The Jersey City news., 1905-10-27
FOR JELL. YMAKERS
Some Underlying Principles
Of Preserving Which Sim
plify the Work. ~ ],
FRUITS AND TaEFla USES
CHANGING EGGS TO GIVE THEM
ADHEsIva QUANTITIES HOW
TO FEED BABY-To MEND
TORN CLOTHS.

The making of jelly seems to be the
most trying and difficult task known to
the average housekeepN.. Many house
wives declare that the success. full jelly
maker like the poet-born aud not
made. But to one who understands the
underlying principles, Jelly making is no
more difficult than any other branch of
the honskeeper's work.
In all ripe fruits, or fruits that are
a;sssay ripe, there is found a substance
1 bed pectin. which resembles starch, and
it is this substance in thes fruit juice that
makes jelly possible. When .eqaal; quan-
titles of sugar and fruit juice are com
hined, the pepsin in the. juice will cause
1t to become jeilied or gelatinized.
When the fruit is ripe or nearly ripe,
the pectin is in the most favorable con-
dition for jelly making. The fruit must
be absolutely fresh TO insure success.
There are some fruits that will not make
jelly, because they contain so little pee
tin. Acid fruits contain the largest per-
eentage of the necessary ingredient. and
therefore are the most suitable.
Grapes, blackberres, crab apples.
oranges and peaches are the best jelly
fruits. The quantity of sugar in the
fruits varies with. tke seasons; in cold,
wet seasons there will be less sugar
found than in those when the sun has
shown warmly andbrightly. In making
jelly the housewife should make allow
anee for this dierence.
Crab apples. grapes, apples, underripe
blackberries and ounces will yield a firm
stiff jelly win half pound of sugar
added to each pint Of juice. The juice
must be boxing when the sugar is added.
Ripe blachberries require one pound of
sugar to each pint Of juice.
Large fruits, such as peaches, apples
and ounces, need not be pared. but the
seeds must be removed Cut the fruit
into fsrips, put in a poreelain-lined kettle
and cover with cold water. Allow to
each pound of fruit one quart of water.
Cover the kettle boil twenty minutes,
and drain the pulp; over night. Nexr-
morning measure .the liquor. Put the
sugar in pan and set in a moderate
oven. Put the liquor in porcelain-lined
kettle and bring to a boiling point, boil
TEN minutes, add the sugar. and try the
Jelly at once. Put teaspoonful in a
SANGER and stand it on ice, if it solidiies
at once remove the jelly from the FIRE
and peur into perfectly clean tumblers.
Grapes must be covered with water,
allowing one pint to pound, boiled,
drained over night and finished as in the
FIRST recipe 80
To make plum jelly use water spar
ingly.
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care must be taken in cooling it and
sealing it up for winter use. Set the
air will not fall directly on it. taking
care mat the sash does not touch the
tops of the tunnblers. When the jelly
Ii cold and firm, cover the tumblers with
two thicknesses of tissue paper and
paste it down with white of egg. When
dry, brush the tops of the paper lightly
with mixture Of a teaspoonful Of for
s haidehyde and half pint of water, and
It them dry again. The wetting apd
drying will shrink the paper until it re-
sembles bladder skin, making it i'm
pervious to air or moisture Keep the
jelly in a perfectly clean closet. Allow
the sun to enter every day. Fruits and
jellies keep much better in light, sunny
closet than in dark one. Darkness and
dampness produce mold.
a strange case of the artificial bending
Of the forces OF nature to the advantage
of mankind is shown in the invention of
Mrs. Erva Nofoman. Some years ago
Mrs. Noroman conceived the idea that it
might be possible. by special feeding, to
go alter the nature of the albumen in
Aens' eggs that it would have far greater
adhesive qualities than have been nat
urally given it.
SC had seen people use the whites of
eggs as kiEd of glue to mend delicate
china, and, being an enthusiastic evolu-
ZIONIST, she believed that the natural
product could be improved in this par
ticular. She commenced feeding her hens
on different fooas which she deemed
might have some effect along the desired
hue, buf fIalls abandoned everything else
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