606 I>R. CEASE'S RECIPES. 



boiling, as their juices are very watery; but the flavor and color would be "tip 

 top." 



Grape Jam, Marmalade, etc., Remove the Seeds for.— To get 



rid of the seeds of grapes, with thumb and fingers press out the pulp contain, 

 ing the seeds and throw the skins by themselves. Put the pulps in the kettla 

 with very little water and boil till the seeds will separate easily; then niH' 

 through a sieve, which retains the seeds; then put pulp and the skins together 

 (the skins may be boiled in a little water till quite tender before mixing); then 

 add the t,ugar, ^ to 1 lb., as you choose, to each lb. of grapes and cook as 

 fruits till thick enough to suit. Very nice for pies or as a sauce, and if cooked 

 down rather thick makes an excellent marmalade. 



Tomiato Jelly as a Meat Sauce. — Wash them carefully, if of the 

 rough kind, cut them in pieces and stew them in only sufficient water to prevent 

 burning, strain through the jelly bag, sugar pound for pint, as for other jellies, 

 except boil briskly until it jells, depending upon their being very juicy or not. 

 Rice Jelly, or Blanc Mange. — Boil 1 cup of rice in water, 1 qt, (in- 

 the rice kettle is the best way). When perfectly tender, rub through a hair or 

 wire sieve, or mash very smoothly, while as hot as you can work it; sweeten to- 

 taste, and flavor with vanilla or nutmeg, and put into a mold or cups to cool. 

 Serve with cream and sugar. 



True Rice Jelly. — Rice flour and white sugar, each, 1 lb. ; boil in water^ 

 1 qt., until the whole becomes glutinous; then strain or drain through the jelly 

 bag, and put into cups, mold, or glasses, as you choose. Very light food, 

 cither of these, but also very nutritious. 



Lemon Jelly for Jelly Cake. — Take 6 large lemons, grate the yellow 

 rind and squeeze out the juice. Mix with them thoroughly, 2 lbs. of sugar. 

 Take 12 eggs, retain the whites of 4, and beat the others thoroughly; then pu4 

 all together into a saucepan, which place in a pan of boiling water, and boi 

 15 minutes, stirring constantly. This is very nice to lay up jelly cakes with. 

 The whites retained come in for frosting the cakes, using powdered sugar to- 

 make pretty thick if you wish it hard. The less sugar the softer the frosting. 

 At least 1 table-spoonful of sugar to the white of each egg. 



Quince Marmalade or Jam. — Pare, core, slice, and weigh the fruit, 

 stewing the skins and cores in a dish by themselves, with water enough to just 

 cover. When the parings are tender, turn into a cloth bag, and squeeze ou4 

 every drop of juice; put the quinces into the kettle, pour over the juice, cover, 

 and let cook slowly, stirring and mashing with a wooden spoon (or potato masher, 

 if very tough,) until the pieces have become a smooth paste. Now add % lb. ol- 

 white sugar to each pound of the fruit, boil 10 minutes longer, stirring con- 

 stantly. Remove from the fire, turn into jelly jars and tie down. — Rural New 

 Yorker. 



Remarks. — If this was carefully cooked longer, or until quite thick lik« 

 apple butter, as remarked above, there would be less requirement for absolutely^ 

 excluding the air. 



