HOME ECONOMICS FOR SOUTHERN SCHOOLS. 11 
* 
LESSON 6. 
Problem.—Canning vegetables, continued. Use any vegetables 
available. | 
Correlation.—English: Select from lists of U. S. Department of 
Agriculture a Farmers’ Bulletin on some aspect of vegetable foods or 
cookery which would be useful in your home, and write to the Secre- 
tary of Agriculture, Washington, D. C., for it. 
LESSON 7. 
Problem.—To launder kitchen towels and aprons. 
Points io be brought out.—The soil and dirt may be removed by 
solution, emulsion, and mechanical means; soaking helps to loosen 
them. Clothes should be thoroughly rinsed in order to remove the 
last traces of any material in solution, as well as the soluble cleansing 
agent. 
References.—Rose, The Laundry, Cornell Univ. Reading Courses, 
1 (1912), No. 11, pp. 183-136; Handy and Pract. Farm Libr. [Mis- 
souri], Mo. Bul., 13 (1915), No. 2. 
Correlation.—Chemistry: Soaps. English: Soap-making (Ency- 
clopedia). 
LESSON 8. 
Problem.—To prepare fruit juices, some to be used the next day for 
making jelly, and the remainder to be sterilized and kept for winter. 
Points to be brought out.—When the juice is to be used in making 
jelly the fruit must be cooked in order to extract the pectin, which is 
an essential constituent of jelly. The juice to be used in jelly making 
may be allowed to drip or may be extracted by pressure; the former 
method makes a clearer jelly, but often at the expense of flavor and 
quantity. The juices to be used for purposes other than jelly making 
preserve more of the natural flavor if extracted cold and sterilized 
at the lowest possible temperature. 
References —Univ. Ill. Bul. 8 (1911), No. 7, Goldthwaite; Pres- 
— ervation of Food in the Home, Univ. Mo. Bul., 15 (1914), No. 7, 
pp. 21, 22; U. S. Dept. Agr. Farmers’ Buls. 78*, p. 29; 122*, p. 27; 
175*; 644. 
Correlation.—Arithmetic: Comparative cost of clear and cloudy 
jelly. 
LESSON 9. 
Problem.—To make jelly from some of the juice prepared in Lesson 
8. 
Points to be brought out.—Three constituents are necessary for 
successful jelly making—acid, pectin, and sugar. The amount of 
sugar added depends not so much upon the amount of juice as upon 
the amount of pectin in that juice. The usual proportion of sugar, 
one cup to each cup of juice, is too much in the case of a juice in 
4 
