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(Jellies) - (The International Jewish Cook Book)

Pick over half ripe currants, leaving stems on. Wash and place in
preserving kettle. Pound vigorously with wooden masher until there is
juice enough to boil. Boil slowly until fruit turns white and liquid
drops slowly from the spoon. Stir to prevent scorching.
Remove from fire. Take an enamelled cup and dip this mixture into the
jelly bags, under which large bowls have been placed to catch the drip.

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Strip carefully from the stems some quite ripe currants, put them into
a preserving pan, stir them gently over a clear fire until the juice
flows freely from them, then squeeze the currants and strain the juice
through a folded muslin or jelly bag; pour it into a preserving pan,
adding, as it boils, white sugar, in the proportion of one pound of
sugar to one pint of juice.
If made with less sugar, more boiling will be required, by which much
juice and flavour are lost. A little dissolved isinglass is used by
confectioners, but it is much better without. Jams and jellies should
be poured into pots when in a boiling state.
Jellies should be continually skimmed till the scum ceases to rise,
so that they may be clear and fine. White currant jelly and black are
made in the same manner as red. By this receipt can be made raspberry
jelly, strawberry jelly, and all other kinds.

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Follow the recipe for Currant Jelly, using half raspberries and half

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Always pick currants for jelly before they are "dead ripe," and never
directly after a shower of rain. Wash and pick over and stem currants.
Place in a preserving kettle five pounds of currants and 1/2 cup of
water; stir until heated through then mash with a potato masher. Turn
into a jelly bag, allow drip, and to every pint of currant juice add
one pound of granulated sugar; return to preserving kettle. Boil
twenty minutes, skim carefully, pour into jelly glasses. When cold
cover tops of glasses with melted parafine.

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A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint
of juice. Boil the juice five minutes, and add the sugar, which has
been previously well heated; boil one minute, stirring carefully.
Always a success.

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Weigh the currants on the stems. Do not wash them, but carefully
remove all leaves; or whatever may adhere to them. Put a few of the
currants into kettle (porcelain lined or granite iron); mash them to
secure juice to keep from burning; add the remainder of the fruit, and
boil freely for twenty-five minutes, stirring occasionally; strain
through a three-cornered bag of strong texture, putting the liquid in
earthen or wooden vessels (never in tin). Return the strained liquid
to the kettle without the trouble of measuring; let it boil well for a
moment or two; add half the amount of granulated or loaf sugar. As
soon as the sugar is dissolved, the jelly is done. Put in glasses.

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2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
EGG SAUCE (For Fish)
1 cup white sauce
2 chopped hard boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing
from fire.

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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
colander, and mash the apples with the hack 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.

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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.
To every pint of juice, allow a pound of the best loaf-sugar. Put
the juice and the sugar into your kettle, and boil them twenty
minutes, skimming all the while. Pour it warm into your glasses,
and when cold, tie it up with brandy paper. Jellies should never
be allowed to get cold in the kettle. If boiled too long, they
will lose their flavour, and become of a dark colour.
Strawberry, raspberry, blackberry, and grape jelly may be made in
the same manner, and with the same proportion of loaf-sugar.
Red currant jelly may also be made in a very simple manner, by
putting the currants whole into the kettle, with the sugar;
allowing a pound of sugar to a pound of currants. Boil them
together twenty minutes, skimming carefully. Then pour them into a
sieve, with a pan under it. Let them drain through the sieve into
the pan, pressing them down with the back of a spoon.
Take the jelly, while warm, out of the pan, and put it into your
glasses. Tie it up with brandy paper when cold.

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From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Grate the yellow rinds of two oranges and two lemons and squeeze the
juice into a porcelain lined preserving kettle, adding the juice of
two more oranges and removing all the seeds; put in the grated rind a
quarter of a pound of sugar, or more if the fruit is sour, and a gill
of water, and boil these ingredients together until a rich syrup is
formed; meantime dissolve two ounces of gelatine in a quart of warm
water, stirring it over the fire until it is entirely dissolved; then
add the syrup, strain the jelly, and cool it in molds wet in cold
water.--_White House Cook Book._

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Currant Jelly

Currants should not be over ripe. Equal parts of red and white currants

or currants and raspberries make a delicately colored and flavored

jelly. Pick over and remove the leaves and poor fruit, and if filthy

wash and drain them but do not stem them. Mash them in a porcelain

kettle, with wooden pestle without heating as that makes the jelly dark.

Let them drain in a flannel bag over night. Do not squeeze them, or

the jelly will be cloudy. In the morning measure a bowl of sugar for

each bowl of juice, and heat the sugar carefully in an earthern dish in

the oven. Stir it often to prevent burning: boil the juice twenty

minutes and skim thoroughly. Add the hot sugar and boil from three to

five minutes or till it thickens on a spoon when exposed to the air.

Turn at once into glasses and let them remain in the sun several days

then cover with paper dipped in brandy and paste paper over the tops of

the glasses. One who is authority on this subject recommends covering

with melted paraffine, or putting a lump of paraffine in the jelly while

still hot. After draining the juice, the currants may be squeezed and a

second quality of jelly made, it may not be clear but will answer for

some purposes.

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