312 tut: novsEttoij), 



is reduced to less than half; season -with salt and a little pfepper, if the latter 

 is allowed the invalid. Strain through a colander, then through a jelly-bag 

 into a mold or bowl. It the chicken i8 quite tender, boil carefully the V)rea8t 

 of the other half of it; cut it into dice and put it into the mold or bowl, and 

 cover it vnih. the liquid. When the jolly has hardened, scrape off the layer 

 of fat at the top of the mold before turning the jelly on a platter. 



Mock Champagne .Telly— Take one quart of fine cider, mix this 

 *ith one poimd of loaf sugar or sugar to taste, the juice of four lemons, the 

 grated rind of one, and some pieces of stick cinnamon, the whites of two eggs 

 well beaten, one box of gelatine; soak the gelatine in a jjintof cold water one 

 hour, then add a pint of boiling water, the cider and other ingredients; stir 

 the mixture until tlio gelatine is well dissolved; then put it on the fire and 

 boil five minutes, strain through a jelly-bag into molds, set in a cool place or 

 on ice to harden. 



Preserved Clierries. — To ten pounds of chenies allow five pounds of 

 sugar; stone the fruit and put in a porcelain kettle in layers with the sugar; 

 let it heat slowly until the juice is drawn out, or it may stand in a cool place, 

 even over night; Avhen stewed until tender, take the cherries from the syi-up 

 in a little strainer, and put them in cans placed on a board in boiling water. 

 Boil the syrup until thick, then fill the cans and fasten the covers. 



Hints About Making Presei->'es. — It is not generally known that boil- 

 ing fruit a long time, and skimming it well, without the sugar and without a 

 cover to the preserving pan, is a very economical and excellent waj' — eco- 

 nomical, because the bulk of the scum rises from the fruit, and not from the 

 sugar, if the latter is good; and boiling it without a cover allows the evapo- 

 ration of all the watery particles therefrom; the preserves keep firm and are 

 well flavored. The proportions arc, three-quarters of a pound of sugar to a 

 pound of fruit. Jam i uado in this way, of currants, strawberries, raspber- 

 ries, or gooseberries, is excellent. 



Licinou Syrup — Take a dozen lemons; slice them thin; take ten pounds 

 best white sugar; place a layer of sugar and one of lemons in an earthen 

 jar; let them remain over night, then pour as much water over them as will 

 make a syrup; place the jar in a kettle of water, and let tliem simmer but 

 net boil; strain and bottle, and you will have a delicious flavoring when 

 lemons are expensive. Lemonade can be made from it by using a few 

 spoonfuls in water. The lemons can be placed on a plate after they are 

 strained from the syrup and used in preserves for flavoring. 



Apple .Telly — -Make a syrup of a pound of sugar, putting in sufficient 

 ■water to dissolve it; when boiled enough, lay it in the peeled and cored 

 halves of some large sour apples, let them simmer till tender, then lay them 

 carefully in a dish so that they will remain unbroken and in good shape; 

 add another pound of sugar to the syrup, let it boil, skim it, and when partly 

 cool pour it over the apples; when the dish gets cold each dainty piece of 

 apple will be surrounded by a delicious jelly; eat them with cream. 



Orange .Telly— One-half box of gelatine soaked in one-half pint of cold 

 water for half an hour; then add the juice of five oranges and two loniona 

 and one and one-half cups white sugar; turn on one pint of boiling water 

 and set the pail containing the ingredients in a kettle of boiling water to 

 heat, but do not let it quite boil; then strain into an earthen vcbsel to cool. 



