694 Reading-Course for Farmers' Wives. 



paper which has been brushed with the white of egg or oHve oil. Or the 

 jelly may be covered with paraffine which has been broken into small 

 pieces and put into a cup. Place the cup in a pan of warm water on the 

 back of the range. Cover the jellies with the melted paraffine, having it 

 about one-fourth of an inch thick. Paste the labels on the jellies and 

 set away in a cool dry place. 



Jellies Made with Fruits that Require Water (a Second Method). 



All the large fruits, green grapes, crab-apples, plums and barberries 

 come under this head. The stems and blossom ends of the fruit, and all 

 imperfections must be removed. Then the fruit must be washed. Quinces 

 must be rubbed with a coarse towel, to remove the " down " before being 

 washed. Remove the core from the quinces, and cut the fruit fine. 

 Measure the fruit and put it in the preserving kettle. Cut apples, pears 

 and peaches in quarters. Do not pare. Add the w-ater, heat slowly to 

 the boiling point and simmer gently for two hours. Drain the juice and 

 proceed as for jellies made with juicy fruits. The proportion of water 

 required by the different fruits varies with the kinds of fruit. The fol- 

 lowing table gives about the right proportion. Apples, eight quarts, water- 

 four quarts. Crab-apples, eight quarts, water, four quarts. Quinces, 

 eight quarts, water, four quarts. Green grapes, eight quarts, water, four 

 quarts. Plums, eight quarts, water, one quart. Barberries, water to 

 barely cover them; this will be about three quarts of water to eight 

 quarts of the fruit. 



In all cases the fruit is to be cooked with the kettle uncovered. Re- 

 member that the fruit must simmer for two hours. 



A second quality of jelly may be made with the parings, cores and 

 broken pieces of such fruit as quinces, pears, and apples. 



Acid fruits make the most satisfactory jelly to serve with meats. 



Why Jellies " Candy." 



Sometimes when jelly boils rapidly, particles of it are thrown on the 

 upper part of the sides of the kettle. These particles often form crystals. 

 If these crystals are stirred into the jelly they may in time cause the mass 

 to crystalize. 



Another cause of crystals in the jelly is too much sugar in the prep- 

 aration. In a season when there has been a great deal of sunshine and 

 heat there wall be more sugar in the fruit than in a cold wet season. In 

 such a case use less sugar. Three cupfuls of sugar to four cupfuls of 

 fruit juice will be enough. 



When the fruit juice and sugar refuse to jelly and the mixture be- 

 comes thick and ropy, it is useless to cook it any longer. The thick ropy 



