The Portland daily press., 1899-06-08
THE HOME.
JELLY MAKING FROM A 10 ..

In fpite Of our inherited notions to the
contrary, there's TO more luck" IN
making Jelly than any other kind Of pre-
serves, for when yen do the right thing
from he9inning to end it's sure 70
come" aud come fino, too.
II you have to buy your fruit, get just
as good for jelly as you do for canning,
and never any that Il dead ripe. or
course, Jelly can be made out of half
grown cuiled fruit; but you never can
give jelly any finer flavor than the fruit
itself has; ami besides this the larger the
fruit the mere juice 1t makes 50 II you
raise your own fruik 10 10 letter economy
to use the culls for Iuarraalade than jelly.
Wash cnrrants In cold water Lefore
Strawberries before they are hulled, and
dry them both on soft cloth. Neither
Strawberries nor red raspberries will
make u jelly that Is firm enough to keep
its shape when turned out Of the bowl,
but by u'ing one-quarter part red cnr-
rants. 1t will be.
Rub the down of from peaches and
4dfHtCs WIN Wy 0tobb9 Out OIt VIC
blossoms ends and stems, as wsil as black
and knotty spots. from crab-apples ard
ounces, and then cut the fruit in
quarters
Don't have a tin dish or un iron spoon
in sight, but from first to last use earth
en-. stone or granite ware.
Uso the least water you can in cooking
the fruit. or course crab apples ard
ounces must have considerable (up to
abont half their depthl but there is no
need of using any with currants and ber-
ries, IL you mash par Of Them and heat
them over slow fire until the juice runs
freely before you put in the rest.
Make a double seamed rag out Of loose
threaded linen towelling. and one-half
as large out Of cheap checse-cloth.
When the fruit Is cooked, wiring the
linen bag out of hot water; pour In the
fruit and hang it In warm place where
Ii can drain into a crock or deep bowl.
After the fruit has drained an hour or so,
press against the sides OF the bag with
two sticks or big spoons, and now and
then squesze 1t gently with the hands,
but never wiring it. 1t does not make n
particle Of difference what kind of jelly
you are making; IL you twist and wiring
the bag TO get out all the juice possible,
or boil tho jnics aud sugar together, ii Is
sure to have q biting. pungent flavor,
and to DO darker colored than there is
any need of.
Be just as particular to use granulated
sugar as good fruit. Coffee sugar has a
coarse, disagreeable flavor Most kinds
of fruit need pound of sugar to every
pint OF juice. Green gooseberries and
wild grapes need quarter or half
pound more than this, while three-fourths
of pound is enough for peaches or red
raspberries and currants together.
/ forgot to say that peach jelly has a
better flavor IL you cook about one-t hird
of the pits with the fruit.
Measure the juice and weigh the sugar;
put the latter in the oven, and the juice
over the tire in a porcelain. lined or gran
lite KETTLE. Boil the juice-uncovered-
twenty minutes taking OF every bit of
scum as fast as 1t rises; let the sugar get
real hot, SO the jelly will boil as soon as
possible after you PUT it in. When the
twenty minutes is up turn the sugar
into the kettle; stir carefully until 1t Is
dissolved, and just as soon as it toils,
draw the Kettle to the back of the stove.
A quart pitcher Is handler than dippsr
to I'LL the bowls and glasses from, and
should be hot So the jelly will not set
and waste. Wiring the cheese-cloth bag
out of hot water and strain the jelly
through 1t into the pitcher. Wet the jel-
ly dishes in cold water before you Ill
them. Next morning nut a layer of
melted paraffine wax over the top and
keep them in "a cool, dry place. This
wax is better as well as more convenient
than a paper wet in brandy, because 1t
shuts the air entirely out and keeps the
jelly moist and soft ON top. 1t does not
cost much at first, and can be used year
after year If 1t is washed and dried when
the jelly is used.-Charity Andrews, in
Country Gentleman.