MISCELLANEOUS. 19? 



fruit can be utilized in this manner It should be made 

 the day before it is used. 



Pine-apple Jelly, No. l.-^eel and chop fine one pine- 

 n.pple and let itsoak three hours with the juice and grated 

 rind of a lemon and two cups of sugar, with a trifle of grated 

 II utmeg. Then pour into it one ounce of isinglass dissolved 

 in a teacupful of oold water, and lastly a pint of boiling 

 water. Strain and press hard to expel the juice from the 

 pine-apple. Pour into a mold and set on ice. 



Another way is to use three cupf uls of boiling water in- 

 stead of a pint, and while the jelly is hardening to beat into 

 it the well whipped whites of three eggs. It must be added 

 !i spoonful at a time. Cover the top with the meringue 

 made by the white of an egg, a tablespoonful of powdered 

 sugar and twice as much grated pine-apple. 



Pine-apple Jelly, Jfo. 2.— Soali half a box of gelatine 

 an hour in a, cup of cold water and stir in a cup of sugar. 

 Add a little more than half a cup of the liquor drained from 

 a can of pine-apple, and a half pint of boiling water. Strain, 

 stir in a cupful of the pine-apple chopped fine, turn into a 

 mold', and set on ice. 



Quince Jelly.— Cut small, inferior quinces into pieces, 

 discarding stems and imperfections, and stew with one pint 

 of water to one quart of cut fruit. At the end of three 

 hours, or before it is soft enough to breajs into jam, strain 

 and use the juice for soalsing gelatine. It will need only 

 two-thirds as much as in other fruit juices. Sweeten, strain, 

 and cool as usual. 



Sti'awberry Jelly.— Over a quart of fresh berries throw 

 a cupful of sugar and set aside, in an earthen dish, to ex- 

 tract the juice. At the same time soak one box of gelatine 

 in a pint ot cold water, and, at the end of an hour, put in 

 one cup of sugar and pour ov-sr it one pint of boUing water. 

 Oush the strawberries and press them through a fine sieve 

 and pour the dissolved gelatine over them through the 

 i^ieve so as to lose none of the jiiice. Strain, taold and 



