rants

2. Crab-apples, apples

3. Quinces

4. Cranberries, blackberries, raspberries

5. Grapes, if rather green.

METHOD OF MAKING JELLY

1. Cut up the prepared fruit if necessary, and add barely enough water
for cooking.

2. Set over the heat and simmer gently until the cellulose is very soft.

3. Turn into a jelly-bag, and drain for a number of hours or over night,
in order to get rid of the cellulose.

4. Measure the drained juice and take the same quantity of sugar.

5. Heat the sugar in the oven.

6. Boil the juice gently and steadily for twenty minutes, skimming when
required.

7. Add the hot sugar and boil very gently from three to five minutes, or
until the mixture will jelly when tested.

8. Empty at once into hot glasses and set to cool.

9. When cold and firm, cover and set in a cool, dark place.

METHODS OF COVERING JAM OR JELLY

1. Melt paraffin and pour a layer on each glass, cover with a tin cover
or paper pasted with egg-white.

2. Cut clean, white paper to fit the glass, and lay on the jelly when it
is firm and cold. Place the cover or paper as in 1, above.

PICKLING

Where the teacher finds it desirable, a lesson should now be given on
pickling, with or without class practice. At least one or two good
recipes may be given for home use.

There are no new principles to teach. The use of vinegar, salt, and
spices as preservatives should be reviewed.

CHAPTER XI

FORM IV: SENOR GRADE (Continued)

COOKERY

The first work in cookery, for this Form, should consist of practice
lessons, which will test the ability of the class in cooking the simple
animal and vegetable foods. The recipes used for these should be such as
to attract the interest of the pupils, and each may be a combination of
several food materials. Cream soups, custards, scalloped dishes, and
shepherd's pie, would be useful for this purpose.

It is desirable that this test shall be made in as few lessons as
possible, because nearly all the time in cookery for this year will be
required for the new work, namely, a series of lessons on flour
mixtures.

OUTLINE OF LESSON ON FLOUR

Flour is a food substance ground into a powder.

1. Sources of flour:

(1) Certain cereals--wheat, rye, barley,
buckwheat, rice

(2) Potatoes.

2. Kinds of flour made from wheat:

(1) Graham flour--the entire wheat seed is
ground.

(2) Whole wheat flour