Читать книгу The Canadian Settler's Guide - Catharine Parr Traill - Страница 43

Take the small scarlet American crab apples, and boil down with a small quantity of water. The best plan is to put the apples with a little water, into a jar with a lid to it, and set it into a pot of boiling water; let it remain in this water-bath till the apples are quite soft; pulp them through a sieve; and add one pound of fine sugar to each pint of the apple-pulp, with a stick of cinnamon and a few cloves; boil for half an hour, or till the jelly will stiffen when cooled on a plate; put in jars or glasses, and when cold, pour a teaspoonful of spirits on the top. Wet a paper with white of egg, and fasten down so as to cover the edges of the jar quite tight. When well done, this jelly has the most beautiful transparency and lovely scarlet color.

The nice dishes that can be made with apples would fill in description a small volume; such as puddings, pies, tarts, puffs, turnovers, dumplings, &c., &c. I will only add one more, which is very simple, agreeable and cheap.