Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-07-30
JELLY MAKING.

49,"
JELLY MAKING.
BEFORE commencing operations there
should be ready AZ hand Jelly bag oil
the coarse linen used for making dish
towels; the bag should be At least eigh-
teen inches Vide aud eighteen Inches
long. Also have a yard III the coarse
cloth known a. "chc.se cloth" General
directions will b. given first. and the
different kinds ~ jclllcs that require
varying ~ the rules vii he taken up
afterwards.
When the larger fruits are used they
should h. cut In pieces aud PLACED over
the hre Ia porcclaln kettle (Which
.hould always b. use,l) With not enough
water to quite cover the fruit. Cover
the kettle tightly aud let the fruit stew
slowly until Il l. all broken, stirring u
occaslonally from the bottom With a
wooden spoon. The linen bag should be
soaking meanwhile In hot water. Wbcn
the fruit Il az sofi that the pieces may
he easily crushed between the spoon and
the eide % the kettle. u has cookeSi sui
herutly. Wiring the Jelly bag very dry,
and. holding u over large pan-or,
better siill, an carthenwarc bowl
turn into Il the contents of the Kettle.
Tie the top ~ the bag with stout string
aud hang Il Ia drip.
To the beginner thi. part Of the work
may al first seem rather difficult, hut by
very little Ingenuity an arrangement
can l,c devised that will render v quite
easy. Onc method ~ hanging the bag
which has proven very successful u az
follows; 4 pieve ~ ordinary CLOTHES
line l. stretched from the sidc 81 the
pantry window toa shelf near by, aud
CA thl. rope l. strung an iron hook, W.
GA which the hag i suspended bN the
string uss,i for tying. of course, these
preparations are always made While the
| fruit l. siswing. The fruit should b. al
lowed Ia drip In place entirely Tree
from draughts. Tor u Il cools too quickly
the full uusniiiy ~ juice viii not h. oh
talne,i. II requires bat lltslc Inter
ference ca the part ~ the maker io scud
through al the liquid that vill make
clear ielly-it certainly never needs the
squcsfing that WAS once thought necc--
.ar,, Zoe by that meihod much ~ the finc
pulp ~ the fruit l. fofc~,l through max
ing the i.lly cloudy.
When the bag hts hung a few mlnutcs.
carefully prvss ~. side. toward the cen
ter With two wooden spoon.. Nv ma
nlpulatlng the bag little With spoons,
raising II NJ the c~nisf II the bottom 90
dl.place the fruit. all the Juice can Dc
obtained. Too much economy should
not D. eNercisoi In this rcsp'Vi, of the
lellv will not BE- clear. Many make a
..,uni grade ~ iclly from What can h.
sque,lcd from the bag. after all the drip
plngs AZ, obtained. bat this IL ~ small
= quantity that Il seldom pays Tor the
extra trouhls.
Measure the juicc, aud To- every plnt
Weigh out one pound ~ granulaie'i
sugar. This quantity L. modified some
hat Ia the particular directions which
follow riacc The juic~, uncovered,
over the drr anil l.oil exactly twenty
minutes. Take cafv that Il boil. steadily
and not 80 rapidly that u viii have Ia
3, rrmotc,i a. quiet the boiling AFTER
the iuios l. PLACED ga the nrr pour the
sugar into pan AMI .ct " la the oven
to heat. stirring u two or thrc" times
during the tVcnty minutes the juic" i
boiling. The sugar shouli h. hot, aud "
Il browns .llghily about the clgr' u
" lll De- no harm. When the twenty min
uic. arv eniei turu the sugar into the
iuir-. N Il hss le~n thoroughly heated
u Will his AZ u falls into the liquh.
Then let the vholr come a. a isoil for not
longer than thrr minutes, after which
u u rad, for the last work.
In the meantime. while the juice l.
boiling, place the jelly rla.ss. La water
a. warm ~ ~. glass Will lseaf without
danger 20 breaking: al.n place Ia bot
water ~. cllr,.s cloth anil the iclly Dip
psr. nr whatever YOU aTv o. Ne Ga liii
III lsll, FROM the kettle: and ill q large
earthen pitcher with boiling water. All
ihs.r ufrusil. shouli D. as hot as the
hands can hear. Oihersise the Jelly will
cool too quickly aud much will y" vast
81 Wh~n the iuic- AMI sugar have
boiled thru minutes, pour the waller
from the pitcher, quickly wiring the
chec.e-cloth from the water, ani place
Il over the top ~ the pitcher, through
ihis cloth ihe iclly !. to b. strained a
scconi time.
The liquid will run through the cloth
almost Ike water aud NAV D. rally
poured frum the pitcher into the jrlly
gas.ss. Many vunsiier TINS ssc"nl
straining almost useless. bat the hest ~
sugar contains PARTICLES that can be- ~
moved Ia no other Nay. aud bcslics, the
.tralning sdd- cleaness aud sparkle io
the jelly. Keep the kettle on the stove
Ia warm place during the filling ~ the
gla.se. a. prevent It. contents FROM con
gealing. taking out the liquid dipler-
ful At time until the pitcher l. nearly
full. a. ~ expeditions a. possible
ai-out the work.
| CruHANr JELtY.-S Select fruit that Il
full aud large aud under rather than
over ripe, removing all dry aud Wiihcrrt
t-rrir.. II the stems seem dusty, wash
the fruit we'll before removing u from
the stems and toes Il Ia a cloth Ia dry az
much as po.slblc. then remove the
stem. aud put the currants CA the frr
% boil, u.lng only a little more than
enough water to prevent thrm from
burning, ani crushing some ~ the fruit
Co help Ia make a liquid. II the jelly !.
Intended % D. u.ed chiefly GA the din
ner table With meats, threc-fourihs II a
pound ~ sugar Ia pint ~ juice viii
produce a more acceptable article than
Ii NOR sugar l. used. Regarding the
quantity of curnni- required, u Will H.
found. II the fruit l. very good, that a
'boN~ Of fruit will make two half'pint
glasses Of Jelly.
QUINcE JEtLI.-This l. 90 many the
perfection of Jelly, Il. mild flavor and
delicate color appealing Ia the most ca
PRECIOUS appetite. Imperfect fruit may
bc successfully used, bat solid jelly can
never be- made from ounce. that have
been az all frosted. Choose fruit a.
large aud beautiful A. YOU can afiord
there l. really little economy la buying
.,unte,l, knotty qulncc., although they
seem to coat much less than the perfect
fruit, for often more Jelly can b. Obtainel
from half basket ~ fine fruit than will
be- realized from a basket Of Inferior
grade. Rub th. down of the guinces
with dry cloth, remove the blossom
end, aud cut the fruit la pieces, using
Ia IL.