Preserves should always be boiled smartly; many persons would be more successful with their preserving if they would let their fruit boil fast. When permitted to simmer it breaks in pieces.
All jellies and preserves should be put in the jars while lukewarm, as the jelly or syrup, if it be thick, breaks after it has become cold; the jars should be left open till the next day.
Glass jars of a small size, or large tumblers, are better for preserves than china, for should they not keep well it can be detected immediately.
Each jar should have a piece of white paper cut the size of the top, dip the paper in brandy or spirits of wine and lay it on the preserves; then cut another piece about a quarter of an inch larger than the mouth of the jar; cut the edge of it in slits nearly a quarter of an inch long; cover this edge with paste, place the paper over the jar and lap the edge over on the side of the jar, which may easily be done, as the strips will lap one over the other.
Each jar should have the name of the contents written on the cover.
Preserves should be kept in a cool dry place.
CALF'S FOOT JELLY.
421. To one set of feet pour three quarts of water. Let it boil till reduced to one half, then strain the liquor through a jelly bag and stand it away to get cold. When it is cold scrape off the cake of fat, and in order to cleanse the jelly from all the grease wipe the surface with a damp spunge, also the sides of the vessel which contains it. Cut up the jelly and put it in your preserving kettle, but be careful not to take the sediment which settles at the bottom. To each pint of this jelly add half a pound of the very best white sugar, and a quarter of an ounce of Russian isinglass dissolved in warm water, one tea cupful of Madeira wine, and the juice and rind of two lemons. When the sugar is dissolved set the kettle over the fire and boil it for twenty minutes. Then pour it into your jelly bag and let it drip but do not squeeze the bag. As soon as it has all dripped through turn the bag, scrape it well but do not wash it, and strain your jelly again. Repeat this till it is perfectly clear. Pour it in the moulds while it is warm and let them stand open till the jelly is cold. When you wish to turn it out of the moulds wring a napkin out of hot water and wrap it round the moulds for a minute or two, then turn the moulds upside down, and the jelly will turn out.