Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-07-09
PRESERVED OUNCES.

PRESERVED OUNCES.
Pare the ounces; cut them into
rounds or into thin slices, saving all the
rougher pieces with the skin for jelly.
Put the ounces into porcelain-lined
bring to boiling point and cook slowly
until they are tender. Drain, saving
this water to cook with the skins and
rough pieces for jelly. Weigh the
ounces, and to each pound allow half a
pound of sugar. Put the sugar into a
porcelain-lined kettle; add just little
of the water in which the ounces were
boiled; bring to boiling point, and skim.
Throw in the ounces and cook slowly
until they are dark red and perfectly
transparent. Lift carefully, piece at a
time, and put them into tumblers or jars,
and cover with boiling syrup. Ounces
preserved in this way may be drained,
the syrup in which they were cooked
saved for jelly making, and the ounces
dried on a sieve, rolled in granulated
sugar, and put aside to use as a con-
serve.
HOW FRUIT JELLIEs ARE MADE.
Many fruit juices do not contain suffi-
cient pectose to easily form jelly. In
fact, there are only a very few fruits
that will make jelly without the use of
sugar. There is no reason, however,
why jellies should always be made a
pound of sugar to pound of fruit.
Ounces and currants, as well as the
ordinary crabapple, cranberry and green
grapes, are much better where only half
pound of sugar is allowed to pint of
juice. Blackberries just little under
ripe make jelly quickly and easily, allow
ing half a pint of sugar to each pint of
juice. Small fruits, as black berries,
raspberries and currants, may simply be
mashed and drained over night. Measure
the syrup; bring to boiling point; skim,
add the sugar and boil rapidly until it
jellies. This will sometimes take twen-
ty minutes, at other times only few
minutes. There is no ''royal road" to
jelly-making, and the housewife must
lean to test for the jellying point. After
the mixture has boiled for five minutes
take teaspoonful out and put into a
saucer; stand it to cool; and if, when
you scrape it up from the saucer, it sort
of wrinkles and forms jelly, it is ready
to put into tumblers. 1t will sometimes
harden and drop as you hold the spoon
in the air. When it drops with short
spring it is jelly. If you boil it beyond
that point it will "rope" or spin a
threadlike syrup, and never again will
go back to the jellying point. When
jelly is syrupy it has been boiled too
long.
APPLE JELLY.
Quarter and core the apples. Do not
pare them. Put them into a porcelain
lined kettle; cover with cold water, and
bring to boiling point; turn into a jelly
bag, and drain over night. Next morn
ing measure the juice, allowing three
quarters of pound of sugar to each
pint of apple juice. Boil the juice for
about ten minutes; add the sugar: boil
for ten minutes longer, skim and pour
into jelly-glasses.
After tumblers have been filled with
jelly cover them over with an ordinary
piece of glass; this will prevent the dust
in the air from settling on the jelly.
Next morning, after the jelly has cooled,
cover the tumblers with tissue paper or
ordinary tops, and put at once into a
closet. If the jelly seems too thin cover
it with glass and stand it in the sun for
a day or two until it thickens.-Ladies'
Home Journal.