B—Lancaster Farming, Friday, August 9, 1957 For the Farm Wife and Family Good Bright Jellies and Jams Take Proper Ingredients, Timing Jelly, jam, conserve, marma lade, preserves any of these fruit products can add zest to meals. Most of them also pro vide a good way to use fruit not at its best for canning or freezing the largest or smallest fruits and berries and those that are im perfect or are irregularly shaped. Jellies can be made with or without added pectin. There are on roll LONG DISTANCE TELEPHO In these days of high livi dollar doesn’t go very fai calling long distance. Thi mileage for your money, place your call station-t make 3 calls for the ptu Calling long distance personal way to do bush friends cr family. It’s e< especially if you call afk on Sunday when rates are even lower. > COMMONWEALTH TELEPHONE COMPANY DALLAS. PA. o two forms of pectins liquid and powdered. Because of the dif ferences between the two forms each should be used only in re cipes worked out for that form. The order in which the ingred ients are combined depends on the form of pectin Powdered! pectin is mixed with the unheated fruit juice Liquid pectin is added to the boiling juice and sugar U h 't QUARRYVILLE, PA. Use tart firm apples. Three pounds make 4 to 5 glasses. Add a cup of water per pound of apples Strain juice through cheesecloth to c mixture. Boiling time is the same with either form of pectin; a 1- mmute boiling period is recom mended Accurate timing is im portant. Time should not be counted until the mixture has reached a full rolling boil one that cannot be stirred down. For best flavor, use fully ripe fruit when making jelly with added pectin. Jellies made without added pec tin require less sugar per cup of fruit juice than do those with added pectin, and longer boiling is necessary to bring the mixture* to the proper sugar concentration. Thus the yield of jelly per cup is less It is usually best to have part of the fruit underripe when no pectin is added, because under ripe fruit has a higher pectin con- r . W LSeaSsSSJ .INDEPENDENT! tA » nrp . * f£NN SQUARE * McGOverh ave. * mountvu.le *t* Petersburg * akrom member federal deposit msuroii - iarify it. tent than fully ripe. One-fourth underripe to three-fourths fully ripe fruit is the proportion gen erally recommended to assure suf ficient pectin for jelly. QUESTIONS AND ANSWERS High quality in jellied pro ducts depends on so many com plex factors that it is seldom pos sible to give just one answer to questions about problems in mak ing these products. Using recipes from a reliable source and fol lowing directions accurately is the surest aid to success but does not guarantee it; it is impossible, to assure uniform results with different lots of fruits because they may vary widely in jellying quality. The answers given here to ques tions commonly asked by home if!/ m 'ts \rf 1 vf \ 111 Lh/ raw* » makers who have ha d unsatisfac tory results in making jellies and jams suggest possible reasons for lack of success. These sugges tions may give the homemaker a clue to the cause of her particu lar problem. Q. What makes jelly cloudy 9 A. One or more of the follow iny may cause cloudy jelly; Pour- Mother’s Little Helper “Shes’ just so big, and often in the way . . . but likes to help her mother, when it comes to iron ing day.” And so it is, that through a Mother’s patient teaching, her daughter will come to learn those things that will be most beneficial to her own home some day. Foremost among the things learned will be “THRIFT” to save against that day when a ready cash balance will be need ed most. Open your Fulton Savings Ac count today Be wise ... be thrifty. (Continued on page 9) DEAB The Mennonite Hour Each Sunday Lancaster WLAN 12:30 P, ] Norristown. WNAR 8:00 A. 1 Hanover WHVR 1:00 P. M. Hi n
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