192 FRUIT RECIPES 



together ten minutes, then add heated sugar; boil down to 

 desired consistency and place, while boiling hot, in small 

 jars or marmalade pots. 



LEMON JELLY No. i (Without Gelatine) 



It is usually considered impossible to make lemon jelly 

 without gelatine but by the following process the appar- 

 ently impossible may be achieved. Small quantities are 

 best managed and most successful in results. Slice four 

 lemons very thin and cover (in granite kettle) with two 

 quarts of cold water. Cook down to one-half the quantity 

 and strain, squeezing skin and pulp as well as juice through 

 a coarse cheesecloth bag. Cook again and when at boil- 

 ing point strain a second time but through a iine bag. Re- 

 turn juice to kettle and after ten minutes' simmering add 

 hot sugar in proportion of one heaping pint to one scant 

 pint of juice. Boil until sugar melts and it jells, which 

 should require but five or six minutes. The result is a 

 light tender jelly which will acquire firmness by being set 

 in the hot sun several days in succession. 



A second method is to proceed as above, with the 

 addition of uncooked "pie-melon" pulp (half and half 

 with the lemon in weight), using sugar in proportionate 

 addition. 



LEMON JELLY No. 2 (With Gelatine) 



Soak one box of gelatine (American brands preferably) 

 in one pint of cold water for an hour, when add one quart 

 of boiling water and two cups of sugar. Stir until gelatine 

 is thoroughly dissolved. When cool add the juice of four 

 lemons and strain through coarse cotton cloth into glasses 

 or other moulds when partly cool, setting on ice to harden. 

 This may be more tart than desired; if so add sugar just 

 at the last. In warm weather if ice is unavailable use but 

 one pint of hot water. 



