Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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QUINCE JELLY (another way) (Take one quart of quince juice)

Take one quart of quince juice, and add to it one pound of loaf sugar; boil until it will jelly. Boil it again with a pint of white wine in which an ounce of gum arabic has been dissolved, and pour it into pots or glasses. When cold it will set to a solid jelly.

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