Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-08-10
Avoid Too Much Sugar In Jelly.
SHOULD BE BRIGHT, CLEAR, AND HAVE
ATTRACTIVE COLOR.

A good jelly should be bright, clear,
and Of an attractive color. When TO-
moved from the glass 10 should retain
the shape OF the mould. Jelly Of the
fright consistency can be out with dis
tinct cleavage, retaining the angles where
cut. 1t should sparkle and be tender
enough to culver without breaking.
Wash the fruits, remove stems, and
cut large fruits into pieces. With Der
ries, grapes, and currants add one cup Of
water for each pound of fruit. For ap.
pies, ounces, and other hard fruits add
three cups Of water to each pound Of
sliced fruit. Cook until tender. Fruit
juices flow more freely when heated.
As soon % the fruit 10 tender Il should
be put into jelly bag and allowed to
drip. II the fruit is overlooked, cloudy
jelly 10 apt to result.
CAN BE MADE WITH LESS SUGAR
Good jellies can be made with much
less sugar than many housekeepers
thought possible few years ago. Some
persons like these products made with
less sugar better than the old-fashioued
kinds that were sometimes 90 sweet that
the flavor Of the fruit was spoiled. Can
ming experts OF the United States De-
partment Of Agriculture give the follow
Ing suggestions for using sugar economi-
cally:
Reduce the amount Of sugar ordinarily
used from one-fifth to one-fourtb-that
10, use four.fftbs, or three fourths, cup
Of sugar instead of the whole cup called
for In the recipe. In the case OF non.
acid fruits particularly, the absence of
sugar will be less noticeable II one-fourth
teaspoonful OF salt 10 added for each cup
Of fruit juice. The salty taste will dis
appear after the product has stood for
few weeks, but the flavor will be richer
than II the salt were not used.
Another way to save sugar 10 to sub
stitute for part of the grsnulsted sugar
called for in the recipe. honey, maple
strip, corn sugar, molasses, the new
malt sirups, which are superior to those
formerly on the market, or one of the
other sirups sold under various trade
names. Some of these sweeteners have
distinctive flavor, and at first 1t may be
best to use those only with fruits that
have pronounced flavor of their own,
such as grapes, cranberries, plums, cur.
rants, and loganberriss.
QUANTITY OF JUICE FOR JELLY
About two quarts of juice boiled rap.
idly in shallow pan gives jelly With
better color and consistency.
When the proportion of sugar to juice
has been determined, measure the fruit
juice and place over the fire to cook.
When the juice begins to boil add the
sugar Immediately and stir until the
sugar is dissolved. When the sugar lie
added at this time there Is less danger of
crystals forming. After the sugar is dis.
solved cook the juice as rapidly as pos
sible. Long, slow cooking tends to
darken the product and destroy the pee
tin, which will cause the jelly to be less
firm.
A good means of determining when
the cooking is finished is to test the juice
with spoon or paddle. Dip the spoon
in the boiling strip, remove, cool by
moving it back and forth for few sec.
onds, and then allow the jelly to drip
from it. As long as there Ia strip pres.
emit, 1t will run from the spoon. When
the jelly point is reached, It will break
from the spoon in fakes or sheets. Re-
move from the fire Immediately and
skim. Swimming at this time saves
waste. After skimming pour at once
into hot, scalded glasses and set aside to
cool. Cool as rapidly as possible.