If a blunt object such as a blunt knife point is run around the side of 

 the glass in such a way as to separate the jelly from the side of the glass 

 to a depth of one-eighth of an inch before the boiling paraffin is poured 

 on, a much better seal will be obtained. 



Covers for Jelly Glasses 



New jelly glasses have tin covers which should be boiled for a few 

 minutes before placing on the glasses. These tin covers soon become 

 rusted or bent out of shape so that the housewife must resort to sub- 

 stitutes. White note paper or ordinary writing paper may be cut into 

 circles about one-half inch larger than top of glass, and if a little stiff 

 flour paste is added to the outer one-fourth inch of this circle and the 

 paper then laid over the top of the glass the edges may be bent down 

 snugly against the sides of the glass and the paste will hold it in place, 

 and a very neat and efficient cover is formed. Or the paper may be cut 

 larger, fitted neatly over the top, and the edges brought down against 

 the side and. held there by a rubber band or a bit of string. 



The purpose of the cover is to prevent the unrestricted entrance of 

 molds and yeasts into what should be a sterile package. 



Storage of Jelly 



Jellies should be stored in a cool, dry place. Warm, damp places 

 encourage growth of yeasts and molds, and are therefore to be avoided. 



Storing Fruit Juices 



Often for some reason it is not advisable or feasible to make jellies 

 at the time when fruits are in their season. Nor is this necessary, since 

 the juices may be extracted when fruits are at hand, the juice canned 

 or bottled and stored until such time as may be desirable for converting 

 into jellies. 



If this method is to be followed, extract the juices as directed under 

 that specific jelly, strain the juice and return to the fire, heat to the 

 boiling point, pour into sterilized fruit jars and seal at once. If bottles 

 are used cork at once with corks that have been allowed to boil for a 

 few minutes in paraffin. Or the juices may be strained, filled into fruit 

 jars and sterilized in the same way as fruits are by the can-cooked meth- 

 od. (See " Home Canning " Bulletin.) 



Caution 



The housewife shoiild remember that jellies are the most elusive of 

 all fruit products; that for no apparent reason good jelly will not always 

 be obtained even when directions are followed closely. The fault 

 usually is with the juice, but as no practical tests to determine its acid 

 and pectin content are at present available we must continue to make 

 our jellies largely by empirical formulae, taking our failures as gracefully 

 as we can. In the recipes which follow the writer is giving the results 

 of laboratory experiences. He believes that these directions will give 

 as good results in the hands of the careful housewife, and she is re- 

 quested to give them a thorough trial. 



