New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-07-10
A GROUP OF RECIPES.


Only the best quality of fruit should be selected
for preserving-that which is ripe but not overrpe
This caution is especially necessary in preparing
jelly. The gelatinous substance of fruit grows
watery with age, and in spite of all efforts jelly made
from too ripe fruit viii not form" Cnrrant Jelly
is usually the first preserving done. Strawberries
often neglected, as they are an extremely deli,
cate fruit TO keep through the hot weather. Cur
rant jelly-making is one of the most delicate
culinary arts 1t requires care, skill ami attention
TO the smallest details. Without this the
jelly may come, but it viii be dark and
stringy. and Davorless or, most humli ating Of
all to the housekeeper's pride, it ma be thin. IL
the jelly does not " form in night here is lit
tie use in working it, The currants have been
overripe the juice has been cooked too long IL
will grow little thicker if it is set in the for
day or two, covered with pieces of glass but Jelly
once thin will never form rightly and no care can
remedy the mistake. The Fourth of July ia about
the right time in this locality to pick curraats for
jelly, but this season week later win not be toe
much 10 allow for the slow summer.
Speed is of the greatest consequence IN all pre-
serving, as the natural flavor of the fruit is more
readily saved. The old-fashoned method of squecz-
ing the Juice from tho unheated fruit and boiling
il down TO thick conserve is happily abandoned
rants, which may be stewed If you wish. though il
is not necessary, in stone jar and set it
fire. The stone jar should be covered tightly and be
little higher than the rim of the pot, so that 10
steam get to the currants Cook them in this
way thirty minutes after the water begins 10 boil
Then break the fruit with potato beetle aud strain
through flannel bag. Do not squeeze the currants
too hard as the jelly will be cloudy if YOU DO Ii is
better to press the juice out with press To every
pint of juice allow pound of sugar. Put
kettle and let it cook gently, fifteen minutes after
it boils. Then adj the sugar stir dissolve il as
the kettle from the fire and ill the bowls or tun-
blers You have in readiness. These shonld he stand
cracked by the hot Jelly. Opaque bewis on lars arg
better TO keep jelly than tumblcrs, they exclude
the light. A bowl makes pretter mold for the
table IL is well 10 put a specimen of the ielly in a
trmoer TO examine IT'S ciearness and color.
spced to eat With mutton and 9TH meats r' Til y
easily done by adding a tablespoonful of cinnamon
you put it to boil Before YOU add the sugar take
ont the bag of specs. and add tablespoonful Of
cloves, which may remain in the jelly as they look
pretty floating in the clear crimson foam.
Black currant Jelly is excellent, and is made in
the same way as red currant.
The amateur cook may fail in her first currant
jelly but she Will ne sure TO succeed with grape
ounce jellles They are much more easily made and
can scarcely fail to be firm and fine. Grapes are
made into Jelly in the same way as curramts The
fruit should be only just ripe. aud green grapes
delicious grape jelly is made of the large fox grapes
common in thickets in New-En England. Plum jelly is
made like grape and damson or green gage plums
used.
Ounces and crab-apples seem made for jelly
They cannot be preserved without their syrup run
nlng 10 jelly around tho fruit. Select the ounces
slice and core them. hut put them all together over
the fire cook till tender allowing a cup of water
every hye pounds OF fruit Press out the juice and 10
every pint Juice allow pound OF and proceed
as with currant jelly. For crab-apple Jelly, choose
the best Siberian apples, cut them in half-lo not
peel or core, place them IN stone jar set IN water in
the same way as curTants. but let them remain
the back part of the range. the w3tar slowly boil
ing around them tor eight hours. Set them
OF the stove ar light ID in the morning strain the
cold juice through a flannel. boil il down twenty
minutes and add sugar i'm the same proportion in
currants. Let IL boil up aud then Gil the bowls.
For peach Jelly add tbrecq Of the bla3ched
Kernels of the peach After rhe Juice Is pressed
out allow a scant pound of sugar 10 a pound OF juice
Cook the juice twenty minutes add she sugar let t
boil up once and put in the bowl DO not seal uD
any Jelly at once hut leave il uncovered till the next
day, then place two thin papers dipped IN brandy
over II and seal II up with paper and paste.