- Email: [email protected]
Touch not or drink deep
780
CURRENT TOPICS.
[J.
F.
I.
Cranberry Jelly with the Correct Quiver.--( Food Industries, Vol. 5, P. 348.) Unlike many fruit juices that of the cranberry jells without difficulty; in fact many manufacturers of jelly complain that cranberry juice sets up much too rapidly. Now it is known that a substance natural to fruit juices, named pectin, is responsible for their jelling. When there is too much pectin, acid or sugar present, the gelation will be premature and the result is a jelly which will not retain the shape of its container nor at the same time exhibit any "quiver." In this condition the preparation may more aptly be termed a sauce. In order to prepare a jelly which will retain its molded shape, have "quiver" and spread well, the directions furnished by R. E. Cox may be followed. The unsatisfactory behavior of the natural cranberry pectin is eliminated by adding an enzyme, pectinase, to the berry pulp cooled to IOO° F. The pectinase completely decomposes the pectin in a few hours. The temperature then is raised to boiling to destroy the pectinase and a specially prepared grade of slow-setting pectin now is added. The juice so treated can be poured into the molds before the jelling occurs. C. Touch Not or Drink Deep.--( Food Industries, Vol. 5, P. 372.) A beverage consisting of pure juice from the fruit of the passion flower has recently become available. The passion flower, a plant indigenous to North America and transplanted to South America and New Zealand, derives its name from six pistils resembling the Biblical crown of thorns. The juice naturally contains pepsin and a very interesting feature is its ability to simulate different flavors at different degrees of dilution. While we are on the subject, mention also might be made of a carbonated coffee drink at the present available in restricted localities. Containing coffee, sugar, flavors and carbonated water, it is meant to be served as a ready-made iced coffee. C.
CURRENT TOPICS.
[J.
F.
I.
Cranberry Jelly with the Correct Quiver.--( Food Industries, Vol. 5, P. 348.) Unlike many fruit juices that of the cranberry jells without difficulty; in fact many manufacturers of jelly complain that cranberry juice sets up much too rapidly. Now it is known that a substance natural to fruit juices, named pectin, is responsible for their jelling. When there is too much pectin, acid or sugar present, the gelation will be premature and the result is a jelly which will not retain the shape of its container nor at the same time exhibit any "quiver." In this condition the preparation may more aptly be termed a sauce. In order to prepare a jelly which will retain its molded shape, have "quiver" and spread well, the directions furnished by R. E. Cox may be followed. The unsatisfactory behavior of the natural cranberry pectin is eliminated by adding an enzyme, pectinase, to the berry pulp cooled to IOO° F. The pectinase completely decomposes the pectin in a few hours. The temperature then is raised to boiling to destroy the pectinase and a specially prepared grade of slow-setting pectin now is added. The juice so treated can be poured into the molds before the jelling occurs. C. Touch Not or Drink Deep.--( Food Industries, Vol. 5, P. 372.) A beverage consisting of pure juice from the fruit of the passion flower has recently become available. The passion flower, a plant indigenous to North America and transplanted to South America and New Zealand, derives its name from six pistils resembling the Biblical crown of thorns. The juice naturally contains pepsin and a very interesting feature is its ability to simulate different flavors at different degrees of dilution. While we are on the subject, mention also might be made of a carbonated coffee drink at the present available in restricted localities. Containing coffee, sugar, flavors and carbonated water, it is meant to be served as a ready-made iced coffee. C.