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(Jellies) - (The International Jewish Cook Book)

To five quarts of strawberries add one quart of currants and proceed as
with Currant Jelly; but boil fifteen minutes.

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7 Strawberry Jelly

Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add

1/2 a cupful of boiling water. Crush 1 qt. of strawberries and strain

out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add

this syrup to the hot gelatine. Strain through a flannel bag and mould

in a porcelain dish. Serve with whipped cream From "Good


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Tapioca And Strawberry Jelly

Five ounces of Groult's tapioca, two cups of boiling water, two cups of

strawberry juice, four heaping tablespoonfuls of sugar and a dash of

salt. Hull and wash the berries, mash with a spoon and strain through a

fine cheese-cloth. Put the boiling water in a double boiler, and

sprinkle in the tapioca, stirring to prevent lumping. Let it cook until

clear, add the sugar and salt, and then the strawberry juice, and boil

until thick--a few minutes only; turn into an earthenware mould; when

cold set on the ice. It is better to make it the day before it is

wanted. It should be served with cream.

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Strawberry Jelly

Boil two ounces of isinglass in a quarter of a pint of water over a

gentle fire, and skim it well. Mash a quart of scarlet strawberries in

an earthen pan with a wooden spoon; then put in the isinglass, some

powdered sugar, and the juice of a good lemon--this quantity is for six

small moulds; if you do not find it enough, add a little more water;

then run it through a tamis, changing it two or three times.

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