Modern cookery for private families by Eliza Acton

PRESERVES. Page General Remarks on the use and 493 value of Preserved Fruits A few General Rules and 496 Directions for Preserving To Extract the Juice of Plums 497 for Jelly To weigh the Juice of Fruit 498 Rhubarb Jam 498 Green Gooseberry Jelly 498 Green Gooseberry Jam (_firm 499 and of good colour_) To dry green Gooseberries 499 Green Gooseberries for Tarts 499 Red Gooseberry Jam 500 Very fine Gooseberry Jam 500 Jelly of ripe Gooseberries 500 (_excellent_) Unmixed Gooseberry Jelly 501 Gooseberry Paste 501 To dry ripe Gooseberries with 501 Sugar Jam of Kentish or Flemish 502 Cherries To dry Cherries with Sugar (_a 502 quick and easy method_) Dried Cherries (_superior 503 receipt_) Cherries dried without Sugar 503 To dry Morella Cherries 504 Common Cherry Cheese 504 Cherry Paste (_French_) 504 Strawberry Jam 504 Strawberry Jelly, a very 505 superior Preserve (_new receipt_) Another very fine Strawberry 505 Jelly To preserve Strawberries or 506 Raspberries, for Creams or Ices, without boiling Raspberry Jam 506 Very rich Raspberry Jam, or 506 Marmalade Good Red or White Raspberry 507 Jam Raspberry Jelly for flavouring 507 Creams Another Raspberry Jelly (_very 508 good_) Red Currant Jelly 508 Superlative Red Currant Jelly 509 (_Norman receipt_) French Currant Jelly 509 Delicious Red Currant Jam 509 Very fine White Currant Jelly 510 White Currant Jam, a beautiful 510 Preserve Currant Paste 510 Fine Black Currant Jelly 511 Common Black Currant Jelly 511 Black Currant Jam and 511 Marmalade Nursery Preserve 512 Another good common Preserve 512 A good _Mélange_, or mixed 513 Preserve _Groseillée_, (another good 513 Preserve) Superior Pine-apple Marmalade 513 (_a new receipt_) A fine Preserve of the green 514 Orange Plum (sometimes called the Stonewood Plum) Greengage Jam, or Marmalade 515 Preserve of the Magnum Bonum, 515 or Mogul Plum To dry or preserve Mogul Plums 515 in syrup Mussel Plum Cheese and Jelly 516 Apricot Marmalade 516 To dry Apricots (_a quick and 517 easy method_) Dried Apricots (_French 517 receipt_) Peach Jam, or Marmalade 518 To preserve or to dry Peaches 518 or Nectarines (_an easy and excellent receipt_) Damson Jam (_very good_) 519 Damson Jelly 519 Damson or Red Plum Solid 519 (_good_) Excellent Damson Cheese 520 Red Grape Jelly 520 English Guava (_a firm, clear, 520 bright Jelly_) Very fine Imperatrice Plum 521 Marmalade To dry Imperatrice Plums (_an 521 easy method_) To bottle Fruit for winter use 522 Apple Jelly 522 Exceedingly fine Apple Jelly 523 Quince Jelly 524 Quince Marmalade 523 Quince and Apple Marmalade 525 Quince Paste 525 Jelly of Siberian Crabs 526 To preserve Barberries in 526 bunches Barberry Jam (_First and best 506 receipt_) Barberry Jam (_second 527 receipt_) Superior Barberry Jelly, and 527 Marmalade Orange Marmalade (_a 527 Portuguese receipt_) Genuine Scotch Marmalade 528 Clear Orange Marmalade 529 (_Author’s receipt_) Fine Jelly of Seville Oranges 530 (_Author’s original receipt_)