I. Apple jelly. — Select tart, red-skinned apples, cut them in small pieces with the skins on, retain the cores, and put them in a kettle with cold water to barely cover. When thoroughly cooked and mashed, put this pulp into the jelly bag, and allow the juice to drip as long as it will. Do not squeeze the bag, nor stir the pulp if you wish clear jelly. This drip- ping process is a matter of hours, and in the home kitchen may continue all night. Allow a pint of sugar to a pint of juice✪ Apple Jelly. Return the juice to the kettle, and allow it to simmer for twenty-five minutes or half an hour, skimming when necessary. In the meantime, heat the sugar, being careful not to melt or bum it. Stir the sugar gently into the juice, and boil five minutes. Test a little upon a saucer. It should show signs of jellying as it cools. Boil longer, if necessary. Finish as directed. Jelly often does not set until twenty-four hours have elapsed. FRUIT AND ITS PRESERVATION 107 2. Currant jelly. — The method is the same as with apple jelly. It is not necessary to remove the currants from the stem. Heat just long enough before the straining to make the juices flow well. Very agreeable flavors are secured by the combining of two or more fruits in a jelly ; quince and pineapple with apple ; — a leaf of rose geranium or lemon verbena in a glass of apple jelly; raspberry with currant. White apple jelly may be flavored with mint leaves, and used in place of mint sauce with meat. Pickling. Pickles are not desirable in the diet. If acid is craved, it is much wiser to secure it by fresh fruits, and by the use of lemon juice. Drying. ^ This process should not be discarded if there is a supply of fruit in the orchard or garden. Place thinly sliced apples and peaches upon plates or trays, protect by clean cheesecloth✪ Dried Apples and Peaches, and dry in the sun. The color may be dark, but the flavor is excellent. EXERCISES 1. Explain the value of fruit in the diet. 2. Why is cooked fruit sometimes better than raw? 3. Inquire the price of fresh fruit in the market, and compute the cost of a 100-Calorie portion of two of tlie most common and cheapest. 4. The same with one or two of the dried fruits. 5. What are the important points in the preparation of fresh fruit for the table? 6. What changes are effected in baking an apple ? 7. What are the principles of the preservation of food? Laboratory marw^ement. — The fruit selected for use in the school kitchen depends upon the time of year. The autumn is the season for preserving, but some fruit is available at any time of year: in the winter, apple and peach butter from the dried fruit; in the spring rhubarb jam or jelly; in the late spring or early summer, strawberry jam. If the school program and the equipment permit the serving of meals by the class, fruit may be preserved in the fall for these occasions. 108 FOODS AND HOUSEHOLD MANAGEMENT 8. What is meant by a preservative? 9. What is meant by sterilization? 10. What is mold? Decay? Fermentation? 11. What are the important points in canning? 12. What is the difference between canned fruit and " pre- serves"? 13. How does jelly making differ from the other processes? 14. What is one of the most important points in cooking dried fruits?

AI-modernized reading of the original text

I. Apple jelly. — Select tart, red-skinned apples, cut them in small pieces with the skins on, retain the cores, and put them in a kettle with cold water to barely cover. When thoroughly cooked and mashed, put this pulp into the jelly bag, and allow the juice to drip as long as it will. Do not squeeze the bag, nor stir the pulp if you wish clear jelly. This dripping process is a matter of hours, and in the home kitchen may continue all night. Allow a pint of sugar to a pint of juice. Return the juice to the kettle, and allow it to simmer for twenty-five minutes or half an hour, skimming when necessary. In the meantime, heat the sugar, being careful not to melt or burn it. Stir the sugar gently into the juice, and boil five minutes. Test a little upon a saucer. It should show signs of jellying as it cools. Boil longer, if necessary. Finish as directed. Jelly often does not set until twenty-four hours have elapsed. 2. Currant jelly. — The method is the same as with apple jelly. It is not necessary to remove the currants from the stem. Heat just long enough before the straining to make the juices flow well. Very agreeable flavors are secured by the combining of two or more fruits in a jelly ; quince and pineapple with apple ; — a leaf of rose geranium or lemon verbena in a glass of apple jelly; raspberry with currant. White apple jelly may be flavored with mint leaves, and used in place of mint sauce with meat. Pickling. Pickles are not desirable in the diet. If acid is craved, it is much wiser to secure it by fresh fruits, and by the use of lemon juice. Drying. ^ This process should not be discarded if there is a supply of fruit in the orchard or garden. Place thinly sliced apples and peaches upon plates or trays, protect by clean cheesecloth, and dry in the sun. The color may be dark, but the flavor is excellent. 1. Explain the value of fruit in the diet. 2. Why is cooked fruit sometimes better than raw? 3. Inquire the price of fresh fruit in the market, and compute the cost of a 100-Calorie portion of two of tlie most common and cheapest. 4. The same with one or two of the dried fruits. 5. What are the important points in the preparation of fresh fruit for the table? 6. What changes are effected in baking an apple ? 7. What are the principles of the preservation of food? Laboratory management. — The fruit selected for use in the school kitchen depends upon the time of year. The autumn is the season for preserving, but some fruit is available at any time of year: in the winter, apple and peach butter from the dried fruit; in the spring rhubarb jam or jelly; in the late spring or early summer, strawberry jam. If the school program and the equipment permit the serving of meals by the class, fruit may be preserved in the fall for these occasions. 8. What is meant by a preservative? 9. What is meant by sterilization? 10. What is mold? Decay? Fermentation? 11. What are the important points in canning? 12. What is the difference between canned fruit and " preserves"? 13. How does jelly making differ from the other processes? 14. What is one of the most important points in cooking dried fruits?

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