9. Compare the cost of the canned fruit and jelly made in the
laboratory or at home with that of the commercial products.
IV
JELLY-MAKING (continued)
A. REPEATED EXTRACTIONS OF JUICE FOR JELLY-
MAKING.
Use sour apples or quinces.
1. Cut fruit in small pieces, without peeling or removing
seeds. Place one cup of fruit in a kettle, cover with
water, and cook until the fruit can be mashed easily.
Strain juice through a jelly bag, allowing it to drip
through without squeezing the bag. Reserve the
pulp for a second extraction. Test one teaspoon of
the juice for pectin. Keep the juice for jelly-making,
marking it "Extraction 1."
2. Add water to the pulp reserved in (1) and proceed as
before. Test one teaspoon of the juice for pectin.
Reserve the rest of the juice, Extraction II, for jelly-
making.
3. Make a third extraction. Again test one teaspoon
for pectin. Reserve this third extraction for jelly-
making.
B. JELLY FROM THESE EXTRACTIONS.
1. Make jelly from Extraction I, using :
a. Three-fourths as much sugar as juice.
b. Equal parts of sugar and juice.
20 FOOD STUDY
2. Boil Extractions II and III together rapidly, until the
resulting juice approximates the richness of Ex-
traction I. (This may be tested by alcohol, by the
color and taste.) Measure. Make jelly, using pro-
portion of sugar to juice that is found to give the
best results.
C. Class Experiments. FOOD PKESERVATIVES.
Sterilize small bottles or test tubes.
1. Place a piece of uncooked fruit in each.
a. Cover fruit with brine.
6. Cover fruit with a fifty per cent solution of sugar.
c. Cover fruit with a ten per cent solution of sugar.
d. Cover fruit with water and add ground cinna-
mon, clove, or mustard.
e. Cover fruit with water and add allspice or
nutmeg.
/. Cover fruit with vinegar.
g. Cover fruit with oil.
h. Cover fruit with alcohol.
2. Allow the tubes to stand for several days and ex-
amine from time to time until it is determined which
substances act as preservatives.
D. Class Work. PREPARE CUCUMBER PICKLES.
Make unripe cucumber pickles, using one-fourth of a
cup of cucumbers.
Wipe about a dozen small, unripe cucumbers and cover
them with brine made by dissolving one tablespoon of salt
to a cup of boiling water. After three days, drain off the
brine, reheat it to boiling, and again pour it over the
pickles. After a second three days, drain the cucumbers,
cover them with boiling water in which a salt spoon of alum
has been dissolved for every cup of water used. Allow
them to stand for six hours, then remove them from the
YEASTS AND BACTERIA 21
alum water, and cook for ten minutes in a part of the fol-
lowing mixture heated to boiling :
1 pint vinegar f tbsp. allspice berries
| red pepper | tbsp. whole cloves✪ Jelly from Repeated Extractions
Pack the cooked pickles in a jar and strain the rest of the
mixture over them.
YEASTS AND BACTERIA
Food study
1917Page 14 · 2 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
9. Compare the cost of the canned fruit and jelly made in the laboratory or at home with that of the commercial products.
JELLY-MAKING (continued)
A. REPEATED EXTRACTIONS OF JUICE FOR JELLY- MAKING.
Use sour apples or quinces.
1. Cut fruit in small pieces, without peeling or removing seeds. Place one cup of fruit in a kettle, cover with water, and cook until the fruit can be mashed easily. Strain juice through a jelly bag, allowing it to drip through without squeezing the bag. Reserve the pulp for a second extraction. Test one teaspoon of the juice for pectin. Keep the juice for jelly-making, marking it "Extraction 1."
2. Add water to the pulp reserved in (1) and proceed as before. Test one teaspoon of the juice for pectin. Reserve the rest of the juice, Extraction II, for jellymaking.
3. Make a third extraction. Again test one teaspoon for pectin. Reserve this third extraction for jellymaking.
B. JELLY FROM THESE EXTRACTIONS.
1. Make jelly from Extraction I, using :
a. Three-fourths as much sugar as juice.
b. Equal parts of sugar and juice.
2. Boil Extractions II and III together rapidly, until the resulting juice approximates the richness of Extraction I. (This may be tested by alcohol, by the color and taste.) Measure. Make jelly, using proportion of sugar to juice that is found to give the best results.
C. Class Experiments. FOOD PRESERVATIVES. Sterilize small bottles or test tubes.
1. Place a piece of uncooked fruit in each.
a. Cover fruit with brine.
6. Cover fruit with a fifty per cent solution of sugar.
c. Cover fruit with a ten per cent solution of sugar.
d. Cover fruit with water and add ground cinnamon, clove, or mustard.
e. Cover fruit with water and add allspice or nutmeg.
/. Cover fruit with vinegar.
g. Cover fruit with oil.
h. Cover fruit with alcohol.
2. Allow the tubes to stand for several days and examine from time to time until it is determined which substances act as preservatives.
D. Class Work. PREPARE CUCUMBER PICKLES.
Make unripe cucumber pickles, using one-fourth of a cup of cucumbers.
Wipe about a dozen small, unripe cucumbers and cover them with brine made by dissolving one tablespoon of salt to a cup of boiling water. After three days, drain off the brine, reheat it to boiling, and again pour it over the pickles. After a second three days, drain the cucumbers, cover them with boiling water in which a salt spoon of alum has been dissolved for every cup of water used. Allow them to stand for six hours, then remove them from the
YEASTS AND BACTERIA 21
alum water, and cook for ten minutes in a part of the following mixture heated to boiling :
1 pint vinegar f tbsp. allspice berries
| red pepper | tbsp. whole cloves
Pack the cooked pickles in a jar and strain the rest of the mixture over them.
YEASTS AND BACTERIA
Records on this page
Jelly from Repeated ExtractionsUnripe Cucumber Pickles