Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-07-28
TILE HOUSEHOLD.
Fruit JeIlics---Currant, Strawberry,


blackberry, Etc.
Iron Marian Harlands "Common Sense In the
Household"
Put the fruit into a stone jar; set this in a
kettle of tepid water over the fire. Let 1t
boil, closely covered, until the fruit is broken
to pieces; strain, pressing the bag "a stout,
coarse one) hard, putting in only few hand
fuls at a time, and between each squeezing
turning it inside out TO scald of the pulp and
skins. To each pint of juice allow a pound
of sugar. Set the juice on alone to boil, and
while II is warming put the sugar into several
shallow pio-dishes or pans that will fit your
oven heat in these, opening the oven ooca-
sonally to stir II and prevent burning. Boil
the juice exactly 20 minutes from the time It
begins fairly to boil. By this time tho sugar
should be too hot to bear the hand in. If II
melts around the edges, do not be alarmed
the burned parts will only form into Jumps in
the syrup, and can easily be taken out. Pour
the sugar into the boiling juice, stirring rap
idly all the time. 1t will hiss" as il falls in
and melt very quickly. Remove your spoon
as soon as you are sure it is dissolved. Let the
jelly just come TO boil, to mako all certain,
and take the kettle instantly from tho FIRE.
Roll your glasses or cups in hot water, and
fill with the scalding liquid. II these drec-
tions are strictly followed, and the fruit is at
the proper state of ripeness, there need be no
Acai VI lhiiuios Aub Jtlly OLlbu lOIInb DB-
fore the last glass is filed l would il were
in my power, by making known the process
above described, to put an end TO the doubts
and anxieties attendant upon the usual meth
cd of boiling jelly into preserve. This plan
is so simple and safe, the Jelly made so supe-
rior in flavor and coloring to that produced
by boiling down juice and fruit that no one,
after trying both ways, can fail to give it the
preference. 1 have put up jelly in this way
for Is years. and never failed once.
A little lemon juice should be added to that
of the fruit in making strawberry Jelly. Both
it and blackberry jelly, and jelly made from
very ripe raspberries, are apt to be less firm
than that made from more tart fruits still,
do not boil it. Set it in the sun, with bits of
window glass over the tumblers to keep out
dust and insects. Remove these at night, and
wipe off the moisture collected on the under
sides. Let it stand till the jelly shrinks into
irmness, filling up one cup from another as
need requires This is far preferable to boil
ing down, which tends to injure the flavor as
well rs to darken the jelly.
RASPBERRY and Cugrdat Jelly-To two
parts red raspberries or "Black-caps" put one
of red currants, and proceed as with other
| berry jelly. The flavor is exquisite. This is
especially nice for cake.
Wild Cherry and CuyyaRt Jelly. Two parts
| pound of sugar to pint of juice, and make
as you do plain currant jelly. This, besides
being very paatable and an excellent table
jelly is very medicinal, good for coughs and
any weakness of the digestive organs. 1 put
it up first as an experiment and because l
CHANGED to have the cherries; now 1 would
not pass a winter without 1t unless compellC d
to do so by failure of tho fruit crop.
Green For Grape Jelly-Is made ike cur
rant jelly, only allowing a pound and a half
of sugar to pint of juice. Ripe grapes re-
quire but pound for pint.
Ounce Jelly.-Pare and slice ounces, and
for every five pounds of fruit add cup of
water. Put peel, cores and all into a stone
jar, place in kettle of hot water, and pro-
coed according to directions given above.
Crabapple JeLy.-Cut up Siberian crab
apples, but do not pare or remove seeds Cthe
latter impart peculiarly pleasant flavor to
the jelly. Put into a stone jar, set in pot
of hot water, and let boil eight or nine hours.
Leave in the jar over night, covered closely.
Next morning squeeze out juice, allow pound
for pint, and manage as you do currant jelly.
If the apples are very dry, add a cup of wa
ter for every six pounds of fruit