Domestic science (Clark, Cornell home economics)

The chief reason that housekeepers have trouble in making jelly is because they do not understand when this pectin is at its best to harden the mass of cooked fruit and sugar. Pectose and pectase are in unripe fruit. As the fruit becomes ripe, the pectose acts upon the pectase, which is insoluble in water, and changes this into pectin, which is soluble. Pectin is best when fruit is just ripe, or perhaps a little before it is ripe. Should the juice ferment, or the jelly cook too long, the pectin loses its hardening power. It is very important that the fruit should be fresh, just ripe or JELLY 199 a little under-ripe, and that the mass shall not be boiled too long. The quantity of pectin, sugar acids, and gums in fruit vary. Currants have four or five times as much sugar as peaches. Acid fruits are the best for jelly. In strawberries the quantity of pectin is so small that it is hard to make jelly of them. Currant juice may be added to juice of strawberries and a good jelly made. Acid fruits that make good jelly are the following: currants, crab-apples, quinces, grapes, blackberries, raspberries, and peaches. If fruits that are juicy are gathered just after a rain, they wUl absorb too much water, and so it will be difficult to get their juice to jelly unless boUed a long time. Boil the large fruits, such as peaches, pears and apples, until soft. Strain the liquid, which will contain the pectin. It is easier to make jellies from juicy fruits than from those to which water must be added. Jelly is better if fruit is allowed to simmer gently and not stirred. Strain jellies through cheese-cloth without squeezing. Fruit that contains a large proportion of sugar should have a smaller quantity of sugar added to it, as otherwise the jelly will crystallize. During cold and damp seasons there is less sugar in fruits than in dry and warm seasons. Rapid boiling of jelly is apt to cause it to crystallize or candy, as the parts are thrown on the sides of the kettle where they form crystals which get into the mass. Currant Jelly. 1 pt. juice, 1 pt. granulated sugar. Method. Separate currants from leaves and large stems. Place in a kettle, crush a few with a wooden masher. Heat slowly. Stir often. Crush all with masher. Place a sieve or strainer over a large bowl and over this place a double fold of cheese-cloth; let the mass drain, but do not pierce or squeeze it through. The part that does not go through without pressure may be used to make what is called second jelly. Measure the juice and place it in a clean porcelain kettle. To each pint of juice, add 1 pint of granulated sugar. Stir untU sugar is dissolved and place over the flame. When it boils, skim, place over the fire, and boil and skim again. Do this a third time. Now pour into hot glasses, taken from a pan of water on the stove. Place on the windowsill where the sun comes in; cover with glass sheets, if possible. Covering. Have round pieces of white paper, cut the size of the top of jelly glasses. When the jelly is hard brush over with alcohol. Now dip a piece of the white paper in the alcohol and place on the jelly. If the glasses have covers, place them on, or cover with larger pieces of paper and paste down on sides with white of an egg mixed with 1 tbsp. of cold water. It is better to use covers of tin. If paraffin is used, have the coating about J inch thick. If too thin it will crack and leave the jelly exposed. Order of Lesson 1. Discuss the making of jelly. 2. Discuss pectin, pectose and pectase. 3. Emphasize the ftnportance of knowing why jellymaking is not successful. 4. Recipe discussed. 5. Work. 6. Review of discussion, if there is time. COMBUSTION, FUELS AND FIRES 201 COMBUSTION, FUELS AND FIRES Lesson III