Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-20
Z BY MRS. VI. a. WILSON.


4 delicious on toast for breakfast. or in
u tarts, pastries or as d spread IN layer
cakes and puddings Both rasrberries
and blackberrios lack sufficient pcctin
to produce a firm jelly. and for this rea-
son IL is necessary to add either por-
81 ton OF rhubarb or apple, in order to
B have successful results.
A pcrtcc, jelly should when turned
from it's glass. by QuiNerinG. spark
ling mass that holds its shape: II shomIo
be tender when cut with knife. nc
use OF thermometer when making
Jelly is not fad, but an absolute ne
cessity IL you are to set perfect re-
suit.
How TO Prepare tho Juice.
Look over the berries and men WASH
and place six pounds of berries in
preserving kettle and add
One and onc-h half pounds OF rhuparp'
Five cups OF water.
6 The rhubarb should have been washeo
and then cut into one half inch pieces.
Bring TO a boil and cook Until the
fruits soft, Turn into Jelly bag and
let drip overnight. In the mornihs
measure the juice. Return II 10 the
kettle and adjust the candy thermome-
ter to the side Of the kettle. Bring
the Juice to a boil and cook for ten
minutes Now add three quarters cup
again, bring 20 boil and cook until
1t reaches 22l degrees Fahrenheit
Pour. into steriiizSd Jelly glasses ana ana
witha cloth runs from hot water ne
fore pouring on the para;hn When me
paraifin is hard cover with TN ia
Z and store in a cool, dry place
Do not pu, tcllies away with Just
the parafin covering. II YOU have lost
the tin lids OF are usins bowls. crooks
+ or other containers mat DO noI TO-
hoard to 4, the :op or the container
, and fasten it to the glass or bowl with
strip OF paper two inches We TSt.
moistened with library paste rms
striu will act as u binder and tastch
the cardboard cover 20 the glass or
bowl
whdfans and summer green spples
are now coming into the marke, ana
y they may he used in place OF the Fhu-
barb-jn making the Jelly
To Make Blackberry Jelly with an
Apple Base.
wash and cut one-quarter peck OF
app,es into small! pieces. Place IN
deep-tsaucepan and add three pintS
of cold water. Bring 10 boil ana
cook. slowly for twenty minutes ana
then turn into jelly bias and iet Drip.
Return the juice to the preserving
kettle and add six quarts or bihch
berries Cook until the berries are
very sof;. MASKING them FfuueHH rin
MEASURE the Juice and return 70 the
kettle and boil for ten minutes Now
add three quarters cup OF sugar 70
ga II
dissolve the sugar and then nrinE 20
6oil ana cook for ten minutes II
vou do not use a ca1cy theTHoneNsI
pour into sterilizsa glasses ano go :.
Cover with paraEtn ana store III INC
usual manner.
Kitchen very roo roo p.aet nd ID NOS ,!s
ture will iniure me quality or me
Jelly. so place the glasses IN arg
pan and set n a cool room, and wntn
;nI'
glasses turn into. hov p'tIner 40 40
thus carry me Jelly n the room anu
p' The '' pulp Of ne fruit left after ex-
tracing The juices makes deiclous
ma-ma.ade; noth the speed AND PEN PEI;
varieties vii make an attractive aao'-
ton. to the preserve closet
How to Make Marmalade.
Rub the trgit LET; after extracting
the Juice through fine sieve 10 remove
and peeltng from the apples Measure
and return 10 the preserving Kettle;
For ever I'VE cups 9; MS nj ,b PUP sSa
~ dissolve the sugar and then bring TO
a boil and cook siqwlE' Stirring re- re-
a Same manner u1tsi as for jellies. "
To make spiced marmalade add TO
the above pulp
One and one half tablespoons of Gin
One teaspoon OF ginger.
One One teas ,easp Don Of nutmsg ,,,.
One-haif teaspoon OF .,ctoves,
on Tie ,hs s .S IN ssn piece ;. Of !,
before pouring the marmaIade into
containers. This narmaIade is also
splendid continent 10 use with cold
meats.
Suggestive weekly Menu.
SUNDAY
Breukfust, 0:30
Sliced Peaches
Broiled Salt Cod PcnobscOt Style
I,rillgd pntatoes
Watercress Toasted Finger Rolls
Hro.,ed Sal, c %S'fS fenosseo, s,v,e
Select one pound OF the middle cut
of homeless salt cod. Soak over night
in cold water. and in the morning place
/ In piece OF checseclo,h and boil for
ten minutes Lift. drain and then
Il place in q baking dish and cover with
cream sauce, sprinkle with fine crumbs
and dust with tiny bits OF butter.
Place in hroiicr OF, the gas range
or In no, oven Until brown.
I Early saturday morning place in a
) mixing bowl
/ One cup Of scaded milk cooled to
One -s1aif cup Of water.
Three tablespoons OF sugar,
Two teaspoons Of salt
Three tablespoons Of shortening
One yeast cake.
Stir 10 dissolve ana then add six cup.
OF s!fted -four and kncad the mixture
/ to a smooth dough. Grease the bow
and return the dough 10 the bowl
Press the dough iirmly N the bowl ant
then turn over; this VIII coat the 10;
surface with shortening and prevent
crust forming Cover and set in
place about - degrees Fahrenheit Il
rise for three and a half hours
Then punch the dough down by pull
Ing. the corners 10 the center and the,
folding over TO seal. Turn over an,
let rise for forty-hyc minutes. TUX
board and divide into two pieces
Shape the rolls finger length and SO
to rise on well creased baking sh"c;
81 Cover and ler rise for twenty minutes
{f Place in hot oven and bake To-
twelve minutes. Remove and brus,
lightly with shortening Cool an.
III then split and toast on sunday morn
ing for breakfast.
Vegetable Cocktail
Chicken OPT Roast. Cedar Hollow S,yl
Drowned Potatoes Battered Bca ms
I Cucumber Salad. Sour Cream Dressin
Cantaioupe Sundae
Coffee
Chicken Pot Roast, Cednr Hollow StyI
Dinner. $40
Select a fat stewing chicken an
then SINCE and draw. Wash and win
with q clean cloth. Place in a tirrlr,
cooker or cook until tender Now m
with shortening and dust with fou
and brown in hot fat. in decp sauce
. sao ~ hf - Sty1 -,