Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-07-17
Jolly4Makins Secrets. /.

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II stemmed fruit Is used do not
strip the fruit from the stems, as they
contain an acid that adds to the jelly
flavor. Wash and drain the fruit
we'll and pack into q stone or agate
cooking vessel. Fill the kettle two
thirds full Of cold water and place
over a slow fire to heat gradually and
extract the Juice. At intervals crush
down the fruit with a wooden spoon.
Grease the top Of the inside of the
vessel for about one inch with lard,
and the contents will not then boil
over. At the end of three or four
hours the fruit may be turned into a
cheesecloth bag and suspended over
a wide china bowl to drip.
Measure the strained juice and put
it over the fire in a preserving kettle.
Weigh out as many pounds Of sugar
as juice. Heat in shallow pans dn
the oven, stirring to heat evenly.
When the juice has boiled for twenty
minutes add the hot sugar, stirring
vigorously. After the sugar has ris-
solved, boil for one minute longer.
Wash the glasses and put in a kettle
of cold water. Place on the range
and heat the water gradually to the
boiling point
Place the glasses while being filled
ON q cloth wrung out Of hot water.
Shave some paraffin and put a few
shavfngs into each glass before pour
Ing In the hot jelly, and as the latter
cools the paraffin will rise to the top,
forcing all the air out. Put on tin
covers or circular pieces of paper cut
larger than the glasses, fasten Sc
curely over the edge with library
paste or photo mount.
Some housekeepers claim that they
can make better, clearer jelly, and
with less trouble, by not straining
the fruit. After the fruit has begun
to cook remove the surplus juice as
it forms with a shallow ladle, and
make 1t into jelly.
When jelly will not jell, and that
happens sometimes, do not turn it
back into a saucepan to cook It over.
That breaks the little gelatined glob-
tiles that have formed, even though
not enough to make jell, and you will
have at best a sticky, stringy mess.
Instead. take a large dripping pan,
half ELL 1t with water, set the undis-
turbed glasses Of jelly in 1t, not close
enough to touch, put into a hot oven
and allow to bake until sufficiently
jellied. 1t sometimes takes three
quarters Of an hour, but the jelly will
cut as smooth and clean as though
stiff enough at a first cooking. A.
pfnch of powdered alum will help the
jellying process.
Now is the time when the farsee-
ing housewife, while doing her pre-
serving, puts up dainty little glasses
Of jelly Or pots Of jam to be used for
Christmas gifts. For q few cents lit
tie fancy glasses, jars, mugs or tiny
pitchers may be had, which, filled
with homemade jelly and accom-
panied by q christmas greeting, will
prove very acceptable gifts. Small,
cold cream jars and the like, If we'll
scalded, make excellent containers
for jelly.
Various Combinations.
Cherry juice mixed with an equal
proportion Of g0oseberry or cnrrant
juice makes a delicious jelly, using
cup for cup of sugar and the mixed
Juice. For cnrrant and strawberry
Jelly allow n pint of currants to
two of Strawberries. Heat both fruits
together and proceed as directed.
Currants and r%aspDerries combined IN
equal proportions make a fine flavor
ed Jelly, An excellent peach jelly
may be made by using equal. quaint
ties Of peaches and apples. When
making plum jelly cut the plums in
halves, cook until tender, then strain.
The fruit must not be overripe.
Crab Apple Jelly.
Wash the apples, cut out the bios