Cookery book and general axioms for plain cookery

(2) This preserve requires almost constant skimming, or it will not be clear. (3) Do not stir it or the fruit Avill break, but simply put a spoon in gently to see that it is not burning. STRAWBERRY JAM. Ingredients : — To every pound of fruit allow — 1½ lbs. loaf sugar. 1 pint red currant juice. Method : — Choose the strawberries not too ripe and of good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be pounded. Shake the dish gently that the sugar may be equally distributed, and let it remain for one day. Currant Juice : — Put the currants into a jar, place the jar in a saucepan of boiling water, let it simmer until the juice is drawn from the currants, then pour it off and put 1 pint into a saucepan or stewpan, boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries until the whole is sufficiently jellied. Great care must be taken in stirring, as the fruit should be preserved as whole as possible. H CHRISTMAS PUDDING. Ingredients : — 1 lb. raisins (stoned). 1 lb. currants (washed and picked). 1 lb. sugar. 1 lb. sultanas (cleaned and picked). \ lb. mixed peel (shredded). ½ lb. almonds, if liked (blanched and shredded), ½ lb. flour. 4- lb. bread crumbsv. ■f lb. beef suet (chopped finely). 6 eggs. Milk (according to size of eggs). Rind of 1 lemon (grated). \ teaspoonful of salt. Ginger, cloves I , , „ . . , Nutmeg, cinnamon } 1 teasPOonful, or to taste* Method : — Mix the whole of the ingredients very thoroughly — much depends on this ; beat the eggs and milk, add them and stir it very well again. Put it into well-greased moulds or basins, cover with greased paper, tie the cloths over them, and boil from 6 to 10 hours, according to size. When tho puddings are turned out the appearance is improved by dredging them with castor sugar. If they are not wanted at once, keep them in a cool, dry place. To Blanch Almonds. — Put them into boiling water and let them remain until the skins will come off easily; then throw them into cold water to whiten them, and leave them moist, not wiping them. LEMON MARMALADE. Ingredients : — 1 lb. chips and pulp of lemons. 2 lb sugar. 1 pint of the last water in which they are cooked. Method : — Scrub and wash the lemons ; put them into a saucepan, cover them with cold water, boil hour, or until the lemons are tender ; change the water twice, each time replacing it with boiling water. Then take out the lemons, pour the water into a basin. Cut the lemons into quarters, take out the centre pith and pips, remove all the white pith from the rind, and cut it into the finest possible chips. Weigh the pulp and chips, and allow to every pound 1 pint of the water in the basin and 2 lbs. loaf sugar. Put the sugar and water in the preserving pan, let it boil about 15 minutes, stirring all the time, and removing carefully all the scum. Then allow the syrup to cool a little before adding the pulp and chips ; boil gently for \ an hour, or until it jellies. Pour into warm dry jars and cover at once. N.B. — Five ordinary lemons weigh about 1 pound. MINT SAUCE. Ingredients : — 2 tablespoonfuls chopped mint. 2 tablespoonfuls moist sugar, or to taste. 1 gill of vinegar.