New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-07-05
Jelly AND PRESERVES.
GOOD THINGS WHICH MUST DE MADE
NOW.

GOOD THINGS WHICH MUST BE MADE
NOW.
rr coming OF the Fourth OF July 10 the good
housewife represents the high tide OF the summer
nreservinz season The red currant in me laI'uue
Of New-York Is usually fully ripened al 'his u''r
and in prime condition for jelly. In lew DAYS D."
Mil have become watery by hanging too lons on
tho bushe. Overripe currants never made Irih
civ I-raerrine currants never made finely flaw
ored jelly ,,. -.,,..s
from The West Indies in abundance lnis Is t"r
best preserving pineapple we have ana "heh ''''ie
ts large supply It may often be purchased as
low as 81 a dozen. 1t is larger s"ee'e' 'Iu''
w., ,bs nre.tv strawberry pine, or the huge ia
,.,ra ga-den pineapple. which. in spite OF the war
t hs.n sent this spring IN large quantities 10 THIS
market. . , .,o,oss,,,,
III. old rule for currant Jelly Is always succesSl"
n-ovdinc. the fruit Is gathered at the proper s'a'
pr sr,, dav The presence OF excessive moist
49, IN tho atmosphere seems TO affect )elly' anu
c,rrants gathered after long, wet se''soh SYM
zines refuse to form into Jelly Inc presence u "''
unhealthy foul condition about the pTeser''"s oo'.
and ANYTHING that tends 70 increase NOSE "s'.,.9
.h.t cause fermentation. OF course increase 'h@
$3.50 osains, any frui; keeping Therefore l. IS eS
IT, rot only that the kitchen and all SURROUND
,s nd dishes In in the kitchen De c'ed" 10 INC
SIGHT but scientifically clean. Al 'a'" "' ~
,hn,r covers should be sterlized by GOVERNS '.o''
,r,,, boilinr water for two or thfee i'o''"'7
100 1ban all them Instantly screwing on the ho'
.s q nd covering them with square OF c"''o" ~
,,g tod over the top an extra precautoh against
a noss!ble flaw IN the glass ~ .-
r. c,rra,t Jelly heat the currants Without s'e'''
,ro ,ben Simply look them over ana was" ''i' ~
80. ~. c,rrants are thoroughly hot ana SOIL
80. chem strain out the juice ard measure H. Al
'nw bound Of sugar 10 every P'.,tt VI ;yi- 80, the
down he Juice for twenty minutes Meth.,l h ip,ce
in pan in the oven TO heat Mhe, ty 9Th a
suSal ,iS aoWn add the sugar. 1t VII! met VIZ h
h h a. once Let the Jelly boil up. anu ana sorn,
dropping NJ - II does not boil It five minutes i9ns
)eIy a. ,ast /, again Continue until toiness' -. -
nnysi way OF making currant rely Is Fsh + has
cor hoen tested by the writer II IS worm %
not peeh 'c"rranis and crush them by strahis
SteIli i.h The hands through sheer slio"s ,ah
,hs"n We iuice drip through name! pds 49, ~
the juice and allow two toeefSer ara set
juice 81, not in a cold cellar. sur IL eve'E 49,,
IN s and AZ the end o. twenty-our pou !, goy
,sliv glasses and zeal up 10 4sneDds on the
mr. mixture OF the juice WITH me SUI
tna "a cold cellar. clean !cepoA ~ ,,nfs 70
nav No other food Is kept VIII 30 az aa,.or q,
wnrre no 800 IS said 10 be the superior la'oI .,
OF TINS p' rSich slowly forms and Ks as hrm ID "
cooked jey require very little cookng an
NO addition OF water TO the yph hts VIA FORK
cut IN dnzan dne surar-loaf pineapple e.. -, !,
nar Allow threequarters OF Pou INA % ,gHr siam
tne. nd ~ fruit Let the pineappie IN r. morn
together over The FIRE and let Il boil up hve minute
ing he end Of this time can y IN mt must be
AZ ne awav For marmalade tAe run go ~ and
Cooked longer then pfebs oird until is firm. Such
returned 10 ,sli not be as fine in flavor as D! VIC
a.,