Celery Sauce
Mix two tablespoons rice flour with half teacup butter substitute, have ready a pint of boiling milk; stir the flour and butter substitute into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.
How to Make Jellies and Marmalades Just how best to use corn syrup in preserving and jelly making, is a question frequently asked. Herein is the reason for its use as well as the best way to use it always in combination with sugar.
Its use makes the product, whether preserves, jelly, marmalade or oldfashioned jam, much finer and smoother in texture, of far fruitier and richer flavor, as well as serving to prevent the hardening of the fruit and the crystalization of the sugar. In other words, corn syrup gives a better product with better keeping qualities.
Here, then, is a distinct addition to our preserving methods. It has been practiced in Great Britain for many years and England and Scotland produce the finest preserves, use large quantities and serve them in many ways.
The secret of their success lies in the blending of corn syrup with sugarequal weight of each is used to make a 3/4 syrup.
Some fruits make better jelly than others; this because of the pectin in them.
Currants, sour apples, crab apples, raspberries, blackberries, blueberries, partly ripened grapes and quinces make good jelly; peaches, pears, strawberries and cherries are deficient in certain substances nécessary to produce a jelly of good consistency and flavor. This deficiency may be overcome, however, by combining these juices with those that make good jelly.
A fruit juice that is good for making jelly is one that contains pectin, the essential jelly-making substance. Juices extracted by cooking are apparently far richer in this substance than juices extracted from the raw fruit. To determine whether a juice contains pectin, one or two tablespoonsful of the hot juice should be mixed thoroughly with an equal volume of grain alcohol (90 to 95 per cent), and the mixture should be cooled. If pectin is present, a gelatinous mass, which can be gathered on a spoon, will appear in the liquid.