Ginger Beer.- — 3 lbs. loaf sugar broken small, £ lb. whole
bruised ginger, 2 oz. cream of tartar, the peel and juice of 3
lemons✪ Ginger Beer. Lay these ingredients at the bottom of a pan, pour upon
them two gallons of boiling water. Cover with a thick cloth ; when
nearly cold put one tablespoon of brewer’s yeast on a slice of
toast, and let it float on the ginger beer, cover the pan, and let it
ferment twenty-four hours. Strain and bottle it. In three days it
will be ready for use.
How to make Jam. — The fruit must be picked when it is
quite dry, and should be quite sound. Good lump sugar must be
ODDS AND ENDS.
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used. If the glasses or jars in which the jam is to be kept are
not absolutely dry the jam will ferment, so they must be
washed and dried some time before they are wanted. After the
fruit is freed from stalks or stones, as the case may be, it must be
weighed. Then put it in the preserving pan and let it boil ; stir
and skim it. After it has boiled a few minutes add the sugar.
The quantity to use varies with the fruit ; strawberries and rasp-
berries and the sweeter kinds take less than the more acid fruits.
As a general rule three quarters of a pound of sugar should be
used to every pound of fruit ; damsons require a pound of sugar
to a pound of fruit✪ How to Make Jam. After the sugar is added the jam should boil
steadily, but not too rapidly, till it sets when a little is put on a
plate ; this is generally from half to three-quarters of an hour. It
is best to add the sugar when the preserving pan is off the fire, or
the jam might burn. The jam must be allowed to get cold in the
jars, and then they should have paper soaked in brandy laid inside
the jars on the top of the jam, and parchment or paper soaked in
milk must be fastened over the top of the jars to exclude the air.
In the case of stone fruit the stones must be most carefully
skimmed off ; they rise to the top when the fruit is boiling.
Cherry Jam. — This is made in the same way as other jams
(see Directions for making Jam), but the cherries must first be
stoned. This is easily and quickly done with a little instrument
that is sold for this purpose. If you pull out the cherry stalk and
then insert the instrument into the cherry at the end where
the stalk has come out, you will extract the stone without
losing any of the juice. The fruit must be weighed after it is
stoned, and half a pound of sugar is the allowance for a pound
of sweet cherries, and a pound of sugar for a pound of Morelia
cherries✪ Cherry Jam.
Red, Black, or White Currant Jelly, and Blackberry
Jelly •—Pick the fruit free from stalks, and put it into a preserving
pan, and stir gently over a clear fire till the juice is extracted.
The fruit should cook slowly. Then turn the fruit into a hair
154
ODDS AND ENDS.
sieve, and let it drain well, but without pressure. Pass the juice
through a fine cloth or jelly-bag, first rinsed in boiling water, and
then weigh the juice. Boil the juice fast for a quarter of an
hour, and take the pan off the fire and add the loaf sugar,
crushed to a powder in the proportion of half a pound of
sugar to a pound of juice ; stir it off the fire till the sugar
is dissolved, and then boil the jelly again quickly for ten
minutes. The scum must be carefully taken off during the
boiling.
Page 101 · 3 recipe records on this page
Presented as published in 1901. 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
Ginger Beer.- — 3 lbs. loaf sugar broken small, £ lb. whole bruised ginger, 2 oz. cream of tartar, the peel and juice of 3 lemons. Lay these ingredients at the bottom of a pan, pour upon them two gallons of boiling water. Cover with a thick cloth ; when nearly cold put one tablespoon of brewer’s yeast on a slice of toast, and let it float on the ginger beer, cover the pan, and let it ferment twenty-four hours. Strain and bottle it. In three days it will be ready for use.
How to make Jam. — The fruit must be picked when it is quite dry, and should be quite sound. Good lump sugar must be
1 53
used. If the glasses or jars in which the jam is to be kept are not absolutely dry the jam will ferment, so they must be washed and dried some time before they are wanted. After the fruit is freed from stalks or stones, as the case may be, it must be weighed. Then put it in the preserving pan and let it boil ; stir and skim it. After it has boiled a few minutes add the sugar. The quantity to use varies with the fruit ; strawberries and raspberries and the sweeter kinds take less than the more acid fruits. As a general rule three quarters of a pound of sugar should be used to every pound of fruit ; damsons require a pound of sugar to a pound of fruit. After the sugar is added the jam should boil steadily, but not too rapidly, till it sets when a little is put on a plate ; this is generally from half to three-quarters of an hour. It is best to add the sugar when the preserving pan is off the fire, or the jam might burn. The jam must be allowed to get cold in the jars, and then they should have paper soaked in brandy laid inside the jars on the top of the jam, and parchment or paper soaked in milk must be fastened over the top of the jars to exclude the air. In the case of stone fruit the stones must be most carefully skimmed off ; they rise to the top when the fruit is boiling.
Cherry Jam. — This is made in the same way as other jams (see Directions for making Jam), but the cherries must first be stoned. This is easily and quickly done with a little instrument that is sold for this purpose. If you pull out the cherry stalk and then insert the instrument into the cherry at the end where the stalk has come out, you will extract the stone without losing any of the juice. The fruit must be weighed after it is stoned, and half a pound of sugar is the allowance for a pound of sweet cherries, and a pound of sugar for a pound of Morelia cherries.
Red, Black, or White Currant Jelly, and Blackberry Jelly •—Pick the fruit free from stalks, and put it into a preserving pan, and stir gently over a clear fire till the juice is extracted. The fruit should cook slowly. Then turn the fruit into a hair
sieve, and let it drain well, but without pressure. Pass the juice through a fine cloth or jelly-bag, first rinsed in boiling water, and then weigh the juice. Boil the juice fast for a quarter of an hour, and take the pan off the fire and add the loaf sugar, crushed to a powder in the proportion of half a pound of sugar to a pound of juice ; stir it off the fire till the sugar is dissolved, and then boil the jelly again quickly for ten minutes. The scum must be carefully taken off during the boiling.
Records on this page
Ginger BeerHow to Make JamCherry Jam