1013. 
THE RURAb NEW-YORKER 
801 
Jelly Making. 
“Jam for the million, jelly for the 
luxurious, and juice for all.” 
Jelly making is the poetry of fruit 
canning; there is a certain charm in the 
mixing of the bright-colored juice and 
the sugar, and seeing it transformed over 
the fire into a clear, quivering, delicious 
mass light before your eyes. Although 
there is no “royal road” to perfect jelly- 
making, yet, if a few principles under¬ 
lying the process are thoroughly under¬ 
stood by every housewife she may be suc¬ 
cessful with every attempt to make jelly. 
Study the following hints carefully and 
you will not need to ask, “Why does 
not my jelly harden?” or “What causes 
my jelly to candy?” 
All fruits when ripe or nearly so con¬ 
tain vegetable jelly or pectin. This 
pectin is similar to starch, and when 
sugar and fruit juice are combined and 
heated to the boiling point for a short 
time, it causes the juice to gelatinize or 
become jelly. Pectin is at its best when 
the fruit is just ripe or a little before, 
if the juice is cooked too long the pectin 
becomes so changed it loses its power 
of gelatinizing. Fruit and juices that 
are not fresh have also lost this power. 
So to be certain of good results in making 
jelly observe the following points. The fruit 
should be fresh and picked a little under¬ 
ripe, the juice not allowed to ferment, 
and the sugar and juice not boiled too 
long. 
Most acid fruits are best for making 
jelly. In the following list the best are 
named first: currant, crabapple, apple, 
quince, grape, Loganberry, blackberry and 
raspberry. Cherries, peaches, pears, 
huckleberries, elderberries and straw 
berries are not good jelly-making fruits. 
If, however, some apple juice be added 
to the juice of any of these fruits a 
pleasant flavored, firm jelly may be pro¬ 
duced. In fact the apple makes such a 
mild flavored jelly, its use with the 
juice of almost any other fruit produces 
a better flavored jelly, than when that 
fruit is used alone. This is especially 
true with quince, blackberry, raspberry 
and prune. 
The apple contains the most pectin 
when the seeds have just turned brown, 
so makes the best jelly at that time. 
The Waxen apple is the best for jelly, 
although the Astrachau, Gravensteiu, Spy 
and Spitzenburg are all good. The Red 
June apple makes a beautifully colored 
jelly. Apple jelly, flavored, is liked by 
some; bits of whole spice boiled with 
the juice will give a pleasant flavor. 
A scented geranium leaf or some rose 
petals in each glass before the jelly is 
poured in, gives a pleasant flavor that 
will be enjoyed by some. The leaves 
will rise to the top and should be re¬ 
moved at once. 
To make jelly of the juicy fruits, ber¬ 
ries, grapes and currants, they should 
be put in the preserving kettle, with¬ 
out water, crushed slightly, heated slow¬ 
ly, and stirred frequently. When hot 
the fruit should be crushed thoroughly 
and strained through two thicknesses of 
cheese cloth. Allow to drain as long 
as the juice will drip, but do not use 
pressure or the jelly will be cloudy. The 
juice may be used at once, but if a 
very clear jelly is wanted, strain again 
through a flannel bag. 
Large fruits, as apples, quinces, crab- 
apples and plums should be simmered 
in water, without stirring until soft (the 
areless cooker will do this to perfection), 
•’he strained liquid will contain the 
•i-uit flavoring and the pectin. If the 
l ruit is cooked rapidly or stirred the 
jelly will not be so clear or fine. An 
estimated amount of water to use with 
the large fruits is four quarts of water 
• o eight quarts of fruit. Plums will not 
■ equire so much. Slice and core apples 
and crabapples, but do not pare them. 
Quinces should be rubbed with a coarse 
1 loth, washed, sliced and cored. Be sure 
to reject the cores and seeds of the 
quince, as they contain a great amount 
mucilage, which will form a thick, 
lu l^ syvup, but will not make real jelly. 
fiuit that has had a great amount of 
1111 and sunshine contains more sugar 
11,111 l * ia t which has had a cold, wet 
so tkg q Uan tity G f SU g ar used 
mm M depend upon the kind of season. 
""n one-half to three-fourths pint of 
SUKar to pint of juice in dry sea- 
s " us ' cold, wet seasons measure 
the sugar with a liberal hand. The 
fine fruit flavor is often destroyed by 
the use of so much sugar. No rule can 
be laid down as to the exact time re¬ 
quired for cooking jelly, so the house¬ 
wife must learn to test for the jellying 
point. 
Dry the sugar in the oven, add to the 
hot juice and stir until the sugar is 
dissolved ; when it boils up draw to the 
back of the stove and skim, do this three 
times, then put a spoonful in a cool 
dish and expose to the air. If when it is 
scraped up it sort of wrinkles and 
forms a jelly it is ready for the glasses. 
Another test is when it drops from the 
spoon with a spring. 
Jelly that has been made for several 
months is inclined to become strong 
and hard, but it is a very easy matter 
to have fresh jelly at any time of the 
year. During the Summer when the 
different fruits are at their best for jelly 
making prepare the juice as for making 
jelly, do not add sugar, but heat,very 
hot, seal in glass jars, label and set 
away in a cool place until wanted. Any 
time through the Winter or Spring when 
you want a certain kind of jelly, open 
the can of juice, strain and proceed 
just as you would with the fresh juice. 
I have made fine, fresh jelly made from 
juice kept for yeai-s. Thei-e are several 
advantages iu making jolly this way. 
It will be fx'esh, it can be made at a 
time when work is not so pressing as 
in the fruit season, the work over the 
hot stove iu hot weather is avoided, 
sugar is cheaper through the Winter and 
Spring, and you have the juice from the 
different fruits so can make auy combi¬ 
nation of flavors you wish. Just try this 
and see if you are not pleased with the 
result. e. m. 6. 
The Old Newspapers. 
Old newspapers may not seem like a 
promising subject on which to base help¬ 
ful suggestions, but, nevertheless, the pa¬ 
pers will pi’ove time and labor savers 
in so many ways that only a few from 
the list may be mentioned. A few of 
them caught together to form a “sheet” 
and placed just under the upper cover¬ 
ing on a bed will furnish as much 
warmth as a quilt, and be much lighter. 
A folded paper slipped between the coat 
and overcoat, or between coat and vest, 
across the shoulders and chest, will prove 
mighty comfortable when driving in cold 
weather. A couple of thicknesses 
wrapped around the front of the foot be¬ 
fore putting on overshoes will prevent 
frosted toes in even the severest weather. 
A piece crumpled up and put in the heel 
of the rubber or overshoe, under the side 
of the shoe heel that is worn off or run 
over, will keep the rubber from crushing 
at every step and breaking through at 
the heel before worn at other places. 
Spread on the table when working with 
vegetables, when arranging flowers or 
even when dressing poultry, they save a 
lot of cleaning up after the job is done. 
Spread on the floor when sewing or rip¬ 
ping, they catch the threads that are so 
hard to sweep from the carpet, and one 
slipped under the treadle of the freshly 
oiled sewing machine may save the 
trouble of cleaning a bad grease spot 
from the carpet. 
Another floor service is under the din¬ 
ing table, where the men and boys soil 
the floor so badly when doing farm work 
and coming to the table without chang¬ 
ing shoes. It is unavoidable, to be sure, 
but the simple act of laying a thickness 
or two of paper where they place their 
feet will save the work of cleaning and, 
at the same time, make the men more 
comfortable for the meal time. They 
know that, with all possible care, they 
must bring iu more or less dirt on their 
shoes and will appreciate the fact that 
when the paper is picked up there is no 
soil left on carpet or floor. 
One or two spread on the floor near 
the baking table will catch the bits of 
flour that often call for a mop when 
cleaning up after a big job of baking. 
The papers that are stitched like maga¬ 
zines are fine for use on table, or near 
sink, where kettles and hot dishes are to 
be placed. When one or two leaves are 
soiled they can be torn off and clean ones 
are left, ready for next use. 
The neat housewife hates cat hairs on 
floor aud furntiure, yet hates even worse 
to keep the pet cat shut out A paper 
placed over the cushion, or in the fa¬ 
vorite corner by the fire will be enjoyed 
by the cat and do away with the brush¬ 
ing of hairs. 
A paper caught to the hair with a hat¬ 
pin makes the best kind of a sunshade 
when working outside, as it can be ad¬ 
justed to suit every need. When some 
extra mussy work is to be done a news¬ 
paper and a couple of pins will protect 
the cloth apron and save washing. 
Crumple up a handful of newspaper and 
dampen it to use for “washing” windows 
and then crumple another handful, 
enough partly to soften it, for polishing 
them. The windows will shine and there 
will be no cloths to wash. 
Every old housewife knows that print¬ 
er’s ink is hated by moths and so makes 
use of newspapers when packing away 
woolen clothes and furs, and for putting 
under cai’pets. Whatever use the papers 
are put to or however soiled they may be, 
they are quickly burned and every vestige 
of muss done away with. As these sug¬ 
gestions are written, many others come 
to mind, but the woman who begins to 
keep a pile of old papers at hand to serve 
as helps in solving the labor problem will 
find new uses for them as she works. 
EVA RYMAN-GAILLAUD. 
Ever-Moist or Potato Doughnuts.— 
One and a half cups of mashed potato, 
two cups of sugar, one cup of sweet 
milk, one tablespoon of butter, three eggs, 
four teaspoons of baking powder, one 
teaspoon of salt, nutmeg and cinnamon 
to spice as liked. Beat the sugar, eggs 
and butter, add the milk, potato and 
seasoning, then the baking powder sifted 
in three cups of flour. Add flour to roll 
about five cups in all. Roll rather thin, 
cut out, and let stand at least ten min¬ 
utes to raise. I prefer cottoleue and lard 
or suet and lard to lard alone. This 
recipe makes about six dozen doughnuts. 
They will remain nice and moist for a 
long time. e. m. s. 
Brown Bread. —Two and a half cup¬ 
fuls of Indian meal, two cixps of rye 
meal, one cup of molasses, small tea¬ 
spoonful of salt, one teaspooonful of 
saleratus, three cups of warm water or 
part milk. Bake in a tin pail covered 
three hours. Put the grate under the 
pail while baking. A five pound lard 
pail is just right. mrs. j. a. c. 
Pi.ain Fried Apples. —Peel, core and 
slice thin a quart of apples (more or 
less as wanted), then fry three or four 
slices of fat salt pork. Take out the 
pork and put the apples in the fat, cover 
close and cook about 10 minutes before 
lifting the cover, then turn the apples 
over carefully till all is covei’ed with 
the fat. If you want them browned you 
can do so after the cover is taken off. 
Sweet apples do not cook to pieces like 
sour ones. I sometimes sprinkle sugar 
over sour ones before I cover them. The 
Blue Peax-main is the best apple to fry. 
MRS. L. S. LEACH* 
When you write advertisers mention The 
I t. N.-Y. and you'll get a quick reply aud a 
"square deal.” See guarantee editorial page. 
BOTH GAINED 
Man and Wile Fatten on Grape-Nuts. 
The notion that meat is necessary for 
real strength and the foundation of solid 
flesh is now no longer as prevalent as 
formerly. 
Excessive meat eaters are usually slug¬ 
gish a part of the time because they are 
not able to fully digest their food, and 
the undigested portion is changed into 
what is practically a kind of poison that 
acts upon the blood and nerves, thus get¬ 
ting all through the system. 
“I was a heavy meat eater,” writes an 
Ills, man, “and up to two years ago, was 
in very poor health. I suffered with in¬ 
digestion so that I only weighed 95 
pounds. 
“Then I heard about Grape-Nuts food 
and decided to try it. My wife laughed 
at xue at first, but when I gained to 125 
pounds and felt so fine, she thought she 
would eat Grape-Nuts too. “Now she is 
fat and well and has gained 40 pounds. 
We never have indigestion any more and 
seldom feel the desire for meat. 
A neighbor of ours, 08 years old, was 
troubled with indigestion for years, and 
was a heavy meat eater. Now since he 
has been eating Grape-Nuts regularly, 
he says he is well xxnd never has indiges¬ 
tion. 
I could name a lot of persons who lmve 
rid themselves of indigestion by chang¬ 
ing from a heavy meat diet to Grape- 
Nuts.” “There’s a Reason.” Name 
given by Postum Co., Battle Creek, Mich. 
Read the little book, “The Road to Well- 
ville,” in pkgs. 
Ever read the above letter? A new 
one appears from time to time. They 
are genuine, true and full of human 
interest. 
Mrs. Just Fromtown — “When 
John and I decided to come 
back to the farm, I was afraid 
the work would kill me. But 
instead of doing it as I used 
to, I use Fels-Na 'tha Soap. 
The work just seems to do it¬ 
self—and I have a chance to 
enjoy this lovely country.” 
Anty Drudge —“Well, you didn’t 
have to leave the farm to 
learn about Fels-Naptha Soap, 
but as long as you did learn 
about it in the city, it’s a good 
thing you went.” 
Whether you 
have a washing 
machine or not, 
Fels-Naptha 
Soap is a wash- | 
day necessity. It | 
cuts your work in 
two. Saves your 
time and strength 
and cleans your 
clothes without hard 
rubbing or boiling. 
Fels-Naptha Soap 
is an everyday neces¬ 
sity, too. It does all 
kinds of work as 
quickly, easily and 
well as it washes 
clothes. No dirt is 
too hard for it to get 
rid of. It dissolves 
grease and brightens 
up everything it 
touches. 
'Use Fels-Naptha Soap the right 
way in cool or lukewarm water. 
Follow the directions on the Red 
and Green Wrapper. 
Fels «fc Co., Philadelphia. 
yyj wwi*' jjj 
<>* (M. rfa.ILTMj 
■jrp lj.fi pr# Jmf 
DAISY FLY KILLER £ 
Neat, clean, or¬ 
namental. convenient, 
cheap. Lasts all 
season. Made of 
metal, can't spill or tip 
over; will not soil or 
injure anything;. 
Guaranteed effective. 
Sold by dealers, or 
6 sent prepaid for |L 
HAROLD SOMERS, 100 DeKalb Ava., Brooklyn, H. T 
SOMETHING F0R £V£RV home- write u * 
, AT* 1 ** today for Catalogue and Oir- 
Q. . I?' VV rtcan interest you. WATSON, ALLEN 
** LEWIS, Sales Agents, 1947 Broadway. N.Y. City 
LADIES 
-THY OUR “ SELF-HEATING 
transportation charges refunded, if not suited. 
STANDARD SUPPLY CO.. Chatham. N. \. 
