Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-09-17

COLUMN. oxford Democrat. Paris. Maine.
HOW TO MAKE GOOD JELLlES.
Jelly making requires skill and care.
Only the best quality OF fruit should be
used. Many housewives cook jelly too
long, which makes IL strong and dark
colOred.
Many fail In making jelly who can and
preserve well. A few good rules will be
found below.
Use the best quality Of white sugar.
Cook In granite or porcelain kettle,
Boil the juice five minutes or more be-
fore adding the sugar.
Heat the sugar In the oven before add
Ing 1t to the juice.
Skim as often as any scum arises.
Dip the tumblers into hot water first
before filling.
Have jelly bag made OF strong crash
or white flannel.
Drain instead Of squeezing the pulp to
all large fruits.
Dip the jelly, when done, into a large
pitcher, cover with thin piece OF
cheesecloth and strain into the tumblers.
Do not pick the fruit for jelly on q
rainy day or when wet.
Jelly bags should be twenty inches In
depth. One should be Of good crash,
and another Of white flannel Cotton
and wool flannel is best, as II will not
full as much.
| GRAPE JELLY.
Look over the grapes and wipe them,
take off the stems and put them in a por.
celain kettle over the fire. Mash well
with potato mssher, pour out In an
earthen dish and mash more. When all
are ready pour into jelly bags, and fast
en- the top with cord, and suspend on a
strong stick over an earthen jar where
il can drain all night.
In the morning strain and measure
allowing a pint OF sugar for every pint
OF Juice. Boil the juice rapidly for III.
teen minutes. Have the sugar heating
In the oven, but remember 10 stir II so II
will not burn. Pour IL into the grape
juice and boil rapidly three minutes
Skim off everything that rises. Dip into
Jelly tumblers.
In making jelly it is well to remember
that grapes should not be very ripe
Those that have some green ones among
them make the lightest colored Jelly.
OUNCE JELLY.
Save the Feelings aud cores from q
peck Of ounces when you can or pre-,
serve them. aud allow one peck OF pleas
ant sour apples. Wash the apples, ther
quarter and core, leaving the skins on, a:
they give II good flavor. Put the
ounce Feelings and apples in kettle
cover with cold water; stew slowly un'
I'll very soft, pour into jelly bag and
hang on n stick, suspended over stone
jar, and let drain all night.
In the morning measure the juice, anc
for every pint allow one pound OF sugar
Nix well, put over the fire, and when Il
begins TO boil notice the time, and II you
did not put In too much water, iifteer
minutes steady boiling Is usually sufli
cient. II is always safe to test IL with {
skinner as In raspberry Jelly.
OUNCE JELLY, NO. ?.
Wipe the ounces until all the iuzz Il
of, then slice, using everything but thu
seeds. Peel as many sour, juicy apples
ss you used ounces, quarter and core
Cook the ounces In n porcelain Kettle,
with water enough TO cover them, until
quite soft, then add the apples anC
more water, cooking until soft; drair
through Jelly bag, but do not squeeze
II YOU do the pulp will come through
and spoil the Jelly. Measure the juics
and boil IL ten minutes, then allow near
| ly as much sugar by measure as juice
and cook rapidly five minutes longer
Heat your sugar before adding to thu
juice.
APPLE JELLY.
ANY good, juicy, tart apples will do
The maiden's blush or fall pippins ar,
excellent varieties. Wash and wipe
take Off the stems and blows, but leav,
the skins on and the cores, unless the
apples are wormv, cut In quarters and
stew with as little water AS possible
cover closely until tender, pour In jelly
bag and drain over night. Measure snc
allow three quarters OF n pound OF white
sugar for every pint Of juice. Cook the
Juice rapidly ten minutes, then add th'
sugar, which has been warmed in the
oven, and cook until IL drops from th'
skinner in several places. Apple jelly
requires longer boiling than other jelly
To get out the water which was used In
cooking the apples.
GREEN APPLE JELLY.
Early apples picked in September be
fore fully ripe make a nice favored,
light-colored Jelly. Wipe and cut uI
without peeling, stew In little water,
and drain through jelly bag the SAME
as other Jelly. Allow three-quarters OF
pound OF sugar 10 each pint OF juice
HUCKLERERRY JELLY.
When huckleberrics are plenty, nice
ielly Is made by using half red currant,
and half huckleberries. Ii requires on,
pound of sugar To each pint OF juice.
CRAB APPLE JELLY.
The small varieties are best for jelly
Wash and wipe, cut In halves and cool
slowly with water enough to cover
When soft, dip into jelly bag and hang
UP TO drain over night. Ia the morning
measure and put over the fire TO boil ten
or fifteen minutes. DO not allow u:
much sugar as juice. Three-quarters OF
pound for every pint Of juice is sufii'
eient. Add the sugar and boil five min
utes, then test with a skinner.
CRANBERRIES.
! Cranberries make delicious Jelly
Take four quarts Of cranberries, pick
over and put in a porcelain kettle will
water. Cover closely and stew few
moments. Measure and allow pint Of
sugar for every pint Of juice. After add
ing the sugar let it come TO a boil and
skim. Let it boil rapidly for fifteer
minutes, then test with a skinner.
| When cranberries are scarce, n very
nice jelly, which many prefer, is made
by using six good-sized tart apples with
every quart Of berries. Peel, quarter
and core the apples, and cook with the
berries, then strain through \ jelly bag
Measure juice, and allow one pound OF
sugar for each pint, and cook the same
as for any other jelly.