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&f &"' *m fectin is a substance in some frui Which is soluble in hoi water ar which, when cooked with sugar ai.'.! tctd, gives the right consistency of |elly 'Sound, Underripe Fruit Makes the Best Jelly A good jelly should be bright, dear and of an attractive color. iWhen removed from the glass it should retain the shape of the mould. Jelly of the right consistency can be cut with a distinct cleavage, re taining the angles and be tender noUgh to quiver without breaking. To make jelly, fruit juice which contains sufficient pectin and acid must be used, say United States De partment of Agriculture specialists Don'ts Pot Jelly Making. Don't try to make jelly from fruits low in pectin unless pectin is added. Pectin is the substance I in fruits that causes the juice to "jell." Don't use overripe fruit for 1 jelly. Underripe fruit gives better results. Don't use too much sugar. A sirupy jelly is apt to be the result. Don't use too little sugar or boil too long after the jellying point has been reached, or the jelly will bo tough. Don't cook the fruit too long before straining the juice. A cl udy jelly may be the outcome. Don't boil too much of the strained juice with the sugar at ione time in one vessel. The juice Iwith the sugar should be about three inches deep.United States Department of Agriculture. DEPARTMENT Of AOpICUWVIW Hoarding fooA from the Garden is wise. and.legitimate, practice- in peace as ia war i*. :i r Fruit for Jelly Making'. Certain fruits, such as the currant, grape, apple, crabapple, orange, kum quat and grapefruit, possess juices which are better suited for making good natural fruit jelly than those of many other fruits. A combination of pectin, acid and sugar in the pro per proportions is essential in order to make a good jelly. The best jeily is made from fruits which contain both acid and pectin. Fruits which are underripe contain more pectin and are therefore more satisfactory (for jelly making. Strawberries and cherries are among the fruits which contain acid but are deficient in pec tin. -Pears and quinces contain pec tin but are deficient in acid. If the missing constituent be added to these fruits, jelly with a color and flavor of the fruit selected can be made. Pectin to add to the juices which lack this property can be extracted from the white part of orange or grape fruit peel, or commercial pectin may be purchased. Steps in Jelly Making. Wash the fruits, remove stems and cut large fruits into pieces. With berries, grapes and currants, add one cup of water for each pound of fruit For apples, quinces and other hard fruits, add three cups of water to each pound of sliced fruit. Cook un^ til tender. Fruit juices flow more freely when heated. As soon as the fruit is tender the liquid should be squeezed into a cheesecloth and allowed to drip with out pressure through a flannel jelly bag. If the fruit is overcooked, a *T*HE FIRST TIME you slip layout foot into an O'E^nelf Shoe* itfeels'good,ridlftie you wealth be^J(Oypi^p TWsi*because theylwnto&wS They arqcttfromt^'tieart oittiehide^ and constructed *c*jri^Jp/riv dividuality so muck sought in allwearing appat^r 'C'J ji will place you under no obligation if yo*dUM*tfX6sh9i-tou the JMRH&: latest ^ifS^lf^ Very reasonably priced from $8.5Qto$l?.50 Knapp's Shoe Store 307 BELTRAMI AVENUE fongerr Saturday ar in A S :A-.- i and -tl THE BEMIDJI DAILY PIONEER cloudy jelly is apt to result. After cooling the juice to room tempera ture, test it to determine the amount of sugar necessary for?l/k tfte peCLtin president. ''fii Most housekeepers havetheir own tests by which they .determine how much sugar to use in "proportion to the juices and just how long the juice and sugar should be boiled. For those who wish-t^njpre accurate test the following W suggested:1 Take a-convenient quantity of fruit juice, heat nearly or quite to boiling, add epsom salts and. stir to dissolve. As the solution becomes nearly saturated- pectin separates, rising to the top of" the liquid as a compact layer, over a perfectly clear liquid. By using a straight-sided tumbler or other deep glass vessel, the thickness of the layer of pectin] can be measured, if desired, with a rule. At any rate the comparative amount of pectin can be accurately judged by observation. Quantity of Juice for Jelly. Do not attempt to cook a large quantity of the juice at one time over a. slow flame. A shallow depth of juice cooked rapidly gives a jelly with better color and consistency. When the proportion of sugar,' to juice has been determined, measure the fruit juice and place over tne&re to cook. Whn the juice beginr to boil'add the sugar immediately and stir until the sugar is dissolved. When the sugar is added at this time there is less danger of crystals form ing. After the sugar is dissolved cook the juice as rapidly as possible. Long cooking tends to darken the product and to destroy the pectin, which will cause the jelly to 'be less firm. No definite temperature can be given for the finished jelly. The best means of determining when it isor finished is to test it with a spoon or i paddle. Dip the spoon in the boiling mass, remove, cool by moving it back and forth for a few seconds and then allow the jelly to drip from it. As long as there is sirup present it will LISTEN!! There is going iaie^Weights,tWhicxL ""^I'^'-H-^ run from the spoon. When the jelly point is reached it will break from the spoon in flakes or sheets. Re move from the fire immediately and skim. Skimming at this time eaves wa^te. After skimming fiKu at once Into hot sterilized glasses and set aside to cool. Cool as r&pidly as pos sible. Place glasses away fromfliesand where dust, which may give contam ination with moid, will not reach it. When the jelly is cold cover with ir.e!ted paraffin. Ey running a point ed stick around the edge of the glass while the paraffin is still hot a better seal cantoeobtained. Store jelly in a cool, dark and dry place. Jelly de teriorates in texture, color and flavor if stored for a long period of time. ENGLAND SEEKING REFORM, (By United Press.) London. (By Mail.)The substi tution of more or less informal "at homes" for the :-starchy" and ex pensive courts and levees is being seriously considered by King George and Queen Mary. During the war presentations at court were few and far .between, and as a result there is an enormous list of titled and society women awaiting "presentation," either as debutantes or on their mar riage, or for one of the numerous reasons laid down by court etiquette. The list of jnen awaiting the bore dom and expense of the old morningv, "levees" is also considerable?**v The tailor's bill for a levee suit runs'to over ?500, while the toilette of a debutante at court runs to prac tically unlimited figures, A revival of the pre-war garden parties at Buckingham Palace and^ Windsor, at which there'Is far less formality and for which an ordinary morning suit costume suffices, is certain. The recent' "Housing Durbar," or "At Home" paved the way for the inno vation, and it is understood that such informal gatherings are to be more frequent. to be another M^^^s^r -in the feodmaii Every one has a good ti|^ the^, and the floor is Given by SHORT and GUISNESS '&\ W&Wi always gladM have any one come in to look at diamonds. WeJmm, th^t the S diamoiid is not an ordinary purchase, and seIe1bnSPyS-^ SI vice and attention you wi --.:i.- y^f S^II'SS:-?^ i. DRUG & JEWELRY STORE 217 Third Stro*t Phonogrmphm Koaaks 1 medium D. H. FISK Attorney, .at* ]Law Office, Northern .National Bank Bid*. Phfl)ne 1 Collections a Specialty?: Phone 181 TU 1 Sol iff- FRIDAY EVENING, AUGUST 22, 1919 |\IS0RDERS of the stomach and constipation are 1 the most, common diseases of children. To. correct them you will find nothing fetter th^n, Chamberlain's Tablets. Ontable atbcid time will do the work and will make your child bright arid cheerful the following morning. Do not punish your children by giving them castor oil. Qhajtnbei Iain's Tablets are better and more pleasant to Chamberlain's Tablets In Purchasing an MOTOR TRUCK IS INVESTING III SERVICE-THAT EXCELS It has a capacity of 3,000 pounds, wheel base of 128 inch regular 146 inch Special. Enginefour cylin der block-cast L-head heavy duty,type. We will have this truck on display in a very few days and think it will pay any ont to look this truck over before placing an order, as we think that it will meet the needs of this part of the .country. New Model 4 Overland To make room for the new Model 4 Overland, we will have to "clear our. floor space of 2d-hand cars and offer a Cole 8 "that is in very good shape, 1917 Ford and a 1917 Chevorlet that has only made 4,000 miles at prices that will pay youJ investigate. tiiiimiiiiiiii: :IIIIIIIIIIIIIIII We are now fully located in our new builds inb and are in a'position to save you money in your general needs. Our counters offer daily, bar^amsi I men's work shirts, overalls, shoes, un^er- 1 i wear, kitchen accessories, dishes for the dining room at:ipric^,thaj any. f^f ford to.have and can not afford .to'1 NORTHERN MINN. AGENCY BEMiOJI MOTOB SERVICE 209 Third Street Bemidji, IWinn. PHONE 857 UllllillllllllllllllllllllllllllllllllllllllllllllUIIIHIIIlnillllilllllllllllllllllllllltllllHIIIIK WE^CAN^, xuwra ipythtar AaywhM* Offices, Security Bank Bids., Tel. 167 THE HOME OF 1 GOOD GROCERIES I The price of Men's shoes has^ advanced^ I [selling all shoesfor M.en^W^^n':]^ijDhH-!r dren attiie same old price. Tal^e^J advani-^" Bi! age of this chance whileM lasts*3 Our groceries come to us.fres)r eyeryi^l ifHdajriand we can i^ufcplySyQU: vidffiifr^sfi^&-*l~: If fruits for canning at all times So do jiot iJurry You^ i*i SheJieysfejcauie^ you^will t^^fift I [al^ttgcJ^^M^ higfirgrade,5 s^alw&xr j^l them^ejlvesi e^fcaftl^s.: HASTE MAKES WASTE l^fandsa good supper on the tablejsjwprttf Pjt^^@i|g :l^r^'7SQ:iia]dk jceries under your arm and^ Aet.th0 whole I [family smacking their lips. We deliver to allparts of the city. I Schwandt's Grocery Phone 33 210 Third Street X. fiiiiiiiiiiiiuiiiiiiiiiiiiuiiiiiiiiiuiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiii^ &&S5*^is%SiCL'fejfe*. s^ne^i our grofI i m: #2^ kdfr Defective