Chambers's cookery for young housewives

Pick, top, and tail red gooseberries, thoroughly ripe. Boil them for twenty minutes, skimming frequently as required. Add the sugar. Boil for half an hour after the sugar is added. Skim well, and pour hot into earthenware jars. Cover and store as directed. If it be wished that the gooseberries should remain whole, dissolve the sugar in a little water or currant juice, and as soon as the sugar is melted and clear, put in the gooseberries. Shake the pan to prevent the jam burning. If it is stirred, the fruit may break. RASPBERRY, STRAWBERRY, BLACK CURRANT, AND APRICOT JAMS. These are made in the same manner as gooseberry jam. For apricot jam, take out the stones, crack them, return the kernels ; do not remove the skins from the apricots. RED, WHITE, OR BLACK CURRANT JELLY. 3 pints fruit-juice. | 3 lb. sugar. Pick the fruit free from all stems. Put it in a pan over the fire, and when hot, take it off; bruise the fruit and strain the juice through a hair-sieve, letting it drip till the fruit is dry, but not pressing it in any way. Return the juice to the saucepan, and for every pint allow a pound of lump sugar. Let it boil for twenty minutes, skimming it when necessary. If the fruit has been gathered in rather a wet state, it must boil half an hour longer, or perhaps even more. Pour it into jars, and cover as directed when cold. 118 ROWAN JELLY — ORANGE MARMALADE — APPLE JELLY. MOUNTAIN-ASH BEllllY OR ROWAN JELLY. 6 pints liquid from the i 6 lb. lump sugar. berries. The mountain-ash berry, called in Scotland the rowan berry, makes an excellent jelly which, being a little bitter, may be eaten with game. The berries should be gathered when red, but not too ripe. Wash them well, and put them into a preserving pan, with cold water sufficient to cover them. Boil till the water is red, and the berries soft. Strain the liquor from the berries through a hair-sieve or jelly-cloth. Throw away the pulp and return the juice to the pan with the sugar. Now boil fast for half an hour, skimming thoroughly. Pour hot into the jars, cover and store like jam. ORANGE MARMALADE. 8 lb. bitter oranges. | 8 lb. lump sugar. Pare off the yellow skins of the oranges, taking as little of the white skin beneath as possible. Cut the parings into small strips or chips, and then across again, which will make them still smaller. Put them in a pan, with as much water as will cover them. Boil until quite soft, strain the water through a sieve, and lay the chips aside. Next, quarter the oranges, scrape out the pulp and juice into a dish, throwing away the white skins, films, and seeds. Put the pulp, juice, and chips into the pan, with the sugar, and stir until boiling. Let boil for half an hour; skim thoroughly, and pour the marmalade into jars. When cold, paper the jars, and set aside for use. The above is called chip marmalade ; when the marmalade is wanted smooth, the skins must be boiled and then pounded, instead of being cut into chips. Some people add the juice and pulp of sweet oranges, to give mildness to the marmalade. APPLE JELLY. 6 pints apple-juice. | 6 lb. lump sugar. 6 lemons. Wash, dry, and slice the apples. Boil them with a little water till they are in a soft and pulpy state ; then strain them through a hair-sieve, and use the juice which runs HINTS TO NURSES, AND INVALID COOKERY.