There they found the remains of a fine feast, and soon the two mice were eating up jellies
and cakes and all that was nice.
I will see him again early in the morning; and in the meantime let him be kept extremely quiet, and drink liberally of water-gruel."--"Won't you allow him sack-whey?" said the landlady.--"Ay, ay, sack-whey," cries the doctor, "if you will, provided it be very small."--"And a little chicken broth too?" added she.--"Yes, yes, chicken broth," said the doctor, "is very good."--"Mayn't I make him some jellies
too?" said the landlady.--"Ay, ay," answered the doctor, "jellies
are very good for wounds, for they promote cohesion." And indeed it was lucky she had not named soup or high sauces, for the doctor would have complied, rather than have lost the custom of the house.
"Suppose we go and have some jellies
at Dutton's," and the rogue Jos, willing to kill two birds with one stone.
Based on the type, the global jam, jelly, and preserves market can be segmented into jam, jellies
, and preserves.
, marmalades and other preserves are much alike in that all of them are preserved using sugar and usually all are jellied to some extent.
Brookfield Zoo's Living Coast exhibit includes fringed jellies
, the polyp-upside-down kind, and soon will add bell-shaped moon jellies
Some examples of flowers that work well in jellies
include honeysuckle (sweet, honey like flavor), common blue violet (sweet flavor), clover (anise or licorice flavor), dandelion (sweet, honeylike flavor), lavender (sweet, slightly citrus flavor), and hibiscus (tart, cranberrylike flavor).
The local manufacturer of homemade gourmet jams and jellies
introduces a new flavor to the already extensive line of Jalapeno Pepper Jellies
explode in beige puffs as they are sucked into the spinning blades.
Today, because we're bang in season for these amazing tart fruits, and because we may just have a little spare time on our hands, we're making striped spiced clementine jellies
. These amazing little filled fruit shells slice to reveal layer upon layer of contrasting jellies
, one made from the pulp of the fruit itself, and the other a spiced egg-nog flavoured blancmange.
I recently made jellies
for Molly, setting half with fruit juice followed by a layer set with yoghurt to make the colour opaque.
Just before serving spray into a separate bowl then spoon it onto jellies