Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1888-08-10
FARM and HOUSEHOLD.
JELLY.
From Good Housekeeping.

From Good Housekeeping.
Early in July the good house
keeper begins to think Of her jelly
and Jam. 1t is a great mistake to
put OIL making currant Jelly till the
end of the season, for the best Jelly
is made of currants not perfectly
ripe. To keep light color in Jelly
care should be taken not to cook
the sugar long, as this will darken
the fruit and cause it to "candy."
Some persons are very successful
In making currant jelly by merely
heating the sugar in the oven, and
after the juice has boiled twenty
minutes adding the sugar and leav-
ing it over the fire only until the
sugar is thoroughly dissolved
This makes the jelly of a beautiful
color and delicate flavor, but it is
not usually so firm as that made
by the common method of boiling
twenty minutes before and ten
minutes after the sugar is added.
Do not "skimp" your sugar. a
pound to the pint is the only safe
rule.
The best jelly bag is made of
new flannel. Take a square of
flannel, and fold it to make a dOuble
three.cornered piece sew up one
side; this leaves large opening
by which to put in the fruit, and
the juice will all run to the point,
the weight of the fruit pressing it
out. Do not squeeze the bag. Very
little juice can be gained in that
way. and what is will be of an in
terror quality. 1t will not pay for
the labor.
Currant and apple jellies are the
easiest to make, as they are surest
to be firm. Apple juice will help
10 harden jellies that incline to be
thin. Much of the jelly IN the
market is made from apple stock,
with tiavoring of various kinds to
Justify the labels attached. 1t
would be we'll if nothing more
harmful were ever used.
Crab apples make a very firm
and palatable jelly. The Siberian
crab apples are easily obtained,
and are fine in flavor, but if one
can get them, the wild crab apples
(the sour, green things that grow
on thOrny trees in the country
give the greatest satisfaction
They have a spicy flavor, and
pleasant acid which are particular
delightful to invalids. The juice
of the crab apple of either kind
may be used for jelly with that Of
other fruits, such as peach, rasp-
berry, or cherry, and will give
frmness without injuring the fla
vOr. The proportion may be left |
to the taste of the jelly maker.
Ounce jelly is easily made from
panngs and odd pieces of fruit left
after preserving, but it Is not we'll |
to leave the seeds in, as they tend |
to make the Jelly sticky and ropy.
Grape Jelly should be made before
the grapes turn. A good cook /
book says: Gin making Jelly do
but little at time. to keep it of a
light color and crisp and FIRM
Bright, fair weather improves the
color and flavor of jelly.
IL is well to have variety-nOt
too much of one kind-of both
iellies and preserves, for the palate
soon tires of even a pleasant fla
vOr, and a housekeeper's shelves
may present a picture to delight
the eye by a careful and artistic ar
rangement of the various colors
and shades.
Jellies should stand open a day
or two after being put into glasses,
that the moisture may eyaporate,
but they should be protected from
dust. If thin, let them stand in
the suns rays. In a day or two
cut papers to tit the glasses; dip
these in brandy, alcohol, or white
of egg, and press them closely on |
top of the jelly. A very old fash
iOnd method is to pour melted but.
ter or clean mutton fat on top and !
let 1t harden. All jellles and pre-
serves shonl be so covered; then,
if mold appears, it can easily be
removed without wasting the fruit.
Finally, put the covers on the
glasses, or cover with paper, past
ing the edges down.
1t is impossible to give more |
than general rules as to the best |
place for keeping fruit. Jellies
aud preserves will bear a warmer |
place than canned fruit, but each |
hOusekeeper must decide by ex-
perience as to the best place in her
own house. 1t should be a dry, !
dark place, where the fruit can be |
easily watched.
About Preserving Kettles.