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L. Gagnore cookbook, 1930-1940
Page 15
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paraffine, allowing 1 tsp. to each glass. To Test Jelly To test jelly, take a spoonful in a saucer and let it stand in a cool place. If it jellies on the surface quickly, it is done. Crab-apple Jelly Wash apples, remove stem and blossom ends. Then cut into pieces without paring or coring. Put in a granite or porcelain lined kettle and add cold water enough to nearly cover the apples. Cover and cook slowly until apples are soft. Drain through a flannel bag without pressing or squeezing the fruit, as this tends to make the jelly cloudy. To each pint of
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paraffine, allowing 1 tsp. to each glass. To Test Jelly To test jelly, take a spoonful in a saucer and let it stand in a cool place. If it jellies on the surface quickly, it is done. Crab-apple Jelly Wash apples, remove stem and blossom ends. Then cut into pieces without paring or coring. Put in a granite or porcelain lined kettle and add cold water enough to nearly cover the apples. Cover and cook slowly until apples are soft. Drain through a flannel bag without pressing or squeezing the fruit, as this tends to make the jelly cloudy. To each pint of
Szathmary Culinary Manuscripts and Cookbooks
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