Page:Mrs Beeton's Book of Household Management.djvu/1273

Rh 2498.2498.— [sic] APPLE JELLY. (Fr.— Gelée aux Pommes.)

Ingredients.—10 lbs. of apples, 10 pints of water; to each pint of liquid obtained from these allow 1 lb. of sugar and the juice of 2 lemons.

Method.—Rub the apples well with a dry cloth, but do not pare them. Cut them into quarters, remove the cores, and put them into a preserving pan with the sugar. Simmer until perfectly soft, but not broken, then strain off the liquid without squeezing the pulp. If not clear, pass through a jelly-bag or clean dry cloth, until it becomes so. Add sugar and lemon-juice in the proportion stated above, and simmer gently until a little, poured on a cold plate, almost immediately begins to stiffen. Pour into pots or glasses, cover closely, and store in a cool dry place.

Time.—From 25 to 30 minutes, after straining. Average Cost, from 4s. 6d. to 5s.

2499.—APPLE JELLY. (Another way.)

Ingredients.—To 6 lbs. of apples allow 3 pints of water; to every quart of juice allow 2 lbs. of loaf sugar and the juice of ½ a lemon.

Method.—Pare, core and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag. To each quart of juice allow 2 lb. of loaf sugar, which should be crushed to small lumps and put in the preserving-pan with the juice. Boil these together for rather more than ½ an hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use.

Time.—To boil after straining, about ½ an hour. Average Cost, 2s. 9d.

2500.—APPLE MARMALADE.

Ingredients.—2 lbs. of apples, 4 ozs. of sugar, 1 oz. of butter.

Method.—Peel, core and quarter the apples, place them in a jar with the sugar and butter, and stand the jar in a saucepan containing boiling water, or, when more convenient, in a cool oven. Cook until soft, pass through a fine sieve, and use for filling turnovers, or other kinds of pastry.

Time.—1½ hours. Average Cost, 2d. to 3d. per lb. Seasonable at any time.

2501.—APPLES IN QUARTERS, TO PRESERVE.

Ingredients.—8 lbs. of apples, 6 lbs. of sugar, 6 pints of water, the juice of 4 lemons.

Method.—Peel, quarter and core the apples. Place the apple-peeling and cores in the water, add the sugar, simmer gently for 25 minutes,