Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1888-11-09
jelly,

several requisites arc necessary for
successful jelly making. First among
these is :;sing vessels upon which acids,
iound more or less in all fruits, will have
no effect. For this purpose carthcn
ware is always preferable, and wooden
or silver spoons for skimming, etc. The
best granulatcd sugars, pint ior pint, al.
ways give the most satisfactory results.
Fruit intended for Jelly must not be
ovcr-ripe; rather tho reverse. DO not
undertake to boil moro thnn one or two
glasses at one boiling, since too large q
quantity involves longer cooking, which
makes jelly tough aud ropy, instcal OF
crisp and firm. Boil and skim the Juice
before adding the sugar, which should
DC heated before incorporating it with
the Juice. White shaker flannel makes
INC best bag for straining the juice.
The process of jelly making should be
completed the same day, bearing In
mind that bright, fair weather improves
the color and flavor Of Jelly.
To test Jelly for the purpose of nscer.
tanning whclherit is cooked sufficiently,
drop small quantity into ice cold water.
IL 1T sinks to the bottom at once, and
does not spread, it is done. Wien u
clear, transparent color is desired, only
such juice as drips through the bug
without squeezing, should be used The
condition o! the fruit makes vast DIFF.
ference in the quality of the jelly. Those
VINO raise their own fruit understand this
fact, while those who are depcndcnt
upon city market can only select from
the stock on hand.
rule, boil the juice rnpidly 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, thrce-fourths of n pint ia
ninniiicient), and boil ten minutes longer.
he time, however, can only be dcier.
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 md
cooked as soon as possible. In mnkino
ounce jelly be careful TO remove ali
seeds. If fruit is scarce, very nice 'elly
can be made of the ounce parings and
sour apples.
1t is not generally known that the
gcatinous substance in gra cs is in it's
prime about one week before they ore
->>J ~ W. hhN bI tiiul tlIllO IilukC n
most delicious, del cateIy favored, nm.
ber-colorcd Jelly, requiring only few
minutes boiling, provided the sugar is
first heated.
Fillirg 6 jelly Glasses: When ready 10
fill jelly glasses, set the glasses on
folded wet towel, and if thought best to
further temper them, put n spoon into
each glass as you fill it. When ready to
put Say, take common letter pauor
cut pieces to tit The top Of the glasses,
dip these in the white of an egg, and
cover tho glasses with the same. Jelly.
like canned fruit, keeps better in n dark,
cool place. To preserve fruit icllies
from mould, cover the surface one
fourth of an inch deep with fine sugar.
To turn jelly out Of mold, dip tho
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 whito of nm egg and
little lemon juice, until quito white
and still; then set away in cool place
and use on pudding as meringuc.-
Farm, FislR and .Sko,kmaa.