The Hartford republican. (Hartford, Ky.) 18??-1926, 1911-08-04

oned, tranfparent, palatable product
obtained 20 bv tnesting fruit Juice
that the resulting mass win quiver.
not flow, when removed from its
mold; a prodsct with texture 80 ten
der that IL cuts easily with spoon.
and yet SO firm that the angles thus
produoed retain thar shape; clear
product that Is neither syrupy, gum
my, sticky nor tough; neither rs 1t
brittle, and vet 1t will break with a
distinct bnntiful cleavage which
leaves sparkling characteristics faces.
That is the way Nora e. Goldth-
waite, Ph. D., Of the department of
household science Of the University
of Illinois, described good jelly in a
pamphlet isssued under the univer-
sity's directions. Then she goes ON to
tell how to mske that kind OF jel-
".
II very Juicy fruit, such as cur
rants, raHbsries, etc. is being
used, place the clean fruit in an en-
amsted preserving kettle, add just
enough water to prevent burning
(about one cup to four or five quarts
of fruit, cover and place where fruit
will cook rather slowly, stirring oc-
casionally with wooden or silver
spoon.
When simmering point is reached,
crush fruit with well-soaked wooden
masher, then continue heating till
whole mass is cooked through. Hang
in cheesecloth bag over an earthen-
ware or enameled receptacle. This
juice is extraction l. Do not squeeze
the pulp for a second quality of jelly
as usually directed, but put the pulp
into the preserving kettle again. coveI
with water, stir till thoroughly mix
ed, cover, bring to boil slowly and
drain again. This is extraction 2.
If the Juice is to be extracted from
less juicy fruit, such as apples, quin-
ces, etc, then wash the fruit, dis
card any unsound portions, cut into
small pieces, skins and sesds includ-
ed, cover with water, and procesd as
in case of more juicy fruits.
A jelly test, one used by many, is
that point at which the boiling mass
CELLS" sheets off, or breaks off, as
a portion of it is allowed to drop
from the stirring spoon. This is a
quicker, and therefore a much bet
ter test than allowing a portion of
the mass to cool off to see wheth-
er or not it "jells."
Insufficient sugar makes the jelly
ough Opaque and unpalatable. While
IN the other side too much sugar
the jelly becomes soft and more like
a thick syrup.
Currents and partially ripened grape
4 yield juice so we'll adapted to jelly
making that they usually need pro-
, portion of one cup of juice to the
same amount of sugar Three-fourths
# a cup of sugar to one cup of juice
IS about right for red raspberries
! blackberries and for juices from
fruits to which much water must BE-
added such as sour apples, crab ap-
Plies, cranbewies, etc,
The proportion of sugar to juice
depends upon the amount of pectir
in the juices to be used. Pectin is
the gelatinizing substance which makes
these juices "jell,' and which is &
substance akin to starch chemical
ly.
Good jelly making JUICES are alst
acidic. Fruits deficient in acid ma!
{ be helped by adding a little acid o
vegetable origin (tartaric or citric
to the juice just enough acid t
make the Juice taste as good tapt APP
Piles.
A less proportion of sugar is neces
sary for fruit of the second extrac
ton, because there is less acid an'
ltoo pOCllh az NshNA AciACWAAAeo N<>eA 49,
ton.
II jellies are to stand any lengtl
OF time before using they should b
properly scaled from the air. TIL
glasses having been completely file
with the hot jellies. should he set i
a cool place for the contents to hard
For jellies slightly undercooked 1t
we'll to cover them with panes {
glass and harden them in the SUI
In either case when the jellies ar
we'll set the glasses should be file
with hot parafin (the jelly will hav
shrunken, leaving space for this
that all germs which ma
have fallen upon the surface may b
killed. Close with hot, clean tin COY
ers, and keep in a dry, cool place.
Cherry and strawberry jellies shou
be boiled somewhat beyond the fir