The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1889-09-05
Jeuy-Making.

Jeuy-bdaklng.
Philadelphia Record
Jelly-making is an art. the height of the
housekeeper's skill, for it demands keen
taste, nicely and prOmptness to secure per-
lection rather than the twenty minutes
boiling and the pound for pound of sugar
which most women imagine all there is of
jelly-making.
The stoneware preserving-pans are best
for all fruit uses, and q kerosene stove, with
an iron stove-lid under the pan, works
quickly without overheating jelly or jelly
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 sunny
day before storm. when the kettle boils
awav fast, is the best day for boiling Jelly,
as the juice evaporates faster.
The finest JeIlies, however, are made with
out heat. but by this process it needs be
fair. settled weather. Use the best con-
PETITIONERS, sugar for jelly, or roll and slit
the granulated until it is fine and will dis
solve quickly. Have the sugar measured
and glasses ready before pressing the Juice.
Press and strain through flannel, without
squeezing or stirring. but moving the juice
to fresh parts of the straining-c1oth as it
becomes clogged. On careful straining de-
ponds the crystal clearness of the jelly,
which Is read of oftener than seen. Re
peated straining lessons the flavor. What
remains on the cloth should be scraped off
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
dissolved-ten to fifteen minutes. Then
pour into glasses and set in full sunshine.
A table on an open porch. or q broad shelf
outside the window, is the best place, COW
ering each tumbler with one Of the small
squares of glass In time moisture gathers
on the under side of the glass, and it must
be turned and wiped dry, changing the
position of the jelly to keep it always
In the sun. Sometimes it must be exposed
for week before it gets firm,
but usually two or three hours is enough;
and the juice jellies 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 fit the glass.
dipped in salad oil and drained on, the top
of the jelly, and cover with tin covers or
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 manufacturers say the
as rapidly as possible till the juice is evap-
grated 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 q little on a cold saucer to
see if it thickens. Then take it off, cool in
draft, and pour into dry. clean glasses,
which seal as before. Powdered sugar on
oiled paper and paraffine paper, closely
fitted, may be used in place of the latter.
More care should be given to secure variety
of flavor and fruits for jelly.