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The International Jewish Cook Book

The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum

A Project Gutenberg eBook




In making preserves or jellies use none but porcelain-lined or

bell-metal kettles, being very careful to have them perfectly clean.

Scour with sapolio or sand before using. Take plenty of time to do your

work, as you will find that too great hurry is unprofitable. Use glass

jars and the best white sugar, and do not have any other cooking going

on while preserving, as the steam or grease will be apt to injure your



When fruit is preserved with a large amount of sugar (a pound of sugar

to a pound of fruit) it does not need to be sealed in airtight jars;

because bacteria do not readily form in the thick, sugary syrup. It is,

however, best kept in small sealed jars.


In damp weather jelly takes longer to form. Try to select a sunny, dry

day for jelly making. You can prepare your juice even if it is cloudy,

but wait for sunshine before adding the sugar and final boiling.





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.





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

glass gently.


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.





There are three common methods of covering jelly tumblers: (1) Dip a

piece of paper in alcohol; place it on top of the tumbler as soon as the

jelly is cold; put on the tin cover and force it down firmly. (2) Cut a

piece of paper large enough to allow it to overlap the top of the

tumbler at least one-half inch on all sides; dip the paper in

slightly-beaten white of egg; cover the glass as soon as the jelly cools

and press down the paper until it adheres firmly. (3) When the jelly has

become cold, cover the top with melted paraffin to a thickness of

one-third of an inch.


To mark jelly glasses sealed with paraffin, have the labels ready on

narrow slips of paper not quite as long as the diameter of the top of a

glass, and when the paraffin is partially set, but still soft, lay each

label on and press gently.

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