PAQR THflKH
THE EVENING HERALD, KLAMATH FALLS, OREGON
fiATtRDAY, AUGUST T, 1
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LINGERLONGER LETTY,
with Charlotte Greenwood, In the Chautauqua
Building, Ashland, Oregon, Friday, August 13.
......... -,-f- i - i - Mg
omestic
A ,, fr ., .,.,
HuZS"
JELLY MAKING
ONCE YOU
In scurlng fruits for imiklng Jul-,
Iv. nlt.uk lirniMir.. It...... .MM, ....
' ' ' .. -.
aomvwhat uiider-rlpo. Thu Jolly,
making quality In fruit Is known ns
pectin and Is present when tho fruit
Is either ripe or Junt turning rlpo If
tho fruit Is ovrr-rlpo tho pectin dis
appears, nnd It will tin Imposslblo to
nukn satisfactory Jelly This pectin
Is somewhat like gelatine, as It dis
solves In boiling liquid an if stiffens
upon cooling Thn fruits best stilt
ed for Jelly making aro currants,
plums, quinces, crabapples, grape
bXL .w a
and apples. Those fruits will makci pressure of thn bulk of tho fruit on
a perfect Jelly If not used over-ripe it lie amttll end. Hang the big so tho
Fruits In which pralnls lacking
must bo combined with those rich In
this Jelly-making quality. Thn nov
ice In housekeeping usually shirks
from Jelly making, but If rules aro
carefully studied and only a small
quantity attempted at ono time the
process will bo found Tory simple
and tho results satisfactory.
Oood Jelly Should
ftataln Hliar of Mold
A good Jelly should be bright In
color, and clear. When removed
front tho glass It should ratlin the
nape of the mold and bo tendor
nough to quiver without breaking.
Whon making currant Jelly use
from two to four quart of fruit for
one utensil. A greater quantity
takes too long to briag to the right
heat and both' the color and flavor
f the Jelly wilt be Impared. Wash
If the Wood Dealer
Sold Service
Wo do not sell current; wo
doesn't It?
Well, aiipNiso tho wood dealer sold service instead of .wood, ho
would tend to our furnaro mid Jour rmige, tako nvtiiy the anile
nnd clean tlio flue. You would buy much beat.
Now )iiu buy no murli lliilit, although ou pay ncc)nllni( to tb,o
current you consume. Hut tho service performed for ou by llii
company at tlio Hiibitntjonn and power plants.
That I what wo want to glvo you efficient service. It la the
aim of this company to havo noiio but satisfied customer. No
matter what It Is, tf you liavn a grievance, or are (Unsatisfied about
)our bill or do not understand our rates, plcaso couio la aad aeo
us or write u about It. ,
If you have aay suggeNtloaa to muko, we will gladly avail oar
aelvea of thorn aa oar aim la constantly to Improve our.aerrlce to
you a fast a the development of science aad humaa ability permit.
California-Oregon Power
Company
- iri - irrrrwWi..wnrinrirLni'Lrui ji.
Jcience Department
C&juliiciid to'
Mrs.flckDc Gmf
Domcstir Science AJreefar
Sfierr. Flour C.
iriiiirn.iiitfaioijtiiimumwraiiwm
,. .,...M,,:r-r,A
IA JOLLY THING
KNOW HOW
fruit well, remote stems and dlicard
nil ll.nl I. ,.t..l U-I.l. ........!
- ,....v. . ...... n.,i
fruits, such as grapes and currants.
use no water, Cut hard fruits Into1
small pieces and uso about three
cups of water to each pound of fruit
Conk tho fruit slowly until tho Juice
begins to flow, then crush with a
Mooden potato mashes.
As soon an the fruit Is tender ro
mure from tho fire and pour Into a
Jelly bag to drain. A pointed three
cornered bag Is best, as It lets the
Julco drain from tho corners with the
I Julco may drip. When nearly nil the
Julco bus been strained through tho
bug may bo squeezed. This last
Julco which bus been squeezed
through tho Jolly bag should bo kept
by Itself as tho Jelly mudo from this
Julco will not bo as clear as that
which has been nllowod to drip. If
the fruit Is ovorcookod It will pro
duce a cloudy Jelly.
Iiuc Ctxiklim TVniN
To lmtny IVctla
Measure tho Julco, and for each
cup allow three-fourths cup of sugar,
The sugar should bo placed on shal
low pan and warmed (lightly In the
oven. Reboot thn fruit Juice, and
wheu It reaches the boiling point add
the sugar Immediately. Cook rapid
ly about five minute, removing
acuta aa It appear. Long cooking
111 darken the jelly and tend to
T
sell M-rvlco.
Ttiut sounds odd
destroy tlio pectin, which will cause
thn finished product to ho Iom firm.
To (Ictornijnrf whop iho Jolly tin
rookod sulllrloiitly, drop a teaspoon
of tlio syrup on u (old pinto. If tlio
Jolly stiwio Is t cached thn nyritp
will thlcki'ii dllKlitly In u fow sec
onds, Ituinnvo from the flro nt onto
ami pour Into hot, strrlllrod Jolly
glasses nnd not imldu to cool. Cool
iih rapidly "An poshIMq to avoid dust,
which will en u no mould. Whon cold
pour mollod pnrnltlno ovar tlio top,
rover, nloro In a cool, dark, dry
plaro,
.felly iMrrinrnti-t If
Hloird Too lont
Jolly deteriorate In color, toxturo
kind flavor If stored for a long period.
Whon Jolly lit iioft and syrupy, too
much miliar him linen mod, or the
nyrup linn not boon cooked long
enough after sugar was added. If
toiiKh or stringy, too little sugar linn
been used or tlio nyrup wus boiled
after tlio Jolly stage had been reach-
(.(I
The cleaner tlio fruit that is, of
stoma or loaves, tho brighter and
clearer tho Jolly will be. Prepare
glasses boforo making tho Jelly. Af -
lor washing woll, place glasses In a
pan of cob! water, set orer the Are
ind when boiling point Is' reached
allow to boll tlfte.fi minutes. Just
boforo filling glasses with the boll-
Ing syrup set them upright In a pan
of hot water, placing a thick pad of
cloth In the bottom of tho pan. This
method of handling glasses will pro-
tent brvakago
t
Jellies and Jams That En
liven the Daily Menu
Cut mnt Ji-ll)'
I'Ick ouir currants, stem and wash,
discarding ull tho Imperfect fruit,
place In u prexxrtlng kettle, crush,
lug slightly. Cook slowly until cur-'
rums uru ienuor. i uur iiuu J'--
"ag und strain Measure juico onu
r"1,ujt' Wn,'n bolll,,B l,olnl U r-,ach
on ana iioaiod sugar, inreo-iourius
cup to each cup of Julco and cook
rapidly about tlvo minutes, whon tho
rup'may bo tested by dropping olberrcl whon tho JuIc)J drawn
'Himiinful nn a cold nlalo. If tho lolly .... ..... . .. . .
' ..." "..
atugo Is roacliod, rumovo rrom the
,,. , r ,, . ,, hn. i.iiv
planes. Cool, pour melted paraf
Itlno over the top, cover and store In
a cool, dry place.
(irupn Jelly
Itemovo the grapes from tho stems,
wash and put In a preserving kottle
ovor a slow tiro and allow to simmer
until thu fruit is tender; then pour
Into a bag and drain off all the Julco.
For each cup of Julco allow 'three
fourths cup of sugar, lloat sugar In
the oven. Ilrlng grapo Juice to the
bolting point, then add hoated sugar
mil let boll until a little of tho s)rup
wilt Jolly when dropped on a cold
Plato. I'our Into hot glosses and
cool; pour nwlted parafllne ovor the
top, cover and store In a cool, dry
place.
Currant nnd llaopbcrry
Jelly
Use two-third currants to one-
third raspberries and proceed as for
currant Jelly.
Apple Jelly
Wipe apples, remove stem' and
btossomti and cut in quarter. Put
la a1 preserving kettle, cover the fruit
with cold water aad cook alowly un
til fruit la soft. Poor Into a Jelly
ha and drain. Measure Juice and
allow to boil about' twenty minute '
then add the ( heated sugar, allowing
three-fourth' cup to each cup of
Cottio in nnd find out
about .our Jtadgot l'lmt.
It organizes your spend
ing, Mikes it easy for
you to
Edison.
'switijr" a New
We'll show you how,
KUraath F1U
Music House
Geo. A. Wirta
1SI 8. th St.
"Klamath Kail
"'
" N
s
Julco; then boll about five minutes.
Hklm boforo and aftor adding sugar.
Tost anil, pour Into hot Jolly glomes.
Applo Jolly may bo used as aliovo for
fruits which lack poctlu,
Applo Mint .felly
Follow applo Jelly formula, adding
a fow loaves of mint to tho apples
whllo cooking.
t'rabflpplo .MIX
Wiuih nnd stom tho fruit and, If
rather largo, cut In halves. Cover'
with boiling wntor and took until'
tender. Pour Into Jolly bag nndj
drain. Measure Julco and sugar, ill-1
lowing tlireo-fourths cup of sugar to
each cup of Julco. Ilrlng the Julco
to tho boiling point, add sugar; boll
until syrup Jolllos. I'our Into, hot
glaxxoH; cool, and then pour molted
p.trairino over top. Cover and store.
llum JHly
Holect under-ripe plum; wash
and cover with boiling water and
cook until tendor; pour Into Jolly
bo and drain, Use equal measure
of sugar and Juice, ftttlbhing as for
other Jellies.
1 '
j Kliubarb Jam
Cut off ends and remove strings of
jsklo, but do not completely peal the
'fruit. Cut In Inch slices, measure!
"d coyer with an equal quantity of
I sugar, iet stantj several bourt; then
bolt about thirty minutes after the
boiling point Is reached; then allow
to slmmor gently for thirty minutes
more. For each live pounds of fruit
add tho grated rind and Juice of a
lemon and one-fourth pounl of
blanched sliced almonds.
.Strawberry Jam '
Hull, wash and drain berries;
place In preserving kettlo over the
flro and let heat very slowly until
barrios aro soft; add sugar, allowing
threo-fourtus pound to each pound
of fruit. Cook until thick and store
, i,
hiinHliuio SrwlxiTl-
.,, ,, ,,, ,.,, i,i i
1aori! pounig of gugar ag
h..n.i M.t,..i j .i..i..i ..,.-
u '0 SOI OVOr 106 nrO 10 COOK
twenty minutes after boiling com
mences. Turn the berries Into agate
pan or eartheuwaro plates, cover
with pane of glass and set In tho
sun. Lot stand two days, stirring
two or three tlmei each day. Store
without reheating In Jar or glasses.
The time of cooking may be cut
Comfort
.'$
H.
.
OPEN MEETING
Tor mill and factory workers, loggers and all others
employed in the timber' industry in Klamath Falls
and vicinity
Opera House
Saturday, Aug. 7, at 8 p. m.
SPEAKERS
Harry Wood, Vice President, and Phillip Holden
and Harry Call, General Organizers, International
Union of Timberworkers, affiliated with 'the Amer
ican' Federation of Labor.
The speakers have a message of special importance
for the timberworkers and all people of the city of
Klamath Falls. Everybody is cordially invited to be
present. Good speakers. Good music. Admission
free. EIGHT HOURS FOR WORK. EIGHT
HOURS FOR REST. EIGHT HOURS TO DO AS
WE WILL ... ....
down to ten minute If the fruit Is
to be left In tho sun a day or two
longer. '
EAT LESS MEAT
Take a Class of Halts to Flush Kid.
ncy If bladder bother
you
Eating meat regularly eventually
produces kidney trouble In some
form or other, says a well-known
authority, because the uric acid in
meat excites the kidney, they be
come overwerked: get sluggish; clog
up and cause all sorts of distress,
particularly backache, and misery In
the kidney region; rheumatic
twinges, severe headaches, acid stom
ach, constipation, torpid llrer, sleep
lessness? bladder and urinary Irrita
tion. The moment your back hurt or
H HURTS
Cfamliiiess-Reasonable Rates
The Central Hotel
4
arfaiSssaastVsslas
f(sMaitVVVjjjBjM
New Throughout
W THESE DAYS OF HIGH PRICES THE
AVERAGE CITIZEN WILL BE GLAD TO FIND. A
PLACE TO LIVE THAT IS WITHIN HIS REACH
AND WHICH FURNISHES EVERYTHING THAT
HE COULD WISH FOR A GOOD BED, A CLEAN
ROOM, PERFECT VENTILATION. THESE YOU
WILL FIND AT THE CENTRAL HOTEL. SEV
ENTY ROOMS IN THIS GREAT HOSTELRY ARE
NOW READY AND THIS NUMBER IS BEING
ADDED TO' AS FAST AS THEY CAN BE FIN
ISHED ANp FURNISHED.
SPECIAL RATES MADE TO PERMANENT
ROOMERS. NO BETTER SPRINGS, MATTRESS
OR BEDDING ARE MADE THAN THOSE FOUND
AT THE CENTRAL HOTEL.
J. J. KELLER,
Jr
kidney aren't acting right, or It
bladder bothers you, get about four
onnces of Jad Salt from any good
pharmscy; take a tablespoonful la
a glass of water before breakfast
for a few day and your kidney
will then act fine. This famous (alta
Is made from the acid of grapes aad.
lemon Juice, combined .with llthla.
and has been used for generations to
flush clogged kidneys and stimulate
them to normal activity; also to neu
tralize tho 'acids In the urine so It
no longer Irritates, thus ending
bladder disorders.
Jad Salts cannot Injure' anyone;
makes a delightful effervescent Ilth-la-water
drink which millions ot
men and women take now and then
to keep the kidneys and urinary or
gans clean, thus avoiding serious
kidney diseases.
Motor baskets ot many colors,
neat, roomy, and pretty, are Jut
what "milady" needs when she goat
shopping. The Johnson Furniture
company, Main street, sells them.
Prices are right. 6-tt
A Classified Ad wlU Mil It
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