Preserving And Canning; a book for the Home Economist
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In our eReader you can find the full English version of the book. Read Preserving And Canning; a book for the Home Economist Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Preserving And Canning; a book for the Home Economist
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To quickly assess the difficulty of the text, read a short excerpt:
Clamp them around the edge as for embroidery, and remove them when the bag is washed. When filling the bag, dip it in the water and wring out well; this prevents waste of juice.
Then place the open bag in a deep crock or bowl, and when the fruit is ready to drip, tie a string around the bag below the ring, suspend from a long hook on the wall, from a broom handle laid across the backs of two chairs, or from any conveniently located hook. Place the bowl below 46 JELLIES AND MARMALADES the bag to... catch the juice, and let it drip over night or at least eight hours.
As soon as the bag is empty, dip it in a solution of vinegar and cold water, and let it soak a while. Then wash both sides in cold water and dry well.
The vinegar draws out much of the color and leaves the bag in good condi- tion. To gain clear jelly, refrain from pressing the bag. Should it seem desirable to press the bag, use these last dregs with other fruit for pre- serves, jam, or marmalade.
About Jelly and Marmalade Jelly is practically a rich strained fruit juice combined with equal por- tions of sugar and cooked until it is of a firm gelatinous substance.
What to read after Preserving And Canning; a book for the Home Economist?
You can find similar books in the "Read Also" column, or choose other free books by Riesenberg, Emily (Schorb), 1855- [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Clamp them around the edge as for embroidery, and remove them when the bag is washed. When filling the bag, dip it in the water and wring out well; this prevents waste of juice.
Then place the open bag in a deep crock or bowl, and when the fruit is ready to drip, tie a string around the bag below the ring, suspend from a long hook on the wall, from a broom handle laid across the backs of two chairs, or from any conveniently located hook. Place the bowl below 46 JELLIES AND MARMALADES the bag to... catch the juice, and let it drip over night or at least eight hours.
As soon as the bag is empty, dip it in a solution of vinegar and cold water, and let it soak a while. Then wash both sides in cold water and dry well.
The vinegar draws out much of the color and leaves the bag in good condi- tion. To gain clear jelly, refrain from pressing the bag. Should it seem desirable to press the bag, use these last dregs with other fruit for pre- serves, jam, or marmalade.
About Jelly and Marmalade Jelly is practically a rich strained fruit juice combined with equal por- tions of sugar and cooked until it is of a firm gelatinous substance.
What to read after Preserving And Canning; a book for the Home Economist?
You can find similar books in the "Read Also" column, or choose other free books by Riesenberg, Emily (Schorb), 1855- [from Old Catalog] to read onlineMoreLess
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