The Rural cook book

For filling the glasses, use a china cup with a handle. A saucer or ^mall plate held in the left hand and moved with and under the cup will catch all drops. In case you do not fill a tumbler full from the first dip add the requisite quantity immediately afterward, so that all will stiffen together, otherwise there may be separation in the contents tjf the tumbler when it is turned out. As a general rule for jelly, wash and drain the fruit, then put it on the stove in a large stone crock. Or in a granite vessel. The fruit should be mature, but not overripe. Add no water to small and juicy fruits. Large fruits, such as apples, peaches and pears, require some water; our rule is to put the fruit in the crock, and pour in enough water to show at the top. Cook slowly, but thoroughly, stirring the fruit, which will thus be sufficiently mashed. Strain through a flannel bag, which should be scalded first, or through a stout cotton or linen ; the flannel insures clearness, but wt have no trouble with this when properly, boiled, nor do we add white of egg. as some cooks recommend. Most people advise letting the fruit drain over night, and boiling the next day, but we think it jellies better if the fruit is cooked, drained, and the juice boiled the same day. The bag is of course hung over a large china bowl, and pressed down a little with a wooden spoon ; its own weight, however, soon drains jl dry. The juice is measured, and put on to boil ; granulated sugar is measured, cup for cup, and put in a bowl on the back of the stove, where it is heated, being stirred from time to time, so that by the lime the juice boils it is well heated through. Any scum that arises is skimmed off, and as soon as the juice comes to a boil the warmed sugar is stirred in. Continue to skim it as needed, and notice when it comes to a boil. Currant jelly made in this way will only need three minutes' bailing; other small fruits a little longer; they should be tested in a little cup. If boiled too long jelly becomes ropy. If boiled too hard, so that sugar crystallizes on the sides of the kettle, which is stirred in afterwards, the jelly may candy. In making jelly from fruit to which water has been added, as crab apple, tt is measured, and three-quarters the amount of sugar put to heat. When put ir. the kettle, the depth of juice is measured with a stick, on which are two notches, one for the original depth, and one for two-thirds the amount. As soon as the juice has boiled down one-third add the warmed sugar, and boil. Apple Jelly.— W« like Fall Pippini for this purpose, but Gravetuteiii or any other highly-flavored apple, nearly ripe, makes a fine jelly. The jelly is excellent without any additional flavoring, but we prefer to add Rose geranium leaves, which render it delicious ; four leaves to a quart of jelly. The leaves are put in with the sugar, and taken out when the jelly is put in glasses. Another variation is made by using three whole cloves to a quart of jelly; This imitates the nutmeg jelly made in Trinidad, the spiciness being so faint that it does not overpower the fruit flavor. To prepare apples for jelly, wipe them with a damp cloth, remove the stem and blossom ends and cut in quarters. Put in granite or porcelainlined preserve kettle, and for three pounds of apples ad^ one pint of water. Cover and cook slowly until apples are soft; mash, then drain through a coarse sieve. Do not squeeze, or jelly will be cloudy. Next allow juice to drip through a double thickness of cheesecloth or flannel jelly bag. Or they may be turned directly into jelly bag and allowed to drip over night Measure juice, boil 20 minutes, and add an equal quantity of heated granulated sugar, boil five minutes, skim and turn into glasses that have been dipped into scalding water and placed on a wet cloth.