1322. Champagne Jelly.
—To be made the same as the sherry-wine jelly ([No. 1318]), suppressing the burned sugar, and using half a pint of Delmonico’s champagne, instead of the sherry. To be served the same.
1323. Kümmel Jelly.
—Prepare and proceed exactly as for sherry-wine jelly ([No. 1318]), suppressing the burned sugar, and replacing the sherry by a gill of Russian kümmel, sending it to the table the same as for the others.
1324. Rhein-wine Jelly.
—The same as for sherry-wine jelly ([No. 1318]), omitting the burned sugar, and using half a pint of Lieberfraumilch wine, instead of the sherry, and serving the same.
1325. Marcella-wine Jelly à la Castellar.
—To be made exactly the same as sherry-wine jelly ([No. 1318],) using half a pint of Marcella wine in place of the sherry, and finished the same.
1326. Current Jelly.
—Select sixteen pounds of small, old Dutch currants, not too ripe; those are preferable which are picked at the end of the month of June. Place them in a copper basin on the hot stove, and begin stirring them immediately from the bottom, using a wooden spatula; when they begin to scald, pour them into a clean tub, and with a pounder mash them thoroughly. Strain them through a flannel jelly-bag back into the copper basin, adding to the juice seven pounds of granulated sugar. Return the pan to the fire, and let boil until reduced to about half the quantity, then dip in a skimmer, lift it up, and feel the jelly with the two forefingers; close them, and open them slowly, if the jelly is mucilaginous, then it is done; if not, cook for a few minutes longer. Take it from the fire, and pour a little into every glass jar ready to use, as this will prevent them cracking. Afterwards fill them up. When thoroughly cold, which will be in about two hours, during which time they must not be disturbed, cork them tightly, and put them in a closet. Currant jelly prepared in this way will keep in good condition for two years.