Strawberry Jelly
INGREDIENTS.
Strawberries, pounded sugar; to every pint of juice allow 11 oz. of Swinborne's of juice allow 14 oz. of Swinborne's gelatine. AVERAGE COST, 1s. 6d. a quart mould.
Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted; then add pint of water to every pint of juice. Strain the strawberry-juice and water through a bag; measure it, and to every pint allow 14 oz. of isinglass or gelatine, melted and clarified in 1/4 pint of water. Mix this with the juice; put the jelly into a mould, and set the mould in ice. A little lemon-juice added to the strawberry-juice improves the flavour of the jelly, if the fruit is very ripe; but it must be well strained before it is put to the other ingredients, or it will make the jelly muddy. TIME SEASONABLE in June, July and August.