The Cook County cook book

GRAPE JAM. — Remove grapes from stems, measure 1 cup, then wash them and press pulp from skins. Boil pulp until it will separate from seeds. Rub through a sieve. Add skins to pulp and boil 3 minutes; then add J^ cup sugar and boil gently until thickened, perhaps 15 minutes. Pour into sterilized glasses or jars. When cold cover with paraffine. — Mrs. A. L. Lansing, Flossmore, RASPBERRY JAM.— To 5 or 6 lbs. fine, red raspberries (not too ripe), add an equal quantity of the finest quality of white sugar; mash the whole well in a preserving kettle, add 1 qt. currant juice and boil gently until it jellies upon a cold plate, then put into small jars, cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place. — Mrs. E. L. Matthews, Chicago Heights, 111. RHUBARB JAM. — Cut rhubarb in 1-inch pieces and to 1 lb. rhubarb allow ^ lb. of granulated sugar, sprinkling it over the rhubarb, and let it remain all night. In the morning drain off the liquid and boil till quite thick, then add rhubarb, and cook 15 minutes. Keep in glass same as jelly, also use gallon stone jars, and it keeps all winter. — Mrs. 'L. E. Mason, Oak Glen, 111. JELLIES Jellies are made of equal amounts of cooked fruit juice and sugar. Sugar should be heated in an agate dish in a cool oven stirring occasionally. Fruit should be underripe for most jellies. No water should be added to currants, grapes or berries, and the fruit should be heated slowly. When very soft, remove from fire and drain in a sterilized jelly bag. Heat the juice slowly and boil gently the required time; then add the heated sugar and boil from 2 to 5 minutes. Pour into sterilized glasses, and when cold cover witli paraffine. Cut white paper for tops if glasses have no tin covers. The jelly bag may be a flannel or two thicknesses of cheesecloth.— Mrs. C. E. Rennaker, Chicago Ridge, 111. APPLE JELLY. — Wash, quarter and core, but do not peel, a quantity of the best sour apples, put in a porcelain-lined kettle and pour on water to nearly, but not quite cover the apples, whidh should be quite firm (as only such can be successfully used for jelly); if at all mellow, use less water. Boil until tender, strain through a flannel jelly^bag, but do not squeeze if you desire the most delicate jelly, as by squeezing, enough pulp will be forced through the bag to give the jelly a cloudy appearance, though the flavor will not be at all injured. Measure the juice and return to the kettle, boil 5 minutes and then add 1 pt. of granulated sugar for every pt. of juice and boil again, test by dropping from the end of the spoon into cold water; if it goes to the bottom it has boiled long enough (usually about 15 minutes) ; remove from the fire the instant it jellies, as too much boiling is ruinous; pour into moulds and seal as soon as cold. This is a very delicate and delicious jelly which can be made at any time during the fall. and winter months, after the hurry and rush of summer canning and preserving is over, and no housewife who once succeeds in making a perfect article o£ apple jelly will ever after omit it from her larder. — Mrs, C. A. Armstrong, Oaklawn, 111.