Peel, cut up, and core some fine ripe quinces. Put them
in sufficient cold water to cover them, and stew gently till soft,
but not red. Strain the juice without pressure, boil the juice
for twenty minutes, add the sugar and boil again till it jellies —
about a quarter of an hour — stir and skim well all the time.
Strain it again through a napkin, or twice folded muslin, pour
into pots or moulds, and when cold cover it. The remainder
of the fruit can be made into marmalade with three-quarters
pound of sugar, and quarter pound of juicy apples to every
pound of quinces, or it can be made into compotes or tarts.
S58. Apple Jelly — Ingredients — Some sound apples, allow ^ lb. of
sugar to each lb. of iuice.
Peel, core, and quarter some sound apples, and throw them
into cold water as they are done ; boil them till tender, then
strain the juice from them through a fine sieve, and afterwards
through a jelly bag — if necessary pass it through twice, as the
juice should be quite clear, boil up the juice, add the sugar,
stir till melted and boil for another ten minutes, add the strain-
ed juice of a lemon to every one and a half pound juice just
before it is finished.
i242 The Dominion Cook Book.
859. Peach Jelly.
