Norwich bulletin., 1914-07-11
RHURARR JELLY AND OTHER
 JELLiES.

Dear Social Cornerites: I noticed recently that Ella of Canterbury wish ed recipe for Rhubarb Jelly. I here with quote from my mothers reliable note book:
 Rhubarb Jelly: September, or not earlier than the middle of August, is the best time to make rhubarb jelly, as it is almost impossible for it to thicken. when made of the spring rhubarb.
 Wash the rhubarb, but do not peel 1t; simply cut it into small pieces and never mind if it be stringy. To every pound of rhubarb add half a cup of water and let it stew slowly In a gran ite or porcelain pan until 1t is all in shreds. Then strain through a fine cloth. Measure the juice and allow one pound of sugar to one pint of juice Let the juice simmer ten minutes, or until it begins to thicken on the edge, then add the sugar and let it simmer till it jellies on the spoon, or when dropped on a cold plate. Remove scum carefully when done; turn into glasses which have been rolled in hot water, and are still standing in it; and when cold and firm pour melted paraffine over top: cover with paper l and keep in a cool, dark closet.
 Preserved Strawberries; Select the | choice berries and lay aside, not nec- essSTily very large ones, but perfect
 
 ] the remainder of the fruit for juice, 1 taking only what drips easily. These l berries can be used later for jam. To one pound of juice allow pound of sugar, and make as one does any | jelly. Boil fully twenty minutes until surely -jellied. Meantime, weigh the l fruit selected and an equal amount of sugar. Add these then to the jelly i and boil carefully a few minutes more. l No exact time can be given. It | i dropped in, neither must they be al- l lowed to shrivel like preserved ones. 1 Occasionally try it on a sauces, keep 1 ing the kettle at a simmer only. Do l not do much at a time. It Is better to repeat the operation. When 1t grows firm in the saucer put it a cold place, i remove from fire (and seal, as usual, I when coId), dipping it with care into 1 glasses, soon after taking from the 1 fire. It will not be jelly that moulds i like gooseberry, or like quince, and l sustains it's weight It is apt to fall l in luscious masses, catching the light in it's clear red depths and showing the
 imprisoned berries.
 A very little apple juice prepared as for jelly and carefully strained add 1 ed at the beginning. with the same al- l iowance of sugar pound for pound or fractions thereof, would help 1t to l form or 'tset' as old housekeeperS say;
 and the flavor would not be detected l This is frequently done for for making
 pear, cherry and peach jellies. for the
 same reason that they do not form l jelly well above A flannel jelly bag l is very nice for a second straining
 using the usual linen cheese-cToth fol l the first pressing Recipe 1 Fot- -Pourri Put a pint of alcohol ol
 white preserving brandy into large
 stone jar that has tightly fitting
 cover; then as the summer fruits come
 on put them into the alcohol, with ar
 equal amount of sugar; then a cuI
 of sugar and a cup of fruit. Stil
 every day with a clean wooden spoon
 Use strawberries, pineapple, raspber-
 ries, entrants, blackberrieS, apricots
 cherries, peaches, plums and grapes
 Plums and peaches should be peeled 1 stoned and cut fine. Cherries should be stoned. and grapes should be seed
 ed. The alcohol is enough for thu
 jarful of fruit and will cook and keel
 the fruit perfectly. About a mont 1 after putting in the last fruit, 1t vii
 be ready to use.
 As the seeds of small fruits becom
 hard by the brandy. it is better t
 mash them and use only the juice par
 ticularly with entrants, blaclberrie
 and raspberries. This is fine.
 Grape Jelly: The wild grapes, gath cred just as they begin to turn. ar the. best for Jelly. Cultivated grapes II 1uiIS 1Hs1S, llAit6 1lhS1N lO OlS
 appoint one, if used for jelly Tn ] color is dark and unattractive and tn | compound is often a syrup rather that a jelly, but they make delicious mar nlalade. Mash the grapes and fire , from the stems. Put them in the xet ! tle, and mash until all broken. Hea . slowly and cook till juice is we'll draw out. Then place in square c , cheese-cloth over a colander and SC the colander over a bowl Turn i ? the grapes and let it "trip without an pressure. Measure the juice, and al :, low an equal measure of sugar. 5 wild grapes are used, allow a littl < more than an equal portion of suga. Boil the juice fifteen minutes. Skin o and strain again. then add the suga and boil until the surface look :. wrinkled and the liquid jellies on th :. edge. Skim well and turn into g1asse | [ Best wishes to all from