Half a pint of this jelly dissolved in a pint of brandy or vinegar will give you an excellent currant or raspberry brandy or vinegar.
Obs. Jellies from the fruits are made in the same way, and cannot be preserved in perfection without plenty of good sugar. The best way is the cheapest.
APPLE JELLY.
The board was spread with fruits and wine;
With grapes of gold, like those that shine
On Caslin’s hills; pomegranates, full
Of melting sweetness, and the pears
And sunniest apples that Cabul
In all its thousand gardens bears.
Moore.
Pare and mince three dozen juicy, acid apples; put them into a pan; cover them with water, and boil them till very soft; strain them through a thin cloth or flannel bag; allow a pound of loaf sugar to a pint of juice, with the grated peel and juice of six lemons. Boil it for twenty minutes; take off the scum as it rises.
CHERRY JELLY.
With rich conserve of Visna cherries,
Of orange flower, and of those berries
That——.
Moore.
Take the stones and stalks from two pounds of clear, fine, ripe cherries; mix them with a quarter of a pound of red currants, from which the seeds have been extracted; express the juice from these fruits; filter, and mix it with three quarters of a pound of clarified sugar, and one ounce of isinglass. Replace the vessel on the fire with the juice, and add to it a pound and a half of sugar, boiled à conserve. Boil together a few times, and then pour the conserve into cases.