n
through a flannel bag, without squeezing it. To each pint of juice, put
a pound of white sugar, and the beaten white of an egg to three pounds
of the sugar. Set it on the fire--when it boils up well, take it from
the fire, and skim it clear. Set it back on the fire--if any more scum
rises, take it from the fire, and skim it off. Boil it till it becomes a
jelly, which is ascertained by taking a little of it up into a tumbler
of cold water. If it falls to the bottom in a solid mass, it is
sufficiently boiled.

330. _Cranberry, Grape, and Currant Jelly._

They are all made in the same manner. Take the fruit in its prime, wash
and drain it till nearly dry, then put it in an earthen jar, or pot, and
set the pot in a kettle of hot water. Set the kettle where the water
will boil, taking care that none of it gets into the jar. When the fruit
breaks, turn it into a flannel bag, and let it drain slowly through,
into a deep dish, without squeezing. When the juice has all passed
through the bag, put to each pint of it a pound and a half of white
sugar. Put to each quart of the syrup the beaten white of an egg. Set
the syrup where it will boil gently--as fast as any scum rises, take the
syrup from the fire, and skim it clear. When the jelly has boiled
fifteen or twenty minutes, try a little of it in a tumbler of cold
water--if it sinks to the bottom of the tumbler in a solid lump, it is
sufficiently boiled. Jellies are improved by being put in the sun for
several days--care must be taken that the dew does not fall on them.

331. _Quince Jelly._

Halve the quinces, and take out the cores. Boil the quinces till very
soft, in clear water, mash them, and let them drain through a flannel
bag, without squeezing them. Put to the quince liquor, when drained
through the bag, white sugar, in the proportion of a pound to a pint of
the liquor. Add the whites of eggs, and clarify it. When clear, boil it
on a moderate fire, till it becomes a thick jelly. Fill glasses with the
jelly, and cover them tight. The quince pulp that remains in the
jelly-bag can be made into marmalade.

332. _Apple Jelly._

Halve tart apples, and take out the cores. Boil them till very soft, in
a large proportion of water--then let it pass through a jelly-bag,
without squeezing them. Weigh the liquor, and to each pint of it put a
pound of white sugar--then boil it slowly till it becomes a thick jelly,
which is ascertained in the same manner as currant jelly