Page:Bradley - For Luncheon and Supper Guests.djvu/21

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Wash and pick over Fruit. Crush in kettle one layer at a time and boil, stirring frequently, until juice is extracted from pulp. Let drip through double piece of cheese-cloth, rinsed in cold water, over night or till juice no longer drips. Do not squeeze. To 1 tablespoon juice add 1 tablespoon alcohol; stir and let stand 10 minutes. If ⅔ of the mixture is cloudy use ⅔ cup sugar to each cup juice. If all is cloudy use equal parts sugar and juice. (This is called the Pectin Test.) Be sure that juice mixed with alcohol is discarded immediately. Measure remaining juice into kettle, bring to boiling point, add required amount of sugar and cook to 220 degrees F. or until mixture will show two distinct, firm drops when dripped from side of spoon, or when small amount will become firm when dropped on very cold saucer. Then skim and pour into sterilized glasses.

Proceed as for second extraction. Oftentimes the juice from second and third extractions may be