Page:The dainty sweet book, from the International cooking library (1903).djvu/20

WORLD FAMOUS CHEFS

PRESERVES, JELLIES AND PICKLES

For Jelly, select your fruit before it is too ripe if possible, as it is always a much better flavor.

It should be put on and brought to a heat as the juice can be much better extracted.

Have a bag made of flannel, in a funnel shape, to put the juice through. For straining it through the first time, use a wire sieve with a revolving wire to crush the fruit. Jelly should always be strained twice, and comes much clearer by allowing it to hang over night and drip.

Put on the juice and allow it to come to a boil, then put in the sugar, which should be first heated in the oven. Jelly should always boil rapidly in a pan with a very large bottom (copper is best) so that as much surface can be on the stove as possible. If it is desired to keep the color light, use a very little gelatine, so that it need not cook so long. From fifteen to twenty minutes is long enough for it to cook after it begins to boil and it should not stop till done.

Better success can be had by making it in small quantities.

After putting it in glasses set them in a hot sun till cold, then cover with melted paraffin.

If corn-starch be put in the juice before adding the sugar, it will make it clearer—two teaspoonfuls in two tablespoonfuls of water to three pints of juice.

A teaspoonful of sugar put upon the top of jelly in the glass prevents moulding. To prevent preserves from sugaring, add a little tartaric acid, when cooked.

Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to keep out the light.

Cider vinegar is best for pickles. If vinegar is too strong, dilute partly with water. All pickles should be tightly sealed to prevent air 14