The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-09-25
Is
Ideal Fruit
for JelHes
BY SISTER MARY
NEA Service Writer

In the good old days" nearly
every housewife served at least two
kinds of jam or preserves at most
of her meals. She considered it
necessary thus to show her skill
and diligence.
During the last few years, high
sugar prices have taught her that
these spreads are valued more if
used in moderation, and scientists
have convinced her that her fam
lily is better of without too much
sugar.
The woman who must buy both
her fruit and her sugar knows that
jellies and jams are more or less
luxury, and uses them sparingly.
Nevertheless. most of us want
few jars of extra fine preserves in
our jam closets for special occasions.
Clear sparkling jelly and rich
syrupy preserves have turned many
plain, scrappy luncheon into an
adequate and appetizing meal.
Jelly Making Simple
OF all the fruits available for jelly
making, currantS are perhaps the
most perfect. Astrakan apples and,
later in the season, crapapple "jell"
naturally, but they do not give the
color and flavor found in currant
jelly.
There are many ways to use cur
rant jelly, and it is one of the
easiest of jellies to make. Currants
are rich in both fruit acid and
pectin. For this reason they also
can be used with nonacid fruits
lacking in pectin to make deli
cately favored, firm jelly.
Roast lamb and mutton are
served with currant jelly as often
as they are with mint or caper
sauce.
Garnish With Cubes
Many dessert can be garnished
attractively with a cube of this
sparkling jelly. Both dessert and
meat sauces gain piquancy by the
addition of a few tablespoonfu1s of
currant jelly.
A particularly delicious jelly to
serve with hot rolls is known as
-Four Fruit jelly" The combina-
ton of fruits produces a most de-
lectable, indescribable flavor. One
quart each of currantS, Strawber-
ries, red raspberries and cherries
are the fruits used. Three cups
sugar to four cups extracted juice
are the correct proportions to use
for this jelly.
Ruby conserve is sure to please.
1t can be used with cold meats or
hot breads as preferred.
Ruby Conserve
One quart red currants, / quart
red raspberries, l cup raisins, 2
oranges, cups sugar.
Wash currantS and put into pre-
serving kettle with very little
water, just enough to prevent
burning before juice begins to flow.
Bring slowly to the boiling point
and crush with potato masher to
extract juice. Simmer until Juice
flows freely.
Strain through jelly bag. Wash
oranges, cut in halves, and extract
juice. Strain juice. Put rinds
through food chopper after scrap
ing out all pulp and skin. Stone
and wash raisins and put through
food chopper. Wash and drain
raspberries.
Put currantS and orange juice
into preserving kettle with sugar
and bring to the boiling point. Add
raisins, raSpbeIrieS and orange peel
and boil gently until thick. It will
take about 20 minutes.
Try on a cold saucer to determine
when conserve is thick enough.
Pour into steri1ized glasses and
cover with paraffin when cold.
The raiSins can be omitted if not
liked.
Many, small fruits are jellied in
currant juice. Strawberries, red
and black raspberries, blackberries
and cherries are luscious prepared
this way.
To make cherries in currant Jelly,
cook 2 quarts of stemmed and pit
ted cherries in quarts of currant
juice and 8 pounds of sugar. Make
a syrup Of the currant juice and
sugar before adding the cherries.
Simmer cherries steadily for Is
minutes and pour into sterilized
glasses. Cover with paraff1n when
colo and store in a dry. cool Mace