The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1889-07-17
F. c. HUNTINGTON eco.
Leading Wholesale and Retail
SEED MERCHANTS.
70 s. so East Market St., Indianapolis.


Shirley Dare.
There are jellies and %jellies. Ordinarily
it is safe to pass by the rasping sweetmeat
whose taste is lost in sugar, or Is q sharp
which it was made. You can taste the tin
or metal in most of the jellies and fruit
preserves shown. A few times in life, how
ever, you come upon u a glass of Jelly as
Plymouth-wild grape jelly, kept three
years in a pot of old gilt crystal, which per-
fumed the house when opened with its
wild, fine odor. JeIly-making is an art. the
height of the hOusekeeper's skill, for 1T de-
mands keen taste, nicely and promptness
to insure perfection, rather thanthe twenty
minutes boiling and the pound for pound
of sugar which most women imagine all
there is III jelly-making.
To have the soul of the fruit in it's flavor.
1t must be picked in its first firm ripeness,
just when the dew is dry on a sunny fore
noon, about ten minutes from the boiling
pan. The stoneware preserving pans are
best for all fruit uses, and kerosene stove,
quickly, without overheating ielfy or jelly
maker. Only a quart of iuica SHOULD be
pressed at q time, and mace up as quickly
as possible. Standing, it loses davOr and
develops sharp ferment. which gives the
edge to so much of the jelly offered. Ev-
erything must be scrupuloUsiy clean, and q
bowl of clean water ready for rinsing spoons
n CUPS.
The finest jellies are p.ade without heat.
A sunny day before a s.orm, when the tea
kettle bOils away fast, is the best day for
boiling Jelly, as the juice evapOrates faster.
but Jelly by the cold process needs fair,
settled weather. A damp, muggy. day is
enough to spoil any preserves made on 1T.
or roll and sift the graduated until it 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 stir.
ring, but moving the juice to fresh parts of
On careful straining depends the crystal
clearness of the jelly which is read of, alas!
oftener than seen. Repeated straining
The fruit. Use thr%ee-fourths of a
cup of sugar to a cup of strained
Juice. stirring spoonful. by spoonful
the sugar is entirely dissolved-ten to
fifteen minutes. Then pour into glasses
and set in the full sunshine. 4 table on an
open porch, OF q broad shelf outside the
window, is the best place, covering each
tumbler with one of the small squares of
glass that come in honey boxes. In time
moisture gathers on the underside of the
glass, and it must be turned and wiped dry,
changing the position of the jelly to keep
1T always in the sun. Sometimes 1T must
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 OF
paper brushed on both sides with white of
eggs or the thick water of boiled rice.
Keep all preserves in a dry, cold, dark
place, away from other provisions.