St. Landry democrat., 1892-10-08
JELLIES AND MAEMALADES.

Jelly making requires skill AMI care;
only the best quality Of fruit sAHull be
used for making it, writes VI. J. Ashton
in the New York Observer. Many
housewives cook jelly too long, which
makes it strong and dark colored. Some
fail in making jelly who have goo sue
cess in canning and preserving. A few
rules will be of use to them: Use the
best quality of white sugar; cook in Il
granite or porcelain lined kettle; boil
the juice five minutes or more before
adding the sugar; skim as often as any
scum arises; dip the tunblcrs into hot
water just before filing; have a jelly
bag made of strong crash or white fan
mel; drain instead of squeezing the
pulp; strain the jelly after 1t is cooked
through cheese cloth just before put
ting it into the tumblers.
Apple JeIly-Tart, juicy apples should
be used. Maiden's Blush aud the fall
pippin are excellent for jelly. The
Duchess and R1oie Island greenng are
good for late-made jelly. WASH and
wipe the apples, aud cut in quarters
without peeling, cook in porcelain
kettle with water to cover until soft;
keep covered closely. Pour in a jelly
bag and hang up to drain. Never
squeeze or you will have marnaIade i'll
stead Of jelly. Measure the juice and
put over the fire, allow allow three
lourths Of pound of sugar for every
pint of juice, heat the sugar i'll the oven;
when the juice has boiled rapidly ten
minutes add the sugar and boil five or
ten minutes more, then try with the
skinner, dipping it in and out quickly;
if it runs Off in Only one place it is not
cooked enough for jelly; if It drIps in
two or three places it is ready to take
off.
Green Apple Jelly - Green apples
picked up i'll September before they are
ripe, make nice jelly. Wipe and cat
up with skins on, stew vita enough
water to cook well, pour into Il jelly
bag and drain over night, measure the
juice and allow three-lourths as much
sugar as you have juice. Cox the juice
ten minutes rapidly before adding the
sugar, then cook five minutes loa ger and
test with the skinner the same rs the
other jelly.
Qlince Jelly-Slve the Feelings and
cores from peek of ounces, when you
can them, and allow half a peck OF sour
apples. Beli-howers or any other good
tart apples will do. Wash, then quarter
and core. leaving the peelinSs on, as they
help to flavor the jelly. Put the ounce
Feelings aud apples in a kettle, cover
with cold water, stew until very soft,
pour into jelly bag and hang on a stick
and let drain over night. In the morn
ing measure the juice, and to every pint
allow one pound of white sugar; mix
well. When it begins to boil notice the
clock, and if you did not put in too
much water, fifteen minutes is enough
to cook it.
Plum Jelly-Take large or small
plums which are juicy, wipe, put in por.
celain kettle with just little water,
cook slowly until very soft, pour in
thin bag and hang up to drain; measure
juice and allow one pint OF sugar for
every pint of juice. Cook jelly in small
quantities, boil ten minutes and test.
Plum jelly is very nice for CAKE and
meats.
Plum Marmalade-Take ripe plums,
pour boiling water over them, take off
the skins and take out the pits, then
weigh, allowing one pound of sugar for
every pound of fruit. Let them stand
ten minutes before cooking; boil from
fifteen to twenty minutes and dip out in
tumblers; when cold, seal.
Apple Marmalade-Peel, quarter and
core pleasant tart apples, cook in water
until tender, then squeeze through a
co'arder. Measure and allow half as
much sugar as pulp, and cook together
until thick; then pour into bowls and
tumblers.