San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-09-12
TABLE TALKS
Dinner Menu
By ALICE IRWIN

The second thing to be taken into
consideration is the place which VIC
have for storage. Conc are the days
when we had cool, dark cellars which
were ideal storage places. We are
lucky IL we have pantry of any
sort. The lack of storage space
makes it essential for us 10 budget
ahead Of time the amount of canned
goods we will need to get ready for
wintcr-and plan for just that much
and no more.
Fruits which may be used for jelly
making are apples, crabappleS,
ounces, currants, blackberries, rasp-
berries, grapes and plums. Notice
that l have omitted from this list
Strawberries and peaches; they also
may be used but not blythe ordinary
jelly making method. In nearly all
cases two cups of sugar TO three cups
of juice makes a better jelly than the
customary proportion of one cup OF
sugar to one cup of juice. Either pro-
portion may be used in any of the
recipes given here.
To make a jelly test: At the end
of the time given in the recipes pour
half teaspoon of jelly syrup on TO a
very cold saucer. Keep several sau-
GERS on ice or in a pan Of cold water
to use in making tests). Let syrup
stand in a cool place for a minute. If
a jellylike clot forms, which will not
run when the saucer is turned on edge.
the syrup has cooked sufficiently. II
not, continue cooking and repeat test.
When jelly has cooled and stiffened
pour on melted paraffin TO cover. Put
on lid or tie paper over tops of glasses.
APPLE jelly.
Wipe apples, remove stems and
blossoms ends and cut in quarters.
Put in a preserving kettle and add
cold water TO come nearly 70 top Of
apples. Cover and cook slowly until
apples are soft: mash and drain
through coarse sieve. Then allow
juice 10 drip through a double thick
ness of cheese cloth or a jelly bag.
Avoid squeezing apples, as this makes
jelly cloudy. Boil 20 minutes and
add sugar; boil minutes, skim and
turn into glasses. Put in a sunny
window and let stand "a hours. Cover
and keep in a cool dry place.
II the pulp which remains in the
jelly bag is returned to the saucepan
and reheated with enough water to
cover it, a second extraction jelly may
be made. Let drip through jelly bag
again and proceed as with first ex-
traction. This process may protitably
be repeated again and a third ex-
traction jelly made.
CRABAPPLE JELLY.
Follow recipe for apple jelly, leav-
ing apples whole instead Of cutting in
quarters.
CURRANT JELLY.
Pick over currants, but do not re-
move stems; wash and drain. Mash
n few in the bottom of a preserving
kettle, using a wooden potato masher ;
continue until berries are all used.
Cook slowly until currants are white.
Strain through a coarse strainer, then
allow juice to drip through a double
thickness of cheesecloth or a jelly bag.
Measure, bring to boiling point and
boil five minutes: add sugar, boil
three minutes, skim and pour into
glasses. Place in sunny window and
let stand "a hours. Cover and keep
in cool, dry place.
OUNCE JELLY.
Follow recipe for apple jelly, using
ounces in place Of apples, and re-
moving seeds from fruit. Ounce par.
ings are often used for jelly, the bet.
ter part Of the fruit being used fol
canning.
CURRANT AND RASPBERRY
JELLY.
Follow recipe for currant jelly, us
ing equal parts of currants and rasp'
berries.
POTATO CHEESE PUFF.
Three cups mashed potatoes.
One-half cup milk.
One-quarter pound pimjento
cheese.
Two eggs.
Salt, pepper, paprika.
Heat milk in double boiler, adj
cheese and beat until smooth, theI
add to the washed potatoes. Season
the mixture with salt, pepper ant
paprika and add the egg yolks, whicl
have been beaten very light. Fold il
the stiffly beaten white of eggs ant
pour the mixture into buttered dish
Place in a hot oven (450 degrees) ant
bake until firm and brown.
HARVARD BEETS.
Six beets.
One-half teaspoon salt.
One-fourta teaspoon white pepper.
Two tablespoons butter.
Three tablespoons flour.
Two cups milk.
Wash beets and cook in boiling wa
ter until tender. Remove skins an.
dice beets. Season with salt and pep
per and serve with white sauce, mad
by melting butter, adding flour an
when we'll blended adding milk. Cool
in double boiler until thick.
7 n