|
|
JELLIES—Jelly Bag, Jams and Preserves, How to Make.
General Remarks. —Jellies have, of late years, become very popular, and are much more frequently used than formerly, and, therefore, the housewife who gets hers up the nicest, i. e., the clearest or most transparent, and having the purest flavor of the fruit of which it is made, carries off the premium of the neighborhood in which she lives. We will do our best, so that all may have them equally nice. In the first place, only the choicest, ripe fruit should be used, if plentiful; if not, use such as you have, but cut out bad spots, and do not pare nor core any of the large fruits, as apples, pears, etc., as much of the flavor is contained in these parts; but they should be washed and quartered, ¦or even cut finer if very large, making all pieces as nearly the same size as practicable; then cook perfectly tender and strain
|
|
|
|
|
|
