A text-book of cooking

The fruit pulp left in the jelly bag should be utilized. Marmalade may be made from it, or more jelly can be prepared from it. To accomplish the latter, add water to the fruit pulp (enough to cover), mix and heat slowly until the boiling point is reached. Strain and prepare jelly from the juice. However, more cooking of the juice before the sugar is added is required for the second extraction, since the juice contains so much water. The juice extracted for a third time from most fruits will contain enough pectin for jelly making. It has been found that more desirable jelly can be obtained by this method than by pressing the juice from the bag and thus obtaining what is termed " second quality " jelly. What is the chief difference in the processes of jam making and jelly making ? What is the result if too much sugar is used in jelly making ? What is the result if jelly is cooked too long ? Note the difference in the methods of sealing jams and jellies. Explain. LESSON OIV Sterilization with Vinegar and Spices : Relishes Spices and vinegar are preservatives of foods. Not all spices, however, have equal preservative power. It has been found that cinnamon and cloves aid in food preservation, but that pepper and ginger have very little, if any, preservative power. In the lesson on " Stimulating Materials : Food Adjuncts," it was mentioned that spices and condiments should be used sparingly in the diet, hence spiced STERILIZATION WITH VINEGAR AND SPICES 307 fruits and pickles should have only occasional use. There is no doubt that lemon juice or other tart fruit juices are better sources of acid-satisfying materials than vinegar. f SPICED PEARS \ peck pears Rind of ^ lemon 3 pounds sugar Whole allspice 1 pint vinegar Stick cinnamon \ ounce ginger root Whole cloves Cut the pears in halves, remove the seeds, and pare. Into each piece of pear stick three or four cloves. Make a syrup of the vinegar and sugar. Divide the cinnamon, allspice, and ginger into two parts, tie in cheesecloth bags, and add to the syrup. When the syrup begins to simmer, add the pears and lemon rind ; bring to the boiling point, remove from the fire, and turn into a stone jar. Cover and stand in a cool place overnight. Next day bring the mixture to the boiling point, again place in the stone jar and stand overnight. The following day heat as before. Do this for five consecutive days. The last day, remove the fruit from the syrup, heat the syrup and evaporate it until there is just enough to cover the fruit. Add the fruit to the hot syrup, heat to the boiling point, then put in stone or glass jars or tumblers. The pears may be finished in one day as follows: Cook the fruit until tender, then remove it, evaporate the syrup, add the fruit, reheat again, and finish as above. Fruit prepared by the first method has a finer flavor. TOMATO CATSUP 12 ripe tomatoes 2 tablespoonfuls ginger 2 large onions 1 tablespoonful cinnamon 4 green peppers 1 tablespoonful mustard 2 tablespoonfuls salt 1 nutmeg grated 4 tablespoonfuls brown sugar 1 quart vinegar Peel the tomatoes and onions. Chop the onions and peppers fine. Cook all the ingredients together for 3 hours, or until soft and broken. Stir frequently. Bottle and seal while hot. t . CELERY SAUCE 20 large ripe tomatoes 1 large red pepper 6 large onions 4 tablespoonfuls salt 4 large stalks celery 2 cupfuls vinegar } cupful sugar Chop the vegetables, add the salt and vinegar, and cook for 2 hours. Then add the sugar. Allow it to reach the boiling point again. Turn into sterilized bottles or jars, and seal. To Seal Bottles. — Melt together, over hot water, equal parts of shoemaker's wax and resin. When liquefied, dip the corked bottles into it. Corked bottles may be dipped also in hot paraffin. Dip several times.