The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1918-06-29


core To the rind and pulp ada tive
quarts Of cold water. Then measure
ne mixture Add one and ono-hAR
ttnes - much sugar. Boil Esntly
Until the eonsIstsncy Of q thick
syrup. 'Pour into GterilIzed Kiasssa
Let stand two or three days in =
sunny window. Then pour melted
war over the tOp to the depth of .
quarter Of an inch. This makes
about enc dozen ordinary sissd jelly
giasSSs Of delicious marmaIads. Sc
many women have asked ne to give
directions for the making Of the
perry Jams II IL. indeed, gratifying
TO know that % many have Eraspsd
the conservation idea and are EXERT
Ing svory effort to carry It out ana
help win the war.
Strawberries and blaekbsrrisa. A
wei as goosebsrries. hueklsberries
eno r1Spberrtes. all make good lana.
lFor . -so-callsd" quart Dor OF her,
rieA allow one and ons-half meas
aring cups OF sugar. The 6uRaP
VIII weigh about twelve ounesa
that IL thrse-auArtSrs Of . pound.
Prepare the berries Mash than 4,
preserving kettle and add the
sugar. When the mixture begins to
boil let II boil gently about twenty
minutes. removing the scum n, IL
rissa Run into glasses previou.Iv
dipped into boiling water. wAsa
cold cover With pAranne
1t IL advisabIs TO Try m.kinr.
box Of berries into jan AZ a.,
especially II one IL n As~,.,.r
where more than one Dor AZ -
riss 10 used. the tina Of oooE,..
must be IsnEthsnsd
Do not try to cook too u.,v
rss At one time. And DO no, n.h.
the mistake Of putting m n 80
glasses OF one kind Of Jam that IN.
iAmiiy Will get 30 much Of one hInA
that they will begin TO fail 10 a.
1reeiAts your snortH
IN order to save fuel and dupn-
cation Of process. It would bs v.u
Tor several women to club toesth.,
one woman might maks ,po,.n
strawberry Jam to supplv 49,,
and the othsrA Another nirht -
eentrats her efforts on blaekb.rrt..
rhuS instead OF six woman 80
giving six periods Of uns "a ,nI.
n0rN each one might Civ. on.
period once. The othera wo-l1
merely be relieved for Rsa Co.,
Or other war work
Jelly 10 another form In vh,.n
We may serve fruit ANY Of N.
lms serealS-cornmeal 49,
meaL riee-all are the nor. nftr..-
i've especially to juvenile sysG II
noldsd and topped over win .en.
oh-So-good" Jelly.
nut In order to max. rooa
eny must contain . sub1tan..
eAIled pectin This 10 what uoak..
JeIy JsIL- currantA. appIeA ErapsN
erabAppleA blAekberrisH as veil ~
some other fruits make good Jelly
II little underrips.
But Just how may you b rur.
that the fruit you wish To max.
into Jelly contains peettnf Put
about a tablespoon Of denatursd
Alcohol into . tsaeup. Add Z table
spoon Of uneocked. unsvsatsnsd
fruit juice. Let Il stand half An
hour. II = Jelly like substance
forms At the bottom. yeu may b
sure your fruit contains psetin. II
It does not contain psetin, the ad-
dition of apples or the white Dor
ton OF orange peel to the fruit
while cooking will usually TuppIy
the necessary psctin-
The general ruIsa for making
Jelly may be modified to suit the
fruit you are using.
Mash fruits like grapes or eurrantk
add RI water and cook until the
"SeedE tali out" Hard fruits like
apples should be cut into pieces. re-
tanning skin and core These
should be covered with enough
water to prevent burning anA
cooked until soft and mushy.
The whole mass should be turned
into q jelly bag and the juice coll
lected and measured. ThFss-fourthS
As much sugar and sometimes a.
much sugar as Juice IL added whea
= little dropped on . cold plate juse
holds It's shape. the sugar and Juice
have been cooked sufficiently long.
Make some jelly. jam and MARINA
lads for the Winter. II pays. and
IL. quality considered, . decided
economy.