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THE
MAGIC OF JELLY
 OLD
FASHIONED JELLY RECIPES |
| LEMON
JELLY |
| STRAWBERRY
JELLY |
| ORANGE
JELLY |
| WINE
JELLY |
| JELLY
FRITTERS |
| JELLY
KISSES |
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES ETC. |
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LEMON
JELLY
To a package of gelatine add
a pint of cold water, the juice of four lemons and the rind of one; let
it stand one hour, then add one pint of boiling water, a pinch of cinnamon,
three cups of sugar; let it all come to a boil; strain through a napkin
into molds, set away to get cold. Nice poured over sliced bananas and oranges. |
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STRAWBERRY
JELLY
Strawberries, pounded sugar;
to every pint of juice allow half a package of gelatine (or follow the
instructions given on the package).
Pick the strawberries, put
them into a pan, squeeze them well with a wooden spoon, add sufficient
pounded sugar to sweeten them nicely, and let them remain for one hour
that the juice may be extracted; then add half a pint of water to every
pint of juice. Strain the strawberry juice and water through a napkin;
measure it and to every pint allow half a package of gelatine dissolved
in a teacupful of water. Mix this with the juice, put the jelly into a
mold and set the mold on ice. A little lemon juice added to the strawberry
juice improves the flavor of the jelly, if the fruit is very ripe; but
it must be well strained before it is put with the other ingredients, or
it will make the jelly muddy. Delicious and beautiful. |
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ORANGE
JELLY
Orange jelly is a great delicacy
and not expensive. To make a large dish, get six oranges, two lemons, a
two-ounce package of gelatine. Put the gelatine to soak in a pint of water,
squeeze the orange juice into a bowl, also the lemon juice, and grate one
of the lemon skins in with it. Put about two cupfuls of sugar with the
gelatine, then stir in the orange juice, and pour over all three pints
of boiling water, stirring constantly. When the gelatine is entirely dissolved,
strain through a napkin into molds or bowls wet with cold water, and set
aside to harden. In three or four hours it will be ready for use and will
last several days. |
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WINE
JELLY
One package of gelatine, one
cupful of cold water soaked together two hours; add to this three cupfuls
of sugar, the juice of three lemons and the grated rind of one. Now pour
over this a quart of boiling water and stir until dissolved, then add a
pint of sherry wine. Strain through a napkin, turn into molds dipped in
cold water and place in the ice box for several hours.
One good way to mold this
jelly is to pour some of it into the mold, harden it a little, put in a
layer of strawberries or raspberries, or any fresh fruit in season, pour
in jelly to set them; after they have set, another layer of jelly, then
another of berries, and so fill each mold, alternating with jelly and berries.
NOTE: Cider jelly
can be made the same way, by substituting clear, sweet cider in place of
the wine. |
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JELLY
FRITTERS
Make a batter of three eggs,
a pint of milk and a pint bowl of wheat flour or more, beat it light; put
a tablespoon of lard in a frying or omelet pan, add a pinch of salt, making
it boiling hot, put in the batter by the large spoon, not too close; when
one side is a delicate brown, turn the other; when done, take them on to
a dish with a d'oyley over it; put a dessertspoon of firm jelly or jam
on each and serve. A very nice dessert. |
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