HOW TO MAKE JELLY 



233 



YEAST. 



Note the "budding," or re- 

 producing, 

 sugars. 



Yeast ferments 



perceptible difference in the result. Large fruits, like 

 apples, should be cut into small pieces. 



<?.. Place the fruit in a saucepan or in a large ket- 

 tle, according to the quantity. 

 The utensils should be por- 

 celain lined, or made of granite 

 iron, or of some other substance 

 that is not easily affected by 

 fruit acids. 



d. Add a little water unless 

 the fruit is very juicy. Rasp- 

 berries need none, or very little ; 

 currants need only about half a 

 cupful to four cups of fruit, and 

 much less will do if the fruit 

 at the bottom of the kettle is 



mashed; apples and quinces need to be nearly covered 

 with water. 



e. Cook slowly, with frequent stirring. When the fruit 



begins to simmer, crush it with a 

 masher. Continue cooking un- 

 til the mass is cooked through. 

 f. Strain through sterilized 

 cheesecloth bags. Suspend the 

 bags over bowls, and allow the 

 juice to drain for half an hour. 

 The bags may be squeezed 

 lightly, to assist this process. 

 At the close of the half hour, 

 the bags may be squeezed until 

 no more juice can be pressed 

 out, but this " second juice " 

 should not be mixed with the first. It contains less of the 

 gummy substance known as pectin, and it holds more pulp. 



MOLDS. 



Each black spot is a mass of 

 germs or spores. 



