Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-07-13
JELLY time FAST
COMING upon US
Expert Gives Some sugges
tions as to the Most Salts
factory Kinds to Put Up

Agnes Bailey Ornsbee in Harper's Bazaar
There used 10 be a roIsenoid sayins
tina, the first OF July was currant jelly
week. That was In the old days, whe.
making jelly and preserves was the sol.
NJ duty of ali housewives. and labo.
riousiy followed through the long sum.
lner. But even now. When such dutie.
are considered more lightly. the fac
remains that If the home table is to b.
graced with currant Jelly late June o,
early July is the time to make IL.
The reason is that in making jell,
the result will be most successful il tn,
fruit be taken when it is first ripe. Tn
natural gelatine which is in fruits lie,
nearest the skin, and as the fruit be.
comes dead ripe" this quality lessons
Hence oser-rips fruit Will not .jell.'
and from Louisa Alcott downward
when domestic tragedy is to be pic.
tured in story the fearful heroine sit,
soobing amid a crimson ood Of currau
juice that will not 'jell." Another De.
culiarity cf jeliy-making is that damn
or rainy weather affects this tricksJ
gelatine hidden beneath the berry skins
and experienced housewives never I'm.
dertake a batch OF jelly unless the sur
IS shining and the air clear.
The method OF making ieliy is thu
same in every instance. The only va.
ration allowed is the quantity OF sugar
The fruit must be washed and drained
in c~oianders or pans with wire bottom.
SO as TO free the berries from dust and
sand Currsnts need not be strung
Put them into a granite kettle, the bar.
ries mashed a little to start the iuice
ana a very little water added to prevent
burning. This Very little means no,
more than a quarter OF a %teacupful to
tour quarts OF currants.
AS soon as the fruit has cooked
enough 10 break all the berries it should
De poured into a jelly bag and allowed
TO drain. Very gentle pressure may ID
spps.so, but severe pressing brings
cloudy juice which vii! make second
Quaiity jelly. A straining colander OF
Z potato ricer will great!; hasten ,hit
process and then the juice will run rap.
idiy through the jelly bag and be clea,
OF sediment.
Inc drained Juice should be measured
and returned to the kettle and boilei
70 minutes by b clock. the scum beins
carefully removed. Meantime the SAINT
amount OF graduated sugar as there II
JUICE should be spread on large plates,
rot. II should be added 10 the Juice a
tne END OF Is minutes. Care mus. b
laAsa not 10 brown the sugar in the
oven as that will darken the iellv
p.awing the kettle aside on the range
selF me sugar about carefully until dis.
so.ssa; let the jelly boil FOR -four min.
uses longer. n hen remove from this
IRE.
Previously. the tumblers should hay.
been standing IN hot water. Dry than
4 rev at a time. and dip in a little talli
INTO each. This is 70 heat the glassW
n so prevent their break.
:ng. II the fruit Is in perfect conditios
jelly will form in small masses before
he Kettle a be ennptied. The las
stage OF jelly-making can be taken a,
leisure. This is TO pour a little melte<
para1in on top when the jelly Is firm
and cold, to keep out the air; then Gov.
er with tin cover or paper we'll Tick
down. n put on the labels.
Black currans jelly is quite English
and has a distinct flavor that is appe.
ilzing. but the jelly Is dark colored
Saspoerries are e in gelatine, ans
sor that reason make a poor Jelly. Th.
--ais requires so much boiling dow
that the delicacy Of the flavor is lost
gut mixed. half and half. with curran.s
mis- lack OF gelatine is overcome, AMI
he result is 3 delicious jelly.
Eight quar- baskets of currants viii
make a dozen medium-sized tuYnb,er.
pr Jelly. and that is g prudent amour
liandle that quantity. and other fruit,
ia similar amounts. In spite OF care.
lnaiign fate keeps the Jelly from set
ing, heat the juice to boiling po,ni
n seal up IN air tight pint cans and
use during the winter for puddini
sauces. or make. a can at a time. int
Jelly for immediate use with ccmmer.
clal geiatine. Two t~easpoonfuls of -,
Eeia1!ne VIII be enough for a teacupfu
pr Juice. n the same method ia used
IN making lemon or coffee jelly.
are not a SATISFACTORY
irult TO can because there Is much
Woody nper IN n berries that harden.
an COOKING. Black berry jam is obiec.
tionable to many on account OF thu
SEEDS. and the gelatine is not abund.
ant. However. a good lark ielly can b.
from the berries alone. while
combined with either crab or common
apples. half n half. the result vii
oe q Deautiful Jelly. rich In flavor anc
particularly good. The ever-useful ap.
pie combines finely with darnson lu,ns
proportions being one-half OF each
iruit. Sour morello cherries added Z:
apples give a jelly Of charming char.
acter. as do Wild cherries.
Crabapple is the next standard Jelly
n 1ruit is so full of gelatine that /;
fruit needs only to be clean ana
wormy apples discarded. 1t make.
labor easier to cook the fruit. anc
.ee me draining go on overnight. unles:
stralning colander is used. and tn.
.est OF the work may be done the mex,
Day. Allowing the plain Juice of any
u to stand will not hurt the Jelly.
IN case one does not secure crab.
apples. comMon apples are a good sub.
stitute. Fair fruit 10 not needed. ano
one WOULD better use the inferior q,
must be quartered both to aid in n.
cooking and to discover the bidder
worm IN the cores. but after that tht