Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1888-07-15
JELLIES N JAMS.
RULES WHICH THB GOOD HOUSEKERPBR
NOW OBSERVES.
Tho Best Carant J%slly-Ths Ripe Currars Should
Go into P~rssrvs-fhs
Jally-Bag.
Good Raussk,epsna.


Early in July o good h~cusekeeper begins
to think of her jelly and jam. 1t is a
great mistake to put off making eHrrant
Jelly till the end of the season, for the best
Jelly is made of currants not perfectly ripe.
Those used for preserves should be fully
ripe. To keep q light color in jelly care
should be taken not to cook the sugar
long, as this will darken the fruit and
cause il to candy" Some persons are
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 leaving il over the
fire only until the sugar is thoroughly dis
solved. This makes the jelly Of q beauti-
fol color and delicate flavor, but 1t IS not
usually so firm as that made by the COM
mon method of boiling twenty minutes
before and ten after the sugar is added.
Do not ''skimp' your sugar. A pound to
q pint is the only safe rule.
The best Jelly bag is made Of new fan
-~ Taxa a square of flannel and fold it
TO make q double tbree-corncrod piece,
sew up one side; this leaves q large open
ing by which 10 put in the fruit, and the
juice will all run to the point, the weight
of the fruit pressing il out. Do not tqneeze
the bag. Little juice can be gained in
that way, and what is will be Of az infe-
rior quality. 1t will not pay for the
labor.
Currant and apple j~ellies are the easiest
to make, as they are sure to be firm. Apple
Juice will help to harden jellies that in
cline 20 be thin. Much of the jelly in the
market is made from apple stock, with Ma
voring Of various kinds to justify the
labels attached. 1t would be well if moth
ing more harmful were ever used.
A delicious raspberry Jelly may be made
by using one quart of eurrsnts to a pint OF
raspberries. Pick over the fruit, leaving
the currsnts on the stem, but taking ont
all the leaves. Mash the currants and put
them over the fire to scald, then pour
them hot into q bag. Take the Juice that
runs out at once and pour over the rasp-
berries. Scald this and pour it into an
other bag. Let both hang over night.
In the morning measure the juice, putting
~currant and raspberry together, and weigh
a pound of sugar to each pint of Juice.
Boil the Juice we'll before putting the sugar
in; il must boil twenty minutes at least,
Add the sugar and let boil twenty minutes
longer; skim carefully; if the Juice does not
look clear the white of an egg may be
added.
Crab apples make a firm and palatable
Jelly. The Siberian crab apples are easily
obtained and are fine in favor; but if n
can get them the wild crab apples the
sour, green things that grow on the thorny
trees in the country give the greatest sat
isfaction. They have a spicy flavor aud a
pleasant acid which are particularly de-
lightful to invslids. The juice of the
crab apple o either kind--msy be used
for jelly with that of other fruits, such as
peach, raspberry and cherry, aud will give
irmness without ipjuriDg the flavor. The
proportion may be left to the taste Of the
jelly-msker.
Ounce Jelly is easily made from the
parings and odd pieces Of fruit left after
| preserving, but it is not well 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 old
cook book says: "1n making jelly do but
little at q time to keep it of a light color
and crisp and firm. Bright, fair weather
improves the color and flavor Of jelly"
It is we'll to have a ~vsriety-not too
..aslh of one kind-of both jellIes and
a pleasant flavor, and q housekeeper's
shelves may present a picture to delight
the eve by o careful and artistic arrange
ment of the various colors and shades.
Jellies should stand open q day or two
after being pat in the glasses, that the
moisture may evaporate, but they should
be protected from dust. II thin let them
stand in the suns rays. In a day or two
cut papers to fit the glasses, dip them in
brandy, alcohol, or white of egg and place
them closely on top of the jelly. An old
fashioned method is to pour melted butter
or clean mutton fat on top and let 1t
harden. All ~jellies and preserves should
be 80 covered, that when mold appears it
can easily be removed without washing the
fruit. Finally put on the glasses the
covers made for that purpose or cover with
paper, pasting the edges down.
1t is impossible to give more than gen.
eral rules as to the best place for keeping
fruit. Jellies and preserves will bear a
warmer place than canned fruit; but each
housekeeper must decide by experience as
to the best place in her own house. 1t
should be a dry, dark place where thefruit
can be easily watched.
To make raspberry jam, weigh equal pro-
portions offruit and sugar, put the fruit in
q preserving kettle with q little currant
Juice, one pint tosix quarts of berries, mash
the berries as they cook, using a silver or a
wooden spoon. Lstit cook we'll before add
ing the sugar, after which boil ten or fifteen
minutes.
While rsspberries are in season no m
should fail to make raspberry shrub to use
for a summer drink. Pick over black rasp-
berries; if they need washing put them in
a sieve and let water run through them,
the less the better. Let them stand over
night in a stone jar, covered with good
cider vinegar. Next morning smash them
well and strain through a bag, not your
Jelly bag, as the vinegar will ipjure it;
measure the juice and add three quarters
of o pound of sugar to each pint; boil for
ten minutes and bottle while hot. For
use, put o spoonful or two in 8 glass OF
water. This is one of the most useful
preparations that can be kept in q house,
not only sffording the most refreshing
beverage, but being of singular efficacy in
complaints Of the chest.
Gooseberries which come in July make
very good preserves, but are better spiced
according to the following famous recipe:
Six quarts Of gocseberries, nine pounds Of
sugar. Cook one hour and q hall, then
add a pint of vinegar, n tablespoonful
each of cloves, cinnamon and sllspice;
boil q little longer. When cold they should
be solid; if not, boil them again. The
little green gooseberries are the best.
Good Results In Every Case.
D. A. Bradford, wholesale paper dealer
of nh-affanoooa Tam writea that he VIVA