id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
9939	Woman's Institute of Domestic Arts and Sciences	Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals			.txt	text/plain	114640	8937	82	usually added to fruits in their cooking increases their food value. The juice of fruits that contain very little sugar and a large substances contained in different fruits and the food value per pound, fruits contains considerable water; therefore, their food value is not very little water and a great deal of sugar, their food value is high, of canned food, as, for example, the acids of the fruits and vegetables covers after cooking the contents of the jars, food canned in this way To produce good-looking jars of food, the fruit or vegetables to be 8. JELLY MAKING consists in cooking fruit juice with sugar until, upon proportion of sugar and water to the boiling point, dropping the fruit chocolate, nuts, candied and dried fruits, milk, cream, butter, etc. Sugar and fruit juice in jelly making, Boiling the Sugar and fruit juice in jelly making, Boiling the	./cache/9939.txt	./txt/9939.txt