The housekeeper's guide to preserved meats, fruits, vegetables, &c

STRAWBERRY JAM . — Strawberry jam is perhaps one of the most popular of all jams. Unfortunately, it cannot always be obtained. When there is a good year in the strawberry-grounds jam is generally made in sufficient quantities to last the country till strawberries come again. But in many years it is found that little or no jam can be made, owing to the scarcity of the strawberries. It can be used for almost every purpose for which jams generally are used. It can, of course, be used for making open tarts, either large or small. Strawberry jam is also very good for making various kinds of puddings, such as bread-and-butter pudding, in which the jam is smeared upon the slices of bread-and-butter and the dish then filled up with custard and baked in the oven till the custard is set. Strawberry jam is also very good for making both tipsy-cake and trifle. In the case of making trifle the jam can be spread over slices of stale sponge-cake, or, better still, brioche-cake. One very nice purpose indeed for which strawberry jam can be used is that of making ices when some rough ice can be obtained. Now that freezing-machines are sold so extremely cheap, ices are by no means an expensive luxury. W e ought to remember that the penny ices as sold in the streets in hot weather are by no means bad, and yet the men can affoi'd to make and sell them at this price, getting a living out of the profit. When persons in country places are possessed of gardens, and are consequently able to obtain fresh fruit, it is to be regretted that these very delicious additions to every-day comfort in the way of food are not more often used. When fresh fruit is not in season, almost equally good ices can be made from jam. Take, say a quarter of a pound of jam, and mix it well with half a pint of cream. Of course the jam contains sufficient sugar to obviate the necessity of any more being added. When the whole has been well mixed together, all it requires is to be frozen, and the ice is then ready to be served. Unfortunately, cream is an expensive luxury, and in many cases cannot be obtained at all. When this is the case an excellent substitute can be made by mixing, say half a pint of milk, two yolks of eggs, and a tablespoonful of Swiss milk. When this mixture is used for making vanilla ice, by adding the flavour of vanilla, it will require a little more sugar. When, however, it is used for making cream-ice or any kind of fruit or jam-ice, no sugar need be added. A distinction must be made between making ice from jam and preserved fruit. Strawberry jam contains about three-quarters of a pound of sugar to a pound of fruit. In making ice from apricots preserved in tins there will be a far less amount of sugar used. Consequently, the cook must taste the mixture before freezing, and add sugar accordingly. STRAWBERRY SYRUP.— Strawberry syrup forms a most refreshing drink on a hot day. It is best when mixed with