Jellies and Preserves

Ingredients

• six pints cold water
• six ounces loaf sugar
• half ounce of isinglass
• three pints of jelly is all that should be made at once
• two pounds of refined sugar
• a quart of stock
• a pint of water to a pound of sugar is also used
• a pound of sugar is also used
• a pint of water
• three last should be kept particularly bright
• two slowly
• two nicely- dressed calves feet
• five eggs
• two calves' feet should make a quart of stock
• two parts of sugar to one of water
• half liquid consistency made by boiling the pulp of the fruit
• three doors west of wood

Directions

1. Note — Of the different sweetmeats compounded with sugar are jellies, preserves, marmalades, jams and candied fruits.

2. In producing any of the above the greatest care must be taken, as economy of time will be likely to prove a waste of material. All fruits employed should be of the freshest, and if possible those gathered in the morning, in dry weather, when they will possess the fullest flavor and keep longer.

3. The best sugar is the most economical for preserves, jams, etc., and clarified or loaf sugar for jellies. For clear, transparent syrups used in preserves, refined sugars must be used, although darker shades may be clarified.

4. The utensils used should be of porcelain, granite-ware, block-tin, genuine bell metal, copper or brass. The three last should be kept particularly bright and clean. It is better to use a boxwood or wedge- wood-ware spoon, rather than metal, for all purposes of stirring or handling.

5. Note — Fruit jellies are compounded ot the juice of fruits, com- bined with sugar, concentrated by boiling to such a consistency that the liquid upon cooling assumes the form of a tremulous jelly. Many fruits do not contain sufficient gelatine properties to assume the jelly form, when the refined gelatine or isinglass must be used in sufficient quantities to produce that result. The best meat jellies are made from calves' feet or head, by the addition of sugar and flavors.

6. ' A jelly bag is an essential to jelly making, and is made as follows: Use a stout white flannel cloth (that called double-milled, much used for ironing blankets, is the best); cut it in the shape of a fool's cap, lap the edges, and stitch each edge. The most convenient way of using is to tie it on a hoop the exact size of the mouth of the bag, for which purpose several tapes should be sewn round the edge at equal distances. A convenient way of using is to suspend it from the back of a chair. Jellies are moulded in various fanciful forms, the moulds for which are formed of tinned copper or block-tin, and may be procured at any housekeeping emporium. The jellies may be moulded at any time before using, after having been bottled or kept in jars, by simply melting and pouring into the moulds previously soaked in cold water. To remove from the mould set them in hot water for a moment. Additional flavors may be added at this time.

7. Jellies should be kept in glass jars or tumblers, and may be filled with the boiling liquid without cracking them, if. previously greased on the outside with a little butter or lard and pouring in the first spoon or two slowly. Cover with writing paper cut to fit, pressed . closely over the jelly, and put on the lid or cover with thick paper, rubbed over on the inside with the white of an egg.

8. Jelly needs more attention in damp or rainy weather than in other. It should be examined occasionally, and if there are any signs of fer- mentation reboil and strain. r

9. 527. Calves Foot Stock for Jellies — It should be made at least one day before it is required for use, so it may be well cooled, and all fat can then be more thoroughly removed. Procure two nicely- dressed calves feet, wash them, remove the fat from between the toes, and put into six pints cold water, which gradually bring to a boil, re- moving all scum as it rises. Boil it gently six to seven hours, until the water is reduced about half, then strain it through a sieve into a basin, and place in a cool place to set. When straining, measure the liquor. To clarify it remove all fat from the top, and pour over a little warm water to remove any remaining, and wipe the jelly with a clean cloth. Remove the jelly from all sediment, and put it in a sauce-pan; add to it six ounces loaf sugar (to the quart), the shells and well-beaten whites of five eggs, stirring all together cold; set all on the fire, and do not stir it after it commences to warm; ten minutes after it rises to a head, and kept boiling, throw in a cup cold water, let it boil five minutes longer and take it off the fire; closely cover the sauce-pan and let it stand half an hour near the fire; wring the jelly-bag out in hot water quite dry, hang it on the back of a chair near the fire, place a bowl underneath to catch the jelly, and pour it into the bag; should it not be clear the first time run it through again. This stock is the base for all good meat jellies, and by the addition of wine, liquors and coloring, or by moulding with fresh or preserved fruits, a great variety of jellies may be produced. Larger quantities produced by using larger propor- tions. Two calves' feet should make a quart of stock. To insure i

10. 528. Fruit Jellies — To extract the juice place the fruit in a kettle with just enough water to keep from burning, stir often and let it remain on the fire until sufficiently scalded; or, perhaps a better but slower method is to place it in a stone jar, set in a kettle of warm water and boil until the fruit is well moistened, stirring often and then strain through the jelly-bag, emptying and thoroughly rinsing it each time it is used. Two or three pints of jelly is all that should be made at once, as larger quantities require much longer boiling. The rule is to use equal quantities of juice and sugar. Boil the juice rapidly ten minutes from the first moment of boiling, add the sugar and boil ten minutes longer. The larger fruits, as apples and quinces, should be cut in pieces, the cores and all defects removed; water added to just cover and boiled gently until tender. Jelly may be tested by dropping into a glass of cold water; if it at once sinks to the bottom it is done.

11. PRESERVES.

12. Note — Preserves are any kind of fruit or vegetables which it is desirable or may be kept by means of drying or in a syrup, formed wholly or in part with sugar, according to the nature of the material to

13. be preserved. Keep all fruits to be preserved in an ice-house or refriger- ator until required, and they will remain plump and fresh several days. Fruit gathered in wet or foggy weather will be nearly worthless for preserving. Preserves should be only gently boiled to avoid danger of burning. For clear or transparent syrups, refined sugar should be used, although the darker shades may be clarified. The longer it is boiled the thicker will be its consistency. A solution of two parts of sugar to one of water, and boiling but little, will afford a syrup of the right strength to neither ferment or crystallize; another in the proportion of half a pint of water to a pound of sugar is also used for most fruits.

14. Formerly it was considered that an equal weight of sugar was required to preserve fruit; but, since the introduction of hermetically sealed jars or cans, a half to three-quarters of a pound is deemed suffi- cient when so put up.

15. Fruits, except as mentioned, require to be prepared by boiling until sufficiently tender for the syrup to penetrate. Some fruits, as apples, peaches, tomatoes, plums, strawberries, that are likely to become too soft by previous boiling, may have the sugar strewn over them and allowed to stand a few hours, when they are scalded and canned or put in jars. Another method to also retain the original hardness of the fruit, is to take it out of the syrup after boiling a few minutes and place it in the sun for two or three hours, and then pour over it the boiling syrup. Other fruits, as pears, citrons or quinces, harden when put into a thick syrup equal to their weight in sugar, to obviate which they may be cooked until tender in a weaker syrup, made with only a portion of the sugar and the remainder afterwards added. Jams and marmalades are of the same nature as preserves, differing but little from each other, being preserves of a half liquid consistency made by boiling the pulp of the fruit with sugar. Jams are made from the more juicy berries and currants, as blackberries, raspberries and mulberries. Marmalades are compounded with the firmer fruits — pineapples, peaches, quinces and the rinds of oranges.

16. Preserves may be packed for keeping in tin, glass or earthenware, cans, bottles or jars. It is a good plan to fill a small can or jar for present use, to prevent opening the larger ones too frequently.

17. 529. Clarified Syrup — A clarified syrup is produced by dis- solving two pounds of refined sugar, not necessarily white, unless desired for white fruits, in a pint of water; add to it the white of an tggy and beat it well; put it in a preserving-pan on the fire, and stir with a wooden spoon. As soon as it begins to swell and boil up throw in a little cold water or sweet oil to dampen; let it boil up again, take it off, and remove all scum; boil again; throw in more cold water; remove scum, and repeat if necessary. It maybe considered sufficiently boiled when it pours off the spoon like oil.

18. 530. Dried Preserves — Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first drain- ing them from the syrup and then drying them slowly on the stove, strewing them thickly with powdered sugar. They should be turned every few hours, sifting over them more sugar.

19. 680 W. Lake Street,

20. Is the Place for the Best Quality of

21. Etc., at Reasonable Prices.

22. C. MACKNESS, Proprietor.

23. BUTTERS EG jjS

Nutrition, whole recipe (rough)

Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.