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Updated: June 15, 2025
Then break two eggs, shells and all, into a deep bowl, beat them up with one cup of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while. Then remove from the fire and pour through a jelly-bag as you would jelly. Pour into jelly-glasses or one large mould. Set on ice. Fry a large goose liver in goose-fat.
An' who asked charity, you bald-headed jelly-bag?" Braddock grew scarlet with fury. "If you speak to me like that, you ruffian, I'll throw you out." "What? you?" "Yes, me," and the Professor stood on tip-toe, like the bantam he was. "You make me smile, and likewise tired," murmured Hervey, admiring the little man's pluck. "See here, Professor, touching that mummy?" "My mummy: my green mummy.
There is no finer or firmer jelly than this. It should be a bright amber in color, and of fine flavor. You may press the pulp that remains in the jelly-bag through a coarse strainer, add the juice of two lemons and as much sugar as you have pulp, and cook to a jam. Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also.
Put them into a preserving-pan with clear spring water. If you, are obliged to use river water, filter it first; allowing one pint to twelve large quinces. Boil them gently till they are all soft and broken. Then put them into a jelly-bag, and do not squeeze it till after the clear liquid has ceased running. Of this you must make the best jelly, allowing to each pint a pound of loaf-sugar.
A third class is like a jelly-bag, which allows all that is pure to pass away, and retains only the refuse and the dregs. The fourth class may be compared to the slave in the diamond mines of Golconda, who, casting aside all that is worthless, preserves only the pure gem." Benjamin belonged to the fourth class, which is the smallest class of all.
Save half the stones, crack them, and extract the kernels. Put the cherries and the kernels into a preserving kettle over a slow fire, and let them boil gently in their juice for half an hour. Then transfer them to a jelly-bag, and squeeze out the juice. Measure it, and to each pint allow a pound of fine loaf-sugar.
It would be well for all families to keep it in the house. Take ripe juicy grapes, pick them from the steins; put them into a large earthen pan, and mash them with the back of a wooden ladle, or with a potato beetle. Then squeeze them through a jelly-bag, and to each pint of juice allow a pound of loaf-sugar.
Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking the stones and strain through a jelly-bag; add this liquor to that already drained off. Make a with a gill of water and a pound of white sugar to every two of liquor thus prepared; stir in well and bottle, and tightly cork.
Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water. When soft, strain through a jelly-bag by letting it drip all night. In the morning add the juice of two or three lemons and boil as you would jelly. Set a pint of juice on to boil and boil for five minutes. Add a pound of sugar and boil five minutes more, but it must boil very hard.
Then put them into a jelly-bag that has been first dipped in hot water, and squeeze through it all the juice. Measure the juice, and to each pint allow a pound and a half of loaf-sugar. Break up the sugar, and put it into a preserving kettle; pour the juice over it, and let it stand to melt, stirring it frequently.
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