These jams are supplied in fluted
pots containing a pound, glasses con-
taining two pounds, jars containing
three and four pounds, and it is also
sold by the hundredweight. In addi-
tion to these they supply what is known
as household jam, which is a mixture
of fresh fruits preserved with sugar.
Tills household jam is supplied in two-
pound glasses, three and four-pound
tins, four-pound jax-s, and seven and
fourteen-pound tins or jars, as well as by
the hundredweight, thus suiting the
requirements of all classes. The latter
is probably the most economical way of
purchasing jams, and is suited for hotel-
keepers, clubs, or very large households.
As I befoi-e remarked, there is no doubt
that all kinds of fruit are much better
when bottled or preserved in large quan-
tities than in small ; just as the magnum
of port will beat the pint, so will the
fourteen-pound jar beat the ordinary
jam-pot.
JARS, FANCY, FOR TINNED MEATS.—
Many housekeepers have, perhaps, ex-
perienced difficulty in deciding as to the
best method of serving tinned meats.
Take for instance the case of sardines.
Sometimes the tin is opened and brought
to the table on a plate, which, owing to
the possibility of a little of the oil being
spilled, is essential ; but this is, to say
trie least, an inartistic method. So
with a small quantity of preserved meat,
housekeepers will bi-ing it on to the
table in a plate. I would recommend
those who liave any difficulty in this
respect to go to their grocers and ask
for some of the fancy jars supplied by
Messrs. Crosse and Blackwell for the
purpose of serving tinned meats. A
sight of the jars themselves will be far
better than any written description.
JELLIES. — See various • headings :-r-
I Apple, Orange, Lemon, Red-Cur-
rant, Aspic, Champagne, Calves’-
feet, Noteau, Madeira, Punch,
Port, Vanilla, etc.
JOHN BULL SAUCE. — John Bull sauce
is a clear bright sauce, somewhat similar
to Harvey sauce. It is intended to be
used with steaks, chops, game, hashes,
made dishes, etc. It also imparts zest
to roast fowl, fricasseed rabbit, and
fish of all kinds. It is distinctly acid
in flavour, and would be very popular
with those who are fond of English
pickles. Those persons, however, who
liappen to be fond of Indian pickle
would not be so well satisfied.
JULIENNE, DRIED. — See Vegeta-
bles, Dried, Mixed.
JULIENNE SOUP.— Julienne soup is
one of the many soups that now can be
70
HOUSEKEEPER'S GUIDE.
obtained in tins. Many persons do not
know the difference between Julienne
soup and spring soup. Both are similar,
being a mixture of early vegetables cut
up and served in good clear stock. In
both, perhaps, the stock is the same,
but in making Julienne soup and spring
soup the following distinct difference is j
made. In the case of spring soup fresh
vegetables are put into the soup as they
arc, in their natural state, and boiled.
Page 118
Presented as published in 1880. 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
These jams are supplied in fluted pots containing a pound, glasses containing two pounds, jars containing three and four pounds, and it is also sold by the hundredweight. In addition to these they supply what is known as household jam, which is a mixture of fresh fruits preserved with sugar.
This household jam is supplied in twopound glasses, three and four-pound tins, four-pound jars, and seven and fourteen-pound tins or jars, as well as by the hundredweight, thus suiting the requirements of all classes. The latter is probably the most economical way of purchasing jams, and is suited for hotelkeepers, clubs, or very large households. As I before remarked, there is no doubt that all kinds of fruit are much better when bottled or preserved in large quantities than in small ; just as the magnum of port will beat the pint, so will the fourteen-pound jar beat the ordinary jam-pot.
JARS, FANCY, FOR TINNED MEATS.—
Many housekeepers have, perhaps, experienced difficulty in deciding as to the best method of serving tinned meats. Take for instance the case of sardines. Sometimes the tin is opened and brought to the table on a plate, which, owing to the possibility of a little of the oil being spilled, is essential ; but this is, to say the least, an inartistic method. So with a small quantity of preserved meat, housekeepers will bring it on to the table in a plate. I would recommend those who liave any difficulty in this respect to go to their grocers and ask for some of the fancy jars supplied by Messrs. Crosse and Blackwell for the purpose of serving tinned meats. A sight of the jars themselves will be far better than any written description.
JELLIES. — See various • headings :-r- I Apple, Orange, Lemon, Red-Currant, Aspic, Champagne, Calves’- feet, Noteau, Madeira, Punch, Port, Vanilla, etc.
JOHN BULL SAUCE. — John Bull sauce is a clear bright sauce, somewhat similar to Harvey sauce. It is intended to be used with steaks, chops, game, hashes, made dishes, etc. It also imparts zest to roast fowl, fricasseed rabbit, and fish of all kinds. It is distinctly acid in flavour, and would be very popular with those who are fond of English pickles. Those persons, however, who liappen to be fond of Indian pickle would not be so well satisfied.
JULIENNE, DRIED. — See Vegetables, Dried, Mixed.
JULIENNE SOUP.— Julienne soup is one of the many soups that now can be
obtained in tins. Many persons do not know the difference between Julienne soup and spring soup. Both are similar, being a mixture of early vegetables cut up and served in good clear stock. In both, perhaps, the stock is the same, but in making Julienne soup and spring soup the following distinct difference is j made. In the case of spring soup fresh vegetables are put into the soup as they arc, in their natural state, and boiled.