Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/88

78 APPLE JELLY.

Take the best pippin, or bell-flower apples. No others will make good jelly. Pare, core, and quarter them. Lay them in a preserving kettle, and put to them as much water only, as will cover them, and as much lemon-peel as you choose. Boil them till they are soft, but not till they break. Drain off the water through a cullender, and mash the apples with the back of a spoon. Put them into a jelly bag, set a deep dish or pan under it, and squeeze out the juice.

To every pint of juice, allow a pound of loaf-sugar, broken up, and the juice of two lemons. Put the apple-juice, the sugar, and the lemon-juice, into the preserving kettle. Boil it twenty minutes, skimming it well. Take it immediately from the kettle, and pour it warm into your glasses, but not so hot as to break them. When cold, cover each glass with white paper dipped in brandy, and tie it down tight with another paper. Keep them in a cool place.

Quince Jelly is made in the same manner, but do not pare the quinces. Quarter them only.

RED CURRANT JELLY.

Wash your currants, drain them, and pick them from the stalks. Mash them with the back of a spoon. Put them in a jelly-bag, and squeeze it till all the juice is pressed out.