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A formula to start with would be about as follows:

15 lbs. Fruit Juice.

10 lbs. Pectin Syrup.

60 lbs. Sugar.

16 lbs. Water.

Allow 6 lbs. for evaporation in cooking, and 95 lbs. of jelly will result.

PURE SUGAR JELLIES.

Apple juice made from entire apples; if not perfectly clear, pass through felt filters; place in kettle and bring to a boil; skim off all froth; add an equal weight of sugar (or 8 pounds per gallon), stir until dissolved; then boil continuously until it jells, which under normal conditions will be at about 32 degrees; keep well skimmed all the time; judge by placing a few drops on a cold surface, or by its drop from paddle. When sugar is first dissolved it will run syrupy from a paddle; at the next stage will "string," and at the next stage break from the paddle in drops. If desired, a small proportion of tartaric acid coagulant may be added. Fill in tumblers and set aside to cool.

Cider Jelly.-Cider jelly is best made in a continuous evaporator built especially for the purpose. Take cider immediately from the press, bring to a boil, skim and filter; then evaporate until it jellies, which ranges from 28 to 34 degrees. Cider from tart apples will give the finest jelly; one pound of sugar to the gallon may be added.

Crab Apple Jelly.-Wash and chop the apples; allow 21⁄2 gallons water to each 100 pounds; make juice, and handle same as apples.

Blackberry Jelly.-Put berries in kettle with a very little apple juice; heat slowly until berries are soft; express juice and filter; then finish same as apple jelly.

Cherry Jelly.-Use pie or morello cherries, and make same as blackberry jelly.

Cranberry Jelly. Place 100 pounds cranberries in kettle with 64 gallons apple juice; bring to a boil and cook 10 minutes; express juice and place in kettle with 50 pounds sugar; finish same as apple jelly.

Currant Jelly.-Select under-ripe currants, express juice, and filter through canton flannel, without squeezing; place in kettle and finish same as apple jelly.

Damson Jelly.-Make same as blackberry jelly.

Grape Jelly.-Make same as blackberry.

Green Grape Jelly-Stem the grapes, make juice and finish

same as apple jelly.

Pear Jelly.-Make juice same as apple, and finish same as apple.

Peach Jelly-Stone the peaches, add a very little apple juice and a few peach kernels (or a drop or two Ext. Bitter Almonds), place in kettle and cook until soft; finish same as blackberry.

way.

Pineapple Jelly.—Make juice same as currant, and finish same

Plum Jelly-Same as blackberry.

Quince Jelly.-Core the quinces, or cut and remove seed; make juice and finish same as apple.

If quinces are treated as elsewhere directed, utilize the water in which they were boiled and the peelings and cores, with all seeds removed, for jelly, handling exactly as raw apple waste.

Raspberry Jelly.—Same as blackberry.
Strawberry Jelly.—Same as blackberry.

Pure sugar jellies may also be made by placing the sugar with a very little water in a pan over open fire, and cooking the syrup to the "ball" or "crack" degree; then add the fruit juice and finish in the regular way.

GLUCOSE AND APPLE JUICE JELLY.

In the preserving line the articles having the largest sale, and generally returning the least profit, are the imitation fruit, or glucose and apple juice jellies, which occupy about the same position with the preserver that sugars do with the grocer.

Whenever the building will allow, the gravity system should be adopted, so that water and waste may be started at the top and finished jelly be drawn at the bottom without the intervention of a pump or the handling of glucose. This system will occupy a portion of 2 or 4 floors, according to the height of ceilings, and is arranged with cookers above the load height of the press (the press being on same floor with the glucose tank, if glucose is pumped, or with the glucose skids if barreled glucose is used); below the press is the juice storage tank, with pipes leading to the kettles, and below the kettles either a tank to receive the mixed jelly from kettle, if it is mixed in the same kettle in which juice is boiled down, or a tank, containing a mechanical stirrer, in which to mix the glucose and concentrated juice. The jelly should not be filled into packages from the kettle, but be drawn off into another receptacle, from where it can be filled while another batch of juice is being reduced in kettle. Fill the kettle just above the jacket and apply the full steam pressure (see note*); so soon as the foam is "killed," using olive oil if necessary, and the

*Note. Steam pressure should be 70 to 80 lbs. for reducing juice. Never concentrate juice with a fast-falling steam pressure; in order to get results pressure must be constant or rising.

juice has the proper "throw," open the valve of the supply pipe and allow the juice to run in, so slowly that the boil is not materially checked, until the kettle is sufficiently charged. Little time is gained by overloading, about three-quarters full usually giving the best results. When the juice is boiled down to about three-fourths of its bulk, gauge the quantity and take the gravity with a syrup hydrometer, carefully recording both results; at the same time mix four ounces, or other convenient quantity, of the juice with an equal quantity of glucose, and another portion with twice its bulk of glucose; cast both in tumblers with your regular coagulant. Proceed in this manner every few minutes, noting quantity in kettle and gravity and casting samples until the hydrometer marks 14 degrees. From these samples of jelly it can be easily determined which is the best jelling fruit with both proportions of glucose; also which particular mixture and gravity will make the most satisfactory hard jelly for the grocery trade, and which the soft for bakers. These points decided, so long as the juice runs uniformly the jelly may be made without using the hydrometer by placing in the kettle each time the same amount of raw juice and boiling it down to a certain bulk, which will be determined by the gauge stick. In selecting soft jelly care must be taken that the first jelling point is not too closely approached. It frequently happens that jelly made in the winter, or during the cooler months, which apparently sets perfectly and is quite hard enough for shipment, will turn syrupy when stored in a warm place, or when subjected to summer heat. Jelly which has turned in this manner cannot be reclaimed in bulk with apple juice, but must be worked into fresh jelly by mixing in small quantities at a time.

When, instead of a sharp-breaking, brittle jelly, nothing can be produced but a tough, stringy, tenaceous mass, it indicates that the juice has been boiled down too hard, too much glucose used, or sweet or over-ripe waste. When it breaks properly but cannot be made hard enough, it indicates not enough glucose, poor waste, or waste not sufficiently exhausted in cooking. In the case of sweet waste this can sometimes be overcome by boiling the juice down with a little syrupy jelly or coagulant. Should this fail, make juice with one part of this waste to three parts of a good sour waste. Owing to the varying amounts of sugar and gummy matter contained in the skins, no hydrometer or no simple chemical test will give the jelling power of juice; it must be tried practically.

After the juice has been concentrated to the proper density, turn off the steam, add the required amount of glucose and mix thoroughly; then add the color, preservative and flavor if used.

Never heat glucose to the boiling point if it can be conveinently avoided. Much of the glucose contains a certain amount of free acid, and boiling may cause this to split up, a portion of it forming

sulphuretted hydrogen in the goods, which will completely ruin them for all purposes.

To cast jelly in pails, first rinse the pails with cold water, then place the required amount of coagulant therein and set on a perfectly level floor or platform. Draw off in a bucket or measure just sufficient jelly to fill a pail; pour in as rapidly as possible, without splashing, and at the same time, with a large spoon, stir first with a circular and then a circular up-and-down motion from the bottom; just before the jelly sets hold the spoon on the surface to collect the small bubbles and remove them. Tumblers and small pails may be filled by diluting the coagulant with an equal bulk of water and pouring in the jelly with a rush to thoroughly mix the two. Tumblers may be filled from a measure or vessel having a lip or spout by mixing a smaller proportion of Tartaric acid coagulant with the jelly and pouring quickly before it sets. It must be, however, remembered that while the primary object of the coagulator is to make the jelly set quickly, it also prevents the finished article from "bleeding" or "weeping," and if too small a proportion is used there will be trouble from this. Care must be exercised that the coagulant is thoroughly mixed with the jelly and none allowed to float on the top.

It is the practice in nearly all factories with jellies of this grade to use no flavoring and no coloring for the light varieties, and but one shade of red for the dark kinds.

It is, however, advisable for the tumbler goods and a better grade of pail goods to either boil down with the apple juice some of the genuine fruit juice or to use a very small quantity, say % oz. to 100 lbs., of the appropriate ethereal flavor; also to use the proper coloring for each variety.

When a tough, spreading jelly is required for special purposes, it may be made by boiling down the proper amounts of glucose and juice together, previously testing the glucose for free acid. It is, of course, necessary to know the jelling strength of the apple juice, and this can be ascertained by making jelly from it in the regular way and taking the density with hydrometer; then boil the mixed glucose and juice to correspond.

Sugar and Glucose Imitation Jellies.-Make same as glucose jellies, substituting the desired proportion of sugar for glucose.

Sugar and Glucose Jellies.-Make same as pure sugar jellies, substituting for the sugar the desired amount of glucose. For a cheaper grade use apple juice in all the pure jellies.

FRUIT JUICES

Make the juice same as if for jelly, but using no apple juice; it may be filtered clear, or clarified and boiled with isinglass; or may be merely strained and left cloudy, as desired. It may be preserved in barrels, same as apple juice, or sterilized same as directed for grape juice. These juices are also put up in quart champagne bot

tles for soda fountain use, either with preservative or by placing the hot juice in bottles, sealing and processing 45 minutes at 212 degrees. If the fruit is cleaned previous to pressing, the pomace may be pulped and used as a filling for low-grade jams or butters.

GRAPE JUICE.

Is used principally as a beverage. Select Concord grapes, crush between corrugated rollers set just far enough apart to avoid crushing the seed; place on press and express juice in the same manner as for apples; place the juice immediately in a kettle and heat to 190 degrees, then fill in 5-gal. glass demijohns which have been sterilized in a steam box, cork and place on racks in a dark cellar. The cork should be covered with a circle of raw cotton (cut with a die from ordinary cotton batting) and this in turn with a smaller circle of pure tin foil; force the cork in until the foil is below the lip of 'john. After standing for greater or less length of time the sediment in the juice will subside, and when the line of demarcation is sharply defined the clear liquid may be syphoned off, placed in kettle, with sugar and water added if desired, and brought slowly to a temperature of 180 degrees; then place in bottles for sale, sterilizing halfpints 45 minutes, pints 60 minutes and quarts 75 minutes at 190 degrees. Put the sediment remaining in kettle, heat to 190 degrees, and fill the 'johns full, corking as at first. Continue this operation as the juice separates until finally a nearly solid mass, containing a large proportion of crude cream of tartar or argols, remains. Press and dry this and sell to a manufacturing chemist.

CORDIALS.

Curacoa Cordial.-One pound outside yellow rind of orange, one-half pound ground bitter orange peel, one-half ounce ground Saigon cinnamon, one-quarter ounce nutmegs, two gallons 95 per cent. alcohol. Soak two weeks; filter off liquid and add to it seven and one-half pounds of sugar dissolved in one-half gallon of water. Add a trifle of blood orange color to tint if necessary.

Maraschino Cordial.-Twenty-nine gallons 95 per cent. alcohol, two drams extract bitter almond, one-half pint raspberry syrup, onehalf pint orange flower water (Chiris), seven and one-half pounds sugar, one-half gallon water.

Mix alcohol and extract bitter almond; dissolve sugar in water; add orange flower water and raspberry syrup; then mix all together.

PUDDINGS.

Plum Pudding, Fancy Grade.-Twenty pounds currants, twenty pounds seeded Muscatel raisins, twenty pounds suet, fifteen pounds bread crumbs, five pounds sugar, two pounds candied lemon peel,

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