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1
1036
Enquire within upon everything
·
Robert Kemp Philp
722
[REVENGE
IS
THE
ONLY
DEBT
WHICH
IS
WRONG
TO
PAY.]
2125.
White
Currant
Jelly.
White
currant
jelly
is
made
in
the
same
way
as
red
currant
jelly,
only
double
refined
sugar
should
be
used,
and
it
should
not
be
boiled
above
ten
minutes.
White
currant
jelly
should
be
put
through
a
lawn
sieve.
2126.
Another
Receipt
for
White
Currant
Jelly.
After
the
fruit
is
stripped
from
the
stalks,
put
it
into
the
pan,
and
when
it
boils,
run
it
quickly
through
a
sieve:
take
a
pound
of
sugar
to
each
pint
of
juice,
and
let
it
boil
twenty
minutes.
2127.
Black
Currant
Jelly.
To
each
pound
of
picked
fruit
allow
one
gill
of
water;
set
them
on
the
fire
in
the
preserving-pan
to
scald,
but
do
not
let
them
boil;
bruise
them
well
with
a
silver
fork,
or
wooden
beater;
take
them
oft
and
squeeze
them
through
a
hair
sieve,
and
to
every
pint
of
juice
allow
a
pound
of
loaf
or
raw
sugar;
boil
it
ten
minutes.
2128.
Apricot
Jelly.
Divide
two
dozen
ripe
apricots
into
halves,
pound
half
of
the
kernels
in
a
gill
of
water,
and
a
teaspoonful
of
lemon
juice;
reduce
the
fruit
to
a
pulp,
and
mix
the
kernels
with
it;
put
the
whole
into
a
stewpan
with
a
pound
of
sugar,
boil
thoroughly,
skim
till
clear,
and
put
into
small
pots.
2129.
Ox-heel
Jelly.
Ox-heel
Jelly
is
made
in
the
same
way
as
Calves'
Feet
Jelly
(See
par.
2132).
2130.
Arrowroot
Jelly.
A
tablespoonful
of
arrow-root,
and
cold
water
to
form
a
paste;
add
a
pint
of
boiling
water;
stir
briskly,
boil
for
a
few
minutes.
A
little
sherry
and
sugar
may
be
added.
For
infants,
a
drop
or
two
of
the
essence
of
caraway
seed
or
cinnamon
is
preferable.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
