JELLIES.

Cherry Marmalade.

White Cherries 20 lbs.

Black Cherries 4 ”

Sugar Syrup 12 ”

Boil all together, with frequent stirring, from six to eight hours.

Fruit Marmalades.

For other Marmalades use the fruit wanted in about same proportion as foregoing, and proceed as in same.

Quince Jelly.

Take the cores and parings left from a half bushel of quinces, add to this one peck of sweet apples pared and cut in small pieces, cover with water, and boil until soft. Strain through a flannel or coarse muslin bag. To every pint of juice add an equal amount of sugar by measure. Boil slowly on a steady fire for three or four hours. When done pour in glasses or jars, and let stand until cool. Cover.

To Cheapen the Jelly.

Use less sugar, and any kind of fruit; use gelatine to stiffen the mass, flavor, when milk warm, with artificial flavor to suit, and color with red jelly coloring. Tartaric acid in small quantities can be added to economize on fruit.

To Color Jellies Red.

Red Aniline dissolved in alcohol, is sometimes used in cheap jellies.

To Color Jellies Red No. 2.

Syrup of Cochineal can be used, but should be added to the Jellies as soon as through boiling.

To Color Jellies Red No. 3.

A very fine color, which will not be affected by Acids or Alkalies, is made by preparing a syrup of Kermes Berries (Phytolacca Decandra). It is also used for coloring vinegars, wines and liquors.

Hints for Jelly Makers.

Never use a metal vessel or a metal spoon when boiling jelly.

Boil the jelly in a porcelain lined kettle, or in a large stone jar.

Boil the juice twenty minutes before adding sugar.

Dissolve the sugar separately in a little boiling water, and add it to the boiling juice hot.

Boil slowly over a steady fire. Do not cover while boiling.

Strain through a flannel bag if possible. If not, use a muslin bag.

Always add sugar of same measure as juice.

Boil about four hours.

If gelatine is used, less boiling is required, and less sugar also.