Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-10-30
Jellies and Preserves

1893 hAS 1oVii#
VIII you kindly publish a recipe for
preserving ounces? Also for making
apple n ounce jelly. Thanking YOU
in advance, 1 am.
~ DAILY READER OF YOUR VALIr-
ABLE PAPER.
Pare, quarter and core the ounces
and preserve the skins and cores
Put the fruit into the preserving pan
with barely enough water to cover
1t and let it simmer until it is soft,
but not broken. Pace the q~ainces
singly on large dishes. add the cores
and paringes TO the water in which
the ounces were cooked. and let II
simmer gently for an hour. Strain
the liquid through / jelly bag until
1t is quite clear, return 1t to The pan
with the addition of one pound OF
loaf sugar for aen pound OF fruit.
bring to the boiling point and skim
well. Put the ounces in the liquid,
boil for fifteen minutes. then turn the
whole carefully into an elrthenvare
bowl and let 1t 81 nd until the fol-
lowing day. Drain the syrup once
more into the pan. Pit it on the
fire and when IL is boiling add the
fruit, cook it gently for fifteen min
utes, then lift the ounces carefully
into small jars until the jars are
three-quarters full. Continue boiling
the syrup until it forms n thick Jelly,
when tested on a cold plate. Pour IL
over the fruit, eoYer the Jars closely
with paper brushed over on each SIDE
dry place The preserving requires
two days altogether
APPLE JELLY-Select apples that
are rather tart and highly favored.
Slice them without pairing, place them
in a porcelain preserving kettle, cover
them with water and let them cook
slowly until they look red. Pour them
into a colander, drain off the juice
and let it run through a jelly bag.
Return 1t to the kettle. which must
first be carefully washed. and boil
half an hour. Measure the juice and
to every pint allow a pound of sugar
and the juice of half a lemon. Boil
quickly for ten minutes, then pour
into jelly glasses.
OUNCE JELLY-Quinces for jelly
should not be quite ripe and should
be a. fine yellow. Rub off the down,
core and cut them into small pieces.
Put them in a preserving kettle with
a t~easpoonful of water for each
pound of fruit. Let them stew gently
until soft without MASKING. Put
them and the liquor into a thin mus
lin bag. Press them very lightly.
Add a pound of sugar for each pint
of LIQUOR. Stir it until it is all dis
solved, then set it over the hre ana
let it boil gently until by cooling
some on a plate you find 1t a GOOD
Jelly. Turn into Jelly glasses and
when cold ecure
.Jellies must be covered carefully to
protect them from mold and evapo-
ration. The following methods 0.
covering them are good: Have disks
Of thick white paper the size of the
top of the glass. When the jelly Is
set brush the top over with brandy
or alcohol, dip the disk of paper
into the spirits and put it on the
Jelly. If the glasses ave covers put
them on. If they have no covers cut
disks of paper about half an inch
larger in diameter than the top of
the glass. Beat together the white
of one egg and one tablespoonful Of
cold water. We the paper covers
with this mixture and put them ovei
the glasses, pressing them down on
the sides to make them stick to the
glasses. You may dip the paper COW
ers in olive oil and tie them on. il,
that case they must be cut a little
larger than when the egg is used. a
thick coating of parafine makes a
good cover, but not quite so safe as
the paper dipped in brandy or alcohol
because the spirits destroy any mold
spores that ma rest on the jelly. If
such spores are covered with par
afine they may develop under 1t.
However, the cover wet with spirits
may be put on first and the paraftine
poured over it. IT parafflne is used
break Il into pieces, put II into a
cup, set the cup in a pan Of warm
water on the back of a stove. In a
few minutes it Will be melted enough
to cover the jelly. Have the coating
about a quarter Of an inch thick.
The parafIine contracts in cooling.
and IL the layer is very thin il will
crack and leave a portion OF the
.jelly exposed.