New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-11-24

upon these portions in ali fruit that has SKINS anu
cores for jelly Wherever it is possible to COOK
fruit with its skin there is saving OF mayor ana
pulp, a greaf deal Of pulp is peeled of IN remoV-
ing the skin. Some pees simply gelatinous
films and melt away when the fruit is heated
This is true OF the stalks of pieplant For years
cooks have peeled pieplant and removed the rlchest
and best part. Directions are seen everywhere lor
peeling yet ever intelligent housekeeper knows
that pieplant rhubarb should not be peeled
When peeled the result is green sauce that does
not compare in flavor and richness with the GRIM
continued sauce made from the unpeeled stalk. All
the skin melts away in cooking but adds ge'at-
inous substance to the sauce that makes it much
thicker.
What is true of the stalk Of the rhubarb is true or
the fruit of the apple peach. ounce and all SKINNED
fruits. with the difference that the skin does not
entirely melt away, as in rhubarD, but must De
strained ont II is much more economical TO COOK
apples with their skins and even their cores in
and strain the pulp.
When apples must be cored and peeled for pies
friiters and apple sauce in which the apple quar-
tiers are cooked so that they appear entire, the
cores and peeling should be carefully saved Tor
telIv and strained apple sauce or for marmaade
The materials for these luxuries are thrown On the
refuse pail by the poorest families, who' quite IKE
w. expend more than three times the cost OF sugar
for the preserves in purchasing cheap canned lful'
An estimate was recently made OF what could be
~ which the pee.ing and of two ounces were
added A quart and pint OF wafer was thrown
oyer what are usually refuse parts. and the mass
uas cooked down in a porcelan-lned kettle for two
bours AT the end Of this time they were strained
through a puree sieve. This removed the seeds
a,d hard pcrtions of the cores and peel Inc pup
resulting was strained in cloth TO separate the
mice for Jelly About two quarts OF juice were oD-
tanned for Jelly and about quart and a pint OF
nuIn was left which was excellent for marma'ade
of The nurelv refuse matter which was strained out
Is, tho nurfe sieve there was but a cup ana hail
The two quarts of apple juice were boiled down
ohout ,hree-ouarters OF hour two pounds OF
sugar costing ten cents, were added and the result
oh,a,ued was five half-pint tumblers OF delicious
Golden Jelly slightly favored with ounce The pup
n,os hoiled down with about pound or sugar ana
nlad Tor several hours. stirring IT oflen. Inc re-
eSi, yos three haf-pint tumblers OF most uencous
no,ar,nslede thick enough TO stand When turned OUT
peach skins make an excellent lci.y hiHoEt ~
I'D n ieilv f. made of half peach skins ana nan
soia Gins and cores. No one Will notice the dil
emo In flavor between a ounce JeIly maze Vi
n,. oninre meetings. and cores ana haif apple peel
no. ~ cores and a Gear ounce jelly. Where, al
hs naen0s and cores from the apples OF q Kitchen
re titled apple jelly is no luxury, ana can De
used i'm many delightful ways tnat no one on econ
o'l Ts french who always keep this Jelly on hand
an, a LAYER of It next to the under crust OF their
fr,,, MES OF peach, pineapple or Ape ana II Is
It,d"s addition little OF this jelly Is eYcellen
1901 Nth rice croquettes 1t s STANDARD arllCle
S nee and a most economical one.