A text-book of cooking

1 quart cranberries J pound California walnuts, chopped \\ cupfuls water 1 orange, — juice \ pound raisins \\ pounds sugar Wash the fruit. Cook the cranberries in the water until the berries burst. Strain. Add the remaining ingredients and cook 25 minutes or until the mixture is thick. (See Jams, p. 299.) Pour into sterilized glasses. When cool, seal and cover as directed for Jams. GRAPE CONSERVE | peck grapes 2 lemons, — juice 2 oranges, — juice 1 cupful chopped nuts Sugar Wash the fruit. Remove the grapes from the stems; remove the skins from the pulp. Cook the pulp until soft ; strain, to remove the seeds. Place the strained pulp and skins in a preserving kettle. Add the lemon and orange juice and cook a few minutes. Measure the mixture. Then add an equal quantity of sugar and the nuts. Continue cooking until thick. (See Jams, p. 299.) Pour into sterilized glasses. When cool, seal and cover as directed for Jams. APRICOT CONSERVE 1 pound dried apricots 2 pineapples 1J quarts water Sugar Wash the dried apricots and soak them in the water. In the water in which they were soaked, cook the apricots until tender. Press through a strainer. Shred the pineapple and cook, in as little water as possible, until tender. Combine the cooked fruits and measure. Add \ as much sugar. Cook until thick. (See Jams, p. 299.) Pour into sterilized glasses. When cool, seal and cover as directed for Jams. How do Preserves differ from Canned Fruit ? How does Jam differ from Preserves ? How does Jam differ from Fruit Sauce ? (See p. 32.) Why does Jam " keep " better than Fruit Sauce ? Give method of sealing Canned Fruit and method of sealing Jam. Explain why different methods are used. STERILIZATION WITH MUCH SUGAR 303 LESSON GUI Sterilization with Much Sugar: Jellies The Principle of Jelly Making. — When the juices of certain fruits are extracted and cooked with sugar, the mixture stiffens when cool. This property of stiffening is due to the presence in fruit of two materials, — a certain carbohydrate, called pectin, and an acid. Pectin is like starch in that it stiffens when cold; but like sugar, in that it is soluble. Not all fruits contain pectin. Jelly is most easily prepared from fruits which are rich in pectin and contain some acid. Unless pectin is contained in the fruit, the addition of sugar to fruit juice will not cause the juice to jelly. But jelly may be made from a fruit lacking in pectin, if it is combined with a fruit rich in pectin. Certain fruits contain pectin, but are lacking in acid, hence are not good for jelly making. These fruits can be used for jelly, however, if acid is added. Selection of Fruit for Jelly Making. — For jelly making, choose fruits which contain considerable pectin and some acid. The fruits should be fresh and not overripe. Some "green" fruits make fine jelly. Currant, crabapple, grape, apple, and plum are good jelly-making fruits. If it is desirable to use a fruit containing little pectin, as strawberries, add a fruit rich in pectin, as currants. If about ten per cent of the fruit which contain much pectin is added to the other fruit, the flavor of the foundation fruit is not much altered. If it is desired to use a fruit containing pectin but deficient in acid, as sweet apple and quince, add tartaric or citric acid. Since the acidity of fruits varies, no definite