[Illustration: FIG. 8]
32. TESTING THE JELLY MIXTURE.--The testing of the mixture can be done
in various ways, the one to select depending on the success the
housewife has in using them. A means very often resorted to consists in
dipping a spoonful or two of the mixture out of the kettle and pouring
it on the flat surface of a cold dish. If it is cooked sufficiently, it
will solidify when it is cold and will appear just like jelly. The
disadvantage of this test lies in the fact that the jelly on the stove
continues to boil while the test is being made, and as this takes
several minutes, the jelly is likely to overboil to a considerable
extent. Tests that can be performed more quickly are therefore more
satisfactory.
33. A test that invariably proves successful consists in dipping up a
spoonful of the juice and allowing it to run slowly from the spoon back
into the pan. If, as shown in Fig. 9, a double row of drops forms on the
spoon with the last of the jelly that remains, it may be known that the
cooking is finished.
34. Another very satisfactory test is called _sheeting_. In the
performing of this test, a spoonful of the jelly is dipped from the pan
and then poured from the spoon into the pan again.
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