Use and preparation of food

3. Method of obtaining clear juice. — If a clear juice is desired it should be placed in a glass or enameled vessel and allowed to settle for 2-1 hours before bottling. Pour off carefully or siphon off so as not to disturb the sediment. Juice extracted by the cold process should be heated to the simmering point before being set aside to settle. 4. Methods of canning or bottling: A. Heat juice to l)oiling point, pour into sterilized bottles, and seal with corks. Dip cork and neck into melted paraffin. Glass jars may be used instead of bottles and the juices sealed as in canning fruit. B. Pour the juice into the bottles, cork with cotton, place bottles in hot ^Yater up to the neck and sterilize for 40 minutes at a temperature of 74° C. (165° F.). Remove the bottles and press the cork in over the cotton. Seal with paraffin if necessary. 5. Suggested uses : A. As a beverage. Several fruit juices may be combined for this purpose. B. As a sauce for puddings. C. As a flavoring for puddings, pies, or custards. D. In ices or ice creams. E. In gelatin desserts. F. On waffles or griddle cakes. G. As a basis for cooked dressing for fruit salad. H. For jelly to be made at a later period. (For this purpose only juice extracted with heat should be used because pectin is not present m a cold extract.) Fruit juice should be prepared from any fruit in season, showing both methods of extraction. Compare the two extractions for (a) amount of juice, (h) concentration, and (c) flavor. The juice extracted by heat should be bottled for use in the lesson on jelly making. The juice extracted by the cold process may be used for demonstrating any of the following recipes: FRUIT BEVERAGE. Any desired combination of fruit juices may be used, and water added according to the strength desired for the beverage. In sweetening with sugar, it is more economical to make the sugar into a sirup before adding to the fruit juice. With mild fruit juices, a small amount of lemon juice improves tlie flavor. Average proportions for a fruit drink are: Sugar, i cup (or the equivalent in Lemon juice, 1 cup. sirup). Raspberry, loganberry, or other fruit Water, lA cups. juice, 1 cup. FRUIT PUNCH. Strawberry, rospherry, loganberry, or Strong tea, i cup. grape juice, 1 cup. Sugar (or the equivalent in sirup), 1 Juice of 2 oranges. cup. Juice of 3 lemons. Water, 1 quart. Grated pineapple, 1/2 can. GRAPE SPONGE. Granulated gelatin, 2 tablespoons. Sugar (or the equivalent in sirup), f Grape juice, 1 cup. cup. I.enion juice, i cup. Two egg whites. Boiling water, 1 cup. Soften the gelatin in I cup of cold water. Add the boiling water and the sugar or sirup. When partially cooled add the grape and lemon juice. Fold in the beaten egg whites just when the mixture begins to set. STRAWBERRY BAVARIAN CREAM. Make as for grape sponge, using strawberry juice for grape juice. Omit the egg whites-and use instead 1 cup cream, whipped. Fold in just when the mixture begins to set. Lesson 4. Jelly Making. AIM. To show liOAV to convert fruit juices into a firm, tender, palatable jelly, using a minimum amount of sugar.