The St. Mungo cookery book

The usual method of mixing all American cakes, is to beat butter alone with a wooden spoon till thick and creamy, then sugar is well beaten in. The yolks of eggs next, then soda dissolved in milk. The flour, with cream of tartar mixed in it, and finally whites (jf eggs beaten to a stiff froth. Walnuts and raisins cut in small pieces. Iced. Mrs Osler, Edinburgh. PRESERVES, &c. AMBER JAM. To every i lb. of carrots allow i lb. crushed sugar, Grated rind of i lemon. The strained juice of 2 lemons. 6 chopped bitter almonds. Select young carrots, wash, scrape, cut into round pieces, simmer until soft, then beat through a hair sieve. Weigh the pulp and allow to every i lb. the above ingredients. Boil for 15 minutes wath sugar and pulp together, stirring and skimming all the time. When cold add lemon rind, juice, almonds, and pour into pots. APRICOT JAM. 2 lbs. dried apricots soak in 2 quarts of water for 24 to 30 hours. Then cut fruit in quarters and simmer gently till all is tender. Add 5 lbs. loaf sugar and boil till jellied. Blanch a few sweet almonds, cut them up and boil in jam instead of kernels. This should make 10 lbs. of jam. Miss Irvine, 65 Morningside Pk., Edin. LEMON CHEESE. I lb. fine sugar. 6 well switched eggs. -j- lb. butter. The grated rind of 2 lemons. The juice of 3 lemons. Put all into a jar and stand in a pan of boiling water, .stirring gently until it thickens. Mrs Cunningham, Trinity. MARMALADE. 12 Seville oranges. 2 lemons. 4 sweet oranges. 6 quarts cold water. 10 lbs. sugar. Wa.sh and wipe the oranges and lemons, peel them, and cut off as much of the white pith as possible. Cut the peel into .shreds all one length, about f an inch long. As the peel is cut put it into a basin with the water in it, so that none of the flavour is lost. 'I'hen slice the fruit part thinly taking care to remove the jiips, add this to the basin with the peel. Stand for 24 hours, then put in preserving pan with the sugar and boil .steadily for if hours. Stir and skim carefully now and then. Put a little on a plate to get cold, and if the syrup part is like jelly it has been boiled enough, and the shreds should look almost transparent. Pour into jars and tie down. O. J. W. PRESERVED RASPBERRIES. To every i lb. of raspberries i lb. of preserving sugar. Put the raspberries on a flat dish, crush the sugar and put on separate flat dish, put both in the oven till thoroughly hot through, then mix. Put in bottles with corks, or tied down with paper and kept in a dark place. The fresh flavour of the raspberry is kept. Put in custard cups with whipped cream on top makes a pretty sweet. Miss J. Smith, i St Mary’s Villas, Chiselhurst, Kent. RHUBARB JELLY. 7 lbs. rhubarb. 2 teaspoonfuls powdered Sugar. alum. The rhubarb for this jelly should be of a fine quality, very fresh and in good season. Wash and cut the rhubarb in ^ inch pieces. Put into preserving pan with i breakfastcupful of water. Put it over a slow fire and let it remain till it is quite cooked and the juice extracted. Pour it all into a jelly bag and let it drip all night. Measure the juice, and to each large breakfastcupful add I lb. sugar, and to the whole quantity 2 teaspoonfuls of powdered alum. Stir till it boils and let it boil for 10 mins. This jelly is delicious and always turns out well. Miss M'Gillivray, Edinburgh.