Skim carefully and stir all the time.
6...
...
...
Boil for J hour, stirring frequently.
Pour into the pots, and cover and tie
7...
down as usual.
Note
.- Plum jam is made in the same way.
3?8
MYRA'S COOKERY BOOK.
ll.-MULBERRY JAM.
Order.
Ingredients.
Quantities.
Method.
I...
Mulberries ...
Choose them ripe and sound.
2...
Put them in the preserving pan and
simmer gently to bring out the
juice.
3-
... ...
Throw them on to a hair sieve.
4...
Sugar'
...
To every quart of Juice that drops
through, allow 3 lbs. of sugar.
5...
...
...
Put the sugar and juice on the fire
and boil up.
6...
...
Skim, throw in the mulberries, and
let them boil J hour.
7-
Pour all into a basin and leave it till
next day.
8...
• • • « * •
Boil up again in the preserving pan,
and see that the mulberries are not
crushed.
9...
•••
... ...
Pour into the pots and tie down as
usual.
12.-0RANGE MARMALADE.
Order.
Ingredients.
Quantities.
Method.
I...
Seville oranges
Choose them very ripe.
2...
...
...
Put them in the preserving pan.
3-"
Water
... ...
Add enough to cover them.
4...
... ...
...
Let them boil till perfectly tender.
5...
... ...
...
Change the water 2 or 3 times.
6...
...
Drain them, take off the peel, and
remove the pips. _
Weigh the pulp and put it back in
the pan.
7...
...
8...
Sugar
ij lbs. to
each
pound of
pulp
Add to the pulp.
g.:.
Water
I pint ...
The last water the oranges were
boiled in.
10...
...
Boil all together for 20 minutes.
'3'
PRESERVES.
379
ORANGE MARMALADE—
Order.
j Ingredients.
Quantities.
Method.
■ II...
12...
^ 13...
...
Cut the peel in thin slices and add.
Boil for 10 minutes more.
Pour into the pots and tie down when
cold.
13.-
-RASPBERRY JELLY.
Order.
Ingredients.
Quantities.
Method.
Raspberries ... 4 lbs.
Red currants i lb.
Sugar
10...
... ) Put together on a damp cloth over
... f a basin.
... Strain the juice through, by twisting
the cloth tightly.
... Allow f lb. to each pound of juice.
... Put it in the preserving pan.
... Boil up and skim.
... Add the juice from the fruit.
... Boil 15 or 20 minutes.
... When done, strain through a jelly
bag into the pots.
... Let them stand till cold, then cover
and tie down in the usual way.
14.-RHUBARB JAM.
Order.
Ingredients.
Quantities.
Method.
1
I...
2...
3--
4.. .
5--
6.. .
Rhubarb
Sugar
Lemon peel ...
Wash, wipe, peel, and cut it in small
pieces.
j The weight of the rhubarb. Put it
I all in the preserving pan.
I lemon to Chop very fine and add.
2 lbs. of ;
rhubarb i
■ ...^ Boil , slowly at first, then more quickly.
Boil lor 3 hour, and stir frequently.
*** Pour into pots, and tie down as
usual.
386
MYRA'S COOKERY BOOK.
15.-STRA.WBERRY JAM (1).
Order.
Ingredients.
Quantities.
Method.
I...
Strawberries
6 lbs. ...
Pick and weigh.
2...
Sugar
6 lbs.
Boil alone until it candies on the
finger.
3---
••• •••
«*•
Throw in the strawberries.
4-..
• •• » • <
Let them boil up 3 times, and skim
well.
S-"
•••
Pour into the pots.
6...
• • • • • •
Let them stand till cold, then cover,
and tie down in the usual way.
16-STRAWBERRY JAM (2).
Order.
Ingredients.
Quantities.
Method.
I...
Strawberries
Pick and weigh.
2...
Sugar
..4 ...
Allow ^ lb. to each pound of fruit.
3-
Page 156
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Skim carefully and stir all the time.
6...
...
...
Boil for J hour, stirring frequently.
Pour into the pots, and cover and tie
7...
down as usual.
Note
.- Plum jam is made in the same way.
3?8
MYRA'S COOKERY BOOK.
ll.-MULBERRY JAM.
Order.
Ingredients.
Quantities.
Method.
I...
Mulberries ...
Choose them ripe and sound.
2...
Put them in the preserving pan and
simmer gently to bring out the
juice.
3-
... ...
Throw them on to a hair sieve.
4...
Sugar'
...
To every quart of Juice that drops
through, allow 3 lbs. of sugar.
5...
...
...
Put the sugar and juice on the fire
and boil up.
6...
...
Skim, throw in the mulberries, and
let them boil J hour.
7-
Pour all into a basin and leave it till
next day.
8...
• • • « * •
Boil up again in the preserving pan,
and see that the mulberries are not
crushed.
9...
•••
... ...
Pour into the pots and tie down as
usual.
12.-0RANGE MARMALADE.
Order.
Ingredients.
Quantities.
Method.
I...
Seville oranges
Choose them very ripe.
2...
...
...
Put them in the preserving pan.
3-"
Water
... ...
Add enough to cover them.
4...
... ...
...
Let them boil till perfectly tender.
5...
... ...
...
Change the water 2 or 3 times.
6...
...
Drain them, take off the peel, and
remove the pips. _
Weigh the pulp and put it back in
the pan.
7...
...
8...
Sugar
ij lbs. to
each
pound of
pulp
Add to the pulp.
g.:.
Water
I pint ...
The last water the oranges were
boiled in.
10...
...
Boil all together for 20 minutes.
'3'
PRESERVES.
379
ORANGE MARMALADE—
Order.
j Ingredients.
Quantities.
Method.
■ II...
12...
^ 13...
...
Cut the peel in thin slices and add.
Boil for 10 minutes more.
Pour into the pots and tie down when
cold.
13.-
-RASPBERRY JELLY.
Order.
Ingredients.
Quantities.
Method.
Raspberries ... 4 lbs.
Red currants i lb.
Sugar
10...
... ) Put together on a damp cloth over
... f a basin.
... Strain the juice through, by twisting
the cloth tightly.
... Allow f lb. to each pound of juice.
... Put it in the preserving pan.
... Boil up and skim.
... Add the juice from the fruit.
... Boil 15 or 20 minutes.
... When done, strain through a jelly
bag into the pots.
... Let them stand till cold, then cover
and tie down in the usual way.
14.-RHUBARB JAM.
Order.
Ingredients.
Quantities.
Method.
1
I...
2...
3--
4.. .
5--
6.. .
Rhubarb
Sugar
Lemon peel ...
Wash, wipe, peel, and cut it in small
pieces.
j The weight of the rhubarb. Put it
I all in the preserving pan.
I lemon to Chop very fine and add.
2 lbs. of ;
rhubarb i
■ ...^ Boil , slowly at first, then more quickly.
Boil lor 3 hour, and stir frequently.
*** Pour into pots, and tie down as
usual.
386
MYRA'S COOKERY BOOK.
15.-STRA.WBERRY JAM (1).
Order.
Ingredients.
Quantities.
Method.
I...
Strawberries
6 lbs. ...
Pick and weigh.
2...
Sugar
6 lbs.
Boil alone until it candies on the
finger.
3---
••• •••
«*•
Throw in the strawberries.
4-..
• •• » • <
Let them boil up 3 times, and skim
well.
S-"
•••
Pour into the pots.
6...
• • • • • •
Let them stand till cold, then cover,
and tie down in the usual way.
16-STRAWBERRY JAM (2).
Order.
Ingredients.
Quantities.
Method.
I...
Strawberries
Pick and weigh.
2...
Sugar
..4 ...
Allow ^ lb. to each pound of fruit.
3-