1903 The still-room by C. Roundell

Preserves

lemons, cut them up, removing the pips, and add them to the apples, reserving the lemon-peel. Put the apple-parings and the cores with the apples, and boil all together very slowly till the fruit is quite a pulp. Then strain it through a jelly-bag, and to every pint of liquid add half a pound of lump sugar. Boil the whole very fast with the peel of the two lemons, skimming thoroughly all the time. It ought to jelly in three-quarters of an hour ; try it by drop- ping a few drops on a cold plate. When sufficiently done take out all the lemon-peel, and pour the jelly into moulds or small pots. Cranberry Jelly can be made in this way from the Russian and Swedish cranberries now sold, but cranberries will require a pound of sugar to the pint of juice. Cranberries should not be boiled longer than twenty minutes. Medlar Jelly, — Gather the medlars when quite sound, wipe them well, and let them stew in the preserving-pan with just enough boiling water to cover them till they are in a pulp. Drain the fruit through a piece of canvas, but do not press the pulp. Weigh the juice, and allow half a pound of sugar to every pint. Boil it till quite clear, stirring and skimming well. V/hen it jellies, pour it into small moulds, and let it set., Currant Jelly (No. i). — Strip red currants from their stalks, and put them into the oven. When quite juicy, pass them through a hair sieve or a coarse cloth. To every pint of juice allow a pound of 53