Method

Gather large, ripe dog rose hips, make a small hole in the hips, and carefully remove the entire interior with a hairpin. Wrap a twig in linen and thoroughly wipe out the center of the hips. Wash the hips in several changes of water and once more wipe out the centers with linen. Next, bring water to a boil and sprinkle on the hips. When the water begins to boil, immediately turn the hips into a colander and rinse with cold water. Spread them out on a tablecloth, openings downward so the water drains off. Then weigh them. For 1 lb hips use 2 lbs sugar and ½ glass water. Boil the syrup thoroughly, remove the scum, sprinkle on the hips, and cook as usual, over a high and then a low fire.

Bag for straining jelly. From Gouffe, Royal Book of Pastry and Confectionary (London, 1874).

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