Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1913-07-30
Jelly FOR THE WINTER.
GOOD ADVICE ON PUTTING UP OF.
SOME DELICIOUS DAlkTIEs
Fundamental Rules, Of course, Every
housekeepsr Knows, But Hlnts
Hsrs May Be Welcome to the
Youthful Beginner. $5

The general rule for making Jelly
calls for fruit boiled In just enough
water to cover it until 1t 10 tender.
and then strained for several hours
through Z cheesecloth jelly bag. The
clearest jelly 10 made of the Juice
which simply drips through the bag;
just az good but not quite 70 clear 10
the jelly made OF the Juice which -
pressed through the bag. To each
pint Of Juice pint Of sugar should
be allowed. Put the juice In a sauce
pan over the fire and the sugar on nat
dishes in the oven at the same time.
Be careful not to let the sugar scorch.
Boil the juice for twenty minutes. then
add the sugar. and as soon a. It u dis
solved boil it up once. stirring It
carefully SO that 1t does not burn.
As soon as it IL made the jelly.
should be poured into glasses or lars
which have been sterilized by placing
them in cold water. bringing it TO the
boiling point over the fire and leav-
ing them there for half an hour, or
until the jelly Is ready to pour into
them They must then be handled
carefully with q towel to prevent
burned fingers and the jelly must pc
Immediately poured into them. II
they are put to boil In wire strainer;
or rack Of some kind which can be.
easily removed. burned fingers will be.
more easily avoided. E.2 ssS ~ "a
When the jelly 10 cold melt para1.
An. taking care not to burn Il and
pour it over the tops OF the jaTS Of
jelly. A layer OF paramn an eighth OF
IN inch thick Is SUFFICIENT to protect
the jelly. Old parafdn from last
years Jars can be used. It should b,
washed In boiling hot water for : min In Z.
ute to remove all dust and site kiness.
should be dried and then should be
melted over the IRE; any impurities
which the water does not remove will
sink to the bottom when it is melted
After the parandn 10 In place wash the,
outside OF the jelly Jars with q cloth
wrung out of hot water and then dry
them. Then mark each with q little
label on which the name Of the jelly
appears. These labels can be cut
from white paper and stuck on with
mucilage 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 IL made
with currants in the jelly In this
wise: To begin with. II 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 theirt
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 : jelly bas. Add su-
gar in the proportion OF . pound to -
pint, and add fresh, stemmed cur!
rants: boil twenty minutes or until
the mass jellies. and put In Jelly
glasses. &. Y.
Raspberry jelly IL delicious. Boil .
pound and quarter Of graduated su-
Gar to . thick strip and add = pint Of
raspberries Boil slowly and gradual
ily add cupful; Of currant Juice. When
It will Jelly skim OF all seeds and pour
It into glasses. II II I.