The Newark star and Newark advertiser. [volume] (Newark, N.J.) 1909-1909, 1909-07-12
Housewives, This Solves That
Vexing Problem of Jelly Making
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BY CHRISTINE TERHUNE HERRIcK.

EFT m e give you and other hous ekeepers the directions which I have
known to be tried in my own family for years and always with success.
Put your fruit over the fire. eli smr in a preserving kettle OF the sort
mat IS v m@ae expressly Tme for this purpose or in a stone crock set in a outer
e er Mt b. putting it in If it is dusty, and if any moisture crngs to the
boil deliberately and 1 cook SLOW gor1 M@ ,etrn IL Il n ernsp ease a%o let tn nW III oq n to "a
upper g portions Of the fruit a chance . become heated through.
you do this may be decided by just what you wan of the fruit. If your only
it in this pr putting ting IN a 9n may q pff sn It slao si @'' Of T g sann %s 5se eyus IA t M pG squ fn s
vegetable press and then strain the juice afterwards.
AS TO MAKING JAM
This is the eourseto follow jelly alone is the object of your work But
Ia td 10 not Sta sq a@ %t the pulp as dry as o otherwise would Put the fruit in
,d fna ,a wnnch n you secure secure b squeezing saas the pulp and the latter may then be
fluid is formed when the pulp is put over tbs fire with sugar in the correct
"D | o@en " wo omdel qu aTs h Of writer a pauf fr Of ts sasd Pb Ito a Pmt Of r sns fruit nhv more.
eOqsehfe in dc d mot 10 combine @Dinae their Jelly and jam making in this fashion Red
made in this combination. In fact, any huitopeaches, apples grape as well
1a make Jelly from the surplus o Juice secured in jam making, but com
To come back to the Jelly making. Never put the strained juice and the
sugar together over the fire at the same time. -
HOW TO BE SUCCESSFUL.
81 s 81 cmm te juice Elm measure am 1T it n pat 1t back on The fire in a clean kettle.
this is going o weigh your sagar-s p und of i to a pint Of the juice Put it
let it scorch. If it rmts a little around the edges, 40 harm IS done lone. Keep
sngm eye th on the III jues I. as ut 1t oons n V a skinner ready to remove my
your hot sugar. 1t will check the boil only for a minute Stir the sugar as it
the liquid come to a boil cook for just on minute, take it from the fire and
have been followed precisely, there is n o fear bt what the RESIST will be all
One word about thu business of putting the jelly into the glasses. Ger
tain admirable hodsekeepers of my acquaintance always have the glasses
have found a $ good a plan to b e that of standing the jelly glass o. a wet
aayantass f + either method lies i i s the fact "s'f that t 1Ss'1 vet e cloth The or S 's -po .
ing when the boiling jelly is poured into it 1t is well to have a board o
Us h s to st apb ths dns 5hs eft e a nano to stand a,na.t the s, glass asat TO- b be filled filled in 4 a pan par.
kettle and reSonect that n good is o BY conducting tbs process clos .
the board the pan the glasses all else you will need and take yourself
a I always way a find it ia a good plan to keep a couple !. sooa-sizea trays at hand
To tSe nut Sometimes ,nnsa 'f ts i snys sfer9 n SO s a afesR thaayd 5o s sa c ssfSss y ts e sGsse
business sr th aaay Or which ha it is so begun. but usually it is better to let the Jelly
covering and marking the glasses. If the fruit has been over-ipet the jelly
~ ~ah n S@' To this isA is an an ' esse 1a s"h ' oec e qS Or Y before It Is a : firm as u