APPLE JELLY(Preserving And Bottling.) - (The Jewish Manual)
Pare, core, and cut small any kind of fine baking apples--say six
pounds in weight; put them in a preserving pan with one quart of
water; boil gently till the apples are very soft and broken, then pass
the juice through a jelly bag; when, to each pint, add half a pound of
loaf sugar, set it on the fire to boil twenty minutes, skimming it as
the scum rises; it must not be over boiled, or the colour will be too
APPLE JELLY CAKERub one cup of butter and two cups of sugar to a cream, add four eggs,
whites beaten separately, one cup of milk, two teaspoons of
baking-powder and three and one-half cups of flour. Bake in layer tins.
Filling.--Pare and grate three large apples ("Greenings" preferred),
the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
Put in ingredients together and boil, stirring constantly until thick.
CRAB-APPLE JELLYTake eight quarts of Siberian crab-apples, cut up in pieces, leaving in
the seeds, and do not pare. Put into a stone jar, and set on the back of
the stove to boil slowly, adding four quarts of water. Let them boil,
closely covered all day, then put in a jelly-bag and let them drip all
night. Boil a pint of juice at a time, with a pound of sugar to every
pint of juice. Boil five minutes steadily, each pint exactly five
minutes. Now weigh another pound of sugar and measure another pint of
juice. Keep on in this way and you will be through before you realize
it. There is no finer or firmer jelly than this. It should be a bright
amber in color, and of fine flavor. You may press the pulp that remains
in the jelly-bag through a coarse strainer, add the juice of two lemons
and as much sugar as you have pulp, and cook to a jam.
APPLE JELLYTake sour, juicy apples, not too ripe, cut up in pieces, leave the skins
on and boil the seeds also. Put on enough water to just cover, boil on
the back of the stove, closely covered, all day. Then put in jelly-bag
of double cheese-cloth to drip all night. Next morning measure the
juice. Allow a wineglass of white wine and juice of one lemon to every
three pints of juice. Then boil a pint at a time, with a pound of sugar
to every pint.
CRABAPPLE JELLY.Boil the apples, with just enough water to cover them, until tender;
mash with a spoon, and strain out the juice. Take a pint of juice to
a pound of sugar; boil thirty minutes, and strain through a hair
APPLE JELLY. MRS. E. SEFFNER.Ten quarts of sour apples, stewed very soft in sufficient water to
cover the fruit; drain over night through a flannel bag, without
pressing; add one pint of sugar to each pint of juice, and three
sliced lemons; boil twenty minutes; strain into glasses or bowls.
APPLE JELLYIn preparing sugar for sweetmeats, let it be entirely dissolved,
before you put it on the fire. If you dissolve it in water, allow
about half a pint of water to a pound of sugar.
If you boil the sugar before you add the fruit to it, it will be
improved in clearness by passing it through a flannel bag. Skim
off the brown scum, all the time it is boiling.
If sweetmeats are boiled too long, they lose their flavour and
become of a dark colour.
If boiled too short a time, they will not keep well.
You may ascertain when jelly is done, by dropping a small spoonful
into a glass of water.
If it spreads and mixes with the water, it requires more boiling.
If it sticks in a lump to the bottom, it is sufficiently done.
This trial must be made after the jelly is cold.
Raspberry jelly requires more boiling than any other sort. Black
currant jelly less.
CRAB APPLE JELLYProm MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.
One-half cup sugar to one cup currant juice. Boil for fifteen minutes.
This will make a lovely jelly.
Crab-apple JellyWash apples, remove blossom and stem ends, put them whole into a
porcelain-lined preserving kettle, add cold water to nearly cover
apples, cover and cook slowly until soft. Mash and drain through
cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the
apples. Now allow juice to drip through a jelly bag or through two
thicknesses of cheese-cloth, boil twenty minutes and add equal quantity
of sugar, boil five minutes, skim and turn in glasses. Let the glasses
stand in a sunny window twenty-four hours. A sprig of rose geranium
dropped in syrup while it is boiling the last time will give the jelly a
delicious and unusual flavor.
Apple JellyThe board was spread with fruits and wine;
With grapes of gold, like those that shine
On Caslin's hills; pomegranates, full
Of melting sweetness, and the pears
And sunniest _apples_ that Cabul
In all its thousand gardens bears.
Pare and mince three dozen juicy, acid apples; put them into a pan;
cover them with water, and boil them till very soft; strain them through
a thin cloth or flannel bag; allow a pound of loaf sugar to a pint of
juice, with the grated peel and juice of six lemons. Boil it for twenty
minutes; take off the scum as it rises.
Apple JellyHalve tart apples, and take out the cores. Boil them till very soft, in
a large proportion of water--then let it pass through a jelly-bag,
without squeezing them. Weigh the liquor, and to each pint of it put a
pound of white sugar--then boil it slowly till it becomes a thick jelly,
which is ascertained in the same manner as currant jelly. If you wish to
have it of a red tinge, put in, when taken from the fire, a little
cranberry or beet-juice. If you wish to have it a straw color, put in a
little tincture of saffron. If green, use the expressed juice of spinach
leaves. Let it pass through the jelly-bag again--when cool, turn it into
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