Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-10-04
IFllIE

The great secret % making nice fruit
Ielly IL To boil the syrup we'll before
adding the sugar (which should always
be loaf or CUT Allow q pound of
sugar "a pint of the juice In acid fruit
iellIes, though less will answer for sweet
fruit. by boiling the syrup well before
adding the sugar. the flavor and color Of
the fruit are retained. Keep Jellles In
small common glasses.
To make clear Jelly the fruit must be
quite frcsh and all blemishes removed;
have the fannels used for strainlng per-
fectly clean and white. Nearly all jel.
lies srr made Ia the same way. whether
currant, plum, crsbapple, gooseberry,
ounce, apple, peach or grape. some
add le.s sugar Ia the sweeter fruits.
The first i've fruits mentioned are ex-
cesSiingly easy To elly. The grape IL
often quite yexztious, with lts preserse
lnclinations. Cherrte. will not Jelly
without gelatiDe. After having freed
the fruit from all blemishes, PUT Il In .
PORCELAIN preserving kettle with only
enough clear water to keep u from burn
Ing at fir-t, let Il boil slowly until quite
soft, then put u Into q flannel cloth,
press from Il all the juice possible, strain
the juice two or three times through .
clean cloth, then return Il To the clean
preserving kettle, adding . cup Of sugar
for every cup Of juice aud the beaten
white of an Egg for the whole. The rule
ls To boil the syrup without stlrring)
very rapidly for twenty minutes, not
counting the minutes until Il begins Ca
boil, but the safest rule IL 10 boil u until
Il runs little thick upon the spoon.
then let Il run through the Jelly -bag
without pressing u. IL there II any
fear of the Jelly becoming too hard be-
fore II all runs through, place Il near
the fire. The most convenient Jelly
.tralper IL made by fastening the four
corners Of = flannel cloth 70 q ilter-
stool. THIS IL simply aud cheaply made.
Rings can be fastened to the ends of the
cords and slipped over the four top
rounds TO hold the jelly-bag on the
stand, or Il may be tied. The Jelly-bsg
should be made Of flannel or Canton
flannel. This arrangement II not only
convenient for Jelly. but for clear soups
Ne well. II the first dripping Of the jelly
Il not entirely clear, return u To the
strainer until it runs perfectly llmpid.
Put the Jelly Into glasses, and after II
has become quite nrm cut out little pa
pers 10 nc the tops, place over these
second papers, larger ones, which have
been dipped In the whites Of eggs, press
the edges agalnst the sides Of the glasses
to exclude the air.
ArrLE JELLY.-Take half . peck Of
pippin apples, wash clean, pare and slice
ihrm from the core, put them In the
preserving kettle With quart of water,
boil till entirely soft, then strain through
q flannel bag. To each pint Of juice add
one pound white sugar, and the juice of
three lemons. Boil I'LL jellled; do not
stir while boiling.
CRAB-ArPLE JELLr.-Sliee the apples,
take out the cores and seeds 40 they
make the Jelly bitter, put them In ket-
tie, cover with water and boil Gil quite
soft, kseplng e we'll skimmed; pour the
pulp In . Jelly-bag and let it drip
through. To each plnt Of juice add Que
pound and halt Of sugar; pour In the
glasses while hot.
OUNCE JELLr.-Nake the same ~
apple Jelly Only do not pare or core the
fruit, a. much Of the Jelly 10 contained
In those parts, OF you may take the
sound parings and cores, stew them and
strain the liquor twice, and you would
have o Jelly - nice 20 that made from
The fruit. To each pound Of juice allow
oee pound Of sugar, boil 1fteen minutes.
REMEDY ron nOuLDlNEss.-frult
jellies may b preserved from mouldt
pess By covering The surfaes one.quartef
Of 90 isch deep With Anely polvsrised
loaf sagar. Thus protested they viii
hep for ysan.