Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 31 [PAGE 10]

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OlMOtAa No. 23

JELLY Owing to the sr.nv.u of migar, prolul.K h-ss j . Ily will |M. nia(](i a than formerly. Corn sirup can bo substituted •uceeh-i n]|> f,„. ^ of the sugar in jrlly-makmir. If exhibited, the jelly shoul.l | w / j n glasses or eoutainers from which it can he turned out wholr. "j(],.a] fruit jelly is a beautifully colored, transparent, palatable product obtained by so treating fruit juice that the resulting mass will quiver, not tlow, when removed from its mold; a product with texture so tender that it cuts easily with a spoon, and yet so firm that the angles thus produced retain their shape; a clear product that is neither sirupy, gummy, sticky, nor tough; neither is it brittle and yet it will break, and does this with a distinct, beautiful cleavage which leaves sparkling characteristic faces. This is that delicious, appe1M tizing substance, a good fruit jelly.

Entry

Class

SCORE

1

Number

.

Kind

Proportion of sugar substitute used

Choice of fruit for jelly-making Color Clearness Absence of crystals Texture Taste or p a y a b i l i t y

;> 10 1{

i ° f

40

100

PRESERVES AND CONSERVES The preserved product should retain as nearly as possible the original shape, appearance, and flavor of the fresh fruit. Two essentially different parts can be distinguished—the fruit, which appears clear, and the juice. A conserve is a preserve made from a mixture of fruits. Nuts are usually added. Entry Class Number -Kind Proportion of sugar substitute used

SCORE

Fruit Appearance, color, and clearness Flavor Texture Uniformity and neatness of pack Juice or sirup Clearness and color Flavor Consistency Proportion of juice

60 .'." ..!....... ....,.!....!.. !!!.!!.!!!!!.... 10 25 15 10 40 ! . ! ! . ! ! , ! ! . * . ! . . 10 " . . . . . W W . . . . . . 15 . . . ! . . . , . ! ! ! . . 10 .\*...,".'.... 5 100

*N. E. Ooldthwaite, "The Principles of Jelly-Makinjr " University oi nois Bulletin No. 31, Vol. XI. : V