Cookery for busy lives and small incomes

Gather the fruit on a bright clear day, and use it as soon as possible. It must be quite sound. If gathered in wet or damp weather, the jam will become mouldy. As a general rule, allow threequarters of a pound of sugar to one pound of fruit. The length of time jam takes to boil will vary according to the kind of fruit, and whether it is boiled quickly or slowly ; the more quickly it is boiled, the better it will be in colour and flavour. When a little will set on a plate, it will do. Use white or brown sugar, and when economy has to be considered, do not remove the scum ; it will boil down, and the jam be just as good, if not quite so clear as if removed. If the jam is for immediate use, half a pound of sugar to each pound of fruit may be used. Boil the fruit for half an hour alone, before adding the sugar. Stir always with a wooden spoon. Stir strawberries very carefully. Mash down raspberries. All jams are made in the same way so recipes in detail are unnecessary for ordinary fruits. Blackberry and Apple Jam Blackberries and apples make a nicer jam than blackberries alone. Peel the apples, core and slice them thinly, put them into a jmn with the blackberries and sugar (see preceding directions), and boil until the jam will set. It usually takes about three-quarters of an hour. JAMS Apple Jam This is another cheap and wholesome jam. Prepare the apples as directed in the preceding recipe, and make into jam in the usual manner ; a few cloves are liked by some people. Vegetable Marrow Jam Peel some marrows and remove the seeds. Cut them into small pieces. Boil them with an equal weight of sugar until the marrow is transparent. Ginger or lemon may be used to flavour. Marmalade For 1 doz. Seville oranges allow 6 lb. of loaf sugar. Slice the oranges very thin and remove the pips. Put the oranges into a pan with 6 pints of cold water, and boil gently for four hours, when they will be quite soft and tender. Then add the sugar, and boil about three-quarters of an hour longer, always stirring one way. Less water can be used if the oranges are small. THE PREPARATION OF CHEESES, TINNED MEATS, FORCEMEATS, ETC. Cheese made with Potato Boil the potatoes in large quantities, drain and peel them, then pound them to a pulp. To every seven pounds of potatoes add one pint of sour milk, and salt to taste. Knead the whole together, cover, and let it remain for four days ; then knead it again. Form into cheeses and put into small baskets or punnets to drain. These cheeses are better when they have been kept some time. Nicer cheeses may be made by using double the quantity of milk. Milk Cheese This is a good way of using up sour milk. When the milk is sour and solid, pour it into a small basket lined with muslin (a strawberry punnet will do nicely), and put it where it will drain for twenty-four hours ; it will then be a solid milk cheese. Sage and Onion Stufling Ingredients. — 3 large onions, 6 table-spoonfuls of bread crumbs, a dessert-spoonful of powdered sage leaves or chopped sage, 1 oz. of dripping (this can be omitted), pepper and salt. Method. — Chop the onions, and mi.x all the ingredients together.