The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

the bottom in a solid mass, it is done sufficiently. Jellies are improved, by being put in the sun for several days. Care must be taken, that the dew does not fall on them. 253. _Quince Jelly._ Halve your quinces, take out the cores, and boil the quinces until very soft, in just sufficient water to cover them, then squeeze them through a flannel bag, and to a pound of quince pulp, put a pound of white sugar. Boil and skim it till clear; when it becomes a jelly, strain it again, fill your glasses and cover them tight. 254. _Apple Jelly._ Take greenings, pippins or crab apples, halve them and take out the cores, boil them till tender in water just sufficient to cover them, boil with them the peel and juice of a lemon, to every three pounds of the apple. Strain the apple, and to each pound, put a pound of loaf sugar. Boil and skim it till clear; when it becomes a jelly, take it up, color it if you like, either with saffron, beet juice, or cochineal. Strain it, and put it in glasses, and set them in a cool place. 255. _Lemon Jelly._ Put on a slow fire an ounce and a half of isinglass, (pulled into small pieces,) a pint of water, with the rind of several lemons; when dissolved put in a pint of lemon juice, a pound and a half of white sugar, color it with a few grains of saffron, strain it through a flannel bag, then boil it ten or fifteen minutes, strain it till clear, let it remain till nearly congealed, then fill your glasses or moulds with it. To get it out of the moulds dip them into lukewarm water for a minute, the jelly will then come out easily. 256. _Calf's Foot Jelly._ To four feet put four quarts of water, boil them till tender, and the water boils away to one quart. Take it off, let it stand till cold, then skim off the fat carefully, and put the jelly into a preserving pan, and