2498. APPLE JELLY. (Fr.— Gelée aux Pommes.)
Ingredients.—10 lbs. of apples, 10 pints of water; to each pint of liquid obtained from these allow 1 lb. of sugar and the juice of 2 lemons.
Method.—Rub the apples well with a dry cloth, but do not pare them. Cut them into quarters, remove the cores, and put them into a preserving pan with the sugar. Simmer until perfectly soft, but not broken, then strain off the liquid without squeezing the pulp. If not clear, pass through a jelly-bag or clean dry cloth, until it becomes so. Add sugar and lemon-juice in the proportion stated above, and simmer gently until a little, poured on a cold plate, almost immediately begins to stiffen. Pour into pots or glasses, cover closely, and store in a cool dry place.
Time.—From 25 to 30 minutes, after straining. Average Cost, from 4s. 6d. to 5s.
Note.—The apple pulp should be sweetened, flavoured with ginger or cinnamon, and made into jam.
2499.—APPLE JELLY. (Another way.)
Ingredients.—To 6 lbs. of apples allow 3 pints of water; to every quart of juice allow 2 lbs. of loaf sugar and the juice of ½ a lemon.
Method.—Pare, core and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag. To each quart of juice allow 2 lb. of loaf sugar, which should be crushed to small lumps and put in the preserving-pan with the juice. Boil these together for rather more than ½ an hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use.
Time.—To boil after straining, about ½ an hour. Average Cost, 2s. 9d.
2500.—APPLE MARMALADE.
Ingredients.—2 lbs. of apples, 4 ozs. of sugar, 1 oz. of butter.
Method.—Peel, core and quarter the apples, place them in a jar with the sugar and butter, and stand the jar in a saucepan containing boiling water, or, when more convenient, in a cool oven. Cook until soft, pass through a fine sieve, and use for filling turnovers, or other kinds of pastry.
Time.—1½ hours. Average Cost, 2d. to 3d. per lb. Seasonable at any time.
2501.—APPLES IN QUARTERS, TO PRESERVE.
Ingredients.—8 lbs. of apples, 6 lbs. of sugar, 6 pints of water, the juice of 4 lemons.
Method.—Peel, quarter and core the apples. Place the apple-peeling and cores in the water, add the sugar, simmer gently for 25 minutes,
