The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-08-19
A STROKE OF ECONOMY.
jelly Made Out of What Extravagant
Americans Throw AWAY.

The richest juices of any fruit lie i'm
mediately under the skin and around
the core. 1t is we'll known that the
gelatinous parts Of the fruit are found
in their richest proportions at the cores
and in the skin. Therefore, the intel
ligen cook relies upon these portions
in all fruit that has skins and cores
for jelly. Wherever it is possible to
cook fruit with its skin there Is saw
ing of flavor and pulp, as a great deal
of pulp is pealed off in removing the
skin. Some peels are simply gelatin
Gus films, and melt away when the
fruit s heated This is true of the stalks
of pieplant. For years cooks have
peeled pieplant and removed the rich
est and best part. Directions are seen
everywhere for peeling, yet every in
telligent housekeeper knows that pie
plant or rhubarb shoud not be peeed.
When peeled the result is q green
sauce, that does not compare in flavor
and richness with the crimson-tinted
sauce made from the unpeeled stalk.
All the skin melts away in cooking,
but adds gelatinous substance to the
sauce that makes it much thicker.
What is true of the stalk of the rhu-
barb is true of the fruit of the apple,
peach, ounce and all skinned fruits,
with the difference that the skin does
not entirely melt away as in rhubarb,
but must be strained out. 1t is much
more economical to cook apples with
their skins on, and even their cores in
and strain the pulp.
When apples must be cored and
peeled for pies, frltters and apple
sauce, in which the aples quarters are
cooked so that they appear entire, the
| cores and peeling should be carefully
saved for jelly and strained apple
sauce or for marmalade. The mater
ials for these luXuries are thrown in
the refuse pail by the poorest families,
who, quite likely, eXpend more than
three times the cost of sugar for the
preserves in purchasing cheap canned
fruit. An estimate was recently made
of what could be obtained from six
quarts of apple peeling and cores to
which the peeling and cores of two
ounces We're added. A quart and a
pint of water was thrown over what
| are usually refuse parts, and the mass
was cooked down in a porcelain-lined
Kettle for two hours. At the end of
that time they were strained through
puree sieve. This removed the seeds
and hard portions of the cores and
peel. The pulp resulting was strained
! in cloth to separate the juice for
jelly. About two quarts of juice We're
| obtained for jelly and about a quart
and a pint of pulp was left, which was
excellent for marmalade. OF the pure
ly refuse matter which was strained
out of the purpee sieve there was but
a cut and half.
The two quarts of apple juice were
boiled down about three-quarters of an
hour; two pounds of sugar, costing 10
cents were added; and the result OBJ
tained was five half-pint tumblers of
delicious golden jelly slightly favored
with ounce. The pup was boiled down
with about a pound of sugar and
cooked for several hours, stirring Of
ten. The result was three half-pint
tumblers of most delicious MARINA
lade, thick enough to stand when
turned out.
Peach skins make an excellent jelly.
Almost as good a jelly is made of half
peach skins and half apple skins and
cores. No one will notice the difference
In flavor between ounce jelly made of
half ounce peeling and cores and half
| apple peelings and cores and a clear
ounce jelly. Where all the peelings
and cores from apples of kitchen are
utilized, apple jelly is no luxury, and
can be used in many delightful ways
that no one on econom- bent would
use any expensive fruit Jelly for.
The French. who always keep this
jelly on hand. put a layer of it next
to the under crust of their fruit pies,
of peach, pineapple or apple, and it is
delicious addition. A little of this
jelly is excellent served with rice GRO
| quettes. 1t is a standard article of
use, and a most economical one.-New