The Penn's Grove record., 1891-07-24

one pound Of sugar 70 each pint Q
JUICE.
under. rather than over, ripe. II TO,
ripe, it will not jelly at all; and tn,
sooner 1t is used after gathering, tn
more certain il will be to ie'ly,
Nei her should IT be gathered dur nj
or immed ately after . rain, as til.
moisture absorbed makes it poor, anc
tn ms out the glutin tive substance
which is the jelly.
Hous ekeepers were greatly troubled
the past season by their preserves AND
iellies and, in some instances, then
canned goods, molding; and the only
reason which could be given was ths
wet summer. In many cases, Jelly.
max ng was lot a success, fer the same
reason-the fruis being too watery.
The tumblers for jelly should be heated,
either in hot water OF in an oven; and.
when filing them, they should stand
on q damp towel. doubled once OF
twice. As all %jellIes contract when
cooling, the tumblers should be filled
to the brim with the hot jelly, and
should then be allowed to stand un.
covered at least t~wenty-four hours be-
fore they are put away.
Mrs. Rorer says: "Jelly, in cooling,
TO ms its own ar-proof covering; and,
il the top of the tumbler be we'll Sc
cured, it is all that is necessary" Thie
Is very true, in places where the air ID
dry. Daring my thirty years house.
keeping in Philadelphia, I never found
mold on my j%ellies or preserves. nor
was l ever troubled with their fermept-
ing; but, since leaving Philadelphia
four years ago, nv preserves and jel.
lies have both mol1ed and fermented;
and last summer some OF my canned
fruits had mold on them. / have tried
them in all sorts OF places in the house,
from the first floor to the third, with
the same result. Last summer I used
parafine for covering my %jellies anil the
few preserves / made and, although
mold formed on sJme Of them, it was
all on top of the parafine, and did mot
pene rate beneath it at all. One pound
Of parafine covered eighty glasses Of
Jelly. Melt it in q small saucepan, and
pour it on top of the %iellies after they
are cold. 1t formsa hard, white, cake.
like wax, over the top Of the jelly, il
air tight, and can be removed with
Knife, washed with cold water, wiped
dry, and put away to be melted ovel
again the next season.
Strawberries, raspberries, ~currants,
bl ckberries, gooseberries, cherries and
huckleberries, will require no water &c
COX them. Mesh them in an earther
bowl with q wooden potato beetle. and
squeeze them through a double thick
ness of cheesecloth wLich is new and
strong. Heat the Juice and strain il
through tt flannel bag yithou squeez
ing. Now measu 1t, and for eacf
pint allow one pound OF granulateG
sugar. Put the sugar into earther
dishes, aud set it in the oven where il
will heat (but not brown) while th'
Juice is boiling. Boil the juice rapidly
an | continuously for twenty minutes,
pour in the sugar gradually. and stil
until it is dissolved, let 1t come to
boil, and then fill the glasses as quick
ly as possible.
One quart of berries will usually
yield one pint of juice. Twelve quart
OF curranis will make twenty six half
pint tumblers Of jelly. Jelly mad
from bIa k turranis Is said to be al
excellent cure for sore throat. Black
berry Jelly, spiced. is a good and agree
able remedy for bowel complaints
The receipt for this spiced blackberry
jelly is as follows:
Simmer tie blackberries until the,
are soft; strain, and to each pint o
juice allow one pound Of granulatet
sugar, half an ounce of cinnam n
quarter of an ounce OF mace, and hal
q teaspoonful of cloves. The spice
should be ground an tied mp in q piec,
of thin muslin. Boil the juice ant
spices together twenty minutes, tax,
out the bag of spices, pour in no
sugar, stir until dIssolv, d, let it CONT
| to a boil, and fill the heated tum Ter
Immediately. A delicious jelly is mad,
by mixi g equal quantities OF raspbe T.
and currant juice, allowing for eacl
pint of juice one pound Of sugar, ant
cooking as before.
Currant and huckleberry jnic,
mixed, also makes a nice Jelly, bette
than the hu kleberry alone, al the cur
rant gives character to the otherwis,
dead sweet Of the berry. Use mofe!l'
oh rrIes IF Jelly and cook half the ker
nels with them. As q variety, a MIC
jelly Is obtained by mixing in equa
proportions the juice of all the small
fruits. As a curiosity, jelly Of two O
more colors n ay be put into n tumb
Ter. by cutting partitions of stiff letter
paper to fit the inside OF the glass
The paper must be held in position
while the jelly is being poured in, ant
then carefully withdrawn when tn
jelly is nearly solid.
A little girl, twelve years old, re
ceived, one year at one of the agricul
tural fairs, the first prize for iell es
Her exhibit IONS sted of several elasse
OF beautifully clear Jelly, n Of then
being divided vertically in two colors
a pale amber and a deep red. She hat
gone through the entire process. from
gathering the fruit to filling the glasses
without any assistance, except that he
mother held the paper in position
while the child poured in the jelly.
The best apples for jelly are tn
"maiden's blush" which ripen in July
and the "fall pippin."
Apple jelly is made by stewing tn
apples, impaired, with seeds and core
left in, in barely water enough to cove
them, until they are very soft and ten
der. Drain through the jelly-bag, bu
do not squeeze at all, or the Jelly vii
be cloudy. Allow one pound of gram
lated sugar to each pint OF juice. Boi
the juice rapidly for ten or ffteel
minutes. stir in the sugar heatedl, an
boil it ten minutes longer. II it shout
not be jellied by this time, Eve or to-
minutes more may be required. Ora
apple juice should be boiled like th
berry juice, twenty minutes, and the
removed as soon as the sugar is dis
solved; but, as a rule, the sugar has t
be boiled Nth the juice Of other apple
before 1t will jelly, though 1 have bee
successful in making it the other way
Plum jelly is delicious made of tn
small, red plums, of damsons, green
cages and the large, blue plusns, and
made either way-by boiling the juic
first, or with the sugar. 1t is n z
the easiest %iellies to make; indeed, tn
easiest, except crab-apr lie, and one 9
thn NNa1@A 80