9. When cold and firm, cover and set in a cool, dark place.
METHODS OF COVERING JAM OR JELLY
1. Melt paraffin and pour a layer on each glass, cover with a tin cover or paper pasted with egg-white.
2. Cut clean, white paper to fit the glass, and lay on the jelly when it is firm and cold. Place the cover or paper as in 1, above.
PICKLING
Where the teacher finds it desirable, a lesson should now be given on pickling, with or without class practice. At least one or two good recipes may be given for home use.
There are no new principles to teach. The use of vinegar, salt, and spices as preservatives should be reviewed.