504 DR. CHASE'S RECIPES, 



If not strained it will be a kind of marmalade, or jam; but, if to be strained, 

 the apples need not be pared nor cored, but chopped (the spots and specks hav- 

 ing been removed), in which case the inside of the lemons may be chopped also, 

 the yellow peeling being put in for chopping too. Either way it is nice; but if 

 not strained it would be for present eating rather than long keeping, unless an 

 equal weight of sugar was used. 



Apple Cider Jelly. — Boil nice sweet cider until it becomes a firm jelly, 

 when cold. This, says a writer, is done in a large way, in the ordinary sugar 

 evaporators in which maple sap, or sorghum juice, is boiled; but it maybe 

 done in ordinary preserving kettles, if copper or brass. Enameled iron pots 

 may be used, but no plain iron ones, as these give a dark color to the jelly. 



Remarks. — I should think, that unless sugar was used, nearly, at least, in 

 the proportions given for jellies, generally, they would be too sour, or tart, to 

 please most tastes. I see one Mary, of Napa, Cal., has the knack of making the 

 most jelly I ever heard of, or could imagine, with only 1 pint of cider. Hear 

 her: To 1 pt. of clear, sweet cider, allow 1 pt. of cold water; 2 lbs. of sugar; 

 1 package of gelatine, 1 large pt. of boiling water. Soak the gelatine until it 

 is entirely dissolved in cold water; then add to this the sugar, a spoonful of 

 cinnamon, the juice of 2 lemons, the grated rind of 2, then the gelatine. Add 

 the cider last; then put all in a thick flannel bag, and let it drain. Do not 

 squeeze it at all. Put it in bowls or glasses, and set it away to cool. 



Remarla, — This is no doubt the place where the saying started, "as 

 big as a pint of cider." It will make more jelly, notwithstanding the addi- 

 tions over-top the foundation, or starting point, and the taste of cider will be 

 tost, that is all. 



Chocolate Jelly.— Gra*e 4 table-spoonfuls, heaping, of chocolate, and 

 put into % pt- of cold, sweet milk, with % of st, lb. of white sugar. Soak a 

 3mall package of Cox's or other nice gelatine in cold water enough, only, to 

 cover it, and when softened put it into 1 pt. more of milk and dissolve by heat; 

 and when it boils, pour the milk containing the chocolate and sugar into it, 

 stirring briskly; and when it boils again pour into a mold, or cups, and set it 

 In a cold place. Serve with sweetened cream. 



Remarks. — Although called, and it will be, a jelly, yet, it is much like a 

 blanc mange. Very nice for those who love the flavor of chocolate. 



Coffee Jelly.— Mrs. W., of Eau Claire, "Wis., sends the following way 

 of making coffee jelly to the Blade, of Toledo. She says: Soak % a box of 

 Cox's gelatine % an hour, in 3^ a teacup of cold water — as little water as pos- 

 sible — 1 qt. of strong coffee, made as if for the table, and sweetened to taste 

 (it will take considerable sugar); add the dissolved gelatine to the hot coffee, 

 stir well, strain in a mold rinsed with cold water just before straining in; set 

 on ice or in a cool place. Serve with whipped cream. This jelly is very pretty 

 formed in a circular mold, with a tube in the center; when turned out fill the 

 space in the center with whipped cream, heaped up a little. 



Remarks. — The only objection I can find with this lady, none with the 

 recipe, is that there maybe other "Mrs. W.'s" there, so her identity is lost 



