The Washington times., 1919-09-30


MO hams ls toe small but that
M space can be found for few
glasses or Jars OF preserves
froaa autumn fruits Purchasing
these at 6ret-class shops is mighty
expensive, and IL ~ far better not.
70 eat preserves at all than to eat
them when made from Questionable
INGREDIENTS fn q Questionable way.
There are the wind blown apples
and the crab apples. To make jelly
of these wash the apples and re-
move any imperfectiOns. Cut them
into small pieces, using both skin
and core. These latter are particu-
larly rich in pectin, the element
necessary to jellying.
Cover the cut-up fruit with just
enough water to keep IL from burn
ing. Cook &c until very soft, like
apple sauce. Turn into a jelly bag
previously dipped into boiling water
and let drip over night. The shops
are showing some convenient bags
with neat little stands to which
they are hung. These are ineIpen-
give and viii be found a valuable
aid to the kitchen equipment
Measure the Juice that drips. Let's
say there are four cupfuIs. Return
this 70 the cook pot with three cup
fuls OF sugar. Boil, until a little
dropped on q cold plate and allowed
20 stand q few minutes does not
run when the plate IS moved.
Another test IS TO let a little run
from Q spoon held high above the
pot in Che cooler air. If the very
last dFoD 'jeIls7 on the spoon, IL Is
time 70 Eemove the Jelly. Pour into
glasses previously dipped into hot
water. When cold, seal With para
dne wax
This apple Jelly may be vadied.
gPlace q clean rose Eeranium leaf In
, the bottom Of the glass Pour the
hot 3elIV on It When IL floats TO
the top remove e. The apples may
be cooked with q handful OF clean
garden mint. This makes a delight
f0I Jelly 70 serve with lamb or NUT
ton. A tiny bit OF green vegetable
coloring, procurable at any first
class Erocer's for q few cents, viii
improve the color Of the mint jelly
Il Il Is not already green enough
The addition OF q few cranberries
or grapes to the rather colorless
Jelly which results from green ap-
pies or green grapes VII improve
the appearance decidedly.
And, By the way, use no water
in making grape Jelly. Pluck
them from the stem after washing
and mash them with q spoon or
potato masher. When the seeds fall
out in cooking, turn into bag and
proceed as for apple Jelly. So much
for 5eIlieS.
Ever have delicious plum jam on
good, old-fashioned tea biscuits?
II 30, you viii surely want 70 make
some for winter. for IN most mar
kets plums are plentiful and fairly
ineLpensible this year. The little
Damson plUms are especially de-
sirable for jam. Il Is a bit trouble
some 70 remove the stones. but Il
is quite worth while when one con-
siders how much more delicious IS
sToneless jam.
Measure the fruit. packing Il
tightly, and add an equal quantity
Of sugar. For sweet plums. three
fourth as much sugar as fruit will
suffice. Cook slowly until the mass
is thick and jam-like. An orange
or two, skin and all, put through
the food chopper may be cooked
with the plums 70 vary the Jam.
Some chopped walnut meats may
be added just a few minutes before
removing from the fame.
In every market one may fnd a
bargain in spotted peaches II one
looks long enough, especially late
Saturday night. These NAV be made
into peach butter Remove skins
stones and all imperfections. cut
into pieces and measure, packing
tightly. For every four Guns of
fruit allow the meat OF one peach
stone and three cups OF sugar. Cook
until thick and jam-like, adding
little or no water. The nut meats
may be removed before sealing in
glasses.
Look over your market and IL
y0u need further help write me.
but please enclose q Belf-addresssd
envelope.