Evening Republican, Volume 18, Number 264, Rensselaer, Jasper County, 7 November 1914 — MAKE PERFECT JELLY [ARTICLE]

MAKE PERFECT JELLY

CRABAPPLES CAN NOT BE TOO HIGHLY PRAIBED. Excellent When Eaten as Jam or Served With Roast Mutton or Game—Approved Method of Its Preparation. Crabapples make a most delicious Jelly which has only to be tasted once to be proclaimed thoroughly delectable. The wild apples should be gathered while firm and fresh, but not. quite ripe enough to fall from the trees. Each one should be wiped with a damp cloth to cleanse it. They should. then be weighed and 'put in a big preserving pan with one pint of water to every pound and a half of fruit. Let them boil till quite tender, then strain through a colander, using a flat wooden spoon to pulp them, through. When the liquid is extracted measure it and to each pint allow three-quarters of a pound of sugar. Cook juice and sugar together, boiling for 20 minutes. Remove the scum and pour the Jelly into small pots. It is very nice eaten by itself as jam, but can be used for garnishing, as it is of a pretty red color. It is also excellent with roast mutton or game and makes a capital substitute for red currant jelly. Crabapples in sirup is a very pretty dessert dish, and although the apples take some time to prepare they are worth doing, especially as they keep some time when bottle'd. The sirup must be made with two parts sugar to one of water, the ingredients being brought to the boil and allowed to cook gently till a fairly strong thread can be made by dipping the fingers in the sirup and pulling' a little. Whefi the sirup is ready drop in the crabapples and bring gently to the boil the pan from the Are, skim off the scum, lift out the fruit, put into an earthenware pan and cover with the sirup. Let the fruit soak for 24 hours. Now drain off. the sirup, add a little more sugar and Water and repeat the process. Do this at intervals of 24 hours till the sirup turns to a pink jelly and the crabapples are saturated to the core with sugar. They must be handled very carefully so as not to break the skins. The crabapples can be used at once or bottled and used as required. \ , Cranberry jelly is almost indispensable with venison and lends piquancy to mutton, too. The cranberries should.be well washed and the darkcolored berries picked out, as these spoil the color of the Jelly. The following is a popular recipe: Boil a pint of water and a pound and a half of berries together for ten minutes, then rub through a colander. Return to .the preserving pan, add three-quarters of a pound of sugar and boil for five minutes; pot down. Elderberry Chutney.

When elderberries are ripe enough to gather a Very delectable chutney can be made as follows: Ingredients —One pound of elderberries, three ounces of raisins, half a pint of vinegar, a teaspoonful of salt six cloves, a little cayenne and mace (just a dust of each), one onion, two ounces of sugar and one-quarter of an ounce of ground ginger. Method —Run the berries through a sieve, then pound together the onion and the rest of the Ingredients, having stoned the raisins first. Put all together in an enameled saucepan and boil for eight minutes. Take the pan off fire, put the lid on and leave till the contents are cold. When cold store in jars and tie down with parchment. i