AMERICAN HOMES AND GARDENS 



August, 1910 



You will never know Motor Boat 

 perfection till you see and ride in an 



ELCO GASOLINE EXPRESS LAUNCH 



The smoothness of its operation — its indescribable power — perfect 

 ease of control and absolute seaworthiness are combined with a beauty 

 of grace and finish never approached in any other boat. The thou- 

 sands who have seen them all over the country and at the Motor Boat 

 Shows enthusiastically pronounce them to be "without equal." 

 Not "racing machines" but luxuriously comfortable launches, re- 

 markable for their safety, reliability and speed. 



All the exhilaration of motoring. 



With none of the dirt or dust; 



All the thrills of speed. 



With none of the danger! 



IN STOCK FOR PROMPT DEUVERY 

 26 ft. 40 H. P, 4-cylinder engine. Speed, 18 miles guaranteed or no sale. 

 ?5 ft. 60 H. P. 6-cylinder engine. Speed. 22 miles guaranteed or no sale. 



Electric Launches for lakes and rivers. 

 "The Ideal l,aunch" safe, reliable, noiseless 



i- 



Write for our latest catalogue of Gasoline Motor Boats and 

 Electric Launches 



F^P^r* 20B Avenue A, 

 OfCU Bayonne, N. J. 



27 minutes from New York, Liberty St. or 

 23rd St. Ferry, C. R- R. of N. J. 



BURUNGTON '"S."' BLINDS 



SCREENS 



AND 



SCREEN 

 DOORS 



^ Equal 500 miles 

 nortnwara. Perfect 

 privacy ■witn doors 

 ana winao-w^s open. 

 Darkness ana oreezes 

 in sleeping rooms. 



WRITE FOR OUR CATALOGUE, PRICE-LIST AND PROPOSITION TO YOU 

 BURLINGTON VENETIAN BLIND CO.,339LakeSt.,Burlmgtoii.Vermont 



of a pint of sugar. But in a cold, wet sea- 

 son the pint of sugar for the pint of juice 

 must be measured generously. 



Another cause of the jelly crystalizing is 

 hard boiling. When the syrup boils so 

 rapidly that particles of it are thrown on 

 the upper part of the sides of the preserv- 

 ing kettle they often form crystals. If 

 these crystals are stirred into the syrup they 

 are apt to cause the mass to crystalize in 

 time. 



T!he use of the syrup gage and the care not 

 to boil the syrup too violently would do 

 away with all uncertainty in jelly making. 

 The syrup gage should register 25 deg. 

 no matter what kind of fruit is used. 



Jellies should be covered closely and kept 

 in a cool, dry, dark place. 



Currant Jelly. 



The simplest method of making currant 

 jelly is perhaps the following: Free the 

 currants from leaves and large stems. Put 

 them in the preserving kettle ; crush a few 

 with a wooden vegetable masher or spoon ; 

 heat slowly, stirring frequently. 



When the currants are hot, crush them 

 with the vegetable masher. Put a hair 

 sieve or strainer over a large bowl ; over 

 this spread a double square of cheesecloth. 

 Turn the crushed fruit and juice into the 

 cheesecloth, and let it drain as long as it 

 drips, but do not use pressure. To hasten 

 the process take the corners of the straining 

 cloth firmly in the hands and lift from the 

 sieve ; move the contents by raising one 

 side of the cloth and then the other. After 

 this put the cloth over another bowl. Twist 

 the ends together and press out as much 

 juice as possible. This juice may be used 

 to make a second quality of jelly. 



The clear juice may be made into jelly 

 at once, or it may be strained through a 

 flannel bag. In any case, the method of 

 making the jelly is the same. 



Measure the juice, and put it in a clean 

 preserving kettle. For every pint of juice 

 add a pint of granulated sugar. 



Stir until the sugar is dissolved, then 

 place over the fire ; watch closely, and when 

 it boils draw it back and skim ; put over 

 the fire again, and boil and skim once more ; 

 boil and skim a third time ; then pour into 

 hot glasses taken from the pan of water on 

 the stove and set on a board. Place the 

 board near a sunny window in a room 

 where there is no dust. It is a great pro- 

 tection and advantage to have sheets of 

 glass to lay on top of the tumblers. As 

 soon as the jelly is set cover by one of the 

 three methods given. 



To make very transparent currant jelly, 

 heat, crush, and strain the currants as di- 

 rected in the simplest process. Put the 

 strained juice in the flannel bag and let it 

 drain through. Measure the juice and 

 sugar, pint for pint, and finish as directed 

 above. 



To make currant jelly by the cold 

 process follow the first rule for jelly as 

 far as dissolving the sugar in the strained 

 juice. Fill warm, sterilized glasses with 

 this. Place the glasses on a board and put 

 the board by a sunny window. Cover with 

 sheets of glass and keep by the window 

 until the jelly is set. The jelly will be more 

 transparent if the juice is strained through 

 the flannel bag. Jelly made by the cold 

 process is more delicate than that made by 

 boiling, but it does not keep quite so well. 

 Raspberry and Currant Jelly. 



Make the same as currant jelly, using 

 half currants and half raspberries. 

 Raspberry Jelly. 



Make the same as currant jelly. 

 Blackberry Jelly. 



Make the same as currant jelly. 

 (Continued on page xii) 



