Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-06-22
THE HOUSEHOLD.
.IrIIIr.. INN. mud shrnh.

Early in July the good housekeeper he.
gins to think Of her jelly aud jam It is "a
great mistake to put of making currant
Jelly till the end VI the season, for the hest
Jelly is made Of currants not perfectly ripe
To keep light color in Jelly, care must he
taken not tu cook the sugar long, as this
will darken the fruit and cause it to "cau.
b dy' Some persons are very successful in
making currant jelly by merely heating
the sugar in the oven and after the Juice
has boiled ~ minutes adding the sugar and
/ leaving it over the fire only until the sugar
is thoroughly dissolved This makes the
| jelly Of beautiful color and delicate flavor.
| but it is not usually so firm as that made by
| the common method of boiling % minutes
before and 10 after the sugar is added. DO
/ not 'skimp' your sugar "A pound to pint
/ is the only safe rule
The best Jelly bag is made by using Il
| square Of new flannel Fold it to make
double three cornered piece sew up one
side this leaves large opening 10y which
| to put in the fruit and the juice will all run
| to the point the weight Of the fruit press.
/ ing it out. Do not squeeze the bag very
| little juice can be gained in that way, and
what is will he Of an inferior quality
| Currant and apples jeles are the easiest
to make, as they are surest to be firm Ap
| pie juice will help to harden ieles that in
cline to he thin.
a delicious raspberry jelly may he made
! 10y using one quart Of currauts to a pint of
raspberries. Leave the currants ON the
stem, but take out all leaves Mash the
currants and put them over the fire to scald
then pour them, hot, into the bag. Take
the juice that runs out at once aud pour
over the raspberries. Scad them and put
l into ouptlnr bo,r bptl, b,,,r, ,,,-,,. ,,;,rIt
In the morning measure the Juice, putting
currant and raspberry together, and allow
pound Of sugar to pint of juice. Boil
the juice ut least 20 minutes before putting
in the sugar, and 10 minutes after it is add
ed skim carefully.
Crab apples make very firm and palata-
bile Jelly, and the juice of crab apples may
he used for jelly with that of other fruits.
such as peach, raspberry and cherry, and
will give frmness without injuring the fla
vor. The proportion may be left to the
taste of the jely-maker
Ounce jelly is easily made, using skins
and cores but removing the seeds, as they
tend to make the Jelly sticky and ropy
Grape Jelly should bee made before the fruit
turns. A good old cook book says, "lu
making Jelly, boil but little at IA time to keep
it of light color and crisp and firm. Fair,
Vor Of jelly"
Jelies should stand open day or two af
ter being put into glasses that the moisture
may evaporate, but should be protected
from dust. If thin, let them stand in the
suns rays. Cut pieces Of white paper t.
fit the top of the glasses dip these in alec
hol or the white of an egg and press them
closely on the top Of the jelly Lastly put
ON the tin covers that come with the glasse,
or cover with paper, FASTING the edges down.
Keep in dry, dark, cool place
To make raspberry jam, weigh equal pro
portions of fruit and sugar, put the fruit in
preserving kettle with little currant
juice-one pint to six quarts of berries
mash the berries as they cook, using "A sill
yer or wooden spoon. Let it cook well Ice
fore adding the sugar, after which boil ten
or fifteen minutes.
While raspberries are in season, no one
should fail to make raspberry shrub, t. use
for a summer drink Pick over black rasp.
berries if they need washing, put them in
sieve and let water run through them
the less the better Let them stand over
night in II stone jar covered with good cider
vinegar Next morning mash them well
and strain through bag-not your Jelly
bag, as the vinegar will injure it measure
the juice, and add three quarters of pound
of sugar to each pint boil ten minutes aud
bottle while hot. For use, put IA spoonful
or two in glass Of water-Good House.
! kceping
In making apple jelly do not pare or core
the fruit. Wipe the apples cut ont the
blossom end and any bruised places, cut in
| quarters and put them over the fire in
! porcelain kettle with water enough to cover
them Boil till they begin to break then
strain. Measure the juice, and for ever,
pint use II pint Of sugar. While the Juice
is heating, warm the sugar in the oven in
hrond, shallow pan, stirring to prevent its
burning. When the juice has boiled hard
for ID minutes, add the hot sugar and boil
10 or II minutes more then pour into
glasSes that have been rolled in hot water.
and if you have good apples the Jelly will
stiilru before it is cold Cor Sf1cLmnH.