Domestic science, principles and application

Method. — Press pulp out of grapes. Boil the pulp until tender and then pass it through a colander to remove the seeds. Mix the skins with the pulp. Boil all until thick like marmalade. When done turn into glasses and seal. Good to serve with meats. 6. Raspberry Jam 3 qts. raspberries 1 qt. currant juice 3 lbs. sugar Method. — Cook berries with the juice and half of the sugar 20 minutes. Add the rest of the sugar and cook about 25 minutes longer. Stir constantly to keep from burning. Put in jelly glasses and seal when cold. Adding the sugar slowly prevents the fruit from getting hard. 7. Plum and Apple Jelly Method. — Use equal parts of plum and apple juice. 8. Quince and Apple Method. — Use }4 as much quince as apple juice. JELLIES, MARMALADES, AND PRESERVES 209 9. Apple and Raspberry Method. — Flavor apple jelly with raspberry by using 1^ as much raspberry as apple juice. 10. Grape Fudge 7 lbs. grapes 7 lbs. sugar 1 lb. walnuts 1 lb. raisins Method. — Wash the grapes and remove the pulp. Cook the pulp and remove the seeds by putting through a sieve. Chop skins and nuts, mix pulp and sugar, add the chopped portions and whole raisins. Cook until thick and seal in sterilized glasses. This amount makes 2*2 glasses. PRESERVATION OF FOOD— PICKLING. CONDIMENTS AND SPICES Pickles are eaten largely for their pleasing flavor, and are to be classed as condiments rather than as true food. Condiments and Spices. — Whatever is eaten to whet the appetite and stimulate the flow of digestive juices is known as a condiment. Horseradish and mustard are good examples. Condiments are for the most part aromatic fruits, seeds, or leaves that have a high flavor due to volatile oils. These oils lose their strength during cooking. Besides the two named, pepper (black, white, cayenne), mint, thyme, sage, dill, capers, chives, garlic and parsley are those usually added to meats and soups. Spices are condimental in nature and are used to season foods, especially those containing sugar. Common spices are ginger, cinnamon, nutmeg, mace, cloves, allspice, caraway, pepper, peppermint, and angelica. They are used whole, ground, or in the extract. It is much better for young persons, as well as for older ones, if they eat sparingly of highly-seasoned food. The continued use of condiments creates a habit for them and leaves no relish for natural flavors, which are more delicate and more satisfying. Salt is a food, since a certain amount is needed in the formation of gastric juice. In the amounts in which it is commonly eaten, however, it is a condiment. In concentrated solutions it becomes a preservative. Vinegar is a condiment in the diet and is a familiar preservative. It is dilute acetic acid, made by fermenting (210) PICKLING 211 weak alcoholic solutions like hard cider, wine, and malt. Cider vinegar has an agreeable flavor and is the best for pickling. Pickling is preserving in acid and brine. Vinegar and salt are used with spices and herbs which give flavor and at the same time are preservative. Kinds of Pickles. — There are many varieties of pickles, but in the main they may be classed as sweet, sour, dill, or a combination of sweet and sour. Pickles have little food value and are rather hard of digestion, but used in moderation as a relish with a dinner are appetizing and help stimulate the digestion.