The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

apple and cranberry juice. Proceed as in other jellies. =Elder-berry and Apple Jelly= Cook elder-berries with ½ cup of water to each quart of berries. Strain and combine with apple juice in the proportion of ⅓ elder-berry juice to ⅔ apple juice. Use ¾-1 pt. of sugar to each pint of juice. Finish as for currant jelly. Elder-berries alone make a strong flavored jelly, but this combination is delightful. Strawberries, raspberries, blackberries, cherries, wild cherries, pineapple, barberries, peaches, plums and some other fruits, all make better jelly by combining with apple juice in proportions according to flavor. Use no water with any of the fruits but the apple. Currant juice may be combined with these fruits instead of apple juice. =Green Gooseberry Jelly= 2 qts. berries, ¾ qt. water; stew, mash, strain; boil 20 m. for each quart of juice, add 1 qt. of hot sugar, boil 2-3 minutes. =Quince Jelly= Wash quinces, cut into quarters or eighths, remove part or all of the seeds, use ⅓-½ as much water as of fruit and ½ as much sugar as of juice. Cook and finish as apple jelly. ⅓-½ apple juice with quince is better. =Cranberry Jelly= Use one cup of water to each 4 qts. of cranberries; cook until the berries are tender, strain and use equal quantities of sugar and juice. Boil the juice 10-12 m., add the sugar hot, stir till it is dissolved and turn the jelly into glasses or a mold. The jelly may be molded in a shallow pan and when perfectly cold cut into cubes. =Jellied Cranberry Pulp= Rub stewed cranberries in the preceding recipe through the colander, boil 8 m., add sugar, stir carefully until dissolved, mold. =Jellied Cranberry Sauce= 1 qt. berries, 1 pt. sugar, ½-1 cup water. Pour water over berries with sugar, in kettle, cover, cook 10 m. without stirring. Put into large or individual molds. Unmold at serving time. =Blueberry Jelly= If berries are very dry, add a little water, heat, strain; use ½-¾ as much sugar as of juice. =Blueberry Jelly No. 2= 4 qts. berries, 1 cup