Buckeye cookery

To extract the juice, oe fruit in kettle with just enough water a to keep from burning, stir often, and let remain on the fire until — thoroughly scalded; or a better but rather slower method is to place ; it in a stone jar set within a kettle of tepid water, boil until the fruit is-well softened, stirring frequently, and then strain a small quantity at a time through a strong coarse flannel or cotton bag wrung out of hot water, after which let it drain, and squeeze it with the hands as it cools, emptying the bag and rinsing it off each tim it is used. The larger fruits, such as apples and quinces, should be cut in pieces, cores removed if at all defective, water added to just cover them, boiled gently until tender, turned into bag and placed to drain for three or four hours, or over night. Make not over two — ~ or three pints of jelly at a time, as larger quantities require longer boiling. Asa general rule allow equal measures juice and sugar. - Boil juice rapidly ten minutes from the first moment of boiling, © i xe be 2 Sal ey (181). 0 up once, wad: pour into ihe jelly- Has ie | as a tite oy oN, forms over the surface which keeps out the air; cover with brandied tissue paper, cut to fit glass closely, cool quickly and set in a dry, . cool, dark place. Jelly should be examined toward the end of sum- mer, and if there are any signs of fermentation, reboil. Jelly needs : - more attention in damp, rainy seasons than in others. To test jelly, drop a little in a glass of very cold water, and if it immediately - falls to the bottom it is done; or drop in a saucer, and set on ice or in a cool place; if it does not spread, but remains rounded, it is - finished. Some strain through the bag into the glasses, but this involves waste, and if skimming is carefully done is not necessary. A little butter or lard, rubbed with a cloth on the outside of glasses or cans, will enable gne to pour in the boiling fruit or liquid, the ~ first spoon or two slowly, without breaking the glass. If jelly is ‘not very firm, let ‘it stand in the sun covered with bits of window- glass or pieces of mosquito netting, for a few days. Never attempt to make jelly in damp or cloudy weather if firmness and clearness are desired. Usc a wooden or silver spoon to stir, dip with earthen - éup, and cook in porcelain-lined kettles. Currants and _ berries should be made up as soon as picked; never let them stand over night. When ready to put away, cover with pieces of tissue or writing-paper cut to fit and pressed closely upon the jelly, and put on the lid or cover with thick paper, brushed over on the inside _ with the white of an ees. and turned down on the putes of glass. Buea hee QR Brackperry JELLY. ae Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry — dolly according to general directions for berries. | CaLF’s-Foor JELLY. Pit across the first joint, and through the hoof, place in a large Ee, cover with cold water, and Porte quickly to the boiling point; when water boils, remove them, and wash thoroughly in i a water. When perfectly clean put into a porcelain-lined sauce- 1, ad cold waEer Jn i prepernon of asl pints 0"? mye: ot A ‘ } ent: pie sauce-pan over oe and hen water boils, set aside to a cooler place, where it will simmer very slowly for five hours ; strain the liquor through a fine sieve, or a coarse towel, let it stand over — night to set, remove the fat that has risen to the top, dip a towel in boiling water, and wash the surface, which will be quite firm. Now place in a porcelain- -lined sauce-pan, and melt, add juice of two - lemons, rinds of three cut into strips, one-fourth pound of cut loaf- sugar, ten cloves, and one inch of cinnamon stick. Put the whites