Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-07-13
ABOUT JELLIES AND JAMS.
Suggestions For Putting Up Small
Fruits and Berries.

TIE ART OF JELLY hAKISG-THE SELECTION OF
fhCirs - OUNCE PRESERVES AND JELLY A
BLACKBERRY CORDIAL FOR MEDICINAL PUR-
fosEs-To PREVENT MOLD IN JARs-SoTEs.
The season has arrived when the practical
housekeeper is overhauling her stock of jars,
cans, bottles. &c, preparatory to a preserving,
Iamming. jellying. and picking campaign, and
the anticipations of the little tots are glowing
under the prospect of spooning the leavings
from the kettles and dishes as little tots have
been doing for ages gone by. In a city like
washington fresh berries or fruit cannot always
be had at the time desired, then it is necessary
TO exercise more care than ever in preparing
the vessels and selecting the best of what is to
DC had To have the soul Of the fruit in its
navor 1t should be picked in its first firm ripe
ness, Just when the dew is dry on a sunny fore
noon about ten minutes before being used. As
this Is lmpracticable to the greater portion of
cry Ioik IT should be arranged when possible
win truckers to pick and bring the fruit or
berries directly to the house at a stated time,
when everything should be prepared for work
Immediately upon arrival
AS TO JELLY MAKING.
Jelly making is an art, the height Of the
housekeepers' skill, for it demands keen taste,
nicely and promptness to insure perfection,
Father than the twenty minutes boiling and
the pound for pound of sugar which most
women imagine al there Is OF jelly making.
The stOneware preserving pans are best for
all fruit uses, and kerosene stove, with an
iron stoye-ld under the pan, works quickly.
without oyerheating Jelly or iellv maker. Only
quart of juice should be pressed at a time.
and made up as quickly as possible. Standing.
it loses flavor and develops sharp ferment,
which gives the edge to so much OF the Jelly
made. "A sQnnV Qay DefOrp yyhaD tba
kettle bois away fast, is the best day for boil
ing Jelly, ds the juice evaporates faster.
Ihe hnest Jeliles, however, are made with
out heat, but by this process it needs be fair
settled weather. Use the best confectioners
sugar for jelly, or roll and sift the granulated
until 1t Is fine and will dissolve quickly Have
the sugar measured and glasses ready before
pressing the juice. Press and strain through
flannel without squeezing or stirring, but NOV
Ing the juice to fresh parts of the straining
cloth as 1t becomes clogged. On careful strain
Ing depends the crystal clearness of the iely
which Is read of oftener than seen. Repeated
stralning lessons the flavor. What remains on
the cloth should be scraped off for marmalade
but jelly requires the first run of the fruit
Use three-fourths of cup of sugar to a cup of
strained juice, stirring spoonful by spoonful
into the bowl, and continuing to stir till the
sugar Is entirely dissolyed-ten to fifteen min
Utes.
THEN POUR INTO GLASSES
and set in the full sunshine A table on an
open porch, or broad shelf outside the win
dow, Is the best place, covering each tumbler
with one of the small squares of glass. In
time moisture gathers on the underside OF the
glass and II must be turned and wiped drv
changing the position of the jelly to keep it
always IN the sun Sometimes 1t must be ex-
posed Tor a week before 1t comes firm, but usll-
ally two or three hours is enough and the Juice
Ieliles on the edge of the bowl before pouring
out. The flavor of the fruit is kept in full
freshness by this method, and the jelly is not
so likely to mold as when boiled When
thoroughly firm, lay disks of white paper cut
TO Mt the glass. dipped in salad oil and drained
On the top of the jelly. and cover with tin
covers or paper brushedson both SIDES with
white OF egg or the thick water of boiled rice
FOR BOILED JELLIEs
set the juice boiling rapidly and sift in the
heated sugar, spoonful by spoonful, not to
check the boiling. using equal care neither to
scorch nor cool the fruit. The best manufac-
turers say the secret of high flavor is to keep
frut boiling as rapidly possible till the Juice
Is evaPorated enough to jelly. which should be
ten minutes, but in domestic methods is
twenty. The only way to tell when it is done
Is to drop little on a cold saucer, to see if il
thlckens- Then take il off, cool in a draft
and pour into dry, clean glasses, which seal as
before Powdered sugar on the top protects
from mold as well as the oiled paper, and
parahne paper, closely fitted. may be used in
PAoSc VI the More care should be gwen
TO secure variety Of flavor and fruits for jelly.
SOME APPLE JELIIEs.
plejely is fine if made from high favored.
acid, white-heshed varieties, like the orange
pippln or bellfower, boiling the skins and
seeds, tied in cheesecloth, with the Juice.
which helghtens the flavor. For the finest ielly
press quarts of cider and put it TO simmer:
pare pounds of apples. slice and boil in the
cider over brisk fire till the fruit is melte !
down; strain and boil again with 10 ounces of
sugar to the pound Of juice. This may be
favored with lemon or orange peel with rose
petals-5 ounces being required for the above
amount OF appies-or with ounce
crap apples make very firm and palatable
geHN- Inc Siberian crab apples are easily OBJ
tSlhed and are hne IN flavor, but, If one can get
them, the wild crab apples (the sour green
things that grow on thorny trees in the coun-
n.y. give the greatest satisfaction. They have
spicy flavor and a pleasant acid which are
particularly delightful to invalids. The Juice
Of the crab apple of either kind NAV be used
for jelly with that of other fruits such as peach
raspberry or cherry, and will give frmness
without lnIurIng the flavor. The proportion
may be left to the taste of the jelly-maker.
OUNCE PRESERVES AND JELLY.
The ounce itself is at the head of fruits for
preserving, and should be boiled with all the
seeds and clean parings to get its high flavor.
The Japanese ounce is esteemed as a ielly
Hult IN southern states, where IL fruits freely
Ounce jelly is easily made from bearings
and odd pieces of fruit left after preserying
but it is not well to leave the seeds in. as thew
tend to make the jelly sticky and ropy. In a
day or two cut papers to fit the glasses: dip
these in brandy, alcohol or white of egg. and
press them closely on top of the jelly. A very
old-fashioned method is to pour melted butter
or clean mutton fat on top and let it harden
Finally, put the covers on the glasses. or cover
with paper, FASTING the edges down.
CANNED RAsPBERRIEs AND BLACKBERRIEs
Put the berries into the vessel used for cook
ing them, and pour over enough water to lust
cover them Keep at the boiling point with
out allowing them 10 boil hard until thew all
turn red, then dip into the cans fill up with
some of the water in which they were scalded
and seal II the berries boil or stand i'm the
hot water too long they lose their shape and
get soft. Other berries may be scalded in the
same water, or may be added to it, as may be
necessary.
RASPBERRY AND BLACKBERRY JAM
Cook the berries in Just enough water to
keep them from sticking. Stir and mash them
with wooden paddle or pestle. When thor
oughly mashed, set aside to COOL and when
cool enough TO handle, rub through a sieve
Add nearly as much sugar as the sieved pulp,
and boil slowly until thick and rich, stir
ring constantly. few red currants added to
the raspberries at tirst improves the lam "a
ne berries are too sweet alone, and if less