|Thawed: A Collegiate Guide To Food|
|by Christine Ravago|
This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking.
Results 1 - 10 of 17 for rose jelly
Result Page: 1
(Best petals are ... from heat. Add rose petals. Cover and ... for 1-2 minutes. Skim off foam and pour into jelly jars, sterilized. Seal with paraffin wax.
Cut off all ... will get cloudy jelly. Next day ... several plum fresh rose geranium leaves. Let ... the next day. It ought to be quite stiff and clear.
Select sound tart ... Press through a jelly bag and strain. ... or 6 fresh rose geranium leaves in ... leaves. Pour into sterilized glasses and seal at once.
Wash apples, remove ... longer. Place in jelly bag and allow ... pint jar. Seal each jar; allow to sit overnight before removing. Yields: 12 (8 ounce) jars.
Rose geranium jelly is made by ... leaves for each pint. Tint a rose color with food coloring. Remove the leaves. Pour the jelly into your jars and seal.
Combine juices and ... rolling it around the top of the glass. Cover when cool with a loose metal or paper cover. This will make five (6 oz.) glasses of jelly.
Put rose petals into a ... mixture passes the jelly test (2 drops ... spoon), skim and pour into hot sterile jars. Cover with paraffin wax. Great on biscuits!
Herb Infusion: 1/4 c. rose or lemon geranium ... with metal spoon and pour quickly into hot sterile glasses. Seal at once with 1/8 inch melted paraffin.
Place brisket, onion, ... glaze, combine apple jelly, wine, mustard, ... parsley and tomato roses. Carve brisket ... 30 minutes, basting often with glaze.
Cream butter and ... pans. Place five rose geranium leaves in ... Spread rose geranium jelly between layers. Prepare ... until cool and stiff. Frost cake.
Result Page: 1
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