Household science and arts

Cooking Juice. — Put the strained juice into saucepan and boil it about* twenty-five minutes. Skim it carefully with a silver spoon. Add an equal quantity of the heated sugar and cook the mixture slowly until the sugar is dissolved ; then boil it for ten minutes. » Trying or Testing Jelly. — Take out a small quantity of the sirup with a spoon and pour it upon a cold plate. Set it in cool place. If it is suflSciently cooked, the juice will stiffen or jeK in a few minutes. Pour the cooked juice into a hot, sterilized pitcher. Patting into Tumblers. — Pour the juice into sterilized tumblers, and when they are cool, cover them with tin covers or melted paraflin, or with disks of thick white paper one half inch larger in diameter than top of ^ass. Wet the paper disks with a mixture made of beaten white of one egg and 1 tbs. cold water, and use them as covers, pressing down the edges to the sides of the glass to fasten them. Set the tumblers away in a cool, dark place. Digitized by Google 1 qt. cranberries 2 0. water Sugar RECIPE 323. CRANBERRY JELLY Pick over the berries and wash them ; cook them with the water in a preserving kettle for ten minutes. Strain the juice through cheesecloth. Measure the juice, add one half as much heated sugar, and boil the mixture for ten minutes longer. Put the jelly into sterilized glasses. QTHNCE JELLY Use parings, cores, and all imperfect pieces cut from the fruit used in canning quinces. Cut these pieces very fine and put them into a preserving kettle. Allow one quart of water to every two quarts of fruit and parings. Piit the kettle over the fire and cook the fruit gently two and one half hours. Strain the juice and proceed as in general directions for jelly making. GRAPE JELLY Acid grapes or grapes imderripe rather than very sweet ones are best for this jelly. Wild grapes make a delicious jelly. Remove all stems from the grapes, wash and drain the grapes and put them into a preserving kettle, and crush them with a wooden masher. Stir them to prevent their burning. Cook them until the seeds separate from the pulp. Strain the juice through a jelly bag, but do not press it. Measure the juice, and add an equal quantity of heated sugar to the grape juice. Put the mixture into the kettle and cook it (stirring it occasionally) and allow it to boil about twenty-five minutes. Put the jelly into a hot sterilized pitcher and from it fill sterile tumblers. Let them stand overnight and then cover them. Digitized by Google MARMALADES 175 Marmalades Marmalades are made from the juice and pulp of fruits with an equal quantity, or a little less, of sugar, and are sometimes called second-quality jelly. Suitable Fruits. — Marmalades may be made of grapes, quinces, oranges, grape fruit, or peaches. Method of Making. — Marmalades require great care in cooking as they are apt to stick to the preserving kettle and bum on. When large, the fruits should be washed and cut into pieces ; when small, they should be washed, drained, and stemmed. Weigh the fruit and allow as much sugar as yoi' have fruit, or if you prefer to have the marmalade less sweet, use f lb. of sugar to 1 lb. fruit. Next rinse the preserving kettle with cold water that it may be somewhat moist on the bottom and sides. Put alternate layers of fruit and sugar into the kettle, beginning with fruit. In cooking the fruit, heat it slowly and stir it frequently in order to break the fruit up as much as possible. Cook it slowly for about two hours until the mixture is thick. Put it into sterilized tumblers or small jars ;. cover them with tin lids or with waxed paper. RECIPE 324. ORANGE MARMALADE 5 lb. oranges^ Peel the oranges and lemons ; cut the 3 lemons peel into quarters, cover it with boiling 5 lb. sugar water, and cook it until it is tender. Drain