Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-07-29


Juice. ~.
The fruit for jellies should be littl
under, rather than over, ripe. ii tc
ripe, it viii not Jelly at all; and tn
sooner it is used after gathering, IN
more certain it will be 10 Jelly
Neither should IT be gathered dur n
or Immediately after rain, as th
moisture absorbed makes 1T poor, an
thins out the glutinatIve substance
which is the Jelly.
| Housekeepers were greatly troubles
the past season by their preserves an
liellies and, in some instances, thel
canned goods, moldlng; and the oni.
reason which could be given was tn
wet summer In many cases, Jsuy
making was not success, for the SAM
reason-the fruit being too watery
The tumblers for Jelly should be heated
either in hot water or IN an oven; aud
when filing them, they should stan'
on q damp towel. doubled once ol
twice. As all lelhes contract whel
cooling, the tumblers should be hilet
to the brim with the hot Jelly, ant
should then be allowed to stand an
coUered at least twenty-four hours be
fore they are put away.
/ Mrs. Rorer says: "Jelly, in cooling
70 ms its own alr-proof covering; and
if the top of the tumbler be well Sc
cured, it is all that is necessary" Inl'
Is very true, IN places where the air Il
dry. During my thirty years house
keeping in Philadelphia, l never founc
mold on my jellies or preserves, mol
was ever troubled with their fermert
ing; but, since leaving Philadelphia
four years ago, nv preserves and lel
lies have both molled and fermented
and last summer some of my canned
fruits had mold on them. i have triec
them in all sorts of places in the house
from the first floor to the third, Will
the same result. Last summer | used
parafine for covering my jellies and the
few preserves L made and, although
mold formed on sJme of them, 1t wa;
all on top of the parsfiine. and did not
pene rate beneath 1t at all. One pound
of paraffine covered eighty glasses oi
Jelly Melt it in a small saucepan, and
pour it on top of the je.lies after they
are cold. 1t forms hard, white, cake
like wax, over the top of the Jelly, II
air tight, and can be removed with 1
knife, washed with cold water, wiped
! dry, and put away to be melted ovei
| again the next season.
Strawberries, raspberi les, currants,
blqckberries, gooseberries, cherries and
huckleberries, will require no water tC
cook them. Mash them in an earthf 1
bowl with a wooden potato beetle. and
squeeze them through "A double thi k
ness of cheesecloth Which is new and
strong. Heat the Juice and strain II
through flannel bag ,OithOW squeez.
ing. Now measure it, and for each
pint allow one pound of granulated
sugar. Put the sugar into cart en-
| dishes, and set it in the oven where II
will heat (but not brown while tn
| juice Is boiling. Boil the juice rapidly
AMI continuously for twenty miLates,
pour in the sugar gradually, and stir
until 1t is dissolved, let 1t come to q
boil, and then fill the glasses as quick
ly as possible.
One quart OF berries viii usually
yield one pint of Juice. Twelve quarts
of currants will make twenty six b If
pint tumblers of Jelly. Jelly made
from black curran;s Is said to be an
excellent cure for sore throat. Black
berry Jelly, spiced, Is good aud agree
able remedy for bowel complaints.
! The receipt for this spiced black berry
jelly is as follows:
Simmer the black berries until they
are soft: strain, and to each pint of
juice allow ons pound of granulated
sugar, half an ounce of cinnam N,
quarter of an ounce of mace, and half
a teaspoonful of cloves. The spice
should be ground an tied up IN piece
of thin muslin. Boil the. Juice and
spices together twenty minutes, lake
out the bag of spices, pour IN hot
sugar, stir until dissolved, let it come
to boil and fill the heated tum lers
immediately. A delicious Jelly is made
by mixi G equal quantities OF raspbe ry
and currant juice, allowing for each
pint of juice one pound of sugar, aud
cooking as before.
Curraut and huckleberry Juice
mixed, also makes nice Jelly, better
than the huckleberry alone, as the cur
rant gives character to the otherwise
dead sweet of the berry. Use morelIo
ch rres for Jelly and cook half the ker-
nels with them. As variety. IA nice
Jelly Is obtained by mixing in equal
proportions the juice of all the small
fruits. As curiosity, jelly of two or
more colors II ay be put into one tumb-
Ter, by cutting PARTITIONS of stiff letter
paper to tit the inside OF the glass.
The paper must be held in position
while the Jelly is being poured in, aud
then carefully withdrawn when the
Jelly is nearly solid.
little girl, twelve years old, re-
ceived, one year at one of the agricuI-
tural fairs, the first prize for jell es
Her exhibit cons sted of several glasses
of beautifully clear Jelly, one of them
being divided vertically in two celors,
a pale amber and deep red. She had
gone through the entire process, from
gathering the fru t to filling the glasses,
without any assistance, except that her
mother held the paper In position
while the child poured in the jelly.
The best apples for jelly are the
'malden's blush, which ripen in July,
and the ''fan pippin."
Apple Jelly is made by s.ewing the
apples, impaired, with seeds and cores
left in, IN barely water enough to cover
them, until they are very soft and ten
der. Drain through the jelly-bag, but
do not squeeze at all, or the Jelly will
be cloudy. Allow one pound of granu-
lated sugar to each pint of juice. Boil
the juice rapidly for ten or fifteen
minutes, stir in the sugar (heated), and
boil 1t ten minutes longer. If it should
not be jellied by this time, five or ten
minutes more may be required. Crab
apple juice should be boiled like the
berry Juice, twenty minut. s, and then
removed as soon as the sugar is dis
solved; but, as a rule, the sugar has to
be boiled Nth the juice of other apples
before 1t will Jelly, though L hare been
successful in making it the other wav.
Plum Jelly is delicious made of the