The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1913-07-25
JELLY run The WINTER
GOOD ADVICE ON PUTTING UP OF
SOME DELICIOUS DAINTIEs.
Fundamental Rules, of Course, Every
H~ousekeeper Knows, But. Hints
Here May Be Welcome TO the
Youthful Beginner.

The general rule for making jelly
calls for fruit boiled in just enough
water TO cover il until it is tender,
and then strained for several hours
through a c~heesecloth jelly bag. The
clearest jelly is made OF the juice
which simply drips through the bag;
just as good but not quite so clear is
the jelly made of the juice which is
pressed through the bag. To each
pint of juice a pint of sugar should
be allowed. Put the juice in a sauce
pan over the fire and the sugar on fat
dishe in the over at the same time
Be careful not TO let the sugar scorch.
Boil the juice for twenty minutes, then
add the sugar, and as oon as it is dis
solved boil it up once, stirring IL
carefully SO that 1t does not burn.
AS soon as it is made h jelly
should be poured into glasses or jars
which nave been sterilized by placing
them in cold water, bringing IL 20 the
boiling point over the fire and leav-
ing them there for half an hour. or
until the jelly is ready 70 pour into
them. They must then be handled
carefully with a towel TO prevent
burned fingers and the jelly must be
Immediately poured into them. II
they are put to boil in a wire strainer
or rack of some kind which can be
easily removed, burned fingers will be
more easily avoided.
When the jelly is cold melt paraf-
fin, taking car not to burn it, and
pour it i've the tops of the jars or
jelly. A layer Of parafin an eighth OF
an inch thick is sufficient to protect
the jelly. Old paraffin from last
years jars can be used. 1t should be
washed in boiling hot water for a min
ute to remove all dust and sickness,
should be dried and then should be
melted over the fire; any impurities
which the water does not remove will
sink to the bottom when it is melted.
After the parafin is in place wash the
outside of the jelly jars with a cloth
wrung out of hot water and then dry
them. Then mark each with a little
label on which the name of the jelly
appears. These labels can be cut
from white paper and stuck on with
mlcilage or photograph paste; they
can be squares Of gummed passepar-
tout picture binding or they can be
the small gummed labels which are
sold for ten cents a hundred.
An unusual currant jelly is made
with currants in the jelly in this
wise: To begin with, if you have cur
rants in your garden see that they
are not picked just after a rain, but
when they are dry and bathed in sun
shine. Strip the currants from their
stems and put them in an earthen jar
set In a big kettle Of boiling water.
Leave them in the jar for three hours,
during which time the water boils con
stantly. Then strain the juice Of the
currants through a jelly bag. Add SUI
gar in the proportion of a pound to a
! pint, and add fresh, stemmed cur
rants; boil twenty minutes or until
the mass %jellies, and put in jelly
glasses.
Raspberry jelly is delicious. Boil a
pound and a quarter of graduated SUI
gar t a thick strip and add a pint OF
raspberries. Boil slowly and gradual
~ add a cupful of currant juice. When
II will jelly skim off all seeds and pour
1t into glasses.