Hopkinsville Kentuckian., 1910-12-03
MAKING GOOD JELLY
PREPARATION NEEDED FOR
FRUIT OF DRY CHARACTER.
Substitute for Water, to Prevent Burll-
lng--Many Varieties Of Which
Skins and Seeds Should Be
Used-clear Day Essential.

One of the good points about we'll
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 coLveniences 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 stillroopl maid. and In IT
not so long ago many hours were
spent in the compounding Of the art
less and artful beauty lotions, such
as caused a moral panic in the dear
old Vicar of Wakef1elds guileless
bosom.
And right here may be mentioned
the substitute for water which Is re-
quired In the case of fruit of 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 jellies 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 OF
the smaller fruits.
A clear day should always be chos-
en- for the making OF all jellies. and 1t
improves It to set II in the sunlight
to cool. Select sound and not over
ripe fruit, and 1t should be used az
soon as possible after gathering. as
most fruits lose quality by standing.
Ounces and certain varieties of pears
are the only exceptions.
Apple Jelly.-Remove any blemish
from the apples do not peel, but sim
ply quarter them. Put them into the
preserving kettle with several stalks
of rhubarb already peeled and cut
into twoInch lengths To every
pound of apples put one cupful of
rbubarb juice, made as directed above.
Let simmer about 20 minutes, or un-
III the apples are pulpy. Strain
through a jelly bag without pressure.
If pressure is used the Jelly will not
be as clear. To every pint of jelly
allow one pound of sugar. Boil all to-
gether for about As minutes, stirring
well and removing all scum. When
1t jells put in tumblers and seal. For
change of flavor little lemon peel
rind may be boiled with the apples or
lemon juice may be added just before
the jelly is put In the glasses
A Delicious Plum Dainty,-To every
pound of damsons, freed from stones,
allow one pound of sugar. Set over
the fire and let simmer for one hour,
stirring frequently. With a wooden
spoon press through a coarse sieve
and return to the stewpan with equal
parts OF sugar and let simmer gently
for two hours. Skim and boil briskly
for half an hour, or until it adheres in
a solid mass to the spoon Some of
the stones should be crushed and the
kernels cooked with the fruit. While
hot turn the jelly into glasses, but do
NOT coal until nerfactIV cold