Dainty dinners and dishes for Jewish families

Wash the damsons, and stew them in a little water till tender. Rub them through a sieve, and remove skins and stones. Weigh the pulp, and allow an equal weight of loaf sugar. Boil it up till it jellies, but do not allow it to get too stiff, or the jelly will be tough. Put it into small jars, and cover when cold. GOOSEBERRY JAM. Allow ¾ lb. sugar to 1 lb. fruit, and ¼ pint of water to 5 lbs. sugar. Boil the sugar and water together till clear, then add the picked fruit, and boil all together quickly, for about ¾ of an hour. Stir it constantly. Slow boiling makes the fruit lose its colour. GREENGAGE JAM. Stone the greengages, and add some of the kernels to the fruit. Allow 6 lbs. loaf sugar and 1 quart of water to every 6 lbs. of fruit, weighed after stoning. Boil the sugar and water together for 5 minutes, until the syrup has cleared itself. Add the fruit, and boil for ¾ of an hour. MADEIRA MARMALADE. 2 dozen Seville oranges. Loaf sugar. 6 sweet oranges. Cold water. 1 wineglassful whisky. Cut the oranges into quarters, and remove the pips. Slice them very thinly, and add 3 pints of water to every pound of sliced fruit, and let it stand 24 hours. Then boil until the chips are quite tender. Let it stand another 24 hours, after which weigh the boiled fruit, and to every pound allow 1 lb. loaf sugar. Boil again from ¾ to 1 hour, when it should be clear and well jellied. Add a wineglassful of whisky when done. A few lemons can be sliced with the oranges, if liked. PLUM JAM. Stone the plums, and add some of the kernels to the fruit. Allow 6 lbs. loaf sugar and 1 quart of water to every 6 lbs. of fruit, weighed after stoning. Boil the sugar and water together for 5 minutes, or until the syrup has cleared itself. Add the fruit, and boil for ¾ of an hour. Jam made by this recipe will be quite firm and clear like jelly, and can be turned out whole from the pot, like a mould. QUINCE AND APPLE COMPOTE. Take the cores, seeds, and skins, of the quinces, left from the fruit used for jelly; for every pound of quince trimmings allow 1 lb. peeled and cored apples with ¾ lb. sugar to each pound of fruit, and just enough water to keep the mixture from burning. Boil this all slowly together for about 2 hours, stirring frequently, pass it through a sieve and pot it. QUINCE JELLY. Peel, halve, and core the fruit, weigh it, and to each pound allow 1 pint cold spring water, dropping the fruit into this as quickly as possible, and let it all simmer together gently till the fruit is broken, but not mashed, or the colour will be spoilt. Let it now run through a jelly-bag, or clean cloth at its leisure, with no pressure of any kind, and when all the juice is extracted, measure it, and boil it in a delicately clean preserving-pan for 10 minutes; then for each pint of juice add ¾ lb. or 1 lb. sugar, and boil all well together till it turns pink and will jelly, skimming most carefully all the time. JAMS. QUINCE MARMALADE. Take the quinces that remain after the juice has been strained off for jelly, pound them in a mortar, weigh the pulp, and to each pound allow ¾ lb. cane loaf sugar; boil this all sharply, stir constantly, and let it boil gently for about an hour after the pulp boils up. Pot and tie down as usual. RED CURRANT JELLY.