When used by themselves a fine jelly is made which is far superior to currant jelly. I am sure any one will feel repaid who gives it a trial. The seeds can be purchased from any large dealer.
83. Roselle Jelly.
Remove the petals of the flower from the seed; then mince finely by running through the meat grinder. To every cup of minced petals add three cups of water. Boil quickly as the color is much better if it does not stand around. After boiling about five minutes it will be ready to strain. Strain and make as any other jelly. In flavor and appearance this jelly can not be surpassed.
84. Roselle Sauce.
Remove petals from the seed, and for every cup of petals take two cups of water. Stew gently for a few minutes, then add a cup of sugar for every cup of fruit. These two things must be remembered if one wishes to get the best results from the fruit. It must be well diluted and it must be cooked quickly, as it is apt to lose its bright color if it stands around.
Tipparees.
Tipparees, or cape gooseberries, are also another fruit which is much neglected in this country. To many they are familiarly known as ground cherries. These are much prized in India, and they really are a fine fruit, which can be grown any place and will more than repay the little time spent in their cultivation. In India the seeds are sown annually. I think in this country it seeds itself for a few years at least, but I am sure better results would be brought about if the seeds were planted every spring.
This berry is unequaled for making jam. If any doubt it, buy ten cents' worth of seed next spring, plant it in your garden. Let the plants grow and spread and in the early fall make jam according to the following:
85. Tipparee Jam.
Husk the fruit and prick each berry. Do not add too much water, as the fruit is very juicy. Cook until fruit is tender, but not broken. For every cup of fruit allow a cup of sugar. Cook rapidly and not too much at a time. It finishes up very quickly. A good plan is to cook only partially, turn onto platters, and expose to the sun as one does any other sun preserve.