Easy dishes for small incomes, or, The housewife's guide to practical cookery

5. Boil in a preserving pan until tender, from three-quarters to one hour. 6. Turn out into a large bowl, and when cold add the sugar. 7. When the sugar has dissolved, pour into a preserving pan, bring to a boil, add the fruit, and continue boiling for half an hour. 8. Pour into warm pots and leave until cold. Cover with brandy papers. PLUM JAM Ingredients : To every pound of Plums allow Three quarters of a pound of Sugar. 1. Divide the plums and remove the stones. 2. Put the fruit and sugar into a large bowl for six hours. 3. Pour into a preserving pan, bring to a boil and simmer slowly for half an hour. 4. Remove any scum as it rises with a wooden spoon, and stir the jam continually. 5. Throw in a few of the blanched kernels. 6. Pour into warm jars, cover with brandy papers and then tie down with parchment jam covers. RED CURRANT JELLY 1. The fruit must be ripe and dry. 2. Strip the fruit off the stalks and place in a large preserving pan. Cover with a lid and tie down with paper. 3. Place in a cool oven for one hour. 4. Strain through a sieve into a clean vessel and allow a pound and a half of crushed lump sugar to every quart of juice. 5. Stir gently over the fire until the sugar is melted. 6. Boil steadily for twenty minutes and skim well. 7. Pour the jelly into hot pots. Cover with brandy papers, tie down with parchment covers and store in a dry place. N.B. — Black or white currant jelly may be made in the same manner. RHUBARB JAM Ingredients : To every Pound of trimmed Rhubarb allow One pound of Sugar Rind of half a Lemon Half an ounce of chopped Almonds. 1 . W ash, wipe and cut the rhubarb into two inch lengths. 2. Put the rhubarb and sugar into a preserving pan, place over a slow fire and stir until the sugar is dissolved. 3. Add the grated lemon rind and chopped almonds, bring to a boil and simmer for three-quarters of an hour. 4. Remove the scum as it rises. 5. Pour into warm pots and tie down with paper. TOMATO JAM Ingredients : To every three pounds of Green Tomatoes allow One pound of Ripe Tomatoes To every One pound of Fruit allow One pound of Sugar To every pound of Sugar allow One gill of Water Juice of one Lemon, 1. Boil the green tomatoes until they are just tender. Skin and slice the ripe and the boiled fruit. 2. Put the sugar and water into a preserving pan and bring to a boil. Stir continually. 3. Add the sliced tomatoes to the boiling syrup and simmer slowly until they resemble jam. 4. Pour in the lemon juice and, if liked, add a little ground ginger. 5. When cold, pour into jars and tie down with paper. VEGETABLE MARROW PRESERVE Ingredients : A large Vegetable Marrow Preserving Sugar Ginger Lemons. 1. Peel and cut the marrow, first into strips and then into chunks about half an inch in size ; remove the pulp and seeds. 2. Weigh the fruit and to every pound of fruit allow one pound of sugar, 3. Leave the marrow and sugar in a large basin over night. 4. To every five pounds of marrow allow two ounces of bruised ginger and three lemons. 5. Peel the lemons, cut the rind into thin strips and squeeze out the juice. 6. Put the marrow, ginger, rind and juice of the lemons into a preserving pan and boil gently from three to four hours. The marrow should be soft and the juice thick and transparent.