The New century cook book

The bag for straining may be made of flannel, but for several reasons one of stout muslin is preferable. It is not sufficient to rinse the pulp and fibre from the bag after use, especially with dark fruits, but it should be thoroughly scalded in clear water (soap "sets" the color) until there is no possibility that the hot acid juices of the next making of jelly may become discolored from the bag. A pint of the best granulated sugar, to each pint of juice is a good general rule, but a little variation from this is admissible, dependent upon the acidity of the fruit. When less sugar is used, however, more boiling is necessary. No more than three or four pints of juice should be boiled at once, and nearly all of the boiling should be done before the sugar is added. Both flavor and color are ruined by much boiling after adding the sugar. Raspberries, blackberries, currants and grapes should be cooked with just enough water added in the beginning to keep the fruit from burning. Apples, quinces, plums and gooseberries should be covered with water and cooked until tender. Strawberries and cherries make a soft jelly that will not "cut." A good way to make a firm jelly of these fruits is to can the juice, without sugar, and in the fall when crabs and apples are in market, combine the strawberry or cherry with the apple or crab juice in the proportion of two parts of the former to one of the latter. The generally accepted rule for boiling, that is, twenty minutes after the juice begins to boil before adding the sugar, is all right for fruits that require no addition of Water, but the time is not long enough for the fruits that require to be covered with water. For these fully a half hour should be allowed after the juice begins to boil before the sugar is put in. New Century Cook Book. Apple Jelly. Of all fruits that our markets furnish nothing is so valuable to the jelly maker as the Duchess apple. It is so tart that a jelly of the apple alone is not insipid. The pulp does not squeeze through the bag as readily as other fruits, and consequently a jelly as clear as honey can be made with little effort. After washing cut the apples up, skins and all, and cover with water in generous measure. Put through bag and add sugar and boil according to general directions. Rinse the jelly glasses and while damp pour the jelly in a spoonful at a time. Rose Geranium Jelly. If the flavor of geranium is liked, shake two or three leaves of rose geranium through the jelly just before removing from the stove. Red Raspberry Jelly. To two pints of apple juice add one pint of red raspberry juice and follow general rule. Bitter Almond. To the apple jelly add a few drops of bitter almond extract just before removing from the stove. This makes an excellent imitation of peach jelly. Peach or Pear and Apple. Take equal parts of apples and either peaches or pears, the peelings obtained from either fruit in preserving or spicing will do just as well, and proceed according to general directions. Spiced Grape. A little bag of spices added to the grape juice while boiling makes a pleasant variety in grape jelly. Grape Pulp Jelly.