1252 The Cornell Reading-Courses 



improved not only in texture, but also in taste, by an addition of acid to 

 the juice. 



Doubtless it is unnecessary to warn the housewife that if juice Extrac- 

 tions II, III, etc., are to be acidified, they should be concentrated before 

 adding the acid, in order to prevent an excess of the same. 



In general, with the exception of sweet apple or quince, it seems better 

 for the inexperienced jelly-maker to learn to manipulate successfully the 

 ideally good jelly-making fruit juices (currant, sour apple, crab apple, 

 raspberry, blackberry, partially ripened grape, and the like) before she 

 attempts to make jellies of juices not well adapted by nature for jelly- 

 making, as peach, pear, strawberry, cherry, and the like. Speaking of 

 strawberry and cherry jellies, it may be stated here that it has been found 

 possible to make fair samples of these, without the addition of acid, if an 

 overproportion of sugar is avoided, and if the boiling is carried somewhat 

 beyond the point at which the jelly test is first observed; however, this 

 must be done with great care lest a gummy mass finally result. 



A method of making jellies that has something to commend it, is to 

 take sour-apple juice as a basis for the jellies, using sufficient other fruit 

 juice to supply flavor. This method has apparently been used by manu- 

 facturers, but it may be used by the housewife advantageously in some 

 cases. By means of the sour-apple juice, both pectin and acid are sup- 

 plied to a fruit juice that may be deficient in one or both these essentials 

 for jelly-making, and a very palatable article of food may be the result. 



QUANTITIES OF JUICE USED 



The question has frequently been asked, how much juice can be made 

 into jelly at one time? Simultaneously with the question several house- 

 keepers have stated that they never attempt more than one glass, or two 

 at most. The writer has found no difficulty in handling juice sufficient 

 for four to six glasses at one time. But in order to do this, everything 

 must be ready for the completed process befor® the juice is put on to boil 

 — a pan with the glasses, boiling water for sterilizing them, and the dry 

 measured sugar already hot. On boiling, the juice must be rapidly and 

 thoroughly skimmed, the hot sugar added at the proper time, and more 

 skimming; then, the instant the jelly test is observed, the glasses must be 

 sterilized with the boiling water and the hot jelly poured into them until 

 each is completely full. With some jellies there is danger of the mass 

 jellying in the kettle before it can be removed, hence the necessity for 

 rapid action and a cool head. 



In this connection :t may be stated that many good housekeepers prefer 

 to can their fruit juices in season, making up the jellies as needed. This 



