The Portland daily press., 1898-09-24
THE HON E,
INTELLIGENT COOKING.

GOOD nvlng is not high living IN the
ordinary sense, writes ELLA Morris Kretsoh
mar in the Womans Home Com
panion. The very acme of good living is
the best presentation of good material in
simple form; and in that sense it is the
best and highest Of living. The introduce
ton of cookery as branch of our public
school training will start the coming
generations of housekeepers in the right
direction; but the crying need OF the
present, next to knowledge of materials,
is for housekeepers to better understand
the Importance of the high art of simple
cookery.
Many a woman will take infinite pains
in making cake who probably could not
tell of the vegetables in common use
which should be put on to COOK In not
water and which in cold, which should
be sailed at first and which later, and
why; how each should be dressed Tor
serving, and the difference in dressing
them when young and old. Among
housekeepers there are more good pie
makers than bread makers; twenty who
make pretty desserts to one who is expert
in cooking meats, and fifty who make
fine cake to one who understands good
soup making. Do not, because you have
kept house ten, twenty or thirty years,
feel your housewifely dignity would be
compromised by beginning all over again
in certain things, for that Is being pro
gresslve. A narrow-minded woman
would not do it, be sure of that. The
really useful knowledge you already pos
sess will count for its full value; your ex-
pertness in the non-essentials is very de-
sirable-as supplement- to more import
ant knowledge.
JELLY MAKING.
This is the season for m aking rhubarb
jelly, as the early spring rhubarb lacks
the qualify needed to "jell. Wash the
rhubarb well, but do not peel it. as the
skin gives the pretty pink color to the
prepared plant. Cut it in inch pieces,
never minding if it be stringy. Allow
half cupful of water to each pound OF
rhubarb, and let it stew gently in a
granite or porcelain kettle until all in
sherds. Strain through q cheesecloth
or flannel bag, allow pound of sugar to
each pint of juice. Let the juice boil
gently for twenty minutes, add the sug-
ar, stir until all Jumps are dissolved and
withdraw the spoon. Turn into glasses
which have been rolled in hot water and
cover closely when GOLD and firm. Not
only will it be found tasty" jelly, but
an exquisitely colored ono as we'll, that
will add rosy touch of color to the pink
tea.''
For apple jelly wash the apples or wipe
them with a clean cloth; cut in pieces,
taking out all bad places; do not pare or
eh coodo pIyt than in a SAMOA
pan, nearly covered with water. Boil
them until they are reduced to pulp.
Remove from the fire and pour them into
a largs cheesecloth bag, which is better
than flannel; hang this bag up to drip.
The Jelly will be clearer If you do not
squeeze it. Measure the juice and to ev-
cry pint allow an equal quantity OF gran
uiated sugar. Return the juice to the
kettle, and when it boils add the sugar
slowly. Remove the scum from time to
time Let it boil until it jellies, which
will be in twenty or thirty minutes. Put
it in the tumblers, and when cold cover
it with two thicknesses of thin paper,
each one dipped in white of egg, which
will Keep the paper as tight and smooth
as bladder. New England Farmer.
GRAPE MARMALADE.
Cultivated grapes, If fully ripe, are
quite likely to disappoint one If used for
Jelly, the color is dark and unattractive,
and the compound is often syrup rather
than jelly, but they make delicious
marmalade. Wash the grapes and free
them from the stems. Put them in the
kettle and mash until all are broken.
Heat slo WY and cook until the juice is
well drawn out. Then place square of
cheese cloth over colander and set the
coIander over bowl. Turn in the grapes
and let it drip without any pressurs.
Measure the juice and allow an equal
measure of sugar. If wild grapes are
used allow little more than An equal
portion of sugar. Boil the Juice fifteen
minutes. Skim and strain again, then
add the sugar and boil until the surface
looks wrinkled and the liquid jellies on
the edge. Skim we'll and turn into
glasses.
Wild grapes. gathered just as they be-
gin to turn, are the best for jelly.
WAX FOR JELLY COVERS.
An idea that might have been borrowed
from the waxen comb that keeps honey