Dark Currant Jelly.
For this recipe $200 was paid to Harry DeLuke, the French pastry baker, who brought it to America in the year 1907.
Take 2 pounds of gelatine. Put on stove with 23 quarts of water. When the water begins to boil put in 64 pounds of the best XXXX powdered sugar, ½ ounce of tartaric acid and 1 pint of currant juice. Let it boil on the stove for ten minutes. In the meantime get your pails ready. Rub them on the inside with rum. When the jelly is boiled enough, pour into the pails. Leave them open for one day, then take thick paper soaked in rum, put over the top of jelly and close down tight. You can color this jelly as you like, make it dark currant jelly, red currant jelly or any other color you like by using artificial colors. This jelly is made so good and costs so little that it can be sold at a profit. It will keep for years.
Red Currant Jelly.
Take 2 ounces gelatine. Dissolve in 1 pint cold water, 1 pint rum, 1 quart boiling water, 2 pounds granulated sugar and two teaspoonfuls of currant juice. Put on stove, let boil ten minutes and put in pails for use as needed.
Colebra Cherry Jam.
Weigh 10 pounds of fine ripe cherries, cleaned from stem and pit; put into kettle over the fire with 10 pounds of granulated sugar, 2 ounces corn starch, let boil 20 minutes until jam begins to thicken. When done store away same as other jams.
Peach and Apple Jam.
Take 5 pounds of apples and 5 pounds of peaches. Cut good and fine. Put on stove in kettle, with 11 pounds of granulated sugar. Let boil 10 minutes and add 3 ounces corn starch, ⅙ ounce tartaric acid. Let boil 10 minutes more and it will be ready for use. This jam is very good and is used in all hotels and bakeshops. It is the only genuine apple and peach jam.