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1 Easy l to Make Good Jellv
J
;.;ii Housewife Who Assigns This Task to Herself
Has I In- a a Far Far Easier Easier Time Time of of li It Than Than Did DPI
Her Old-Fashioned Sister.
j[, rn jelly making is usually
, jin event which keeps
i:,. in the kitchen from
„ night ami which shuts
.
;,7„ er activities. At least this
J 1 ;.'. around city markets,
,.,-e
7e i-:in get usually as good or al-
good a bargaiii for half a
Duxes of berries as for a crate.
g s; , it has been proved that a
amount of jelly can be
s ,
h much more certainty of result.
v find bargain
(r (/nurse, if you a you
m cook your fruit, let your
t , .
‘ half-sealed hot
(i ri p put into cans
i
ami them ten minutes in a hot
wter hath, finish the seal and put
the juice away to use whenever you
like.
jl, e use of commercial pectin
had much to do with the Increase in
the amount of jelly made by the in¬
experienced housewife. Site finds
,t u t if she follows the directions
ff liich come with the product she
will always get tender hut firm jelly,
and that gives her confidence. Just
a few boxes of berries, combined
ttith the proper amount of pectin
and sugar, are all that are needed
for a goodly number of glasses.
If you realize that bottled pectin
is really concentrated apple juice you
will understand that your final
product when made with this will
really he a combination jelly. Be¬
cause the method of using fids pectin
call- for little cooking, the natural
Davor of the fruit you are using is
preserved and you obtain a jetty of
delicate flavor.
If you prefer a more concentrated
jelly you may get this by making It
according to the original method,
iriiieh is made more certain of re¬
sults by testing the juice for its
pectin contents, which differ in vari¬
ous fruits and which depend as well
upon the rii>eness of the fruit. The
less ripe contain more pectin than
the riper fruits. Certain fruits, such
as raspberries and peaches, lack this
necessary pectin, needed to jelly by
themselves. These juices must be
combined with othey juices, such as
currant, apple or green grape or with
commercial pectin.
.Whatever method you use, first of
ail you must prepare the juice.
Wash the fruit well. Cut large fruit
and put into a large, heavy kettle
with little water. Put berries ir^ ket¬
tle and smash with wooden spoon to
draw out juices. Then cook fruit un¬
til soft Pour into a thick jelly bag
of flannel or double cheesecloth, tie
and let drip. If you are fhrifty you
will then take the pulp, add a little
water and make a second extraction,
cooking it again and allowing it to
drip. This extraction is not quite as
clear as the first and it does not con¬
tain quite as much pectin. You may
combine it with the first or cook it
separately.
You are now ready to mix the
juice with pectin according to direc¬
tions nr to test the juice for pectiu
to make it by itself. \Ve no longer
use the old jelly formula, “a cup of
sugar to a cup of juice.” \Ye take a
tablespoon of hot juice and put it in
a glass, add an equal amount of al¬
cohol and let it stand for a few min¬
utes. if the jelly which forms is st’iff
enough to lift it on the spoon with¬
out breaking, we may use a cup of
sugar to a cup of juice. If the juice
is jellied but separates into pieces
when you pick it up, three-quarter
cup of sugar to a cup of juice. If
you do not get either of these tests,
don't try to make jelly without the
addition of extra pectin.
After your sugar is added, stir con¬
stantly until it is dissolved, and then
cook until you get a good jelly test.
'Ibis is shown by dipping in a spoon,
holding it sidewise and allowing the
juice to drip off. When two drops
"ill remain hanging side by side,
the jelly is ready to pour into the
glasses. It should be skimmed just
before and at no other time.
you have made jelly with com¬
mercial pectin, you will put it in
-lasses as you would the other. The
next step is to cover it with a thin
Ever of scalding hot melted par¬
affin. When it is cool and set. per¬
haps the next day, add another layer
paraffin. Cover the jelly and do
not worry if your tops are loose. The
old-fashioned pasted paper covers
are perfectly satisfactory.
Aow a recipe for apple Jelly. The
above instructions should be fol-
The addition of a bit of cin¬
namon or of some other fruit juice
' advisable, as apple jelly itself is
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rather flat. The juice can also he
used as a basis for mint jellv and do
you remember the old-fashioned
geranium jelly that your grand¬
mother made? The leaves of
geianium are boiled, as are
leaves, with the juice before
sugar is added. Mint jelly is col¬
ored green with vegetable
before putting in the glasses.
Cherry Jelly.
3 cups (1% pounds) juice
S’/i cups ( 2 % pounds) sugar
1 bottle pectin
Stem und crush shout three pounds
fully ripe cherries. Do not pit. Add
one-half cup water, bring to a boil,
cover and simmer for ten minutes.
(For stronger cherry flavor, add one-
quarter teaspoon almond extract be¬
fore pouring). Place fruit in jelly
cloth or bag and squeeze out juice.
Measure sugar and juice into large
saucepan and mix. Bring to a boil
over hottest fire and at once add
pectin, stirring constantly. Remove
from fire, skim, pour quickly and
cover with paraffin.
Medley Marmalade.
2 quarts raspberries
2 quarts strawberries
2 quarts currants
4% pounds sugar
Mash the berries, add the sugar
and boil about forty-five minutes un¬
til thick, stirring occasionally. Pack
and seal.
Raspberry Jelly.
4 cups (2 pounds) juice
8 level cups (314 pounds) sugar
1 bottle pectin
Thoroughly crush with masher or
run through food chopper about three
quarts fully ripe berries. Place
fruit in clot!) or jelly bag and squeeze
out juice. If sparkling jelly is de¬
sired, drip juice through cotton flan¬
nel bag. Measure sugar and then
juice into large saucepan, stir and
bring to boil. At once add pectin,
stirring constantly and bring again
to full rolling boil and boil for one-
half minute. Remove from fire, let
stand one minute, skim, pour quickly
and cover hot Jelly at once with hoi
paraffin. Use same method for other
berries.
(c). Bell Syndicate.—WNU Service.
Gliild’s First Three Years
Character Then Developed Lasts Through Life; Writer
Cites a Case Which Would Seem to Prove
Truth of Jesuitical Theory.
By L. F. RAMSEY, National Kin¬
dergarten Association.
Ursula has just been to see me.
Site is a young composer, in the twen¬
ties, of whom the world will hear.
And when recognition comes, as it
surely will, no one will be more
thrilled than I, who had a share in
developing this musical genius.
Please notice that I said, only, “in
devoloping."
in the beginning, it just happened.
I used to practice the piano each
morning during the time Ursula’s
Nannie was having breakfast, and
from the age of three weeks the baby
was brought into the room and lay
there while I played. It made no dif¬
ference whether she was awake or
asleep; she never cried. When she
was able to sit up I was startled one
morning to see her swaying back¬
wards and forwards to the rhythm
of the music.
At six months old, she sang her
first musical sounds, two notes at
the interval of a third, in Imitation
of the sound made by the swinging
of a hanging lamp. At eleven months
old, she sang the first phrase of a
song, of which I had just played the
introduction—a phrase which did
not occur in the pianoforte part.
Ursula now began to show strong
likes and dislikes. Mendelssohn's
“Lied No. 10” in B minor was a fa¬
vorite and she always chuckled when
I played It. Heller’s “Studies” ap¬
pealed to her and Handel’s “Har¬
monious Blacksmith.” Before she
was a year old, she surprised every¬
body by snatching at a copy of her
brother’s “Little Folks” which con¬
tained a page of music, shouting glee¬
fully: “Pian’. pian’.”
A pile of old magazines was
brought and she picked out the page
DADE COUNTY TIMES: AUGUST 1(>. 19:U
G1 » ss Ja, ' s for
Canning of Food
Success Depends Largely
on on Containers Containers Used Used
in Process.
The success of canning is In large
measure dependent upon the perfec¬
tion of the containers into which the
prepared foods are put. It is inter¬
esting and a bit amusing to realize
how well established the word can¬
ning has become in the lore of food
preservation. No longer are cans
used In home canning, and in very
many instances they are discarded
in commercial canning of foods.
Glass jars have gradually taken the
place of iin cans, ye no one speaks
of “jarring” vegetables and fruits.
The word “can” seems to have come
to stay. It certainly is a pleasanter
expression to term the articles
canned foods, rather than “jarred”
foods, or glassed foods, and pre¬
served foods is a misnomer. Yet one
day in the past the term canned
vegetables must have sounded as odd
as does “jarred" vegetables and
fruits to our unaccustomed ears.
It is glass jars, therefore, with
which we deal now. These are of
two kinds: those with screw-on tops
and those with clamped tops. The
latter are in highest favor for home
use, although they have not better
feature of perfection In food pres¬
ervation. By the predominence of
screw-on tops in commercially
canned products, the preference by
canning concerns is noted. Less cost
enters into this consideration. The
imperative matters, whatever the
type of cover, are that the tops fit
airtight at the right moment in the
process of canning, and that they re¬
main so indefinitely.
When jars have screw-on tops the
person putting up the commodity
must turn each top until it is abso¬
lutely firm and secure. The rubber
between the jar and cover must he
pressed down until there is no pos¬
sibility of air from inside escaping or
of outside air getting into the steri¬
lized contents. Either is ruinous to
food conservation. Much spoilage of
home-canned commodities has been
caused by ill-fitting tops. The little
device which comes for removing
screwed jar tops is equally well-
suited to screwing on the tops; it
takes less manual work to secure
these tops to jars when this device
is used.
Clamped-on tops are correctly ad-
of music from each one, with the
same cry. She now began to identify
me with the instrument, calling out:
“Pian’, pian’,” directly she caught
sight of me. At twenty-two months,
she could sing fifteen songs, suefi as
“Since First I Saw Your Face,” and
other old English songs.
She never wearied of listening,
One Sunday afternon, I played to her
for over three hours, and she sat by
the piano in her high chair listening
intently and occasionally volunteer¬
ing a comment: “Dat welly jolly!”
or asking. “What dat called?”
One ot those popular airs that
spread throughout the world like an
epidemic was all the rage and I
played it over one day to Ursula, be¬
fore she was two. Site was standing
by the piano and had never before in¬
terrupted me, but before I had sung
two lines she protested: “No, no,”
Then, as I paid no attention, she
threw herself face downwards on the
floor, sobbing out: “Baby not like.'”
It was just about this time that her
brother had a humming-top that was
not in tune and Ursula would howl
with her hands to her ears If she
heard it. He thought it a joke, bnt
it was no joke to a child with a
musical temperament.
At two years old, Ursula recog¬
nized any of Beethoven’s sonatas and
would find the one she wanted in
tiie volume. She began then to ree-
ITCKISQ6 IRRimSON
Even in persistent cases where parts
are sore and tender—comfort follows
Resmol the soothing touch of m
]
to be airtight when one rubber- ,o;; ml
is between cover and jar. With us¬
age, however, the metal expands a
trifle, and also gets out of shape.
When this happens the homemaker is
aware the pressure is insufficient, be¬
cause even when completely clamped
down the covers are perceptibly
loose. One way to make them air¬
tight again is to use two rubbers. An¬
other way is to put something, a fold¬
ed piece of paper will do. over the
indented part of the cover, so that
when the final clamping is done, the
cover fits airtight.
(P). Bell Syndicate.—WNU Service.
TRACES DESCENT
OF BIRDS FROM
FLYING REPTILES
All birds descended from flying
reptiles with tpelh, according to l>r.
Alexander Wetmore, assistant secre¬
tary of the Smithsonian institution.
He has traced the family history of
the birds back to the grotesque
areheopteryx and archeornis, nature's
first attempts at bird making. At
the top of the scale of evolution are
the songbirds, while the most primi¬
tive birds living today are the os¬
trich and the penguin.
Tlie story of the Wright brothers
is well known. But how did the first
flying reptile manage to “take off?”
There were few airports at that time
and those were not equipped with
modern safety devices. None of the
animals or reptiles had made a trans-
Atlantic (light or a journey to the
stratosphere and there were no birds
to sour and glide gracefully through
the air. Flying existed only in the
mind's eye of the lowly though im¬
aginative reptile, and while it had a
good set of teeth, it could not use
them in such an undertaking.
This happened about 150,000,000
years ago, and we are frequently re¬
minded that evolution can accomplish
wonders in millions of years. But
it cannot be rushed. The copper¬
heads, rattlesnakes, water moccasins
and blaftk snakes of the Ozarks have
never s (routed wings, nor has any
one of if hem ever been heard to sing
like a mocking bird. Their offspring
always lack both the ambition and
the ability to fly. But that does not
mean they will always remain as
they are, unless, indeed, evolution
sometimes runs into a blind alley, a
possibility suggested by Doctor Wet-
more himself.
He ventures the opinion that birds
may have reached the end of the evo¬
lutionary road, because he says, civ¬
ilized man is disturbing the natural
conditions of the earth. And if birds
will never become reptiles, perhaps
reptiles will never become birds.—
St. Ixnds Globe-Democrat.
ognize similarities, and once whet.' I
was playing the “No. 10 Lied.” she re¬
marked : “Like ‘Pastorale.’ ” I was
playing bars 67-73 and it is notice¬
able that bars 75-78 of the “Pas¬
torale” are similar.
She now began to recognize the
styles of different composers and
would remark confidently: “Dat
Grieg!" or “Dat Gounod!” Before
she was three, she was taken to a
pianoforte recital and sat through it,
one of the most interested listeners.
The Jesuit who was confident that
If he might have the care of a child
j during its early years he need not
fear the influence of any later en¬
vironment has given us food for
thought. Ursula seems to support
iris theory. She will always choose
the companionship of good music.
She is a genius, doubtless, because of
inheritance, though we know not
from what ancestor or ancestors, but
her cultured taste—who can doubt
that such idealistic discrimination'
Is the result o fher early education?
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NAD1NOLA, Box 15, Paris, Tenn.
Fashion Sells Women
Things Not Required?
By OR ETTA PALMER, Woman's
Page Editor, New York World-
Telegram.
“There are hardly any women in
tlie United States who haven’t enough
dresses and coats and accessories to
at least keep them warm and de¬
cently clad. One of the tilings we
have to remember constantly is that
we are selling women things they
don't need to have.” said a leading
dry goods merchant In a burst of
candor.
And there you have the paradox
of fashion, neatly wrapped in cello¬
phane and handed to the customer.
It Is the astonishing feat of modern
merchants that they can Induce
women to go without their lunches
and walk to work in order to buy a
hat they do not need and would
never have wanted if they had not
been shamed into it by the imaginary
tyrant—Fashion.
Men are never tired of asking why
we do it. And usually they support
their contention of man’s greater
mental poise by proudly showing a
tailor’s mark in the suit they are
wearing, proving that it was made
In 1925. Bo far as we know there Is
only one answer to make, and that
is to explain to them Veblen’s Then A
of Waste and plead guilty to tiff
charge of snobbery it involves.
This theory, niesdames, states that
as soon as a man or woman has more
money than is needed for the regu¬
lation comforts and necessities of a
well-ordered existence the unspent
income begins to worry him. lie has
worked liard for that money, and he
wants five world to know he has it.
(It is a vulgar impulse, but there
it is.)
What can he do? He can buy
something he doesn’t really need or
intrinsically desire, just to show that
lie can afford it. He will buy six
automobiles, although it is obvious
that lie can ride in only one at a
time. He will build a 50-room house
and live In one wing of it. He will
buy Rembrandts, even if be does not
care for paintings and diamonds
that he cannot tell from glass.
After a few generations tlie
wealthy usually grow accustomed
to the fact that they are rich and are
less interested In advertising the
fact. They can then shed their os¬
tentation and stop buying tilings
they do not want and begin to enjoy
themselves. But iri almost every in¬
stance you will still find them con¬
suming a great many more things
than they enjoy consuming because
a certain amount of waste is de¬
manded by the convention
surround their lives.
It Is on this foundation)
ion rests. Formerly it wit*
for a woman of high degree
silks and satins which were prohib¬
itively expensive. Their very fragil¬
ity marked them ns wasteful and
snobbish possessions, for tiieir np-
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See your hardware or house furnishing dealer.
If local dealer doesn’t handle, write us.
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Box *74 - - - - Mobile, Alabama.
I^mirance Claims (Not Gov.).We helnwltb
disability claims MEDICAL INVESTIGA¬
TION Bl HKAl. Box 4G5<>,Washington.1M .
WNU—7 33—34
pearance proved to all observers thnt
madame was unaccustomed to tin
scrubbing of floors. And so long ns
silk was Hie mark of high estate, se
long could fashions jog quietly alon*
with few changes from season (»
season.
But manufacturers devised ways of’
making silk so cheaply that all
classes could afford It, and its pos¬
session ceased to lie a proof of sot-
vency. Yet the snobbish impulse
remained. How could it lie ex¬
pressed ?
Wei), you and 1 and fifty millio*
other American women know the an¬
swer—to our sorrow. Instead of
buying one taffeta dress a year, our
grande dame began to buy twenty.
And each one was so differently de-
vised from Its predecessor that tbs
onlooker knew it had come smack
out of a shop window within a week.
I'retty soon vve were ail trying t»
keep up with her—panting a little,
til inking: our eyes, going into bank¬
ruptcy. but wearing tlie dress of Hie
month instead of the very pretty
model left over from last fall.
And tlint, grandchildren, is why
there is no such tiling as fashion la
any socialist community.
In Just One Minute
What happens in a minute? TTav#
you ever given it a thought? The hit¬
man iieart beats approximately 72
times a minute, 90 babies come fnte
the world every minute, 76 people die
every minute. Each minute one per¬
son is Injured in a street or road ac¬
cident It.’ the British Isles.
In tlie civilized world 20 couples
marry, and one couple is divorced
every minute. Education costs the
country £65 per minute.
Tlie damage done by the destruc¬
tion of rats cost's £99 every minute.
Despite tills, if all tlie rats in the
country were to iile past a given spot
at’ Hie rate of seven per minute, aH
would not have passed in a year.
Recently an hirplane flew from
Paris to West Africa nt tlie rate of
two and a quarter miles a minute.
One of Britain’s coal ports alone
loads no fewer than 17 tons of coal
•very minute to lie shipped to all
parts of the world.—London Tit-
Bits.
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