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L. Gagnore cookbook, 1930-1940
Page 16
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juice allow the same quantity of sugar. Bring the juice to the boiling point, boil a few minutes, skim, add sugar heated, and boil rapidly fifteen minutes, or until it jellies skimming it frequently. Keep jellies in a cool dry place. A rose geranium leaf may be put in the bottom of the glasses and the jelly poured onto it. After a few minutes remove it. The leaf gives a delicate flavor. Rhubarb Conserve Peel and cut into half inch pieces sufficient rhubarb to weigh five pounds. Add five pounds of sugar, heat slowly and boil fifteen minutes. Add the juice and grated rind of four oranges, and cook together for five minutes longer. One tablespoon of hot water may be put in the sauce pan at first, this small amount
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juice allow the same quantity of sugar. Bring the juice to the boiling point, boil a few minutes, skim, add sugar heated, and boil rapidly fifteen minutes, or until it jellies skimming it frequently. Keep jellies in a cool dry place. A rose geranium leaf may be put in the bottom of the glasses and the jelly poured onto it. After a few minutes remove it. The leaf gives a delicate flavor. Rhubarb Conserve Peel and cut into half inch pieces sufficient rhubarb to weigh five pounds. Add five pounds of sugar, heat slowly and boil fifteen minutes. Add the juice and grated rind of four oranges, and cook together for five minutes longer. One tablespoon of hot water may be put in the sauce pan at first, this small amount
Szathmary Culinary Manuscripts and Cookbooks
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