Wash and quarter the unpeeled apples and boil slowly in 4 qts. of water until tender, but do not stir them. Then pour the mass into a muslin bag and let the juice run into a dish. When settled, pour the juice into the kettle and boil down to one-half the quantity. Then add sugar, wine, lemon juice and vanilla and cook until it jellies; fill it into glasses, when cold, cover with a piece of brandy paper and tie them tightly.


 * 1 cup of crab-apple juice

1 cup of sugar

Vanilla to taste

Water

Brandy paper

Preparation: Wash and quarter the crab-apples, put on with water to barely cover the apples, then cover the kettle and cook until tender. When they are done, pour them into a white muslin bag and let the juice run into a dish. Care-