3. They should not be used to replace fresh or canned fruit in the diet because they do not furnish the constituents whicli make the fresh or canned fruit so A'alual)le. The long period of cooking at a high temperature changes the fiavor, the crisp texture, and the bulk. 4. Preserves, jams, butters, and marmalades are chiefly valuable for their desirable flavor and their high fuel value. Since they are concentrated sources generally, they may be used to some extent to save other concentrated fuel foods. With plenty of jam, less butter is eaten. They can not, however, entirely replace butter in the diet on account of its valuable growth-promoting properties. 5. Amount and kind of SAveeteners to be used : A. The maximum amount of sugar, pound for pound, was for- merly used in making these products, so that they would keep in open containers. This amount of sweetening is neither necessary nor desirable when the product is to be sealed. The amount of sweetening used may vary from one-fourth to three-fourths by weight. The following proportions may be used for preserves, jams, butters, or marmalades: (1) For acid fruits, use to every pound of prepared fruit, three-fourths pound of sugar or fifteen-sixteenths cup sirup and three-eighths cup sugar. (2) For medium sweet fruits, use to every pound of pre- pared fruit, one-half pound of sugar or two-thirds cup (scant) sirup and one-fourth cup sugar. (3) For sweet fruits, use to every pound of prepared fruit✪ Preserves, one-fourth pound of sugar or one-third cup sirup and one- eighth cup sugar. More or less sirup may be used, according to the amount of sugar which is available. With the less sweet sirups, at least 25 per cent sugar is desirable for sweetness and flavor. Honey may be used for the entire amount of sAveetening. It gives a characteristic flavor which many people like. Sorghum or molasses may be used entirely or in part with spiced butters. The flavor is improved if the sorg- hum is first boiled Avith soda, using one teaspoonful to a gallon of sorghum, cooled and skimmed. 6. Methods of making: A. PreserA'es. — The aim in making preserA'es is to obtain a prod- uct Avith a clear, thick sirup, in Avhich are uniform pieces of fruit, USE AND PREPARATIOlSr OF FOOD. 181 tender yet retaining their shape. Firm fruits are more desirable for preserves. Small fruits may be preserved Avhole; larger fruits may be divided into pieces. Since the shape of the fruit is to be preserved, the sweetening is added at the beginning of the cooking process. Weigh the prepared fruit. AVeigh the sweetening, using general proportions given in 5. Make a sirup of the sweetening and a small amount of water or fruit juice, add the fruit and cook together until the pieces are ten- der and transparent and the sirup sufficiently concentrated. Can in sterilized jars or process 20 minutes by the can-cooked method. Very hard fruits, such as pears or quinces, may be partially cooked for tenderness before being added to the sirup. In such a case the water in Avhich tlio fruit is cooked should be used in making the sirup.

AI-modernized reading of the original text

3. They should not be used to replace fresh or canned fruit in the diet because they do not furnish the constituents which make the fresh or canned fruit so valuable. The long period of cooking at a high temperature changes the flavor, the crisp texture, and the bulk. 4. Preserves, jams, butters, and marmalades are chiefly valuable for their desirable flavor and their high fuel value. Since they are concentrated sources generally, they may be used to some extent to save other concentrated fuel foods. With plenty of jam, less butter is eaten. They can not, however, entirely replace butter in the diet on account of its valuable growth-promoting properties. 5. Amount and kind of sweeteners to be used : A. The maximum amount of sugar, pound for pound, was formerly used in making these products, so that they would keep in open containers. This amount of sweetening is neither necessary nor desirable when the product is to be sealed. The amount of sweetening used may vary from one-fourth to three-fourths by weight. The following proportions may be used for preserves, jams, butters, or marmalades: (1) For acid fruits, use to every pound of prepared fruit, three-fourths pound of sugar or fifteen-sixteenths cup sirup and three-eighths cup sugar. (2) For medium sweet fruits, use to every pound of prepared fruit, one-half pound of sugar or two-thirds cup (scant) sirup and one-fourth cup sugar. (3) For sweet fruits, use to every pound of prepared fruit, one-fourth pound of sugar or one-third cup sirup and oneeighth cup sugar. More or less sirup may be used, according to the amount of sugar which is available. With the less sweet sirups, at least 25 per cent sugar is desirable for sweetness and flavor. Honey may be used for the entire amount of sweetening. It gives a characteristic flavor which many people like. Sorghum or molasses may be used entirely or in part with spiced butters. The flavor is improved if the sorghum is first boiled Avith soda, using one teaspoonful to a gallon of sorghum, cooled and skimmed. 6. Methods of making: A. Preserves. — The aim in making preserves is to obtain a product with a clear, thick sirup, in which are uniform pieces of fruit, tender yet retaining their shape. Firm fruits are more desirable for preserves. Small fruits may be preserved whole; larger fruits may be divided into pieces. Since the shape of the fruit is to be preserved, the sweetening is added at the beginning of the cooking process. Weigh the prepared fruit. Weigh the sweetening, using general proportions given in 5. Make a sirup of the sweetening and a small amount of water or fruit juice, add the fruit and cook together until the pieces are tender and transparent and the sirup sufficiently concentrated. Can in sterilized jars or process 20 minutes by the can-cooked method. Very hard fruits, such as pears or quinces, may be partially cooked for tenderness before being added to the sirup. In such a case the water in which the fruit is cooked should be used in making the sirup.

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