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L. Gagnore cookbook, 1930-1940
Page 14
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Jellies Gen. Directions for Jelly Making Jellies are made of fruit juice and sugar, in nearly all cases the proportion being equal. Do not use over ripe fruit. No water should be added to currants, grapes, raspberries or blackberries, but enough should be added to cover apples, quinces and crabapples and the fruit should be heated slowly. When very soft and transparent looking, remove from the fire and drain in a flannel bag. Heat the juice slowly and boil gently the required time. The sugar should be heated before adding it to the fruit juice. Prepare glasses for jelly same as for canning. To Cover Jelly Glasses. Allow jelly or jam to become firm. Then pour on melted
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Jellies Gen. Directions for Jelly Making Jellies are made of fruit juice and sugar, in nearly all cases the proportion being equal. Do not use over ripe fruit. No water should be added to currants, grapes, raspberries or blackberries, but enough should be added to cover apples, quinces and crabapples and the fruit should be heated slowly. When very soft and transparent looking, remove from the fire and drain in a flannel bag. Heat the juice slowly and boil gently the required time. The sugar should be heated before adding it to the fruit juice. Prepare glasses for jelly same as for canning. To Cover Jelly Glasses. Allow jelly or jam to become firm. Then pour on melted
Szathmary Culinary Manuscripts and Cookbooks
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