The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-07-15

To make Jelly requires little more skill
on the part of the housewife than for the
ordinary making of preserves or jams, but
IT certain rules are observed and the fruit
IL just in the right state success Is usually
attained Currant jelly viii probably al
way remain the favorite variety and In
selecting the fruit care should be taken
to see that IL Is neither under-ripe nor
over-ripe. as in the former case II will
be tasteIess. and in the latter mushy.
Where the housewife has her own garden
she is careful to gather the currants on a
dry day, because the moisture in the at
mosphere is thought to affect the Jelly.
There Is a housewives tradition that cur
rant jelly should be made before July 4
in order to have the fruit "jelr' just right.
To make currant jelly pick the fruit over
carefully. rejecting any that seems poor;
II gritty wash thoroughly, drain In a col
ander and put I'm large porcelain lined
preserving kettle or a stone Jar. Set the
receptacle in large pan two-thlrds full
Of tepid water and heat slowly, MASKING
the fruit with a wooden pestle. As soon
as pulpy which will he very soon, pour
into a flannel Jelly bag and hang over an
earthenware bowl or jar to drip all night
Do not squeeze the bag III you vtpn the
Juice to remain clear. Next morning meas
ure the Juice and for every pint allow n
pound OF graduated sugar. Heat the SUI
gar In the oven. stirring frequently to pre-
boiled twenty minutes and been well
SKINNED. pour In the hot sugar and stir
until IL Is all dissolved. but not a moment
longer Boil for two to three minutes test
by pouring few drops In n cup and ex-
posing n to the air TO see 10 II begins to
thicken. II 40. pour at once into glasses
which have been taken from hot water
and I'LL to the brim. IL the glasses are
placed upon hot damp cloth while NO.
ing filled. there Is no danger OF their
cracking. The latest and most approved
method OF sealing Jelly or preserve glasses
Is to put on a thin coating OF parafrine
This ia an economical method also. "a the
parafriHe tops may be put aside when the
Jelly glass IL opened and melted over
again for future use. Shave half pound
OF paraffine In n pitcher or pint cup and
melt by setting into a vessel of hot water
The paraffine top should have an extra
covering Of tin or layer N cotton batting.
RaspberIies and currants combined make
as excellent Jelly as they do jam
and the toothsomeness of this variety of
Jam Is well known. The process OF Jelly
making or preserving fruit in any form
Is made much easier II the housewife
takes the precaution 10 have all the ma
terials and utensils ready at hand before
she besins to work.
spiced currants-Take five pounds ~
currants four pounds Of sugar, two table,
speohfui% OF ground cinnamon. one table,
spoonful Of ground cloves and one pint of
vinegar boil slowly for three hours.
Spiced piums Put four pounds ut plums
with She pits removed into a preserving
kettle add one tablespoonful each Of mace
cloves. allspice and cinnamon and two
pounds of graduated sugar and boil untfl
the mixture i clear
Preserved peaches Weigh the fruit after
" rs pared and tho pits removed and Al
low one pound of graduated sugar to
every pound 81 fruit Put the sugar in
tae preserving ketti. and make a syrlip
hy allowing one small cup of water to
every pound OF sugar when IL Is thor
0ughly dissolved let be boil and then strain
and put II hack and let Il Just boil again.
lay In the peaches cut IN halves and bon
until they are clear and tender Take ot,t
with a perforated skinner ana lay upen
nat dishes. allowing a. much room a.
possible for each piece OF fruit Boil the
>r5p almost Ia a Jelly or 1uiu thick and
. 'lrs~. tkimmire 81 the scum moanwhus
Fll the Jars tea-thirds fun ~ ne peaches
pour on 'he haiiine s,rup ana seal
Currants and berrtcs canned without
cooking make delicious and rica pra.
seTFe. Mod 'nv -4rfauts are parff--ilavtx
Hne eaten UHfh meat Mash the rriit
thoroushly. taking care that every herr,
or t1rreHt to crushed, "Rd ado granuiated
sugar tn ifo proportion ~ oae pound foy
ever pound - ffah. Ftl The lars a.
hNeTaowlr- sha King daWn each lavor
trnA shj "rcw thr covers an as tightly
AZ losEihlr
Canned fameen plums For sls poi,naa
% fruit Zee, ARE. pounds 81 stgrar 40
N4N pint ~ vsrsr when tue evrtln has
res h"i tnlfre l~ln, 1ut in the fruit ana
tNoA '"t'0 'H.aaief to@r int1 glass iars