The New Movie Magazine (Jan-Sep 1935)

REAL Ideas that JELL Gertrude Michael/ Paramount player, contributes a page of jams and jellies from home GERTRUDE MICHAEL'S too much of a southern belle to ignore totally the lure of the kitchen. Especially now when berries are ripe and crying in the markets to be made into beautiful transparent jellies to bring the taste of summer into the winter months. Maybe she plays an interlude or two while the jam pot bubbles, for Gertrude is an accomplished pianist as well as a knowing cook. One of her recipes is one that can't be followed by most northern cooks because it requires the guava — a beautiful fruit, which, if it does grow in your part of the country, you know as a versatile one, too. Miss Michael's mention of it applies only to guava jelly, but the pulp that's left from the jelly-making can easily be made into jam, as you guava lovers probably know. Here's the jelly recipe, anyhow, from Miss Michael's Alabama archives: And here are a few reminders in jelly making. If the fruit is over-ripe, add one or two tart apples, the juice of one lemon, or a portion of tart plums. This will add the necessary pectin to make your jelly "jell." After straining the juice, and before adding the sugar, boil the juice for ten minutes to remove excess water. And the "scum" that comes to the surface during the boiling process should be skimmed off so that your jelly will be crystal clear. And here are more ideas to try right now: Carrot Marmalade 6 carrots, medium size 3 oranges 1 lemon, juice and rind Sugar Tomato Butter Guava Jelly 3 lbs. of very ripe guavas Sugar, cup for cup of cooked pulp Slice thin, add water to cover, and boil well, crushing the fruit to better extract the juice. Strain and add sugar, cup for cup. When the new mixture has boiled thoroughly, test, pour into glasses and paraffin when cool. Red Raspberry and Gooseberry Jelly 2 quarts raspberries 1 quart gooseberries Sugar, cup for cup of cooked juice Boil each fruit separately as gooseberries take longer to cook. When both are well done, strain, blend juices and measure, adding sugar cup for cup. Then boil about 20 minutes or until the mixture thickens on a saucer. Pour and seal when cool. Scrape carrots and cut in half-inch pieces. Cook in small amount of water until tender. Cut the oranges and lemon in small pieces. Measure the total amount and allow 2/z cup sugar to each cup of mixture. Cook until thick. Pour into clean, hot glasses. When cold, cover with paraffin. Peach Butter 5 pounds tomatoes V/2 pounds tart apples Y\ ounce stick cinnamon •Va 4 ounce ginger root ys ounce mace % ounce whole cloves 2 cups vinegar 2 pounds or 4J/2 cups sugar 4 pounds peaches (prepared) 2 cups water 2 teaspoons cinnamon 1 teaspoon cloves Sugar If fuzz is heavy, peaches should be peeled, either by means of a sharp knife or by scalding. If fairly free from fuzz, a thorough washing is sufficient. Remove pits and all spots. Place in kettle with water and cook until tender. Rub through a sieve and measure. To each cup of fruit pulp allow 2/3 cup sugar. Addition of spices is optional. Cook until thick. Pour at once in clean, hot jars and seal when cool. Peel tomatoes, put in kettle with sugar, vinegar, and spices tied in a bag. Cook together for three hours, stirring frequently. When thick, remove spice bag and pour into jars. Seal when cool. Pineapple Marmalade 6 cups shredded pineapple 1 orange 2J4 pounds or 5 cups sugar Place pineapple in kettle, add sugar and pulp of orange cut fine. Stir thoroughly and let stand several hours or overnight. Also chop the yellow rind of the orange very fine, cover with cold water and let stand over night. Then cook rind in water until tender. Add the rind to the fruit and sugar mixture and cook until very thick. It will take about 40 minutes. Pour into jars. Seal when cool. The New Movie Magazine, July, 1935 31