Remove the scum as it forms. Put the fruit into the jars when it is tender. Boil the syrup down until of a rich color and strain it into the jars. Cover and seal as directed for canning. LESSON VI FRUITS CHEMICAL COMPOSITION * Fhuits Water ^^O" Fat CaRbo- .^ " tein HYDRATES Apples . . . 63.3 0.3 0.3 10.8 0.3 Oranges . . 63.4 0.6 0.1 8.5 0.4 Bananas 48.9 0.8 0.4 14.3 0.6 Grapes . . 58.0 1.0 1.2 14.4 0.4 Strawberries 85.9 0.9 0.6 7.0 0.6 Raspberries 85.8 1.0 12.6 0.6 Raisins . . 13.1 2.3 3.0 68.5 3.1 Water Protein Fat Carbo- hydrates Ash Straw- Raisins Raisins Raisins Raisins berries f Grapes Grapes Grapes Bananas Raspberries Oranges Rasp- Straw- Bananas Straw- berries berries Rasp- berries Apples Straw- Bananas berries Rasp- Grapes ben-ies Apples Apples berries Bananas Bananas Oranges Oranges Oranges Raisins Oranges Rasp- Straw- Grapes Ap pies berries berries Apples JELLY Jellies are made from fruits which are rich in pectine and which contain the correct amount of acid. Pectine is one of the minor carbohydrates and is sometimes called vegetable jelly. It is found in the juice, skin, and core of fruits when not quite or just ripe. Pectine is soluble in the fruit juices but has the power * The Tables in the book give the percentages of the various food stuffs, and also the relative place of each food under each food stuff; the food named first in every instance containing the most of the food stuff named at the top of the column. 104 FRUITS 105 of gelatinizing into a stiff jelly when the acid juice is heated with sugar and then cooled. The amount of acid diminishes as fruits ripen and the pectine also changes. Fruits which have ripened fully and are quite sweet, or which do not contain pectine will not stiffen into a firm jelly. They become merely a thick, gummy paste, or syrup, quite unlike the transparent, tender, perfect semi-solid jelly, which holds its shape when turned out, yet quivers and may be cut into sparkling slivers without liquefying. But by combining these fruit juices with those of a more acid nature a firm jelly may be made. The best fruits for jelly are currants, sour apples ripened in late summer, wild grapes, plums, low, wild blackberries, crab apples, and quinces. Raspberries with currants ; barberries with apples ; pear, peach and pineapple with apples ; rhubarb grown in Sep- tember combined with apples are combinations which have been tried with success. Equal measures of juice and granulated sugar warmed in the oven is the general proportion for currants and quinces ; one fourth less sugar for apple and one fourth more sugar for barberries and wild grapes. Currants, raspberries, and other juicy fruits need little or no water, merely enough to cover the pan and help in the slight heating needed to start the juice. With apples, quinces, and other firm fruits, wash, but do not pare except to remove any defective spots ; discard the seeds in quinces; add water to nearly cover the fruit, and stew until tender. Drain and let the juice drip without pressure.

AI-modernized reading of the original text

Remove the scum as it forms. Put the fruit into the jars when it is tender. Boil the syrup down until of a rich color and strain it into the jars. Cover and seal as directed for canning. LESSON VI FRUITS Fruits Water ^^O" Fat Carbo- .^ " tein HYDRATES Apples . . . 63.3 0.3 0.3 10.8 0.3 Oranges . . 63.4 0.6 0.1 8.5 0.4 Bananas 48.9 0.8 0.4 14.3 0.6 Grapes . . 58.0 1.0 1.2 14.4 0.4 Strawberries 85.9 0.9 0.6 7.0 0.6 Raspberries 85.8 1.0 12.6 0.6 Raisins . . 13.1 2.3 3.0 68.5 3.1 Water Protein Fat Carbohydrates Ash Straw- Raisins Raisins Raisins Raisins berries f Grapes Grapes Grapes Bananas Raspberries Oranges Rasp- Straw- Bananas Strawberries berries Raspberries Apples Straw- Bananas berries Rasp- Grapes berries Apples Apples berries Bananas Bananas Oranges Oranges Oranges Raisins Oranges Rasp- Straw- Grapes Ap pies berries berries Apples JELLY Jellies are made from fruits which are rich in pectine and which contain the correct amount of acid. Pectine is one of the minor carbohydrates and is sometimes called vegetable jelly. It is found in the juice, skin, and core of fruits when not quite or just ripe. Pectine is soluble in the fruit juices but has the power * The Tables in the book give the percentages of the various food stuffs, and also the relative place of each food under each food stuff; the food named first in every instance containing the most of the food stuff named at the top of the column. FRUITS 105 of gelatinizing into a stiff jelly when the acid juice is heated with sugar and then cooled. The amount of acid diminishes as fruits ripen and the pectine also changes. Fruits which have ripened fully and are quite sweet, or which do not contain pectine will not stiffen into a firm jelly. They become merely a thick, gummy paste, or syrup, quite unlike the transparent, tender, perfect semi-solid jelly, which holds its shape when turned out, yet quivers and may be cut into sparkling slivers without liquefying. But by combining these fruit juices with those of a more acid nature a firm jelly may be made. The best fruits for jelly are currants, sour apples ripened in late summer, wild grapes, plums, low, wild blackberries, crab apples, and quinces. Raspberries with currants ; barberries with apples ; pear, peach and pineapple with apples ; rhubarb grown in September combined with apples are combinations which have been tried with success. Equal measures of juice and granulated sugar warmed in the oven is the general proportion for currants and quinces ; one fourth less sugar for apple and one fourth more sugar for barberries and wild grapes. Currants, raspberries, and other juicy fruits need little or no water, merely enough to cover the pan and help in the slight heating needed to start the juice. With apples, quinces, and other firm fruits, wash, but do not pare except to remove any defective spots ; discard the seeds in quinces; add water to nearly cover the fruit, and stew until tender. Drain and let the juice drip without pressure.

The school kitchen textbook