The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1922-07-28
HOME DEMONSTRATION NOTES
Making Jelly that JeIIs.

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Is the jelly you make product Of
beautiful color, transparent and ten
der, yet lrm, or is it one that is syr.
upy, gumny, sticky and tough. Good
jelly can not be made from all juices
by rule of thumb. Jelly making is an
art founded on scientific principles. A
good jelly will quiver when removed
from its mold. It will be SO tender
that it cuts easily with a spoon and
yet be firm enough that the angles
made by the spoon will retain their
shape. 1t should be clear and spark
ling.
Water is the main constituent Of
fruit juice. In it are dissolved small
amounts of fiavoring materials, SUI
gar, acids and substance called pee
tin. Pectin is absolutely necessary in
Jelly making. Anyone can find out
whether fruit juice contains this jel-
ly making substance by taking one or
two tablespoons Of hot fruit juice in
a glass and adding the same amount
of alcohol. Let this mixture cool and
il a jelly-lilke mass appears there is
pectin and that juicei safe to use for
jelly.
Homemade pectin can be made
from the white part of lemons or
oranges, and there is commercial pee
tin for the busy housewife so she
won't havet go to the trouble Of
making it.
To make jelly, cook the fruits with
just enough water to form the juice.
Cook very slowly, pour into Jelly
bag and let the juice drip. Do not
squeeze the juice out Of the fruit or
a cloudy jelly will result. Boil the
fruit Juice down so it will not be nec-
essary and juice too long. The next
step is adding the sugar and the
amount used determines success or
failure in jelly making.
Many people follow the rule Of a
measure of sugar to measure OF
juice. For currants, raspberries and
blackberries, "a cup of sugar to one
cup of juice is plenty. For cranber-
ries, sour apples and crab apples, use
Add the sugar hot, SO as not to stop
the boiling of the juice, cook the mix
ture rapidly and do not try to handle
too large quantities. From two to
six glasses may be made with good
results. Test the juice five minutes
after the sugar is added. When the
jelly sheets" off from the spoon, it is
done. If one has a thermometer that
test is most accurate with cent?
grade thermometer, fruit juices jell at
102 to 104 degrees. With Fahrenheit
thermometer, you will have jelly at
206 to 208 degrees.
Make Your Own Dustless Mop.
Dustless dust mops and busters
may be prepared from soft discarded
cloths by enclosing them for three or
four days in an air-tight container
with mixture made up of equal parts
of linseed oil, coal oil and turpentine.
After removing them fro mthe con-
tainer shake and air and they are
ready to use. These busters may be
washed and when oiled will be as good
as new.
Use Your Double Boiler.
A double poiler can often take the
place of an oven. Biscuits, rolls or
Inuffins may be warmed, and it serves
HiCSiy 1Oi SAiopiuB dity VI Iile Icduy
cooked cereals. Puddings, macaroni
and cheese and other dishes usually
baked in an over may be successfully
cooked in the boiler.
Steps in Canning.
/. Clean and prepare product.
2. Precook, par boil, or scald pro-
ducts that require it. If no prelim-
iaary cooking is needed, put at once
into hot jars.
3. Pack products in jars that will
seal air tight.
4. Add salt and water if vegetable
stock does not cover vegetable, add
syrup or fruit juice if fruits.
5. Adjust rubbers and tops.
6. Process required time.
z. Remove from Gamer and finish
sealing.
5. Place out of draft in cool place.
The tables for canning fruits and
vegetables may be obtained at the
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