Iron County Record | 1941-08-07 | Page 10 | Lynn Says:

LYNN SAYS: To test when Jelly is done, dip in a clean spoon and hold it high. When the last drop sheets or flakes off the side of the spoon, remove from the fire. Another way which I like too, is to see if two drops drip off the side of the spoon simultaneously. If they do. the Jelly will jell. Fresh fruit which is ripe should be used for jams, jellies, conserves, con-serves, marmalades, and preserves. pre-serves. Remove any spots or bruises as they may cause your whole batch to spoil. Cook them as short a time as possible so they will retain their lovely colors col-ors and look as though they were brought from garden to glass jars. Pick a rainy day or a day before be-fore you start cunning to look over your equipment and get it clean for use. Dirty jars should be boiled in soda water and washed in soap suds. Boil old lids 20 minutes in soda water using 1 teaspoon soda to 1 quart of water.