The Jersey City news., 1899-06-13
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WOMAN'S WORLD.
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contrary, there's no more luck in maxi
ing jelly than any other kind of pre-
serves for when you do. the right thing
from beginning to end it's sure to come
and come well, too.
If you have to buy your fruit, get just
as good for the jelly as you do for can
ming, and never any that is dead ripe,
OF course, jelly can be made out of half
grown culled fruit: but you never can
give jelly any finer flavor than the fruit
itself has, and besides this the larger the
fruit the more juice it makes. So if you
raise your own fruit, it is better economy
to use the culls for marmalade than jelly.
/ Wash currants in cold water before you
pick them from the stems, and straw
berries before they are hnlled, and dry
them both on a soft cloth. Neither
strawberries nor red raspberries VIII
make a jelly that is firm enough to keep
It's shape when turned out of the bowl,
but by using one-quarter part red cur
rants, it will be.
Rub the down from peaches and
ounces with dry cloth; cet out the
blossom ends and stems, as well as plach
and knotty spots, from crab-apples anu
ouinces and then cut the fruit IN quar-
ters.
DON'T have tin dish or an iron spoon
In sight, but from first to last use ear III
en- stone or graniteware.
Trse the least water you can in COOK
ing the fruit. OF course crab-appies anu
ouinces must have considerable eup ~
about half their depth, but there IS no
need of using any with eurrants anu
berries If you mash part OF theni anu
heat them over slow fire until the JuiSo
runs freely before you, put in the rest
Make 2 double scanned bag out Oh
-. +hrsadad linen toweling, and one
half as large out of cheap cheeseciotii.
when the fruit is cooked, wiring the
-, o,,t of hot wateri pour III the
frnit and hang It in a warm place whei
a. can drain into a crock or deep po"i
Aftar she fruit has drained an hour OF
n-sss against the sides of the Dag
-,-itb two sticks or big spoons, ana no"
and then squeeze it gently with lhe
hands. but never wiring IT.
r. ,5oes NOT make a particle OF difference
what kind of jelly you are MAKING Il YOU
twist and wiring the bag 10 get OUT al lne
i,,iee uossible. or boil the juice ana sus"i
together, Il is sure 10 have pltlis,
n,,ueent flavor and to be darker coioieu
than there is any need of.
Dc inst as particular to use granuiateo
snear as good fruit. Coffee sugar mas
coarse. disagreeable flavor. MOST nm nm.
of fruit need pound OF sugar 10 80 80
Mint of Juice. Green goeseberrles anu -
cranes need quarter or hai,
: more than this, while three-1ouf'hs "
Mound is enough for peaches Vi ieo
berries and currants together.
forgot to say that peach jelly mas .
better favor if you cook ABOUT one M
of the pits with the fruit.
Nea-,,re the Juice and weigh the sugar.
- +ha aatter In the oven and the juice
aver the fire in a porcelain-lined or gran
tte Kettle. Boil the jufce-uncoVereo-
twenty minutes taking off every DIT oi
comm as fast as it rises, let the sugar see
rea, hot so the jelly will boil as soon as
nossihlel after you put it in. Wheh ihe
+uentv minutes are up turn the sugar INTO
tho kettle. stir carefully until 1t IS ols-
solved and lust as soon as it boils Ora"
the kettle to the back Of the stove.
ouart pitcher is handler than dip
nar te III the bowls and glasses from'
and should be hot so the jelly VIII nor
set and waste Wiring the cheeseeioth
las ont of hot water and strain the Jeny
+broneb il into the pitcher. Wet the
Jelly dishes in cold water before you
fiji them Next morning put a layer Oh
..so,tolsl,,,a fine wax over the top and
boon them in cool, dry place. rms
way is better. as well as more eohVenl-
ent than a paper wet in brandy, because
If shuts the air entirely out ana Keeps
the ielly moist and soft on top. Ii does
not cost much at first and can De useo
wear after year if It is washed and drlea
when the jelly is nsed
when a woman cannot afford the ser
vices of a professional caterer says
.sWhat to Eat" the question OF ne"
dessert for her "little dinner Is often
whole problem in Itself
II must be something heavy enough
,,,t not foo heavy. Sweet enough, but
refreshing at the same time. DeiiclouS ~
the nalate and alIuring to the eye NO
-go,,fser tbat she racks her brains some
times to hit upon a dainty that will nj
the occasion.
A few days ago at a little dinner IN
pbiladefphia. the chef offered us one Of
tba s1ccessful desserts of the season.
# was served in frappe glasses, the top
of rhe glass frothing over with whipped
cream. Peeping down below the cream
one discovered an ambrosial preparation
of frozen fruit. 1t seemed to me that ehe
flavor of every fruit of tree and vine coulo
he dfpped I'D in that one little glass cola
but not too cold; sweet, but not cioying.
The women of the dinner party couio
mot help remarking how pretty II was
when IT. came to the table and how re-
freshff5ss when it reached the lips After
wards I found the chef. whose idea the
dainty was. and begged for the recipe
at was not hard to do" he said. With
little thought anyone could accomplish
it. Choose several fruits-say pineap-
nile an orange, malaga grapes, strawber-
ries. a peach, If it can be procured THESE
are carefully peeled, removing skin and
seeds. Tney are then cut into very small
nieees. dice or shreds, and mixed all To-
getler. sweetened water is poured over
the whole and the mass frozen to fraDpe
consistency. AS the ice is fitted into each
individual glass a spoonful of whipped
cream is dashed over 1t, after which 1t
must be served very promptly.
In describing collection OF swell head
gear. writer in "London Queen"
savs.-"Perhaps the palm of novelty lay
between a delicate maize co1ored chiffon
tooue. lightly garnisFed round the brim