Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1920-08-09
The Housewife and Her Business
Sound, Underripe Fruit Makes the Best Jelly
Should be Bright, Clear, and Have Attractive
COlor-Dont Boil too Much Juice at One Time

Good jelly should he bright. clear,
and of an attractive color. When re-
moved from the glass it should retain
the shape of the mould. Jelly of the
right consistency can be cut with n dis
tinct cleavage. retaining the angles
where cut. 1t should sparkle and he
tender enough to culver without break
ing.
Wash the fruits. remove stems, and
cut large fruits into pieces. With her
ries, grapes. and currants add one cup
of water 70 reach pound of fruit. For
apples. ounces, an dothcr hard fruits
add three cups of water to each pound
of sliced fruit. Cook until tender.
Fruit juices flow more freely when
heat
AS soon as the fruit is tender il
should be put into jelly bag aud al
lowed to drip. If the fruit is over
cooked, a cloudy jally is APT to result.
'A Can he Made With Less Sugar.
Good jcllies can be made with much
less sugar than many housekeepers
thought possible a few years ago. Some
persons like these products made with
less sugar better than the old fashioned
kinds that were sometimes SO sweet
thai the flavor of the fruit was spoiled.
Canning experts of the United States
department of agriculture give the fol
lowing suggestions for using sugar
economically:
Reduce the amount of sugar Ortinar-
ily used from one fifth to one fourth
tina is, use four-fifths. or three fourths
cup of sugar Instead of the whole cup
called for in the recipe. In the case
Of non-acd fruits particularly, the alb
.nncc of sugar will be less noticeable
if one fourth teaSpoonful of salt is add
I'd for each cup of fruit juice. The
salty taste will disappear after the
product has stood for Il few weeks. but
,hc flavor will be richer than ii the
salt were not used.
Another way to save sugar is to sub
Sttute for part of the graduated sugar
called for in the recipe, honey. maple
,irup. corn sugar, molasses, the new
malt sirnps. which are superior to
these formerly ON the market. or one
Of the other sirupS sold under various
trade names Some of these sweet.
encrs have distinctive flavor. and mt
first il may be best to use those only
with fruits that have Il pronounced
Flavor of their own. such rs grapes,
cranbcrries. plumS. currants. and log
apberries
Quantity Of Juices for Jelly.
About two quarts Of juice boiled
rapidly i'm 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, ana
stir until the sugar is dissolved When
the sugar is added ut this time there
is less danger of crystals forming
After the sugar is dissolved cool the
Juice as rapidly as possible. Long
slow cooking tends to darken the pro
duet and to destroy the pcctin. 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
seconds, and then allow the jelly to
drip from il. As long as there is strip
present. it will run from the spoon
When the jelly point is reached II
auto trip to I.aketield. Mimi. where
they had been to visit friends and rel.