The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1888-09-27
Jelly.

Jelly
Several requisites are necessary for
successful jelly making. First among
these is using vessels upon which acids,
found more or less in all fruits, will have
no effect. For this purpose earthen.
ware is always preferable, and wooden
or silver spoons for skimming, etc. The
best granulated sugars, pint for pint, al
ways give the most satisfactory results.
Fruit intended for ely must not be
over-ripe; rather the reverse Do not
undertake to boil more than one or two
glasses at one boiling, since too large a
quantity involve longer cooking, which
makes jelly tough and ropy, instead of
crisp and firm. Boil aud 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 straining the Juice.
The process Of jelly making should bc
completed the same day, bearing in
mind that bright, fair weather improves
the color and flavor of Jelly
To test ely for the purpose of asccr-
| tanning whetherit is cooked sufficiently,
drop small quantity into ice.cold water.
If 1t sinks to the bottom at once, aud
| does not spread, it is done. Wien a
clear, transparent color is desired, only
such juice rs drips through the bag
without squec ing, should be used. The
condition OF the fruit makes vast diff
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 Oh hand.
General Rule Tor lelly.-As a general
rule, boil the Juice rapidly for ten
minutes, then skim, and add one pint of
sugar to each pint of Juice Qor black
berries, apples. crab apples and some
| other kinds, three-fourths of a pint is
sufficient, and boil ten minutes longer.
! The me, however, can only be deter
mined by testing, Currants, unless over
ripe, will seldom require more than half
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 ely
can be made of the ounce parings and
sour apples.
1t is not generally known that the
gelatinous substance in gra es is in its
prime about one week before they are
ready to turn, and at that time make a
most delicious, delcately favored, am.
bcr-colored Jelly, requiring only few
minutes boiling, provided the sugar is
first heated.
fillirg jelly Glasses; When ready TO
fill jelly glasses, set the glasses on a
folded wet towe! and if thought best to
fur her 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 jellies
from mould, cover the surface one
fourth of an inch deep with fine sugar.
To turn jelly out of q mold, dip the
glass or mold in hot water for mo-
ment and the contents will come out un-
broken.
Jelly 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
a little lemon Juice, until quite white
and stlii; then set away in cool place
and use on pudding as meringue.-
| Huyu Hiell anil ,Sf0 ,kJun0