The Southern herald., 1910-11-04
MAKING GOOD JELLY
PREPARATION NEEDED FOR
FRUIT OF DRY CHARACTER.
Substitute fer Water, to Prevent Burn
ing-Many Varieties Of Which
skins and Seeds Should Be
Used-clsar Day Essential

One Of the good points about a well
regulated English household is the
care that is bestowed upon the prep |
aration Of preserved fruits, notwith-
standing their limitations. such as
lack Of cellar, canned fruit closet, or
other proper storage room, whereas
We Americans take the abundance OF
choice fruit and conveniences almost
as an unnoticed blessing.
The room in which the preparation
of these mysterious delights in the
way Of jams, jellies, and other goodies
sails under the peculiar name OF
"stillroom," presided over by the mis-
tress and a stillroom maid. and in 1t
not so long ago many hours were
spent in the eompounding of the art
less and artful beauty lotions, such
as caused a moral panic in the dear
old Vicar of Wakeheld's guileless
1 bosom.
And right here may be mentioned
the substitute for water which is re-
quired in the case of fruit of a dry
character to prevent its burning when
first put in the stewpan. A juice is
prepared from rhubarb stalks, which
are peeled and cut In two-inch lengths,
covered with sugar, and let stand over
night In the morning place over the
fire and heat slowly till the Juice is
well extracted. One cupful OF the
Juice to every two pounds Of the fruit
is the rule.
In making jellles of the larger
fruits. such as apples, pears, ounces,
or crab apples, they do not need peel
Ing or coring, for the skins and seeds
improve both the quality and color OF
the jelly. Simply wipe the fruit, slice
or quarter, put into the preserving
kettle with enough water to nearly
cover the fruit, and simmer until ten
: der. Remove from the fire, strain
and proceed as in making jellies ol
. the smaller fruits
J A clear day should always be chos
J en- for the making Of all jellies, and Il
} improves it to set 1t in the sunlight
: to cool. Select sound and not over
ripe fruit, and it should be used al
I. soon as possible after gathering, al
most fruits lose quality by standing
: ounces and certain varieties Of pear
!. are the only exceptions.
. Apple Jelly.-Remove any .blemisl
, from the apples; do not peel, but sim
!. ply quarter them. Put them into tn
!. preserving kettle with several stalk
!. of rhubarb already peeled and GU
| into two-inch lengths. To ever
T pound of apples put one cupful O
rhubarb Juice, made as directed above
Let simmer about 20 minutes, or III
til the apples are pulpy. Strai
through a jelly bag without pressure
r II pressure Is used the Jelly will nc
d be as clear. To every pint of jell
3. allow one pound Of sugar. Boil all Il
IT gether for about As minutes, stirrin
b we'll and removing all scum. Whe
10 1t jells put in tumblers and seal. Fc
a change Of flavor a little lemon pei
- rind may be boiled with the apples {
lemon Juice may be added just befor
: the jelly is put in the glasses.
A Delicious Plum Dainty.-To ever
= pound of damsons, freed from stone
III allow one pound of sugar. Set ov,
h the fire and let simmer for one hou
,r stirring frequently. With a woode
spoon press through coarse sieN
ct and return to the stewpan with equ
n. parts of sugar and let simmer gent
" for two hours. Skim and boil brisk
IS for half an hour, or until 1t adheres
rs a solid mass to the spoon. Some
as the stones should be crushed and Il
I'd kernels cooked with the fruit. Viii
hot turn the jelly into glasses, but I
not seal until perfectly cold.