minutes, depending on the condition and quantity of the fruit, and drain again. Add to first extraction or use separately. Third Extraction. There is still flavor left in the fruit pulp, so cover again with cold water, stir and bring to boiling point, boil 10 to 15 minutes and drain. Use separately, since it is not as well flavored or clear as first or second extraction. TO MAKE JELLY (Standard method) Make only smal! amount at a time. Two quarts of juice is enough to handle at a time. Measure juice and put in saucepan 4 or 5 times larger than amount of juice, to keep rapidly boiling sirup from overflowing. Add sugar according to recipe✪ Jelly (Standard Method). Boil rapidly until mixture jells (220° F. to 222° F. if tested with a candy thermometer). To test jelly by the spoon test, dip a spoon into the juice; if it sheets and two drops hang together from the side of the spoon, the jelly is done. Let jelly stand in kettle until glasses have been taken from boiling water. Skim just before filling glasses. TO MAKE JELLY WITH PECTIN (If using commercial pectin, follow manufacturer’s directions contained in each package.) Extract juice from fruits low in pectin, including fully ripe fruits or fruits such as raspberries, etc. (see list p. 742). Measure and add 144 as much Orange Pectin or Apple Juice (extracted as for Apple Jelly, p. 746) as fruit juice and 24 as much sugar as combined fruit juice and pectin✪ Jelly with Pectin. Boil rapidly to jelly stage (see above). Orange Pectin. Peel orange, removing as much of the white with peel as possible. Cut off thick white inner skin from peel. Put through food chopper. To 1 cup add the juice of 1 lemon and let stand 1 hour. Add 2 cups of water, bring to boiling point, and — boil 5 minutes. Let stand overnight. Bring to boiling point and boil 10 minutes and drain through jelly bag. To Can Extracted Pectin. Pour boiling mixture into hot sterilized jars, seal at once. Use for converting fruit juices into jelly at any time during the year, use for jelly desserts, etc. 744 THE BOSTON COOKING-SCHOOL COOK BOOK TO FILL GLASSES Wash glasses and put in a kettle of cold water; heat water grad- ually to boiling point. Remove glasses and drain. Place glasses on a cloth wrung out of hot water and fill to rim. Jelly shrinks when cold, thus allowing space for paraffin. Stand in sunny window. TO COVER JELLY GLASSES When the jelly is cold and set, cover it with a thin layer of very hot paraffin to sterilize the surface of the jelly and make a perfect seal. The inner edges of the glass must be perfectly clean and free from particles of jelly and must be perfectly dry. Loosen the jelly from the glass to a depth of 4 inch by inserting a knife blade, dipped in scorching paraffin, between the jelly and the glass. As the paraffin is poured on, tip the glass to allow paraffin to flow into this space. Label. Store in a dry, cool place, free from dust. CANNED FRUIT JUICES Extract when fruit is in season and can for later use in jelly making, fruit ices, beverages, pudding sauces, and gelatin desserts. If sugar has been added, adapt recipe to taste. Extract juice (p. 742). If desired, add 14 to 1 cup of sugar to each gallon of juice. Fill sterilized jars with juice, place a new rubber on each jar, and partly seal the jar (p. 769). Place the jars on a rack in the bottom of a large kettle of water. Water should cover the jars at least 1 inch. Begin counting the time for processing when the water reaches a temperature of 160° or 170° F. Pasteurize pints 20 minutes and quarts 30 minutes. Remove the jars from the hot-water bath and complete the seal- ing. Cool as rapidly as possible, avoiding a draft on the jars.

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minutes, depending on the condition and quantity of the fruit, and drain again. Add to first extraction or use separately. Third Extraction. There is still flavor left in the fruit pulp, so cover again with cold water, stir and bring to boiling point, boil 10 to 15 minutes and drain. Use separately, since it is not as well flavored or clear as first or second extraction. TO MAKE JELLY (Standard method) Make only small amount at a time. Two quarts of juice is enough to handle at a time. Measure juice and put in saucepan 4 or 5 times larger than amount of juice, to keep rapidly boiling sirup from overflowing. Add sugar according to recipe. Boil rapidly until mixture jells (220° F. to 222° F. if tested with a candy thermometer). To test jelly by the spoon test, dip a spoon into the juice; if it sheets and two drops hang together from the side of the spoon, the jelly is done. Let jelly stand in kettle until glasses have been taken from boiling water. Skim just before filling glasses. TO MAKE JELLY WITH PECTIN (If using commercial pectin, follow manufacturer’s directions contained in each package.) Extract juice from fruits low in pectin, including fully ripe fruits or fruits such as raspberries, etc. (see list p. 742). Measure and add 144 as much Orange Pectin or Apple Juice (extracted as for Apple Jelly, p. 746) as fruit juice and 24 as much sugar as combined fruit juice and pectin. Boil rapidly to jelly stage (see above). Orange Pectin. Peel orange, removing as much of the white with peel as possible. Cut off thick white inner skin from peel. Put through food chopper. To 1 cup add the juice of 1 lemon and let stand 1 hour. Add 2 cups of water, bring to boiling point, and — boil 5 minutes. Let stand overnight. Bring to boiling point and boil 10 minutes and drain through jelly bag. To Can Extracted Pectin. Pour boiling mixture into hot sterilized jars, seal at once. Use for converting fruit juices into jelly at any time during the year, use for jelly desserts, etc. TO FILL GLASSES Wash glasses and put in a kettle of cold water; heat water gradually to boiling point. Remove glasses and drain. Place glasses on a cloth wrung out of hot water and fill to rim. Jelly shrinks when cold, thus allowing space for paraffin. Stand in sunny window. TO COVER JELLY GLASSES When the jelly is cold and set, cover it with a thin layer of very hot paraffin to sterilize the surface of the jelly and make a perfect seal. The inner edges of the glass must be perfectly clean and free from particles of jelly and must be perfectly dry. Loosen the jelly from the glass to a depth of 4 inch by inserting a knife blade, dipped in scorching paraffin, between the jelly and the glass. As the paraffin is poured on, tip the glass to allow paraffin to flow into this space. Label. Store in a dry, cool place, free from dust. CANNED FRUIT JUICES Extract when fruit is in season and can for later use in jelly making, fruit ices, beverages, pudding sauces, and gelatin desserts. If sugar has been added, adapt recipe to taste. Extract juice (p. 742). If desired, add 14 to 1 cup of sugar to each gallon of juice. Fill sterilized jars with juice, place a new rubber on each jar, and partly seal the jar (p. 769). Place the jars on a rack in the bottom of a large kettle of water. Water should cover the jars at least 1 inch. Begin counting the time for processing when the water reaches a temperature of 160° or 170° F. Pasteurize pints 20 minutes and quarts 30 minutes. Remove the jars from the hot-water bath and complete the sealing. Cool as rapidly as possible, avoiding a draft on the jars.

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Boston Cooking-School cook book