Newspapers / The News-Herald (Ahoskie, N.C.) / Aug. 4, 1922, edition 1 / Page 2
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JELLY MAKING Jane S. McKimmon, State Home Demonstration Agent; Cornelia C. Morris, Assfeant. Jellies and jams are perhaps the most popular sweets made from fruits and berries and the process is so aim pie and results so satisfactory that I am giving receipes to the housewife and an promising her success if she will follow directions to the letter. Selecting the Fruit The fruits best suited for jelly making are grapes, plums, apples, crab apples, and blackberries, as these fruits contain the necessary proper ties for making good jelly-pectin with an acid. The fruit should be firm and in good condition. One-half should be ripe to give color and flavor with one-half under-ripe fruit to supply acid. Strawberries, peaches, and cherries' are lacking in pectin and will n?t make jelly unless this is sup plied from some other source. Pectin is that thing in fruit or berribs which makes juice jell and its presence can be determined by the following test. Pectia Test Use one teaspoonful of grain al cohol and one teaspoonful cooked fruit juice (cooled to room tempera ture), mix in glass, and let stand five minutes. Pour mixture gently into another glass. If a solid mass of jelly has formed the juice will jell with measure for measure of sugar. If the mass is slightly broken it will be safer to use three-fourths aa much sugar as juice. If only a small amount of pectin is present one-half measure of sugar to the measure of juice is ad visable. Crab apples usually yield a heavy pectin, and an equal volum of ^ugar and juice may be used. Apples and blackberries contain a smaller a mount and will usually require three fourths as much sugar as juice. Grapes require from one-half to three fourths as much sugar as juice. Coekiag the Fruit Juice is extracted for jelly-making by cooking fruit with water until it is soft This usually requires from 36 to 45 minutes. Long cooking destroys the pectin. Slnlaui . After cooking, the fruit is pieced in e square cheese cloth and the juice allowed to drip without pressing. It is then filtered fay pouring through a flannel jelly bag. A square of white flannel with the two adjacent sides French-seamed, makes the best bag, and tigs may be hung on nails to drain if"oops are placed at the top. As soon as the sugar begins to boil add sugar and cook rapidly until the jelly stage is reached. By adding the sugar at the beginning there b less danger of crystallisation, as sugar is inverted when cooked with an acid. ? Too little sugar makes a tough jelly Too much sugar causes the jelly to be soft and syrupy. Overcooking and the use of too much sugar cause many failures. The old saying a pint of juice to a pint of sugar will hold good only with such juices as quince cra bapple, and currant. Three-quarters of a pint of sugar would be sefest with other juices. Tsstin^elly The skillful use of the thermometer will save many failures in jelly-mak ing. Different juices jell at slightly different temperatures. A good thermometer costs very little money and will soon pay for it self in materials saved. To test the jelly without a thermometer take a little of the boiling juice in a spoon and cool. When the jellying point is reached the juice will form a sheet and break from the side of the spoon when poured out. The use of the thermometer will, however, give more accurate results. As soon as the jelly stage is re ached skim. There is less waste when this is done at the last. The jelly glasses should be washed and sterilized, removed from the wat er and drained while hot. When the jelly is finished pour it immediately into the hot sterilised glasses. Fill the glasses full as the jelly will shrink when it is cold and firm. When jelly is cold, cover with a thin layer of melted paraffin to ex clude the air, and use lacquered tin tops for the glasses. If hermetic caps are used, paraffin will be unnecessary as the jelly is sealed and processed while hot Good jelly should be firm enough to hold its shape, and should be ten der, clear and brilliant Equipment for Making Jelly, Preserv es, and Jam. Only a few utensils are necessary for preserving and jelly-making. Have -on hand several sharp knives for par ing and cutting; a large kettle for cooking; a colander, cheese cloth and a flannel jelly bag for straining and filtering, use a wooden paddle or spoon for stirring. A thermometer is a necessity if perfect products are ? desired. Other teste are fairly ac curate. but they take time, patience, and experience, and even then good material is often spoiled by over or under-cooking. Accurate scales and manuring cup* are also necessary. A wash boiler with wooden rMk in the bottom makes an excellent steriliser for tlams, bottles and jai^ and can also be used for processing. Jolly Stock During the summer months when fruit is plentiful it is advisable to can fruit Juice, and make it into jelly as it is needed. This jelly stock will sometimes ferment in very hot weath er and lose its delicate fruity flavor. The method of preparing the stock is simple. After the fruit is cooked and juice extracted end strained, it is poured into jars, sealed, and process ed for 20 minutes. It can then be stored and used just as is the freshly mads juice. Apple Jelly Wash apples and cut into small pieces; -cover with water and boil from 35 to 46 minutes. Strain and measure juice. Test with alcohol to determine amount of sugar to be add ed. Apples usually require three fourths as much sugar as juice. Cook to 222degrees F.,or 106 1-2 degrees C. Skim and pour into hot glasses. Crab Apple Jelly Cut apples in small pieces, cover with water, and when the boiling point is reached cook for 36 minutes. Strain through cheese -cloth. Filter by pouring juice through a heavy flannel bag and for each cup of juice use a cup of sugar. Crab apples con tain a great deal of pectin and are also very acid. The jelly stage will be reached at from 220 degrees F: to 221 degrees F. This jelly is very firm and is excellent in flavor. Blackberry Jelly Stock 6 quarts blackberries and 1 pint water. Wash berries, place over heat and after boiling point is reached cook for 16 minutes. Strain through dou ble cheese cloth and process in pint jars for 20 minutes. This will yield 3 pints of jelly stock. Store in cool place. Blackberry Jelly 2pints jelly stock or freshly made juice, 1 1-2 pounds sugar. As soon as the boiling point is rea ched, add sugar gradually and cook to 222 degrees F. Skim and pour immediately into hot sterilised glasses. Grape Stock With both bunch and muscadine grapes it is best to extract the juice and can it for future use; cream of tarter crystals are almost sure to form in jelly made from freshly ex tracted juice and by allowing thej stock to stand from three to six mon ths the crystals will deposit and the juice can be racked off and made into clean jelly. Scupperaeag Jelly Grapes should not be fully ripe.: Wash, crush, and place in vessel both pulp and hulls. Cook until soft (from 20 to 30 minutes). Strain through cheese cloth and filter throu gh flannel jelly bag. Can this stock and after crystals have deposited make jelly according to the follow ing receipe. Bring 1 pint of stock to boiling point Add 3-4 pint of sugar. Cook rapidly until jellying point is reached (223 degrees F. or 106C). Skim and pour immediately into sterilized glasses. Send for bulletins "Jelly, Jams and Preserves" and Canning Fruit and Vegetables. Address Dept of Agri culture, Raleigh, N. C. 0 The United States consumes two thirds of the world's rubber produc tion. 0 CUtSS flF SALTS . CLEANS UNETS If jw Back if friiing or BUddar bothers, drink lota of watar and oat law iaat When year kidneys hurt and your back feels sore, don't get scared and neoeeed to load your stomach with a lot of drugs that excite the kidneys and irritate the entire urinary tract Keep your kidneys clean like you keep your bowels clean, by flushing them with a mild, harmless salts which re mores the body's urinous waste and stimulates them to their nor mal activity. The function of the kid neys is to filter the blood. In 24 hours they strain from it 600 grains of acid and waste, so we can readily understand the vital importance of keeping the kid-a neys active. Drink lots of water?you can't drink too much; also get from any pharmacist about four ounces of J ad Salts; talcs a tableepoonful in a glass of watar before breakfast each morning for a few days and your kidneys win set fine. This famous salts is mads from the add of grapes and lemon juioe, combined with litbie, and has been used for genera tion* to clean and stimulate dogged kid neys; also to neutralize the adds in urine so it no longer is a source of irri tation, thus ending bladder weakness Jad Salts is inexpensive; cannot in jure; makes a delightful effervescent lithla-water drink which everyo?* should take now and then to kaep their kid neys clean and active. Try this, also kaep tap the water driskiW, aad no doubt you will woudsr what became of fee* kidney trouble aad backache. ? ?? ?vQLAIANUPIM helpless appeal, the Mill at Ma boy hood stood before tha mtllloa?li% wli*, ?oklng a dgw. looked back a* Mm. Bla boyhood friend t. What reeollec ttona cam# oree htm at tha thought! Ha aad Bin Jooaa bad played, amd fought together, wad thatr dog* plundered appla orcharda, awam In tba creak, loved tha aaaaa gtrL Aad now BUI Jonaa waa pannllaaa. and Im bad niiilioch Ha glanced about bla Loft? hall* aad bla ?;? Ml oa a far-away flgura. standing by tba door. Ha beckoned, aad tba flaunt approached. It waa tba butlar. Ha nodM aad tha baMat, ccMng tba rlaltor by tba ana, kicked Mai oat of tba room. ?TOcerablo maa. aaa nothing touch your heart f whlapered Remorse. "Nop*" anaweryd tba mUltonalr* Ha want oat It waa Ohrlatmai day and ftaaoy flakaa wara softly fa 11 lng from tba Mrla* rat off waa tba aound ot church batla ringing- Ha atroda oa tot ba cama to a email tram# building In u pour part at tba town. Without knocking, ba want In. Be side a wretched lira at coal atolan from tba railroad track! aat a thin, ?hire ring, aged woman with chil blain* She waa a widow. Sho turned bar haggard face oa Mm, Coldly ha praaautad bar with a pa per beaded, "Mortgage?d24TJtt." 8be Ahuddered, and rulaad bar arma appealingly abort bar bead. Coldly ha pointed toward the door, and, with trotted face the crept oat Into the (now In her thin slippec* ?Wretch, hare yon no pityt" whir pared the hooded figure at hie aide. "Nope, not a bit" he answered. Upon a grare tat the little old-fash ioned cemetery a figure reclined, naked, in the falling enow. It turned a mournful face on him, It waa a dog. It lay upon lta master*! grave. The grave waa not his own, but In the exuberance of hit acoundrallam he kicked the faithful beam in the hind quarter* ** A mournful yelp resounded through the deserted churchyard. "Still herd? Still pitiless?" whis pered Remorse. "See what Is prepared for you. Iniquitous man, at homer A woman stood before Ids door, fac ing Jenkins. the butler, who held up a flat. Imperturbable hand. She was a slight, girlish figure, with thin, gold en hair that fell aboat her girlish face. Her figure was girlish too. In her sms she carried a little girl, who stirred plteously as she slumbered. Both were wet through with the fall lag snow, which malted very quickly. The girlish figure held out her eras la supplication. His wife! Turned from his doors because aha had burned the bacon. "Forgive met Take me back! I will put more fat In the pan next timer The scoundrel read this In ber mote appeal. He raised his foot and spumed hen With a despairing ges ture She threw up her arms, caught her baby on the bounce, and tottered out Into the enow. "Monster! la your heart adamant?" hissed the sepulchral companion of his adventures. "I dunno," answered the million aire. He went Into hit palatial hall and aat down before his lire. How pleas ant It was tn that well-lighted room I Expensive books covered the walla, ruga of Incalculable value were tossed carelessly about everywhere. Each piece of furniture was either mahog any or satlnwood. A figure drew near. It was the but ler. Speechless with emotion, Jenkins drew forth a piece of paper on which he bad written bis thoughts. "I have served your grandfather, your great-grandfather, and your great-great-grandfStber faithfully for seventy-nine years," the scoundrel read. "Likewise your father and your self. But unless you forgive that poor, erring woman, I must leave your serv ice on the 17th prox." With a contemptuous gesture the scoundrel picked up ? piece of coal and flung It at the faithful old servi tor, who ffell, stunned. Into the fire place. "Can nothing touch goal" whis pered the hooded figure at his side. "No, Mary, my dear," answered the scoundrel, rising. "Not while we're working on this million-dollar produc tion. Chop off five hundred feet of that last scene, Tompklsson, and well have the widow bit over again." '? New or Never I "Ethel," he whispered, "will you marry me?" "I don't know, Charlie," she replied | coyly. "Well, when yon find out," he said, rising, "send me word, will youT 1 shall be at Mabel Blink's until 10 o'clock. If 1 don't hear from you by then I am going to ask her." She hurried up. Why She Worries. "Jim's wife Is never et peace, when | he Is out of her sight." "Is U because she loves him sef "No; It is because she knows film so." explaining It. "We ere offering these seta only in cultured people at $300 per set." "Well, I hope you won't classify ma as unculttvatai wbsn I Ml yen I seat spare $Wk" MISS WILLIS, The Well-Known Toilet Goods Specialist Will Give You a Free Massage in Your Home By. Appointment Careful attention to your skin will insure the attractiveness and per sonal charm that every woman craves. * To Neglect your Skin Is to Forfeit Its Beauty We have engaged Miss Willis, the well-known Toilet Goods Specialist, for the week of August 7th, to call on a number of ladies in Ahoskie each day, to give free massage and individual help and advice on the care of the skin. This is an Exceptional Opportunity For One Week Only v ? . Step into the store, write or phone us. We'll do the rest. Un derstand Miss Willis* massage and advice are free. Bliss Willis Will Also Be Glad to Talk to Any Woman's Club in Ahoskie, Free of Charge Copeland Drug Company "The Rexall Store" i RICHARD THEATRE | ( August 4th and 5th, 8:15 P. M., Admission 25 and 50c I ^nhajnjpax. MARIC TWAINS Qrta.ittl Qenudj co? ttu ti*Gr Arthur's etuper 9 I Wednesday and Thursday, August 2nd and 3rd, I I 8:15 P. M., Admission 20 and 35c. 1 I "Why Girls Leave Home" 1 Dont mis3 either of these two pictures, they are worth seeing.
The News-Herald (Ahoskie, N.C.)
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Aug. 4, 1922, edition 1
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