The Farm TablE:. '695 



condition shows that it has already been cooked too much. The trouble 

 at the beginning was probably that the fruit was too ripe, or that it was 

 water soaked. If jelly does not show any indications of solidifying when 

 it has boiled the given time, do not continue the boiling. Pour the prep- 

 aration into hot sterilized jars. Put the jars in a sunny window and cover 

 with sheets of glass. In a few days it will have gelatinized. 



Juice from grated young carrot may be added to cause it to solidify. 



Canned Fruit Juice. 



The juice of all kinds of fruit may be prepared the same as for 

 jellies. After it is strained it must be boiled for about ten minutes, and 

 then be put into sterilized jars or bottles and sealed. The fruit juice 

 may be canned with or without sugar. However, it holds its color and 

 flavor better if some sugar is cooked with it. Grape juice and the juice 

 of the small seedy fruits are particularly valuable. They may be em- 

 ployed in making a great many light, cool desserts, such as jellies made 

 with gelatin, cornstarch, tapioca pudding, sauces, etc. Combined with 

 water they make most refreshing and healthful summer drinks. 



Note. — Special attention is called to questions 6 and 7 in the accompanying 

 discussion paper. 



