Most housekeepers do not realize that if fruit is allowed to drip and is not squeezed through the jelly bag, the pulp may be returned to the kettle and boiled with more water, f which gives additional extractions. The last should be concentrated until the alcohol test shows the right pro- portion of pectin. The first extract is usually made into; jelly by itself, because it has the finest flavor, while the, subsequent extractions are worked up together. Some-\ times even a fifth extraction, if it contains sufficient i pectin to make it worth while, can be made. The time necessary for making jelly differs with differ- ent fruits, with the amounts of pectin and acid present, and with the proportion of sugar used. The jelly, however, should be made as quickly as possible. If the fruit is allowed to simmer, too long heating of the pectin with the acid may entirely destroy this substance. For this reason the sugar is heated before it is added to the juice; if it cools off the mixture, the whole must be cooked a longer time. There are three ways of making jelly. In one, the sugar is added at once to the fruit juice ; in another, the fruit juice is boiled for some time before the sugar is put in ; while in the third, it is put in when the fruit juice has cooked about half the total time necessary for making the jelly. Probably the third of these methods is the best. After the jelly has hardened, it maybe covered in the old- fashioned way by cutting a piece of paper which will just fit into the top of the jelly glass, and dipping it into alco- hol or brandy, placing this directly on the jelly, and then 18 FOOD STUDY covering the top of the glass with another piece of paper large enough to tie or paste down. The alcohol is used to prevent the growth of molds, spores of which may have settled on the surface while the jelly was cooling and form- ing. The outer piece of paper is used to prevent the access of fresh spores and to lessen evaporation. A somewhat easier method is to pour a layer of melted paraffin over the top of the jelly. The paraffin should be hot, so as to kill any germs which may be present. If, in cooling, the paraffin shrinks from the side, leaving a crack between it and the glass, more paraffin should be poured in. Jelly keeps best in a cool, dry place. Since the color of fruit sometimes fades, it is well to keep jellies and fruits where they are not exposed to too much light. REFERENCES Cornell Reading Course for the Farm Home. Vol. 1, No. 15. "Principles of Jelly-Making." U. S. Farmers' Bulletin No. 203. "Canned Fruits, Preserves, and Jellies." U. S. Farmers' Bulletin No. 388. "Jelly and Jelly Making." QUESTIONS 1. Why should not saucepans or spoons made of aluminum, or tin, be used in cooking fruit ? 2. Why should jelly bags be dipped into hot water before being used? 3. Why are jelly glasses put in hot water, or on a cloth wet in hot water before filling ? 4. Why, in jelly-making, is fruit not quite ripe preferred to fruit over-ripe ? 5. Why is jelly covered after making ? 6. Where is it best to store jelly for keeping ? 7. Make a list of fruits which are good for jelly-making and star those that are so juicy as to require no water added in the making. JELLY-MAKING 19 8. Make a list of combinations of fruits that would make good jelly.

AI-modernized reading of the original text

Most housekeepers do not realize that if fruit is allowed to drip and is not squeezed through the jelly bag, the pulp may be returned to the kettle and boiled with more water, f which gives additional extractions. The last should be concentrated until the alcohol test shows the right proportion of pectin. The first extract is usually made into jelly by itself, because it has the finest flavor, while the, subsequent extractions are worked up together. Some-\ times even a fifth extraction, if it contains sufficient i pectin to make it worth while, can be made. The time necessary for making jelly differs with different fruits, with the amounts of pectin and acid present, and with the proportion of sugar used. The jelly, however, should be made as quickly as possible. If the fruit is allowed to simmer, too long heating of the pectin with the acid may entirely destroy this substance. For this reason the sugar is heated before it is added to the juice; if it cools off the mixture, the whole must be cooked a longer time. There are three ways of making jelly. In one, the sugar is added at once to the fruit juice ; in another, the fruit juice is boiled for some time before the sugar is put in ; while in the third, it is put in when the fruit juice has cooked about half the total time necessary for making the jelly. Probably the third of these methods is the best. After the jelly has hardened, it maybe covered in the oldfashioned way by cutting a piece of paper which will just fit into the top of the jelly glass, and dipping it into alcohol or brandy, placing this directly on the jelly, and then covering the top of the glass with another piece of paper large enough to tie or paste down. The alcohol is used to prevent the growth of molds, spores of which may have settled on the surface while the jelly was cooling and forming. The outer piece of paper is used to prevent the access of fresh spores and to lessen evaporation. A somewhat easier method is to pour a layer of melted paraffin over the top of the jelly. The paraffin should be hot, so as to kill any germs which may be present. If, in cooling, the paraffin shrinks from the side, leaving a crack between it and the glass, more paraffin should be poured in. Jelly keeps best in a cool, dry place. Since the color of fruit sometimes fades, it is well to keep jellies and fruits where they are not exposed to too much light. Cornell Reading Course for the Farm Home. Vol. 1, No. 15. "Principles of Jelly-Making." U. S. Farmers' Bulletin No. 203. "Canned Fruits, Preserves, and Jellies." U. S. Farmers' Bulletin No. 388. "Jelly and Jelly Making." 1. Why should not saucepans or spoons made of aluminum, or tin, be used in cooking fruit ? 2. Why should jelly bags be dipped into hot water before being used? 3. Why are jelly glasses put in hot water, or on a cloth wet in hot water before filling ? 4. Why, in jelly-making, is fruit not quite ripe preferred to fruit over-ripe ? 5. Why is jelly covered after making ? 6. Where is it best to store jelly for keeping ? 7. Make a list of fruits which are good for jelly-making and star those that are so juicy as to require no water added in the making. JELLY-MAKING 19 8. Make a list of combinations of fruits that would make good jelly.

Food study