APPLE JELLY, Clear, for immediate Eating.
Ingredients.—2 dozen small apples, 1½ pint of spring-water; to every pint of juice allow ½ lb. of loaf sugar, ½ oz. of isinglass, the rind of ½ lemon. Mode.—Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with the sugar and isinglass, which has been previously boiled in ½ pint of water, into a lined saucepan or preserving-pan; boil all together for about ½ hour, and put the jelly into moulds. When this jelly is clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round it: a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick. If required to be kept any length of time, rather a larger proportion of sugar must be used. Time.—About 1 hour to boil the apples; ½ hour the jelly. Average cost, 2s. Sufficient for 1½-pint mould. Seasonable from August to March.
APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.
Ingredients.—Apples; to every lb. of pulp allow ¾ lb. of sugar, ½ teaspoonful of minced lemon-peel. Mode.—Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or till the apples cease to stick to the bottom of the pan. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side dish; for the latter, a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds. Time.—From ½ to ¾ hour to reduce the apples to a pulp; 20 minutes to boil after the sugar is added. Sufficient.—1½ lb. of apple pulp sufficient for a small mould. Seasonable from August to March; but is best and cheapest in September, October, or November.
APPLE JELLY, STUCK WITH ALMONDS.