Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-10-01
Fruit JeIIies.
ANNIE CCRD.

The approaching autumn brings with
its gayly-tinted, many-hued flowers,
but its golden apples, rosy-cheeked
crabs, downy peaches. luscious pears,
purple grapes, brilliant red plums, and
orange ounces as well.
10 the inexperienced housekeeper 1
would like to give plain, practical talk
upon the subject of converting these
delicious fall fruits into good, whole
some iellies-Ideas / have CLEANED
from that most excellent teacher, Ex-
perience-
In the first place, select under, rather
than ouer, ripe fruit. Acid varieties.
to many people, give the best results,
though apples, ounces, and pears make
delicious jellies. 1t IS an Improbable
disappointing business trying to make
Jelly of peaches and pears 1t cannot
be done. A rOPy compound can be
made that is fairly good to put between
LAYER cake; but after all, one rarely
feels satisfied with the result, taking
into consideration, labor, time, fruit,
and sugar used.
In making jelly of apples, crabs, and
ounces, do not pare the fruit; cut into
small pieces; put into a porcelain-lIned
kettle, cover with water, and boil until
tender, stirring from the bottom oc-
casionally, to prevent burning. STRAIN
in a three-cornered white flannel bag
Loops sewed to the sides of the bag
large enough to admit a stout stick (the
clothes-stick or broom-stick viii an
swer) will hasten matters, as the bag
can be filled with the hot pulp, suspen-
ded and allowed to drain into an earthen
bowl without further assistance from
the Jelly maker, until she is ready to do
the last boiling. In tine meantime she
can busy hersalf getting ready the cans
and glasses. If fruit Is scarce, what
remains in the bag can be put through
a sieve, then boiled (stirring constantly
to prevent burning), with half the
amount of sugar. A good marmalade
will be the result. Crab-apples treated
IN this manner make an excellent relish
with bread and butter.
For sweet fruits, two coffee-cups of
sugar to three of juice Will be sufficient
to make good firm Jelly. Boil in a por-
celain-lIned kettle; or a bright neIC tin
pan Is excellent for this purpose. Let
the Juice boil up well for five minutes,
skim, measure, add the sugar, and boil
until jellied- Skim during the boiling
process, and test by dipping ont a
epOOulll II Oh N VI
ice. When it ceases to run from the
sides, 1t has been sufficiently cooked.
Remove and pour into glasses at once.
If the sun is shining (and all jelly
making should be done on a fair, bright
day), place the glasses oD n waiter,
cover with tarletan or mosquito netting,
and set where the warm sun will shine
on them.
Il e. -l..a
papers the exact size of the tops of
your glasses. Dip in whIskey, and lay
over the top of the Jelly. Cut rounds
of stout tissue paper little larger, dip
the edges in the beaten white of an egg
place over the tops of the glasses, and
with a clean, soft towel, draw tightly,
pressing the papers well around the
edges. Never use tin tops over Your
jellIes- Treated in this way, they are
almost sure to mold
Ounce jelly is made in the same
way that We make the apple and crab.
When there is a scarcity of fruit, and
you are making your ounce marmalade
or preserves, save the parings and add
TO good maiden Blush" apples; make
as you would apple jelly, and you will
tcNards eat with a relish a condiment
closely resembling the genuine al ticle
-quince Jelly.
To my taste nothing exceeds in rich
ness and pungency of flavor, the COM
mon wild plum. Boil in sufficient
water to cover; when soft, strain
through a flannel bag.
Boil the Juice a few minutes, skim,
measure, allowing a coffee -cupful of
juice to one of sugar.
The luscious grape, beautiful in its
prIst ne bloom, and so delicious to the
taste, contains a saccharine substance
which, when subjected to great heat,
becomes so gritty that one would al
most imagine it had been sprinkled
with powdered glass. Grapes are in
their prime Just before they turn AT
that stage they contain a gelatinous
quality that they lose as they near per-
feet rIpeness.
If possible, secure them at that time.
Pull the grapes off of the stems, and
put them into a preserving kettle. Just
covering them with water. When
thoroughly cooked to pieces, strain
through flannel bag. Put the juice
on in the kettle or new tin pan. Let it
boil five minutes, skim, remove from
the stove or range, measure the juice,
allowing a cupful of sugar to one of
the liquid. Being tart as phlms, the
grapes require about the same treat
ment
If grapes at this stage cannot be pro-
cured, and you are forced to use the
dead ripe" ones, slip them from the
skins, using only the pulp. Ma e
without the skins, the common black
Concord" makes a bright red Jelly,
which is entirely free from the CLASSY
substance found in jellied, or pre-
served, ripe grapes when the skins
have been left on.
Our list of fall fruits Is completed;
the hard, back-breaking work is at an
end, and We feel as if-well, we never
wanted to see or taste Jelly again. But
there are few of us who do not in time
regain an appetite for these dainty
relishes, and who do not, after a rest,
enjoy viewing the array upon our pan
try shelves.-HOHe Maker
Our Dick.