UTENSILS FOR JELLY MAKING(Jellies And Preserves) - (The International Jewish Cook Book)
Large enamelled kettle, syrup gauge, two colanders, wooden masher,
wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one
baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for
sterilizing glasses and two iron jelly stands with cheese-cloth bags.
HOW TO TEST JELLY MADE AT HOME
Much waste of sugar and spoilage of jellies can be avoided by using a
simple alcohol test recommended by the Bureau of Chemistry, United
States Department of Agriculture. To determine how much sugar should be
used with each kind of juice put a spoon of juice in a glass and add to
it one spoon of ninety-five per cent grain alcohol, mixed by shaking the
Pour slowly from the glass, noting how the pectin--the substance in
fruits which makes them jell--is precipitated. If the pectin is
precipitated as one lump, a cup of sugar may be used for each cup of
juice; if in several lumps the proportion of sugar must be reduced to
approximately 3/4 the amount of the juice. If the pectin is not in
lumps, the sugar should be one-half or less of the amount of juice.
The housewife will do well before making the test to taste the juice, as
fruits having less acid than good tart apples probably will not make
good jelly, unless mixed with other fruits which are acid.
Viewed 1449 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Cornmeal Mush
CafÉ À La GlacÉ
Sweet EntrÉe Of Ripe Peaches
Baba À La Parisienne
Strawberries À La "bridge"
Red Pepper CanapÉs
Fillet De Sole À La Creole
Baked Bass À La Wellington
Chicken À La Italienne
Pudding À La Grande Belle
|Home Made Cookies.ca|