The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-10-03
jelly.

Jelly.
Several requisites are necessary fol
successful jelly making. First among
these is using vessels upon which acids,
found more or less in oil fruits, will have
no effect. For this purpose earthen'
ware is always preferable, and wooden
or silver spoons for skimming, etc. The
best granuatcd sugars, pint for pint, al.
ways give the most satisfactory results.
Fruit intended for jelly must not be
ovcr-ripe; rather the reverse. Do not
undertake to boil more than one or two
glasses at one boiling, since too large Q
quantity invol, cs longer cooking, which
makes jelly tough and ropy, instead oi
crisp and lirm. Boil and skim the juice
before adding the sugar, which should
be heated before incorporating it with
the Juice. White shaker flannel makes
the best bag for strainng the juice.
The process of jelly making should be
completed the same day, bearing in
mind that bright, fair weather improve,
the color and flavor of jelly.
10 test jelly for the purpose of ascer'
tanning whether it is cooked sufficiently,
drop small quantity into ice-cold water.
If it sinks to the bottom at once, and
does not spread, it is done. When
clear, transparent color is desired, only
such Juice as .drips through the bag
without squeezing, should be used. The
condition OF the fruit makes vast dit.
ference in the quality Of the jelly. Those
who raise their own fruit understand this
fact, while those who are dependent
upon city market can only select from
the stock on hand.
General Rule for .lelly.-As q general
rule, boil the juice rapidly for ter
minutes, then skim, and add one pint OF
sugar to each pint of Juice for black.
berries, apples, crab apples, and some
other kinds, three fourths of a pint is
sufficiently, and boil ten minutes longer.
The time, however, can only be deter.
mined by testing. Currants, unless over.
ripe, will seldom require more than hall
as much boiling, while ripe grapes and
sour cherries may need more. Currant
jelly is clearer and better favored if the
juice is extracted from the raw fruit and
cooked as soon as possible. In making
ounce jelly be careful to remove all
seeds. If fruit is scarce, very nice Jelly
can be made of the ounce parings and
sour apples.
1t is not generally known that the
gelatlnous substance in gra .es is in its
prime about one week before they are
ready to turn, and at that time make 8
most delicious, delcately favored, am.
ber-colored .ielly, requiring only few
minutes boiling, provided the sugar IL
first heated.
Filllr & Jelly Glasses: When ready TO
fill jelly glasses, set the glasses on
folded wet towel, and if thought best to
further temper them, put spoon into
each glass as you fill it. When ready to
put away, take common letter paper,
cut pieces to tit the top of the glasses,
dip these in the white of an egg, and
cover the glasses with the same. Jelly,
like canned fruit, keeps better in dark,
cool place. To preserve fruit jclliea
fran mould, cover the surface one.
fourth of an inch deep with fine sugar.
To turn jelly out of a mold, dip the
glass or mold in hot water for a mo-
ment and the contents will come out un-
broken.
ELY which is not firm can be set
aside for spreading on jelly cakes. Bits
of jelly left over from the table may be
whipped with the white Of an egg and
little lemon Juice, until quite white
and stl / !: then set away in cool place
and use on pudding as q meringue.-