Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-21
selectinC MnterfaIs.


In selecting the materials for making
jelly 1t is We'll TO understand a few essen
tial points. This makes the work easier
tions.
A gelatinous substance known as pee
tin, the Jellylng principle, Is naturally 1ouno
in ali fruits. Some are much richer IN TINS
quality than OTHERS. and for this reason,
suitable for jelly However. they all have
their greatest amount on reaching matur-
ity. For this reason they should not be al
lowed 10 remain on the tree after they
reach this stage. but be gathered rather
Gnder-rlpe. Grapes make the pest 1elly IL
used when they are just beginning 10 turn
or still green. After ripeninS the jellying
principle diutinisheS, and success Is very
uncertain IN the making OF Jelly .,,o.
Another point to consider is the tact tnaC
they make better jelly If gathered when
the sun is shining. and never in damp or
wet weather, as watery fruits dilute the
jelly making substance.
Only sugar of the best quality and that
made from sugar cane, should be used
Beet sugar answers nicely for some pur-
poses, but not for jellies and jams, on &C
count of having a larger percentage OF
water than the other. .
Remember, you are preserving the fruit
juice, and it is this substance, and not the
sugar that requires cooking. Boil the sugar
as little possible TO obtain best results.
will make your jelly candy or sugar, a49
also make ii tough and Summy. You aqo
the sugar for the purpose OF making the
fruit juices ''Jell,' and to make ii palatabIe
JeIIy-MakInE Fruits.
The small fruits that contain great deal
of juice are those used for jellies. These
are the Strawberries, currantSI raSpber-
ries, bIackberries and grapes. OF the
larger fruits, ounces and some varieties
of apples make very delicious jelly and are
general favorites.
How to Extract tie Juices.
Two methods are employed to extract
the fruit juices. The quickest way is TO
place the fruit in kettle, adding to the
smaller fruits just enough water to keep
them from burning. Stand them where
they will heat gradually to scaldinE point
When they are soft enough to mash easily,
them OF
neSseS of CheeSeCiOth and pointed so That
the Juices will run in "a small stream into
a pitcher. Hang the bag up and let the
juices drain out. DO not squeeze the
pulp for. the first jelly but when all is
drained that will run or drip, squeeze the
pulp so that no juices are wasted. This
can be strained again, and II not perfectly
clear do not mix with the first lot, but make
UP separately
Another Method.
A slower, but better way is to put the
fruit into stone jars; set these in larger yes,
sells of tepid water, and then cook until
fruit is soft. Apples and ounces must be
cut into small pieces, and II the cores are
these fruits with cold water and cook
slowly until soft. Strain same as the Der
Cooking the Juice.
1t is much better to make a small quantity
of jelly at a time y quart of juice IS quite
enough for one boiling. Allow equal meas
ures of juice and sugar. as rule. Medium
sized agate preserving Kettles are pest
to use, as they are light to handle, and
easily cleaned, and not affected by the acid
in the juices. Boil the juice rapidly for ten
minutes, Swimming if necessary, then add
the sugar and boil ten minutes longer.
A Quicker Way.
Have the sugar measured and while the
juice is boiling heat it III the oven, on a nat
dish. Do not let IL brown. Then when juice
has boiled ten minutes, add the sugar and
stir until it is dissolved. Let ii boil up once.
Sometimes this is sufficient cooking, even
when sugar is not heated, as II Will occa-
sionally jell in very short time.
How to Test when Done.
49,,
the top of the kettle after the sugar has
done. Test by dropping a little on a sau-
GER If IT does not spread when cold, but
remains firm and round II Is done. twenty
minutes steady boiling altogether is quite
long enough for making good jelly, and
often much less time is necessary, eSpe-
cially when sugar is heated.
Putting Into the Glasses.
Heat your glasses thoroughly by placing
in a pan of tepid water and letting II come
to boiling point. Then set them on damp
cloth: spread on a board or table. Fill to
overlooking, as jelly will shrink. Let stand
until cold before covering. a thin scum
forms at once, and this excludes the air.
Covering Glasses.
When Jelly is perfectly cold. cut out round
pieces OF white paper or use the wax cover
ing that comes prepared for the purpose.
Lay top of jelly. Then cut large pieces
from heavier paper, brush the inner edge
with white of egg, cover and paste down
on outside of the glass. Keep jelly in cool,