Strawberry Jelly. (Mrs. Young, of Edinburgh.)
Take the small scarlet strawberries, put them in an earthen
jar, and stand the jar in a pan of boiling water. Let them steam
3 or 4 hours, the water being always boiling. When they are
quite soft pour the strawberries into a sieve, or a cloth, and
strain out the juice. Allow 1 lb. fine white sugar to each pt.
of juice. Boil it till it stiffens, which it will do in 30 or 40
minutes. The jelly must be made at once, that is to say as soon
as the strawberries are strained, as it will not jelly after it has
once cooled.
This jelly melted makes an excellent pudding sauce. Cataldi
advises a little wine as an addition to all fruit sauce. He used
Currant jelly for sauce. Apricot jelly makes an excellent sauce.