(1) (_a_) Give three reasons why the making and use of jelly has value.
(_b_) When are pickles permissible in the diet?
(2) What is necessary for the making of good jelly?
(3) Mention some important points to consider in selecting fruit for
jelly making.
(4) (_a_) What is pectin? (_b_) Why are ripe fruits not so satisfactory
for jelly making as partly green ones?
(5) Give the test for pectin.
(6) How may jelly be made from fruit juices that do not contain pectin?
(7) Give the best method of extracting fruit juice for jelly.
(8) What material is best for jelly bags? Why?
(9) What is the general proportion of sugar and juice for making: (_a_)
jelly from very sour fruits? (_b_) jelly from slightly sour fruits?
(10) Give the method for making jelly by the mean-boiling method.
(11) What is meant by: (_a_) short boiling? (_b_) long boiling?
(12) Give two tests for determining when jelly has cooked sufficiently.
(13) (_a_) How should glasses be prepared before filling them with
jelly? (_b_) How are glasses closed for storing?
(14) (_a_) What are preserves? (_b_) What kind of fruits should be
selected for preserves?
(15) Describe the best method of making preserves.
(16) How do conserves differ from preserves?
(17) How do marmalades differ from conserves?
(18) Describe jam.
(19) How does fruit butter differ from jams?
(20) What are: (_a_) pickles? (_b_) relishes?
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