The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-08-20
How to Make JellieS.

selected Tor pIeSoIvlng-t1as WIZ" +
ripe but nit tterrpa 1hk eanslon ~. 3
necessary in preparing ]elly:
The eelatinous substance of the fruit
grows watery with age, and in spite OF
all efforts jelly made from too ripe fruit
will not ''form." Currant jelly is usu'
ally the first preserving done. Straw
berries are often neglected, as they are
an extremely delicate fruit to keep
thoag h the hot weather. Currant9eiy' \
making is one of the most delicate culln-
dry arts, 1t requires care, skill ana at.
1ntion to the smallest details. Without
tbs the jelly may come, but it will be
dark and stringy, and aavsrless, or
most humiliating of all to the house,
keepers pride, it may be thin. II the
,elly does not ''form' in one mig ht, there
is little use in working over it. The
currants have been overripe or the juice
has been cooked too long. 1t will grow
a little thicker if it is set in the sun tor a
day or two, covered jyith.Pisoss q S Iassst,
but Jelly once tim win tfetet form rissht'
ly and 10 care can remedy the mistake.
Speed is of the greatest consequence
in all preserving, as the natural flavor
Of the fruits more readily saved. The
old-fashioned method of squeezing the
Juice from the unheated fruit and boiling
it down to q thick conserve IS happily
abandoned rpy II ttlligept eopse-
keepers. Plica thi ptttqts, wpMs Ply
be stewed If you wish, though 1t
is not necessary, in a stone jar and set it
in pot of cold water, which should De
placed on the fire. The stone jar should
be, covered tightly and be little higher
than the rim of, the pot 80 that NO
steam can get to the currants. COOK
them in this way thirty minutes aftef the
water begins to boil Then break the
fruit with q potato beetle and strain
through flannel bag. Do mot squeeze
the currants too hard, the jelly will be
cloudy if you do. 1t is better to press
the Juice out with press. To every
pint of Juice allow a pound of sugar.
Put the juice over the fire in porcelain
lined kettle and let it cook gently fifteen
minutes after it boils. Then add the
sugar; stir to dissolve it as quickly as
possible, and at the first boiling remove
the kettle from the fire and fill the bowls
J. or tumblers you have in nefpfsss
..IAe,e should be standing in a pan Of
boiling water, to prevent their being
cracked by the hot jelly. Opaque
+ bowls or Jars are better to keep jelly
8 than tumbiers, as they exclude the light
!; A bowl makes Z prettier mold TOR thf
A1Ale. ITO well to pit 4 s8ec95ef o
81 IL jelly f1 aIttmbler3 efapipd it
q Iarrdess a1d color. "a W
o AIany housekeepers prepare curren
e nv spiced to eat with mutton and othe
\ " ats. This is easily done by adding
III tablespoonful of cinnamon and one o
9 mece, tied in a bag, to the juice whe1
Aw6en you put it on to boil. Before yo'
9 add the sugar take out the bag OF spices
'adda tablespoonful of cloves, which ma
y t1 remain in the jelly, as they look prett
e floating in the clear crimson foam. :.
n Black current jellyis excellent, and
le made in the same way as red currant.
y.i The amateur cook may fail in her FIR;
re- currant Jelly, but she AilH basuft toisu'
D. coed with grape or ounce jeilies. line
., are much more easily made and ca
ut scarcely fail to be firm and fine. Grape
n are made into jelly in the same way
le currants. The fruit should be only ju
ut ripe, and green grapes. just before the
u, turn. are often used. The most delicio'
N grape is|Iyi %ads q fa III large ARG TIC &c
" land Plum je1ly " hadA1ike crap
as and damson or green gage plums a
~ used.
ed Ounces and crab.apples seem maj
n. for Jelly. They cannot be preserve
co without their syrup running to ]el
us around the fruit. Select the ounce
ne slice and core them, but put them all
pether over the fire; cook till tendt
= 4, allowing cup of water to every Il
to- pounds Of fruit. Press out the juice, o
ice TO every pint of juice allow pound
,es sugar, and proceed as with currant jel
IN: For crab.apple jelly, choose the best
my berian apples, cut them in haf-do
t4s peel or core-place them in stone
on set in water in the same way as curran
as but let them remain on the back part
as the range, the water slowly bo4pRSRy
them for seven or eight hours. Set tn
Ind off the stove at night and in the mornl
Co. strain the cold juice through . Aann
do boil II down twenty minutes and q
ave sugarin the same proportion as. IN G
OF rants. Let it boil up and. then fill
's1Uf<$-IIsi !,
'h6q For peach jelly add. three-quarters
the bIanched kernels of the peach nj
. Afer Tie Juice is pressed out allev
; scant. pound Of sugar to apound OF Jul
Cook the Juice twenty minutes, add
ON. sugar, let it boil up once and put in
Hsh AGwl. Do not seal up any jelly at or
'rge but leave it uncovered till the next d
ark FttAn place two thin papers dipped
With brandy over it and seal it up with pa
iece and paste.
iess1.-.. L Timely Caution.
bam This is the season when great NJ
i ;"n. iers Of people indulge in the pleas'
=, 49, 81 rambles In the woods, rock,glens,
dther sdjuncts of rural life; but a
sArom sentiment it is time to bewar
~ poisonous plants and shrubs, We
u, E+serve purpose just now, in ment
ing few of the most common that sh'
ST not be touched: The two varietie
mld eoison-ivy, sometimes called poison
W2 land poison-oak, one of which g
I ~. erect As a shrub from two to five
iJsX| high, and the other as vine from
im. 10 thirty feet high. Poison sumac,
Ma known as poison-elder aid swamp
md kwood, growing as a shrub or small
'istof from ten to eighteen feet high, gene
~ lin moist places; the foliage is'