Rensselaer Republican, Volume 21, Number 51, Rensselaer, Jasper County, 22 August 1889 — Suggestions to Jelly Makers. [ARTICLE]

Suggestions to Jelly Makers.

Good Housekeeping. The most tart fruits will make the firmest jelly, although fruits of all kinds can be used. But in the case of peacher, quinces, apples and crab-apples, a little water must be added to them for the first cooking. They are not sufficiently juicy and would burn before any juice could be obtained, A more laborious methocj, however, which will avoid Adding the water, is to improvise a double-boiler by setting the kettle of fruit into a large pan of water and cook the frnit in this way. It will need Itirring frequently and to he cooked longer than by the first method. Quinces require a quarter of a pound less sugar to a pint of juice than other fruits, while green grapes, which make a most delicious, spicy jelly, to eat with poultry and game, need one and a half pounds of sugar for the same quantity of juice. Barberries require that their juice and the sugar be boiled together ten minutes before pouring into the glasses. Bags to strain the juice through are often made of flannel and are good, bnt those of coarse yet firm crash are better. In either case two loops of tape should be sewed on each aide of the bag, so tnat a piece of a broom or mophandle or the time-honored family yard-stick can be run through them and the bag suspended. A porcelain or granite ware kettle, a a wooden spoon, tumblers ready to roll iu hot water just before filling, and t iwela to wipe them quickly all being at hand jelly-making can begin without delay. The prinoiple adopted by the Price Baking Powder Company, and which it rigidly maintains, is to have Dr. Price’s Cream Baking Powder and Delicious Flavoring Extracts as perfect as can be made, and avoid all misrepresentations. This course creates and perpetuates public confidence.