The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1898-08-31
Useful Housekeeping Hints.

delicateiy favored jelly Of halfgrov n
or over-ripe fruit.
Pectose, the substance which gives
firmness to fruit, and, when freed ly
boiling, yields Jelly. Is At its best Il
every rsspect when the fruit Is psrfecily
ripe, but from that lime II commences
10 deleriorale. As choices between
two evils. then, unsipe fruit Is pTefera-
bic to over-ripe, but the jelly produced
from the former will be neither As sine-
ly-fiavored or colored As though the
fruit were ripe.
As rule, large berries and eurTsnts
yield more juice than the smaller ones.
In fact. It Is good eeonOny to buy
prime fruit Of all kinds for jelly.
The prevalent belief that jelly must
be made on a clear day Is all nonsense.
At the same time many varieties Of
small fruit win absorb moisture, and il
picked just after heavy rain the juice
will require longer boiling.
AS with canning so in all other
methods of preparing fruit, neither tin
vessels nor iron spoons must be used in
any Of the various operations. Granu-
lated sugar is the purest, most delicately
favored, and inexpensive.
Have two bags, one made Of coarse
linen crash, the other Of cheese cloth,
with strong linen cord for suspending
the former.
None of the small fruits require any
water in cooking, if n quart Of the fruit
is first put into the preserving kettle,
mashed aud slowly cooked until the
juice flows freely. Then draw the ket-
tie to the back Of the range; add the re-
mainder of the fruit by degrees, wash
ing occasionally; draw to the front and
cOok gently but steadily until soft.
or the larger fruits, peaches and
plums require little water, while crab
apples, ounces and common apples
should have enough to show through
from the top, after the mass has been
shaken down.
While the fruit is cooking, soak the
linen drip-bag in hot water. AS soon
as the fruit is soft enough to break eas-
lily, wiring the bag dry, hold over
deep earthen bowl or stOneware crock,
put in the fruit, tie the top firmly and
suspend, to hang free and in a warm
place, and away from draughts. AS it
eools, occasionally press against the
sides of the bag with two wooden Ia
dies, but never squeeze with the hands,
il you would make first quality jelly.
"a little inferior jelly for cooking pur-
poses can afterward be made by squetz-
ing and wringiDg, but the game is
hardly worth the candle.
Measure the juice, return to the fire
and boil steadily, uncovered, for twenty
minutes, skimmiDg often. During this
time have the sugar heating in the
oven; when the juice is sufficiently
cooked, turn in the sugar carefully; stir
gently until it is dissolved, but no long
er, and rs soon as the jelly boils draw
the kettle to the back of the range.
Have a hot, deep bowl and dipper in
readiness, and at once strain the Jelly
through the eheeseciOth bag (previOus-
is wruBg out of hot water and fill the
Jelly glasses as it sets on the range.
Let the jelly stand uncovered several
hours before sealing; then cover the
top with thin layer of melted paraf-
fine, or with q paper soaked in brandy
pressed close to the jelly, and larger
circle of paper pasted over the top OF
the glass. Jelly will never keep per-
fectly in a damp place, and one both
dry and cool is best.
From the standpoint of wholesome
ness or popularity, fruit jams and mar
malades differ widely, but as far as
making is concerned they are identi-
cal. Only carrants and berries can be
used for jam proper, while marmalade
has the entire range Of larger fruits.
from plums to ounces. The substitu-
ton of granulated for coffee sugar, and
the treating Of both the sugar and the
fruit before they are combined has given
both cOnserves finer color and flavor.
But in spite of this, jams-especially
currant and raspberry-have lost their
old time prestige. Familiarity with the
possible results of eating fruit seeds
was the "hand writing on the WALL
that sealed their doom. On the other
hand, nIarmalades were never so deli
eious, so varied or so popular as now.
No other preparation Of fruit requires
such close attention from first to last.
Constant and thorough stirring with
wooden ladle to prevent the mass from
adhering to the bottom of the kettle
will alone insure success. A porcelain
lined kettle is better than n granite
ware one, because thicker.
For red currant or gOOseberry jam,
pineapple, orange or grape (pieked
when the fruit is half ripe marms-
lade, allow one pound Of sugar to every
pound of fruit; a quarter of pound
less sugar is sufficient for the other va
rieties of fruit.
Marmalade requires a little longer
cooking than jam, because the gelatin
Gus skins and seeds are rejected. The
fruit is first cooked until soft; then
mashed through pure strainer to free
the pulp from skins, etc It is then re-
turned to the fire, the sugar added, and
the mixture cooked slowly and steadily
until it is smooth, and little cooled on
a plate is firm and free from water
Good Housekeeping.