Pectin is the gelatinizing agent in jellies and jams. It is a substance similar to starch and is found in most fruits and some vegetables. It is most abundant when fruit is just ripe or nearly so. The making of good jelly depends on having the correct proportion of fruit juice, sugar, and acid and on boiling. The density of the mixture should be between 24 degrees and 30 degrees as measured by the syrup gage at the boiling temperature, and the boiling point 217 degrees F. or 103 degrees C. Long boiling alters the gelatinizing properties of pectin. Too great a propor- tion of sugar and violent toiling cause the sugar to crys- tallize in the jelly. Pick over and clean, or pare, core and cut up large fruits, heat with or without water and cook until very soft. Juicy fruits like currants and grapes need no added water, while fruits like apples should be barely covered with water. Strain the juice from the pulp through cheese-cloth or flannel. To the strained juice granulated sugar is added usually in the proportion of pint to pint, but good jelly may be made with half the volume of sugar to juice. The pro- portion depends on the acid and sugar in the fruit. Heat slowly to dissolve sugar, and boil gently until proper density is obtained, skimming froth that rises. If no syrup gauge is used, test by dropping a little on a cold plate to see if the jellying point_ is reached. Pour into sterilized glasses and when set cover with melted parafhne. The pulp may be squeezed in the straining bag to get a marmalade or even a second quality jelly: or, better, heat pulp again with a small amount of water and strain without pressure. This process may be repeated. Boil down some- what and add sugar and finish as before. Jelly may be made from parings and cores. As the presence of acid is essential to make the materials jellv, lemon or currant juice is usually added to sweet flavored 19 fruits. (Summary of the result of experiments made by Dr. Goldthwaite at University of Illinois and Miss White at University of Chicago). Soft Cooked Eggs. Place eggs in one cup of boiling water✪ Soft Cooked Eggs to each egg in a saucepan, cover and remove from the fire. From five to ten minutes will be required according to the firmness desired. Or. put one egg in one cup of cold water and bring slowly to the boiling point. Then remove the egg. Hard Cooked Eggs. Keep eggs in water just below the boiling poi✪ Hard Cooked Eggsnt for thirty minutes. The yolks should be dry enough to mash easily. Such eggs. are suitable for salads — may be warmed in any well flavored sauce, may be stuffed by blending the yolks with chopped meat or nuts or seasoning of any kind. THICKENING AND LEAVENING. Omelets. There are but two types of omelet to which special names are given from the garnish added. French Omelet. Beat an egg slightly. Add one tablespoon water or milk, season with salt and a dash of pepper✪ French Omelet. Turn into a hot buttered frying pan, which must be perfectly clean and smooth. Lift cooked portions with a fork. Shake the pan to prevent adhesion. When all is firm, fold and serve at oilce. Puffy Omelet. Separate white and yolk of one egg. Beat white stiff, add yolk and blend together. Add salt, pepper and one tablespoon of water or milk✪ Puffy Omelet. Turn into buttered pan and ■ place where it will cook slowly and evenly. When firm, fold and serve.

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Pectin is the gelatinizing agent in jellies and jams. It is a substance similar to starch and is found in most fruits and some vegetables. It is most abundant when fruit is just ripe or nearly so. The making of good jelly depends on having the correct proportion of fruit juice, sugar, and acid and on boiling. The density of the mixture should be between 24 degrees and 30 degrees as measured by the syrup gage at the boiling temperature, and the boiling point 217 degrees F. or 103 degrees C. Long boiling alters the gelatinizing properties of pectin. Too great a proportion of sugar and violent toiling cause the sugar to crystallize in the jelly. Pick over and clean, or pare, core and cut up large fruits, heat with or without water and cook until very soft. Juicy fruits like currants and grapes need no added water, while fruits like apples should be barely covered with water. Strain the juice from the pulp through cheese-cloth or flannel. To the strained juice granulated sugar is added usually in the proportion of pint to pint, but good jelly may be made with half the volume of sugar to juice. The proportion depends on the acid and sugar in the fruit. Heat slowly to dissolve sugar, and boil gently until proper density is obtained, skimming froth that rises. If no syrup gauge is used, test by dropping a little on a cold plate to see if the jellying point_ is reached. Pour into sterilized glasses and when set cover with melted parafhne. The pulp may be squeezed in the straining bag to get a marmalade or even a second quality jelly: or, better, heat pulp again with a small amount of water and strain without pressure. This process may be repeated. Boil down somewhat and add sugar and finish as before. Jelly may be made from parings and cores. As the presence of acid is essential to make the materials jelly, lemon or currant juice is usually added to sweet flavored fruits. (Summary of the result of experiments made by Dr. Goldthwaite at University of Illinois and Miss White at University of Chicago). Soft Cooked Eggs. Place eggs in one cup of boiling water to each egg in a saucepan, cover and remove from the fire. From five to ten minutes will be required according to the firmness desired. Or. put one egg in one cup of cold water and bring slowly to the boiling point. Then remove the egg. Hard Cooked Eggs. Keep eggs in water just below the boiling point for thirty minutes. The yolks should be dry enough to mash easily. Such eggs. are suitable for salads — may be warmed in any well flavored sauce, may be stuffed by blending the yolks with chopped meat or nuts or seasoning of any kind. THICKENING AND LEAVENING. Omelets. There are but two types of omelet to which special names are given from the garnish added. French Omelet. Beat an egg slightly. Add one tablespoon water or milk, season with salt and a dash of pepper. Turn into a hot buttered frying pan, which must be perfectly clean and smooth. Lift cooked portions with a fork. Shake the pan to prevent adhesion. When all is firm, fold and serve at oilce. Puffy Omelet. Separate white and yolk of one egg. Beat white stiff, add yolk and blend together. Add salt, pepper and one tablespoon of water or milk. Turn into buttered pan and ■ place where it will cook slowly and evenly. When firm, fold and serve.

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Soft Cooked EggsHard Cooked EggsFrench OmeletPuffy Omelet

Principles of cookery