Currant Jelly. The method is the same as with apple jelly. It is not necessary to remove the currants from the stem. Heat just long enough before the straining to make the juices flow well.

Very agreeable flavors are secured by the combining of two or more fruits in a jelly; quince and pineapple with apple; - a leaf of rose geranium or lemon verbena in a glass of apple jelly; raspberry with currant. White apple jelly may be flavored with mint leaves, and used in place of mint sauce with meat.


Pickles are not desirable in the diet. If acid is craved, it is much wiser to secure it by fresh fruits, and by the use of lemon juice.


This process should not be discarded if there is a supply of fruit in the orchard or garden. Place thinly sliced apples and peaches upon plates or trays,' protect by clean cheesecloth, and dry in the sun. The color may be dark, but the flavor is excellent.


1. Explain the value of fruit in the diet.

2. Why is cooked fruit sometimes better than raw?

3. Inquire the price of fresh fruit in the market, and compute the cost of a 100-Calorie portion of two of the most common and cheapest.

4. The same with one or two of the dried fruits.

5. What are the important points in the preparation of fresh fruit for the table?

6. What changes are effected in baking an apple?

7. What are the principles of the preservation of food?

Laboratory Management

The fruit selected for use in the school kitchen depends upon the time of year. The autumn is the season for preserving, but some fruit is available at any time of year: in the winter, apple and peach butter from the dried fruit; in the spring rhubarb jam or jelly; in the late spring or early summer, strawberry jam. If the school program and the equipment permit the serving of meals by the class, fruit may be preserved in the fall for these occasions.

8. What is meant by a preservative ?

9. What is meant by sterilization?

10. What is mold? Decay? Fermentation?

11. What are the important points in canning?

12. What is the difference between canned fruit and "pre-serves"?

13. How does jelly making differ from the other processes?

14. What is one of the most important points in cooking dried fruits ?

15. Find the cost of a can of. peaches at the grocery. Weigh the contents and count the peaches. Compare with the cost of an equal amount of home-canned peaches. What points in the problem must be taken into account?

16. The same problem with jelly bought at the grocery and made at home.

17. Work out the problem of estimating the comparative cost of canned peaches and dried peaches, when calculated to the same food value.