Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: September 15, 2025
When the whole is thick, and drops from the spoon like jelly, pour it through a strainer into the jelly glasses; and when the jelly is cool, put on the covers first pouring a film of melted paraffin over the surface. One-half peck of tart apples, one quart of cranberries. Cover with cold water and cook an hour. Strain through a jelly-bag without squeezing.
Put them into a jar with the yellow rind of four lemons, pared thin and cut into little bits Cover the jar closely, and set it into a pot of hot water Keep the water boiling hard all round it till the apples are dissolved, Then strain them through a jelly-bag, and mix with the liquid the juice of the lemons. To each pint of the mixed juice allow a pound of loaf-sugar.
Pare six oranges and six lemons, as thin as you can; grate them after with sugar to get the flavour. Steep the peels in a bottle of rum or brandy, stopped close, twenty-four hours; squeeze the fruit on two pounds of sugar; add to it four quarts of water, and one of new milk, boiling hot; stir the rum into the above, and run it through a jelly-bag till perfectly clear.
Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. It will keep several months. Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water.
"Out of this general outline, which was almost forced upon them, and which they hardly ever tried to avoid, this pyramid or pepper-caster, jelly-bag or extinguisher, the architects of the Middle Ages evolved the most ingenious combinations and varied their designs to infinity. "How mysterious for the most part is the origin of our cathedrals!
A refreshing ice is made of currants or raspberries, or equal portions of each. Squeeze enough fruit in a jelly-bag to make a pint of juice; add a pint each of the water and sugar; pour the whole, boiling hot, onto whites of three eggs, beaten to a stiff froth, and whip the mixture thoroughly. When cool, freeze in the usual manner. Part red raspberry juice is a much finer flavor.
Mash well the berries so as to remove the skins; pour all into a preserving kettle and cook slowly for a few minutes to extract the juice; strain through a colander, and then through a flannel jelly-bag, keeping as hot as possible, for if not allowed to cool before putting again on the stove the jelly conies much stiffer; a few quince seeds boiled with the berries the first time tend to stiffen it; measure the juice, allowing a pound of sugar to every pint of juice, and boil fast for at least half an hour.
Prepare the fruit and cook peels and cores as directed for preserving. Cut the quinces in small pieces and let them boil in the strained water for one hour with kettle uncovered. When cooked the desired length of time, pour the whole into a jelly-bag of white flannel or double cheese-cloth; hang over a big bowl or jar and let the liquor all drain through. This will take several hours.
The big jelly-bag approaches a good many smaller jelly-bags, microscopic plants, and other appropriate food-stuffs, and, surrounding them rapidly with its crawling arms, envelopes them in its own substance, which closes behind them and gradually digests them.
Then put them into a jelly-bag, and squeeze out all the juice. To each pint of juice allow a pound and a quarter of the best loaf-sugar. Put the sugar into a porcelain kettle, pour the juice over it, and stir it frequently till it is all melted.
Word Of The Day
Others Looking