The Nevada County picayune. (Prescott, Ark.) 190?-current, 1910-10-25
MAKING GOOD JELLY
PREPARATION NEEDED zoo
FRUIT OF DRY CHARACTER
'""s'''u'e Tor Water to Prevent Burn.
'n9-Many Varieties of Which
skins and Seeds Should Be
osed-CIear Day Essential

one of the good points about a wen
regulated English household is tba
care that is bestowed upon tho nrnn.
afatlon OF preserved fruits ro4H.itb.
standing their limitations. such as
l"ck OF cellar, canned fruit closet. on
other proper storage room. Wbere1s
we Americans take the abundance al
choice fruit and conveniences almost
as an unnoticed blessing
The room in which the prenarsti,,
OF these mysterious delights in The
way OF jams, jellies, and other goodies
sailS under the peculiar Ha.ne nj
stlIiroom, presided over by lie mis-.
tress and stillroom maid and in il
not SO long ago many hours were
spent in the compromising of the art
less and aftful beauty lotions. such
as caused moral panic in the dean
old Vicar of Wakefeld's guflaless
bosom.
And right here may be mentioned
the substitute for water which is re
CURED in the case of fruit OF a dry
character to prevent its burning when
first put in the stewpan A Juice y
prepared from rhubarb stalks. which
are peeled and cut in two-inch lengths.
covered with sugar, and lc; stand Over
night. In the morning place over the
fire and heat slowly till the Juice il
well extracted. One cHpful of the
juice to every two pounds OF lie 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 tie fruit, and simmer until ten
der. Remove from the fire. strain,
and proceed as in making iellies OF
the smaller fruits.
a clear day should always be chos-
on for the making Of all jellies, and it
improves II TO set 1t in the sunlight
to cool. Select sound and not over
ripe fruit. and il should be used rs
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 tyoinch lengths. To every
pound OF apples put one cupful Of
rhubarb juice. made as directed above.
Let simmer about 20 minutes, or I'M
ill the apples are PUPPY 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 45 minutes, stirring
we'll and removing all scum. When
il tells put in tumblers and seal. For
a change of flavor "a 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
mound of damsons, freed from stones,
allow one pound of sugar. Set over
the fire and let simmer for one hour,
stirring frequently. With 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 1t adheres in
solid mass to the spoon. Some OF
the stones should be crushed and the
kernels cooked with the fruit. While
lot turn the jelly into glasses but DO
rot seal until perfectly cold.