Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-17
Jellies.


colander, then squeeze through flannel
bag. Measure the juice, and to each pint
allow a pound of sugar. Put the sugar In
pans and set in the oven to heat, but not
to melt Stir it from time to time to pre-
vent scorching. Return the juice to the
fire in a porcelain-Iined kettle and bring
to a boil. Cook for twenty minutes add
the heated sugar, boil up just once, and
pour the jelly into glasses set In pan or
hot water.
APPLE JELLY.-Use twelve pounds OF
apples, six quarts of water, and sugar.
Wash, wipe and cut the apples into haiVes,
then into quarters, and remove the cores.
Slice them thin, put them into a porcelain
lined kettle, add the cold water, cover the
kettle. bring to boiling point and boil gen
tly for twenty minutes. Drain carefully
over night; do not squeeze or press the bag.
Next morning strain this syrup, put 1t into
a porcelain-lined kettle, bring quickly to
boiling point, boil rapidly for five minutes
and add one pound of sugar to each pint
of juice; stir until the sugar is dissolved.
Boil quickly and begin to try AS soon
it begins to form Jelly take it from
the fire and pour 1t at once into perfectly
clean tumblers. To try" dip a teaspoon
full into a saucer and stand the saucer in
cold water, or on a piece of ice. In a mo-
ment scrape the spoon through it, and II
it is brittle like jelly, it has been boiled
long enough. Add the seeds of two vanilla
beans and pour at once into tumb e. s.
There is no more danger in overlooking than
in undertaking.
CRANBERRY JELLY.-One quart of
cranberries. one pint of granulated sugar
and half a pint of water. Cook the cram
berries in the water for twenty minutes;
then rub through fine sieve and add the
sugar. Cook ten minutes longer Do not
add more or less of the liquid sugar or
the jelly will not mold. 1t should boil all
the time it is cooking. The moment the
liquid has cooked ten minutes turn it into
a mold and set in a cool place for twelve
hours or more. Cranberries should always
be cooked in porcelain.
CURRANT JELLY.-Remove the leaves.
not the stems, and carefully pick over and
wash the currants. Drain thoroughly. Put
them in porcelain-lined preserving kettle
and stew until they are reduced to a soft
pulp. Rub the pulp through colander.
Then strain twice through flannel bag.
Be sure to get all the juice, measure it,
and to one pint of juice have one pound and
a quarter of granulated sugar. Put the
sugar where 1t will become thoroughly
warmed-on the shelf over the range is
good place. Boil the juice eighteen min
gradually stir In the warm sugar. Stir I'M
til the sugar is thoroughly dissolved or
when it jells the sugar will come to the
top Pour into jelly glasses and set in
cool place. The second or third day soak
pieces of white paper in alcohol, brandy or
whisky. put them on the jelly and cover the
glasses with paper or tin cover.
CRAB APPLE JELLY.-Wash the fruit
clean, put in a kettle, cover with water and
boil until thoroughly cooked Then pour 1t
1t through. For each pint of this liquor
allow one pound of sugar. Boil from
twenty minutes to half an hour. The APP
plies must be juicy and not over-ripe.
OUNCE JELLY.-Wipe the fruit quar-
ter, core. but do not pare. Select those me-
dunn ripe, they should be a fine yellow;
put them in a preserving kettle with tea
cupful Of water for each pint; stew gently
until soft; do not mash; put In a muslin
bag, press lightly; to each pint Of the juice
put a pound of sugar; stir until dissolved
then boil gently until 1t 1ellies: turn 1t into
pots or tumblers. and when cold cover and
put in dark closet
To Can
PEACHES WITH SUGAR.-Put them in
a wire basket or colander and plunge them
down into boiling water Peel OF the skins,
remove the stones or not, you wish.
weigh the fruit and allow to each pound OF
fruit a quarter pound Of sugar. Put the
sugar in a kettle, and to each pound add a
quart Of water Boil, skim and COOL Put
the fruit in the Jars and pour over the
syrup; adjust the rubbers, lay on the lids
and finish the same small fruits.
PEARs.-Pare, cut the fruit into halves.
remove the cores and put them at once
into cold water to prevent discoloraton
When you have eleven good-sized pears
ready put them in a porcelain kettle cover
with hot water and cook slowly until they
can be easily pierced with a straw. Lift
each piece carefully, arrange them in
jar, cover with boiled, cold water. adjust
the rubbers, put them in boiler and fol-
low directions In first recipe Boil ten min
utes after they begin to boil. Syrup may
be used for canning, the same as with
peaches.
CAGES AND PLUMS.-Scald the cages
and remove the skins and weigh. To each
pound allow a half pound of sugar. Pack
the cages neatly in pint jars and adjust
a half pint of water. Stir until the sugar
is dissolved, and pour the syrup into the
jars. Lay the caps of the Jars on loosely;
do not fasten them. Arrange them In the
thirty minutes after they begin to boil.
Lift one jar at time and fasten the lid
without removing 1t.
TOMATOES.-Pour boiling water over
the tomatoes to loosen the skin Peel crush
each tomato in the hand; this wrings out
the Juice in a way that cannot be accom-
plished by slicing When enough are pre-
pared let them stand awhile and pour on
the accumulated Juice; press plate on
them and pour off the remainder of the
juice. Let them boil UP several times in
the preserving kettle; skim and can. Stone
Jars, jugs and glass cans may be used.
Some prefer to season slightly with salt
before canning. Tighten the can covers be-
for, putting away, and wrap glass cans in
paper to prevent fading. To serve toma-
toes prepared in this way heat them suffi-
GENTLY to melt butter. Thicker slightly
with broken crackers, toast or stale bread.
Sunday Supper.
Mushrooms on toast
Tomato mayonnaise.
Cheese straws.
Fruit. Cake. Coffe
MUSHROOMS ON TOAST-Peei and
broil fresh mushrooms. spread them with
butter, dust with salt and pepper, and
serve on rounds OF toast. Or the mush-
rooms may be cut in quarters, put in
double boiler with tablespoonful of but
ter and cooked until tender. They may
then be seasoned to taste and poured, sauce
and all. on rounds or triangles of crustless
toast
CHEESE sTRAWS.-To a half pint OF
prepared -four add two ounces of grated
Parmesan cheese. moisten with the yoik
Of an egg and enough milk to make paste
that can be rolled out. Roll into a thin
sheet and cut into marrow .straws." Bake
to delicate brown. While they are hot
sift grated cheese over them.