The Bridgeport times and evening farmer., 1922-01-14
Efficient Housekeeping
 By LAURA A. HERMAN.
WINTER JELIIES AND
 MARMALADE

What kind of jellies and marma- lades can be made with fruits now on the market?'' a reader friend has asked My answer is the following set of recipes:
 Apple Jelly: Cut the apples in quar- ters, not removing cores, and barely cover with boiling water: let simmer undisturbed until tender, then turn into jelly bag and let drip for sev- era1 hours For 1 quart of this strain ed apple juice set aside 3 cups of eranulated sugar Heat the sugar slightly in the oven. Put the juice into the preserving kettle, bring to boil, let continue to boil for fifteen minutes, add the warmed sugar and let boil until two drops will form at once on the edge of spoon when a little of the juice is held high in the air and dripped back into the kettle IthiS is called the jelly test Then turn at once into hot glasses which have been boiled ten minutes ("steri- iized") in clear water. Let cool be- fore covering with melted paraftine.
 Apple-Mint Jelly, Use above recipe in every detail. except add 1 teaspoon of dried mint leaves (thiS comes in .Dacka ges at most grocery stores) to the apple juice just before the warm ed sugar is added to it; let it boil Is minutes, strain it to eliminate the mint leaves, then return the juice to the kettle and add the sugar
 Prune MarmaIade: Soak and cook 3 pounds of prunes until they are
  and chop fine. Add pounds of granulated sugar, 1 thinly sliced and seeded lemon, juice of l grapefruit, l teaspoon each of ground ginger and cloves Add to this mixture ? cups of water in which the prunes were stewed, and let the mixture boil down until it jellies. Put into fruit jars 'steriIized'' as above described for the jelly glasses and cover while hot, with the glass tops.
 Orange Marmalade: To make six glasses of this, take large oranges, wash and weigh them. They ought to weight about three pounds. If so, set aside 1-4 pounds of granulated Sugar-tO De added later on- Of you don't own a scales, measure out 1 1-4 quarts of sugar, which is equivalent to IA pounds). Now slit the peel of each orange into quarter-sections and pull off this peel Put the peel quarters into the preserving kettle with l quart of boiling water Chat is, enough to cover then) and let sim pieces may be easily pierced with fork Drain and ccoI the peel. Wash out the kettle and put into it small pieces of orange pulp (which has not here tofore been cut into); remove seeds and throw them away. and also throw away the tough white fibre which lies between the pulp sections -a little of it may remain in. how ever.
 When you have put all the orange pulp into the kettle in this way, you must now add the cooked peel which has been coeHng. But do not add 1t quite all or else the marmalade will be more bitter than most people like tt For children. add only half of it The white part on the under side of every piece of peel. however, must De added (scraped off the sections of peel which are to be thrown away), as this thick white sllin-lining con -ains the substance called "pectin' which makes the jelly congeal. The peel that is added should be cut into strips Last add to the kettle the ,neasured sugar which you set aside at the beginning of the process. Let dooil, stirring often. until very thick. i (T'his will he a the end of two hours !. Then turn into hot, steriliZed glasses as above directed for the apple jelly 1
 All inquiries addressed to Miss I<irkman in care of the 'Efficient ping department will be | answered Tn these columns in their | turn This requires considerable time. h however. owing to the great number | received So If a personal or quicker | reply is desired, a stamped and self | envelope must be enclosed | with the ouestfon.-The Editor.