Domestic and economical cookery recipes

This jam will keep a long time. No. 575. APPLE MARMALADE. Quarter and remove the cores from one peck of apples of any kind. Do not peel them. Put them into a preserving pan with one gallon of water. Cook gently until the apple pulp is soft enough to be rubbed through a sieve. After the pulp has been sieved, add to every 2 lbs. of pulp 1 lb. of loaf sugar. Boil all together for 45 minutes, stirring frequently. Tie down in large jars, as it keeps much better in large quantities. No. 576. STRAWBERRY JAM. To each lb. of fruit allow 1 lb. of white sugar. Boil the fruit for 10 minutes in a bright preserving pan. Make the sugar nice and hot in the oven, but be careful not to let it become discoloured. Add it gradually to the fruit, stir well, and boil together for 15 minutes. When cold cover each jar with thin rounds of paper dipped in vinegar or brandy. Cover these over with thick paper and tie securely. No. 577. RASPBERRY JAM. Proceed in same manner as for Strawberry Jam. No. 578. GOOSEBERRY JAM. Allow three-quarters of a lb. of sugar to each lb. of fruit, and proceed as directed for Strawberry. No. 579. PLUM AND CURRANT JAM. These are made like Strawberry, but the fruit should be boiled a little longer before adding the sugar, for about 30 minutes. N.B. — In making preserves be careful that the jars are perfectly dry before being used. The fruit should also be nice and dry when gathered, if not, the jam will not keep. No. 580. APRICOT JAM. 2 lbs. of Apricots | 2 lbs. of best loaf sugar Halve the apricots, take out the stones, lay the fruit in a deep dish, cover with the sugar, and let stand all night. Boil very gently for half-an-hour, adding the kernels, blanched and cut small. Pour into dry jars. No. 581. DAMSON JAM. 3 quarts of damsons | 3 lbs. Demerara sugar Pat into pan and boil about one hour, not less. Pour into dry jars. No. 582. RHUBARB JAM. 6 lbs. of rhubarb j £ lb. of candied peel 6 lbs. of Demerara sugar j 1 oz. of ginger Wipe the rhubarb and peel it, cut into pieces about an inch long, put into the pan with the candied peel (chopped), ginger and sugar. Boil one hour and a half ; take out the ginger and pour into jars. No. 583. GREENGAGE JAM. To every pound of greengages allow 1 j lbs. of sugar. Peel and stone the greengages, and boil them gently together, stirring and skimming until they will set. Add a quarter of the kernels blanched when the jam is ready. No. 584. RED CURRANT JELLY. Take red currants and some white ones (as they improve the colour of the jelly), bake in an earthenware jar till all the juice is extracted, strain and to each pint of juice add one pound of lump sugar. Stir till it boils, then when it boils, put in half a cup of cold water. Boil for about 20 minutes, not more, and take off the scum as it rises. Try the jelly from time to time by running a little on a cold plate to see whether it will set. As soon as it is quite clear and will set, put it into small moulds. If jelly is over-boiled it becomes like treacle, and will never set. No. 585. GOOSEBERRY JELLY. I gallon gooseberries (gathered | 2 quarts of water when just beginning to j Lump sugar turn colour)