Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-07-27

JellIeS AND JELLY NAMING.
GRAPE Though Il Il still early
In the season, says one writer, the good
ID already thinking Of her
delicious grape jelly and grape confec-
lions, which may be made the latter
part Of August from the fully matured
green grape, or In the flrst weeks Of
September from the ripened fruit. Grape
Jelly Is one Of the delights Of the pre-
server, because Il never fails TO ''come."
This IL the method OF procedure:
Stem the grapes carefully, put them
In stone jar and set Il In boiling water.
Let the water boil around the covered
jar from half TO three quarters Of an
hour. Mash the grapes when they are
thoroughly heated to let the juice run
out. When they are well cooked, strain
them through sheer cloth, of unblesch.
ed cotton. For the finest Jelly use the
juice that drips through frst; and for
the second quality, which is good enough
for Jelly cake, squeeze the pulp and ex.
tract all that Is possible by pressure.
Keep the two qualities Of juice separate,
and for each pint allow pound OF
granulated sugar. Put the sugar In the
oven In tin pan, while the juice Is being
boiled down in porcelain kettle. When
the juice hiss boiled twenty minutes, add
the hot sugar. II will melt into the
boiling juice with Kissing sound. The
moment 1t Is melted and boils up again
the Jelly Is done, and is ready to be put
into bowls. When it Is cold set II away
uncovered In cool place. The next
morning 1t should be firm and perfect.
Cover it closely with two rounds Of pa
per that have been dipped In brandy and
pressed down against the jelly. This
precaution Il especially necessary with
grape Jelly on account OF It's liability to
mold. There IL tradition, coming
down from housekeepers Of former gen.
erations, that thick layer Of mold on
top OF the jelly does good rather than
harm, by acting as a preservative, In
case 1t does not appear In patches. But
the good housekeeper does not care for
preservstive of this kind, and II the
product was to be offered for sale, such
an indication would be an almost fatal
defect In the eye Of critical purchaser.
The bowls are best sealed with a paper
Of the quality Of common writing paper,
the white OF an egg being used for muci.
lage. Rub the white OF an egg,Over the
top OF the paper, also, to oil the pores
and more efIectuslly exclude the air.
GoosEBERRY JELLY. Gooseberries
make delicious clear green Jelly, quite
as tart and deliciously favored as the
popular currant jelly, says another writ
er Of jelly recipes. In making this jelly,
inexperienced operators should be warn
ed that IL they wish 1t TO be clear and
transparent they must utterly forego
the instructions so generally given 10
squeeze the juice OF the fruit through =
bag. The only way TO make clear
feckless gooseberry jelly Is TO carefully
stem and pick over the fruit, putting II
10 q large porcelain-lined kettle with
just enough water to keep the fruit from
the skins burst and the juice flows freely
Let the jelly bag (of fianneD hans
ready. Ladle In the fruit, and let II drip
without interference. Sometimes the
skins clog Mt the bottom Of the bag and
a wooden or silver spoon (neyer use tin
iron, or plated ware with jelly may be-
used 10 dip them out. When the juice
has all dripped through-some few drops
will be lost by not squeezing the bag
but these must be sacrificed In the inter
ests Of beauty-dip Ii back into the ket
tie, which must have been well washed
In the interim, using a cup for the dip
ping. For each cup Of juice add cur
Of the best graduated sugar, which must
not be stinted. Unless there Is plenty
Of sugar, the whole must boil Ions
time before coming to "a jelly, and the
shorter the time involved In the whole
process the better for the appearance Of
the conserve. II the fruit Is very ripe
ten minutes is generally time enough fol
the boiling. which should be fairly vigor
Gus, the scum and refuse thrown up be
ing carefully skinned of as 1t rises. A
saucer set in little Ice water should bt
close at hand, and every few moments {
few drops OF the juice may be poured
into II 10 test its condition. As soon N
II shows definite signs Of jellying, lii
of the kettle. 4 pan Of hot water SCI
beside il should contain the jelly glasses
which treated in this way will not cracl
when filed with the hot jelly. Set tn,
glasses away to cool over night; screw
on the covers next day, and keep In {
cool, dark plsce.-Good Housekeeping