FRUIT AND VEGETABLE PEE8EEVING. 



295 



Jams and Jellies. Use ripe sound fruit only. For 



jelly use drip or jelly bags 

 saturated first in hot 

 water. Cook in jacketed 

 pans, without which there 

 is not sufficient control of 

 the temperature. Cook at 

 first in the juice, or by 

 adding water where neces- 

 sary, as quinces. Add the 

 sugar from f to ] |lb. for 

 each Ib. of the fruit, with- 

 out checking the boiling, 

 and cook till the jam or 

 jelly sets when tested. 

 The thermometer, as in 

 marmalade making, is 

 useful in boiling. 

 Flavorings and Colorings. Much can be done by 

 skilful blending of fruit juices ; as a flavoring of lemon, 

 grape, &c., in apple jelly ; or the stones of peach, apricot, 

 plum, Ac., for flavoring those fruits. Brown and reddish 

 colorings are got from caramel and cochineal ; golden from 

 annetto, saffron, and tumeric ; blue, green, and other colors 

 are also got, but not from safe materials, and none of them 

 are natural. Different colors are also got by inserting glazed 

 paper in the centre of the jars, filling each side with the 

 jelly, and withdrawing the paper, soon as the contents are 

 set sufficiently. 



" Curing " Fruits. Lemons, pears, etc., are improved 

 by lieing stored in dry, airy places, where a portion of 

 their natural moisture is evaporated. 



Straining for Jelly. 



