Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-09-06

no means common, and many house
wife whose perfect assurance makes can
ming, preserving and picking easy work,
makes q bugbcar Of Jelly making, and
from first to last IL spprehensive that IL
will not ''come," or II Il does, viii be
cloudy, dark colored or pungent.
Now, IN truth, the choice Of the fruit
h the difficult part Of the work. That
properly done, the rest Ii smooth sail.
Ing. But one may ~ we'll expect 70
"gather figs Of thistles," - to make firm
and delicate favored jelly Of half-grown
or over-ripe fruit.
Pectose, the substance which gives
fifmuess to fruit, and when freed By
boiling, yields jelly, Ii at Its best IN
every respect when the fruit Ii perfectly
ripe, but from that time 1t commences TO
deteriorate. As u choice between two
evils, then, under-ripe fruit Is preferable
to over-ripe, but the jelly produced from
the former will be neither as fine favor.
ed or colored as though the fruit were
ripe.
As rule, large berries and currants
Yield more Juice than the smaller ones.
In fact, It 10 good economy to buy prime
|
The prevalent belief that jelly must
be made on clear day ID utter nonsense.
At the same time many varieties OF
small fruit will absorb moisture. and II
picked just after heavy rain, the juice
will require longer boiling.
As with capning-so in all other meth
DDS Of preparing fruit, neither tin vessels
or iron spoons must be used In any Of
the various operations. GRADUATED
sugar IL the purest, most delicate flavor
ed, and inexpensive.
Have two bags, one made Of coarse
linen crash, the other OF cheese cloth,
v ith strong linen cord for suspending
the former.
None Of the small fruits require any
water In cooking, II quart OF the fruit
Is first put In the preserving kettle,
mashed and slowly cooked until the
Juice flows freely. Then draw the kettle
TO the back of the range; add the re-
msinder Of the fruit by degrees, wash
ing occasionally; draw to the front and
cook gently but steadily until soft.
or the larger fruits, p'ums and
peaches 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-bsg In hot water. AZ soon as
the fruit Is soft enough 10 break easily,
wiring the bsg dry, hold over n deep
esr'hen bowl or stonewsre crock, put In
the fruit, tie the top firmly and sus-
pend, 10 hang free, Ia warm place
and away from drsughts. As II cools,
occasionally press against the sides OF
the bsg with two wooden ladies, but
never squeeze with the hands II you
would make first-class jelly. a little
inferior jelly for cooking purposes can
afterward be made by squeezing and
wripging, but the game Is hardly worth
the candle.)
The exact smount OF sugar required
by the different fruits will be specified
later.
Measure the juice, return TO the fire
and boil steadily, uncovered, for twenty
minutes, skimmlng often. During this
time have the sugar beating In the oven ;
when the juice is sufficiently cooked,
turn In the sugar carefully; stir gently
until il Is dissolved, but no longer, and
as soon as the Jelly boils, draw the kettle
20 the back Of the range. Have hot,
deep bowl and dipper In readiness, and
Vt once strain the jelly through the
cheese cloth bag previously wrung out
Of hot water, and I'LL the jelly glasses
az u sits on the range.
lie, the jelly stand uncovered several
hours before sealing; then cover the top
with n thin layer Of melted paratiine, or
with paper soaked In brandy pressed
close 10 the Jelly, and larger circle OF
paper pasted over the top OF the glass
Jelly will never keep perfectly In damp
place, and one both dry and cool is best.
GoosEBERRY OR CRAZE JELLY.
The flavor OF gooseberry and grape
Jelly Ia quite similsr. Both are best
made when the fruit Il about three
fourths ripe, and are only suitable for
meats. Gooseberries require more water
for cooking, while for both pound and
a half Of sugar should be allowed fol-
every pint OF juice.
PLUM JELLY.
Red or blue plums are best. Halve,
stone and slowly cook one quart oil
fruit until the Juice flows freely; fill the
kettle with cut fruit, boil slowly, stir
ring often. Use equal weight OF sugar
and fruit juice.
PEACH JELLY.
Yellow peaches make delicious jelly
for cakes, buildings and the like, and
while not solid enough TO mold we'll the
consistency Is perfect for the uses nam
ed. Rub of the down and cut In quar-
tiers; add the kernels from about one
third the pits and stir almost constantly
TO prevent their sdhering TO the kettle
Add lemon juice in the proportion Of
one lemon for every pint Of fruit juice
and one pound Of sugar for the same.
CRAB APPLE JELLY.
five could have but one kind OF jelly
there would be no hesitancy In deciding
upon crab apple. Properly made II !:
tempting 10 both the eye and the palate
In whatever way II Is served. Wash
or rub the fruit; cut out the stem and
blossoms, black spots and knots
cut In halves and cook. Allow one
pound Of sugar to every pint OF juice.
| OUNCE JELLI.
Ounces that have been frosted will
not make firm jelly, and half-growr
fruit gives little juice. Choose fine fruit
rub of the down; cut out the blossom
ends and slice the fruit by cutting
around IL. The seeds darken the jelly
but are very gelatinous, and II removed
the Juice must be boiled twenty-five In
stead of twenty minutes. This fruit re-
quires one pound Of sugar TO a pint Of
Juice.
JAMS AND MARMALADES.
From the standpoint OF wholesome
ness, or popularity, fruit jams and mar
malades differ widely, but so far as max
ing IL concerned they are Identical. Only
lcurrants and berries can be used for jam
proper, while marmslsde has the entire
range Of larger fruits from plums to
ounces. The substitution Of granulated
for coffee sugar, and the treating OF both
the sugar and the fruit before they are
/ combined has given both conserves a
finer color and favor. But in spite OF
this. jams-especially currant and rasp-
berry-have lost their old time prestige.
Familiarity with the possible results OF
eating fruit seeds was the Handwriting
on the wall' that sealed their doom. On
the other hand, marmalades were never
so delicious, so varied or so popular as
now.
No other preparation Of fruit requires