Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-06-06

out of the glass and still hold its
shape, quivering, sparkling, trans
parent mass, with good color--all
this is possible for the most mex
perienced housekeeper if she is will
ing to carefully follow the lessons as
they will be given in the jelly-making
series.
Now find that upon investigation
complaints among the older house,
wives are that they frequently use
part of the method given and then
use some of their own ideas or some
Of Mrs. Blanks, who always does
make such perfect jelly, and then
they are bitterly disappointed and
very much hurt because they have
failure on their hands.
You know that if the jelly is
sirupy, sticky or tough sugar mass
It Is a failure, and you have not only
wasted your time but also the ma
terials.
Now, in order that you may know
just what is necessary to make jelly,
there must be a product in the fruit
that is called pectin. This pectin is
lacking in some fruits, while in
others the amount is so small that
unless it is added in the form Of
combination you will be unable to
make good jelly. This pectin is
found in fruits that are partially
ripe. 1t disappears or is found in
very small and insufficient amounts
in ripe fruit, while it has almost dis
appeared in over-ripe fruits.
This means that ripe and over-ripe
fruits will not do for successful jelly
making. Right now hear some
housewives say that they have used
that kind of fruit and made jelly.
Perhaps you have, but more fire.
auently you have soft, sirupy,
sticky jelly that is anything but a
success.
Play safe. Do not use ripe or
over-ripe fruit. Pectin is a carbo-
hydrate, and as the fruit ripens it
changes to fruit sugar. The usual
..s-vay the professional jelly maker
prepares the fruit juice is to use
twenty-five pounds of water to each
100 pounds of fruit. This means that
you will need one pint of water to
every four pounds of fruit.
Mash the fruit well, using potato
masher. Cook and then strain. Now
: make your test for pectin by using
i one tablespoon of alcohol to one
tablespoon of hot fruit juice. Stir to
thoroughly mix. If the mass is o
solid one add seven-eighths cup Of
sugar to each cup of fruit juice. Il
it breaks up into small Jumps use
fhree-quarters cup of sugar. Wher
making the pectin test always use
n the cooked fruit juice. Heat de-
veIops the pectin. If this method is
used with the raw or uncooked juice
1t will not give results.
Two methods may be used to
strain or filtery the fruit juice: the
old-fashioned Jelly or drip bag, OIL
( by lining the colander with two
thicknesses of Japanese paper nap,
kins or one thickness of cheesecloth
Then turn a saucer or small plate
and place weight on top.
Rub the fruit, after obtaining tht
Juice, through a fine sieve. The
pump may be used for making frui
butter. In the professional jell!
makers kitchen nothing but tn
skins and seeds are discarded, anC
z they are pressed very dry.
Do not cook large quantities O
Jelly at one time. Three pints i
plenty. If you use two kettles thi
viii keep you busy. The use of tn
candy or sugar thermometer is tn
best test for making jelly accurately
Place the thermometer in position i
the side Of the kettle, when the juic
is returned, before adding the sugar
Then cook, after adding the sugar
until 221 degrees Fahrenheit i
reached.
Currants
Red, white and black currants wi
M be coming into the markets abou
the second week in June and the
can be used for jellies,. jams, fru
butter and marmalades with gres
success. AS most fruits are spraye
by the farmer as a protection again:
insects, it is very necessary to tur
tie currants into the colander ar
then plunge the colander into larg
pan of cold water. Swirl the Gu
rants around for few minutes ar
then lift the colander and let drai
Then remove the fruit from IL
stems. Measure, and to thr,
of the fruit, well packed down al
measured after picking from IL
stems, add three cups,of cold wate
Place the water and fruit in pr
ferying kettle and then bring to
Z oil. Cook for ten minutes and tn,
Drain BY using jelly bag or by Ii