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[Illustration: FIG. 11]

SCORING JELLY
37. With jelly, as with canned fruit, it is a splendid idea for every
housewife to score each kind she makes, so that she can determine how it
measures up in its various characteristics. If it falls below the
standard, this fact should be known, so that the fault can be remedied
the next time. On the other hand, extreme satisfaction is felt if it is
found to score high. To assist in scoring jelly, a score card is here
given, and following it each one of the characteristics is discussed.
SCORE CARD FOR JELLY
Per Cent.
Color 20
Solidity 25
Flavor 25
Sugar Content 25
Method of Sealing 5
---
Total 100
_Color_.-For jelly having the proper color, 20 per cent. is given. The
fruit used in the making of jelly determines to a great extent the color
of the finished product, but it is possible to have a very wide
difference in the colors of jelly made from the same fruit. To be right,
jelly should be clear, bright, and not too dark.


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