The morning call., 1894-06-30
For THE TABLE.

For some reason. whether because the rail-
road tle-up threw upon our market the fruit
intended for Eastern traffic, or because of an
oFerabunGant crop, fruit Of all kinds has been
very cheap for a day or TWO.
Choice large curranIs in perfect condition
sold in the wholesale markets for 20 cents
box; raspberres for 20 cents for the drawer
OF six baskets; large ripe figs. in sinee-layef
boxes holding about nine pounds OF the lrult'
for SO cents, and cherries for 2 cents pouho
for the best varieties such as the Royal Ahhe'
which preserves and brandies better thah any
other Sort though the sour red hentIsh cnerry
is the best for cooking purposes pies stc.
This is the season for making IeIles ana
jams, and about most homes llneefS the Ialnt
perfume Of raspberries or currauts while
fnger-tips show purple stains ana the pantry
shelves begin to groan beneath their burden.
The making of preserves is not very labo-
rious or fdtiguing process IL certain conditions
are observed. Firstly, DO not undertake it
when worn out by Ofner duties, as patient
man once declared all women are apt TO do.
There are few things which tire one so much
as the work which IS not done, and the house
keeper who sees her long list OF the days
duties successfully accomplished is apt 10 feel
sense of exhdaration, a longing for flesh
worlds TO conquer. Then it is that the tempta-
tion creeps IN TO buy an extraordinary fine box
of fruit which the dealer displays. or the price
is TOO low TO b. resisted and the frait is
bought and work is begun upon 1t by hand and
brain already Overwrought, and the results are
seldom good.
secondly, do not attempt to handle too large
quantity of fruit single handed and without
the necessary parapheruaa, or there viii be
loss OF fruit, sugar and sometimes Of temper.
too. The best and easiest way 10 make jelly is
to undertake it when fresh in spirit and when
1he days duties do not lie before one IN a long,
unDroke en line. Then buy berties-never more
than TWO or three boxes at a time. Il may be
they VIII cost few cents more bought in this
Nay,~Dut as one box OF currants will make
IT. twelve glasses of Jelly the loss will be really
very small and the jelly will be firmer, clearer
and Of brighter color if made in small quantities.
The currants for jelly must be fresh no de
cayed or mtoewed ones among them, ana 1t is
the part of economy to strip them from The
stems, as the juice is then extracted much more
easily and thoroughly.
The Kettle used for making Jelly should be
porcelain lined or OF granite ware and in per-
feet condition Into It put pint OF cold water
for each box OF currants before adding the
fruit, TO prevent its catching, then place it on
The stove and boil for about an hour; then pour
the fruit into jelly bags made from two thick
nesSes Of cheeseclOth and let it drain twenty
four hours. An umbrella stand can be utilized
II regular lily stand is not available by fast
ening the cloth securely at the four corners.
Do not press the fruit at all. but allow it TO drip
undistuTbed for the best jelly, but quality iD-
feriOT IN appearance can be be made by Squeez-
ing the currants left IN the bag. Measure the
Juice which has dripped and put it on TO boil
for twenty minutes allowing from the time
boiling really begins, and do not allow il TO
stop during that time For every pint OF juice
allow pint OF sugar and for this purpose lump
sugar is best and 1t will dissolve more easily if
ifs put into the oven for few minutes aud
allowed TO become quite hot, but not to burn.
When the juice has boiled a sufficiently long
time add the hot sugar, stirring carefully until
The boiling begins again. and when the sugar
Is thoroughly dissolved the jelly viii be ready
to put into glasses 1t should be allowed to
stand on the back OF the stove for a few
moments to throw up the scum, which must be
carefully removed.
Il sometimes happens that the liquor Will
set" before It can be put into glasses, in
which case a Gun of hot water should be thrown
IN and the whole brought to a boil once more.
There is much talk about the inability TO
make firm jelly from currants unless they are
Just In the right condition. but IL will never fail
IL the rules given are followed exactly. But
making jelly is child's play compared to The
labor Of covering and labelling it. There is a
tendency to shirk this part of the business and
to be greeted ON all sides, from every table and
shelf, with the accumulation Of uncovered
glasses Of jelly and jam. There is only one
way out OF this difficulty; cover the glasses as
soon as the jelly Is finn and cold. First sprinkle
a little powdered sugar on 10 prevent mold,
then lay on piece Of paper cut to fill the
glass-Which should be filled TO the brim-and
dip ed 10 brandy, then over all paste a second
piece of white paper, m0stening the edge with
-four paste and pressing down smoothly. This
piece OF paper should not come down far on the
glass; ID fact 1t looks best when il is cut just
large enough 10 hold after being turned over.
Then wipe the glasses clean, paste on dainty,
hand-written labels with the date in one cor
ner, and when The TOP paper is dry prick a
dozen holes in 1t with coarse needle as sec
Ond precautiOn against mold. Then put the
Jelly in dry, cool place.
Family Retail Market.
Butter is unchanged. Ranch Eggs are rather
deareL
The market is Overcrowded with Poultry and
prices favor the buyer. Meats show no change.
Fish sells at last weeks prices.
Fruits and Vegetables continue plentiful
Following Is The CALLS regular weekly retail
price list: