Blue Ribbon and Pure Gold cook book

5. Pour fruit into jelly bag of flannel or heavy cotton wrung out of hot water. Let drain over night. Do no squeeze the bag as this forces out the pulp, and makes the jelly cloudy. 6. Test for pectin to see if there is enough to make a good jelly. Mix 1 teaspoon juice with 1 teaspoon sugar and % teaspoon Epsom salts. Stir until salts are dissolved and let stand 20 minutes, when mixture should jell if there is sufficient pectin. 7. Boil fruit juice from 8 to 12 minutes. Skim well; measure juice. . Heat the sugar in oven while juice is cooking, as cold sugar delays boiling. Leave oven door open, and stir occasionally to prevent burning. Measure sugar and add slowly to the cooked fruit juice. Stir until sugar is dissolved. 9. Boil from 3 to 10 minutes, until test for jelly appears. (a) When two drops form side by side on edge of spoon, or when jelly breaks off when dropped from a spoon, it is cooked enough. (b) Place a drop on a cold plate; if it thickens it has cooked sufficiently to jelly. Too long boiling destroys the gelatinizing power of the pectin, and may cause sugar crystals to form in jelly. (c) The thermometer should register 218 to 221 degrees F. This is the most accurate test. Jelly Making 121 10. Pour jelly into heated sterilized glasses; fill to within 4 inch of top. Let stand in a sunny place to set. Cover with melted paraffin. Another method is to place a square of paraffin in bottom of glass before pouring on jelly. This will melt and rise to top. 11. Place cover on glass, or tie heavy paper over the top. Store in a cool, dry place. 12. If fruits are rich in pectin, such as crabapple, return the pulp left in the bag to the kettle, cover with water, stir, boil and drain again. A third extraction may sometimes be made. 13. The pulp may be put through a sieve and used in making fruit butter. Add 1 cup sugar to 1 cup pulp, and flavor with Pure Gold extract or spices. ‘The pulp can also be used to make catsup. Apple, Quince and Cranberry Jelly—1 pound apples, 1 pound quinces, 1 pound cranberries. Pick over and wash fruit, remove blossom ends, decayed parts, etc. Cut apples and quinces into small pieces, but do not peel or core. Almost cover fruit with water. Cook until soft, turn into jelly bag and drain. Proceed as outlined previously. Preserves—This is whole fruit, or large pieces of fruit, in an abundance of sugar, usually # as much sugar as fruit. Add 1 cup water to each pound of fruit and bring to boiling point. Add sugar and cook until syrup is thick. Or make syrup before adding fruit. Conserve—aA rich preserve with little syrup, and that thick. Nuts are frequently added. If so add just before pouring into glasses or they will soften. Jam and Marmalade—Fruit cooked with sugar until the fruit falls to pieces. The term marmalade is usually applied when citrus fruits are used. For jam use ? as much sugar as fruit. Cook very slowly, being careful not to burn the fruit. Stir often. A little water may be added if desired. The pulp left after jelly-making may be used for jam. It will be very good but not as rich as the whole fruit. Butter—A thick, smooth sauce made by straining cooked fruit, adding sugar and other seasonings. Usually equal amounts of sugar and pulp are used. Citron Preserve—2 pounds citron, 2 pounds sugar, 2 cups water, 2 lemons, small piece of ginger root, 3 cup raisins. Pare and cut citron into small pieces; put into a weak brine overnight, then drain, and cover with cold water for 4 or 5 hours. Make a syrup of the sugar and water, add ginger root and raisins, and thinly sliced lemon. Drain citron and cook slowly in the syrup until citron is clear. Remove ginger root. Seal in sterile jars. Pineapple and Rhubarb Preserve—4 pounds rhubarb, 5 pounds sugar, 1 pineapple. Cut up rhubarb and cover with 122 Blue Ribbon Cook Book