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Receipts in cookery, Mrs. White of Stoney Lane, England

Page 3

Quarter of an hour or more, then run it through a Flannel Jelly Bag, to a pint of jelly have 1 1/2# of fine sugar sifted through a hair sieve, set the jelly over the fire, let it just boil up, then shake in the sugar stirring it all the while the sugar is putting in, then set it on the fire again; let it scald till the sugar is well melted; then lay a thin strainer in a flat earthen pan, pour in your clear cake jelly & turn back the strainer to take off the scum. fill it into the pot & set it in stoves to dry; when it is candied on the top turn it out on glass & if you pots are too big, cut it, & when it is very dry turn it again & let it dry on the other side; twice turning it is enough. If any of the cakes stick to the glass hold them over a little fire & they will come off. take care the Jelly does not boil after the sugar is in - a gallon of Gooseberries will just make 3 pints of Jelly; if

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Quarter of an hour or more, then run it through a Flannel Jelly Bag, to a pint of jelly have 1 1/2# of fine sugar sifted through a hair sieve, set the jelly over the fire, let it just boil up, then shake in the sugar stirring it all the while the sugar is putting in, then set it on the fire again; let it scald till the sugar is well melted; then lay a thin strainer in a flat earthen pan, pour in your clear cake jelly & turn back the strainer to take off the scum. fill it into the pot & set it in stoves to dry; when it is candied on the top turn it out on glass & if you pots are too big, cut it, & when it is very dry turn it again & let it dry on the other side; twice turning it is enough. If any of the cakes stick to the glass hold them over a little fire & they will come off. take care the Jelly does not boil after the sugar is in - a gallon of Gooseberries will just make 3 pints of Jelly; if