Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-11

the average woman has no time or
inclination to understand or solve).
These always exist in unripe fruit.
AS the fruit ripens they together form
pectin. This is necessary material for
jelly making.
Pectin is at its best when fruit is
just ripe. but. as we so rarely are
able to secure the fruit at just that
time, it is far better to ilse it little
before for making jelly. Pectin has
the power to gelatinize Too long
boiling of fruit and sugar causes the
pectin to lose this power. Acid fruits
contain most pectin so it is often
necessary to combine fruits as the
strawberry, which has very little
! jelly making pectin, with currant or
gooseberry, and we have a fine jelly
Here is a list of the best ielly-making
, fruits. Currants, crabapple. apple,
ounce, grape, blackberry. raspberry
and peach Apples will foTn a jelly
base and may be favored with al
most any fruit flavor or spice.
Strain all juices for Jelly through
eheese-cloth bags. Do not press, but
allow to drip slowly and for every
pint of juice used add one pint of
granulated sugar and boil slowly
twenty minutes.
Raspberries and currants. equal
amounts. and make the same as cur
rant jelly
Hints Making Marmalades
Marmalades require great care
while cooking. They burn very
easily 1t it is made from berries the
fruit should be rubbed through a fine
sieve to remove all seeds. Measure
fruit and sugar, allowing one pint
of sugar TO each quart of fruit pulp |
Rinse the preserving kettle so sides |
and bottom are moist. Add layer of
fruit, then layer of sugar until not I
more than two layers of each are
used. Nayers to be not more than /
two inches deep.) Heat slowly and /
stir constantly. 1t one has an iron I
stard used for holding a sad iron I
place it under the kettle so as to
allow and air space between heat and |
kettle bottom. Allow to boil slowly |
two hours for more than four quarts |
of fruit. Pack in small jars or glasses
and cover with parafline.
Cherries with Currant Juice.
Six quarts of cherries.
Two quartes of currants.
Three quarts of sugar.
Boil, crush and strain the juice
from the curants. Stone the cher
ries and drain all the juice from them
into the currant juice. Dissolve |
sugar in this juice and allow to come
to boiling point. Add cherries and |
boil twenty minutes. Put In glasses
while hot. Allow to cool and cover
with coating of paraffine,
sun Preserves.
Use formula for 40 degrees syrup, |
given elsewhere Heat syrup to boil |
ing point. Remove from fire. drop
the cherries, Strawberries or peach
slices into syrup and see that all the
fruit is covered with the syrup. Cover
the kettle and allow to cool. Place
the fruit on large platters or granite
dripping pans. Do not have more
than one layer at first and then place
In hot sun. A table in an open space
IN the YARD IS pest. be sure to place
legs of table in shallow pan, in which
put q little coal oil or you will have
ants in your fruit. Fill the pan with
water Then all bugs will give the
table a wide berth. Have pieces of
lath or board nailed TO each corner
of table high enough SO there is no
danger of the netting dropping into
| fruit. The fruit must be taken in
each night and as it dries or shrnls
! put them together. and three days of
hot sunshine l;-s.ally is sufficient, but
one cannot give a perfect rule as to
! time. Try sprinkling one platter with
little spice. When the syrup is
thick and fruit rich pack in jelly cups
and cover with paratiine. This is the
finest preserve that is made and well
worth the trouble ii takes to make it.