HINTS ON CALVES’ FOOT JELLY.—In making calves’ foot jelly, if you intend it for moulds, put in two or three pieces of isinglass when you are boiling the ingredients. If you wish it a deep rich colour, put into the bottom of the straining-bag a large tea-spoonful of brown sugar, before you pour in the jelly. After all the jelly has run through the bag, (which must on no account be squeezed,) let it, gradually, become perfectly cold before you remove it to a colder place to congeal.
SWEETMEATS, ETC.
AMERICAN CITRON.—Pare a sufficient number of citron-melons, and cut each melon into four thick quarters. Weigh them, and put them over-night into a tureen, or a large white-ware pan or basin. Prepare some very weak brine, allowing a table-spoonful of salt to a quart of water, for every pound of citron. Pour the salt and water over the citron; cover it, and let it stand all night to draw out the sliminess. Prepare some alum-water, allowing to each quart of water a bit of alum about the size of a grain of Indian corn. In the morning, drain the citron from the brine, and wash every piece separately in the alum-water, which will green and clear it. After it has lain half an hour in the alum-water, drain the citron, and put it into a porcelain preserving-kettle, allowing to every four pounds of the citron a large half pint of clear fresh water. There must be water enough to cover the citron, and keep it from burning. Add to every four pounds, the yellow rind of a large lemon, grated, or pared off very thin, and cut into shreds. Set the kettle over a clear fire, and boil it slowly, till the citron is tender enough to be easily pierced through with a large needle. If it seems to be boiling dry, add a little more cold water. When all are quite tender, take out each piece separately with a fork. Spread them out on a large dish. Then strain and measure the liquid; and to each pint allow a pound of the best double-refined loaf-sugar; not the sugar that is sold ready-powdered, as that is so adulterated with ground starch, that it has little or no strength, and sweetmeats made with it are sure to spoil, unless four times the usual quantity is put in.
Having broken up the loaf-sugar, add it to the liquid in the preserving-kettle, and let it boil (skimming it well) till it becomes a thick, rich, jelly-like syrup. It will most probably be boiled sufficiently in about half an hour. Next put in the pieces of citron, one at a time, and boil them ten minutes, or more, in the syrup, till it has thoroughly penetrated them. Afterwards take out the citron; spread it on a dish to cool; and transfer the syrup to a large pitcher. When cold, put the citron into glass jars, and pour the syrup over it. Cover the tops with white paper, dipped in brandy, and tie closely over each another covering of bladder, that has been previously soaked in water. The covers of lacquered tin, that belong to glass jars, seldom fit perfectly tight, and are not to be trusted without another covering over them.
This will be found a very fine sweetmeat. To dry it, in imitation of foreign citron, select some of the finest pieces; spread them on a dish; and set them for three days in the hot sun, turning each piece several times a-day. Then make a hole near the end of each piece; run a twine string through them, and hang them on lines, across an open, sunny window. When sufficiently dry, put them into tight jars, or boxes, and keep them to use, as citron, in cakes or mince-pies.
Preserved citron may be candied, (after it has lain five or six months in the syrup,) by taking out the pieces, spreading them on a dish, and boiling the syrup again, till it is as thick as possible. It may require some additional sugar. Then pour it on the citron; and when it has grown cold, and has dried on the pieces, put them into a jar.