2/3 cup sugar to each cup juice. If all is cloudy use equal parts
sugar and juice. (This is called the Pectin Test.) Be sure that juice
mixed with alcohol is discarded immediately. Measure remaining juice
into kettle, bring to boiling point, add required amount of sugar and
cook to 220 degrees F. or until mixture will show two distinct, firm
drops when dripped from side of spoon, or when small amount will
become firm when dropped on very cold saucer. Then skim and pour into
sterilized glasses.


_Second Extraction_

Return fruit pulp to kettle, add barely enough cold water to cover it,
bring slowly to boiling point, stirring to prevent burning on; cook
5 minutes, drain and finish as for first extraction, boiling 5 minutes
before adding the sugar.


_Third Extraction_

Proceed as for second extraction. Oftentimes the juice from second and
third extractions may be combined before being made up into jelly. By
making three extractions the amount of jelly obtainable from a given
amount of fruit may be almost doubled.



TOMATO SALAD WITH CHEESE DRESSING

Cut