VAUIOUS DISHES. 505 



I have a sister living there now, a Mrs. Wanzer, but I am pretty smie she is not 

 the one. 



Farina Jelly. — Boil 1 qt. of new milk; whilst boiling, sprinkle in, 

 slowly, 1^ lb. of farina (kept by grocers); continue the boiling from J^ to a 

 whole hour. Season with 5 ozs. of sugar and 1 tea-spoonful of vanilla. When 

 done (this will be known by its jelling when cooled), turn into a mold and place 

 it on ice to stiffen. Serve it with whipped cream. — Harper's Bazar. 



Qllince Jelly. — Wash and wipe, then pare and slice them (as the quince 

 is hard and tough, and also being a dry fruit), put into a stone jar, 1 cup of 

 •water to every 4 lbs. , with the peeling and cores, by which you get the pure 

 flavor; put the jar into a pan or kettle of boiling water and boil until perfectly 

 soft, the jar being covered ; then strain through the jelly bag and use a lb. of 

 sugar for 1 pint of juice, as with other jellies, but do not spoil its purity of 

 flavor by adding any other flavoring. [See, also, " Quince Marmalade," fol- 

 lowing the jellies.] 



Claret Wine Jelly. — Gelatine, 1 oz., soaked in cold water, 3^ pt., till 

 soft; then boil until dissolved and add a tumblerful of currant jelly, % lb. of 

 white sugar and 1 bottle of claret wine, stirring over the fire until the sugar is 

 dissolved; then beat the whites of 3 eggs and stir in briskly for 2 or 3 minutes, 

 removing from the fire and still stimng 2 or 3 minutes longer, then strain 

 through the jelly bag. If nicely done, it will be clear and of a fine red color. 



Port Wine Jelly, for the Sick.— Gelatine, i^ oz., soaked and dis- 

 solved in 1 gill of water, as in the claret above; add a tea-spoonful of thick 

 gum arable water, a little grated nutmeg and a table-spoonful of granulated 

 sugar, stirring well together in a stew-pan, adding now good port wine, ^ pt., 

 '\eating to a boiling point, seeing that the sugar is dissolved, then pour into tum- 

 t)leTs. Makes a fine jelly for the sick, to eat as a "jell" or to dissolve in a 

 little cold water as a drink. Very nice when wine is admissible, which it gen- 

 erally is. 



Grape Jelly.— As a more particular guide in making jelly from any of 

 the berries, currants, etc. , and to also corroborate my previous instructions, I 

 will give the plan of a writer in the Detroit Post and Tribune for making from 

 grapes. She says: " Pick the grapes from the stems (the same should be done 

 with currants) and simmer them till soft in just enough water to cover them, 

 pour into a jelly bag and strain. Measure the clear liquor in pts. and pour 

 back into the kettle (a bell-metal one is best, scoured perfectly bright) and boil 

 gently 20 minutes, skimming constantly. Then add for every pt. as measured 

 1 lb. of white sugar and boil until it is hard enough when cold. Heat the 

 glasses and pour into them while hot. Cover with egg paper." 



Remarks. — 1 would first put alcohol paper, pressed down along on the top 

 of the jelly, as in our general remarks, to prevent a possibility of mold on the 

 top. Treat strawberries and all other small fruits in the same manner. Rasp- 

 berries are often mixed with half as many currants, when plentiful, to increase 

 the amount of jpUy, otherwise made in the same way. I have never seen any 

 cherry jelly, but I should think it would be nice. It might need a little longer 



