Use and preparation of food

For 1 cup of juice (first extraction). A cup of sirup and % cup of susar. For 1 quart of juice, 1 cup of sirup and 1^ cups of sugar. For a 7."> per cent substitution on tlie basis of 5 cup sugar to 1 cup Juice — • For 1 quart of juice, Ij cups of sirup and j cup of sugar. 6. Time for adding sugar or sirup to juices: A. Sugar or sirup should be added when the jelly is half done. When added earlier the cooking temperature is increased for a longer period of time and a darker jelly with less delicate flavor results. B. When sugar and sirup are used together, mix aud heat until the sugar is dissolved hefore adding to the jelly. C. To prevent waste of sugar, jelly should he carefully skimmed before the sugar is added. 7. Tests for jelly : A. Jelly is done when it '* sheets " from the spoon or when two drops form side by side on the edge of the spoon. B. By the thermometer, jelly is done when cooked to 102° to 103° C. (-215° to 217° F.). This test should be used in combination with the test given above. A higher temperature is required by some of the southern fruits. Cooking to too high a temperature gives a candy rather than a jelly. 8. Storing. — Pour into hot sterilized glasses, cover with melted paraffin, and keep in a cool, dry place to avoid mold. METHOD OF DEVELOPING LABORATORY WORK. For this lesson the fruit juice extracted in Lesson 3 may be used. Have on display (or make in class) jelly using (1) one-fourth cup sugar, (2) one-half cup sugar, (3) three-fourths cup sugar, (4) one cup sugar to one cup juice, showing the increase in the amount of jelly and the changes in texture. Demonstrate or have students make jelly using (1) 50 per cent sirup to 50 per cent sugar, (2) 100 per cent sirup. Compare for flavor, amount of jelly, and texture. Calculate the cost of the jelly made and reserve the data for comparison purposes in the next lessons. Have the women discuss their difficulties in jelly making and suggest ways to overcome these. The usual mistakes are: (a) Too much sugar to juice (sirupy jelly). (5) Too little sugar to juice (tough jelly). (c) Too short cooking (watery jelly). (d) Too long cooking (strong, dark, candied jelly). (e) Use of fruit containing too little pectin or acid. For supplementary home work, the student may be required to make a glass of jelly and bring it to class for comparison, criticism, and discussion of difficulties and ways of meeting them. Lessox 5. Preserves, Jaais, Butters, and Marmalades. ATM. To give methods of making preserves, jams, butters, and marmalades and to show the proper use of these products in the diet. 1. Preserves, jams, butters, and marmalades are products which are preserved by a combination of heat and sugar. The general pro- portions are similar, but they differ somewhat in choice of materials, method of making, and final texture, 2. These products are not economical forms of saving fruit when sugar is scarce because of their high concentration and the large amount of sugar required.