IV 



AMERICAN HOMES AND GARDENS 



August, 1 9 10 



Eleven Miles of Happiness 



is wkat our Thirty Thousand Fresh-Air Guests would make, yearly, if in 

 line like tkese tenement mothers at Sea Breeze, Tney nave sunerea from 

 lack of f)roJ3er food ana clotning, from dark crow^ded rooms, from overwork, 

 sickness and bereavement. Sea Breeze cured Smiling Joe of tuberculosis. 



HOW MANY MAY WE SEND AS YOUR QUESTS? 



$2.50 will give a whole week or new life and cheer to a worn out motker, 



an \anaeriea worKing girl, a convalescing patient, or an aged toiler. 



5.00 gives a teetking baty and its "little motker or ten a cool kealthrul week. 



10.00 gives four run-down school children a fresh start for next year. 



25.00 names a bed for the season. $50.00 names a room, 



100.00 gives a haf)f>y excursion to 400 mothers and children — their only ovjting. 



Will you have a 

 L/awn Party or a 

 Children s Fair to 

 help us ? Vv rite for 

 literature. 



Please send your 

 gift to 



R. S. MINTURN. 



Treas. 

 Room 238 

 105 E. 22d Street 

 JNlew York 



United Chanties 

 Building 



N. Y. ASSOCIATION for IMPROVING the CONDITION of the POOR 



R. FULTON CUTTING. President 





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IV \ 







^ FERT interesting pamphlet just issued by us on the Pergola can be had free on request. Ask for 

 ^^ Catalogue A-27 



Hartmann-Sanders Co. 



EXCLUSIVE MANUFACTURERS OF 



KolFs Patent Lock Joint Columns 



Suitable for PERGOLAS, PORCHES or INTERIOR USE 



L2a<^L>^4fe!;:-Ca^. ^ 



"^-^A^r^i^^.^^:^^ 



TtiE 

 , PERGOLA 



HARTMANrM-.SANDER5 COMPANY 



Elston and Webster Aves. 

 CHICAGO, ILL. 



Eastern Office : 

 1123 Broadway, N. Y. City 



JJ/^E also publish Catalogues A-29 of SUN DIALS and A-40 of IVOOD COLUMNS. 



CANNING AND PRESERVING 

 FRUIT 



HINTS FOR THE HOUSEWIFE-IV* 



By Marie Parloa 



Continued from Homes and Gardens, 

 July, No. 7, page xvi. 



Selection and Handling of Fruit for Jelly 

 Making. 



An acid fruit is the most suitable for 

 jelly making, though in some of the acid 

 fruits, the strawberry, for example, the 

 quantity of the jelly-making pectin is so 

 small that it is difficult to make jelly with 

 this fruit. H, however, some currant juice 

 be added to the strawberry juice, a pleasant 

 jelly will be the result; yet, of course, the 

 flavor of the strawberry will be modified. 

 Here is a list of the most desirable fruits 

 for jelly making. The very best are given 

 first : Currant, crab apple, apple, quince, 

 grape, blackberry, raspberry, peach. 



Apples make a very mild jelly, and it 

 may be flavored with fruits, flowers, or 

 spices. H the apples are acid it is not ad- 

 visable to use any flavor. 



Juicy fruits, such as currants, rasp- 

 berries, etc., should not be gathered after 

 a rain, for they will have absorbed so much 

 water as to make it difficult, without ex- 

 cessive boiling, to get the juice to jelly. 



li berries are sandy or dusty it will be 

 necessary to wash them, but the work 

 should be done very quickly so that the 

 fruit may not absorb much water. 



Large fruits, such as apples, peaches, 

 and pears, must be boiled in water until 

 soft. The strained liquid will contain the 

 flavoring matter and pectin. 



It requires more work and skill to make 

 jellies from the fruits to which water must 

 be added than from juicy fruits. If the 

 juicy fruits are gathered at the proper 

 time one may be nearly sure that they con- 

 tain the right proportion of water. If 

 gathered after a rain the fruit must be 

 boiled a little longer so that the superfluous 

 water may pass off in steam. 



In the case of the large fruits a fair 

 estimate is three quarts of strained juice 

 from eight quarts of fruit and about four 

 quarts of water. If the quantity of juice 

 is greater than this it should be boiled 

 down to three quarts. 



Apples will always require four quarts 

 of water to eight quarts of fruit, but juicy 

 peaches and plums will require only three 

 or three and a half quarts. 



The jelly will be clearer and finer if the 

 fruit is simmered gently and not stirred 

 during the cooking. 



It is always best to strain the juice first 

 through cheese cloth and without pressure. 

 If the cloth is double, the juice will be quite 

 clear. When a very clear jelly is desired 

 the strained juice should pass through a 

 flannel or felt bag. The juice may be 

 pressed from the fruit left in the strainer 

 and used in marmalade or for a second- 

 quality jelly. 



To make jelly that will not crystalize 

 (candy) the right proportion of sugar must 

 be added to the fruit juice. If the fruit 

 contains a high percentage of sugar, the 

 quantity of added sugar should be a little 

 less than the quantity of fruit juice. That 

 is to say, in a season when there has been 

 a great deal of heat and sunshine there will 

 be more sugar in the fruit than in a cold, 

 wet season ; consequently, one pint of cur- 

 rant juice will require about three-quarters 



f Continued on page x) 



* Reprint of Farmers' Bulletin 203, is- 

 sued by the Department of Agriculture. 



