The almonds need not be removed, but may be left
in the jam, and eaten with it.
The addition of vanilla to stone fruit jam also
improves its flavour; but vanilla is too expensive for
general use.
Apricot Jam.— The apricots must be ripe and
weighed after being stoned and peeled, and then to
every pound of so prepared fruit one pound of sugar
must be added. Peel the apricots as thinly as
possible and break them in the centre.
After having weighed the fruit, place it on dishes;
now pound the same quantity of sugar in a mortar
and sprinkle it over the apricots and allow it so to
remain for twelve hours. Now place the fruit and
sugar into a preserving pan, crack the stones, blanch
the kernels, and add them to the fruit. Let the pre¬
serve simmer gently until clear, remove the pieces
of apricot singly as they clear, and carefully take all
scum off as it rises. Put the apricots separately into
small jars, pour over the syrup and kernels. After
the jam has been allowed to stand for twelve hours
sprinkled with sugar, it will require about three-
GAS COOKERY BOOK.
209
quarters of an hour to boil the jam. Twelve pots
of jam may be made from 10 lbs. of fruit✪ Red Currant Jam, and the
proper time for making it is August and September.
Rhubarb Marmalade for Tarts. — Wipe a bundle
of rhubarb, and cut it up into small pieces, about half
an inch in length; place in a stew-pan with half a
teacupful of water and 1 lb. of moist sugar. Grate
the rind of 5 oranges into a stew-pan. Remove
all the white and pips of the oranges, cut them up
small, and place them into the stew-pan with the
rhubarb, also the juice of half a lemon✪ Rhubarb Marmalade for Tarts and a few
pieces of lemon-peel. Place it on the gas-stove, and
let it stew for lj hours. When cold, it will be ready
for making tarts.
Dried Strawberries. — Procure some strawberries
(as many as are desired) when plentiful and ripe,
attach threads to their stalks and hang them up to dry
inside a window facing south, and they will not only
keep for some time, months even, if in a perfect con¬
dition, but will retain that sweet, refreshing acid
peculiar to the strawberry when in full perfection ;
the flavour of the fruit without any watery taste is
delicious, and dissolves in the mouth slowly.
Orange Marmalade. — Ingredients : 6 lbs. of
Seville oranges and 6 lemons to 10 lbs. of best pre¬
serving suga✪ Orange Marmalader. Cut the fruit into quarters and re¬
move the pulp, freeing it from pips and skins. Let
the peel soak in water with a little salt for three or
four days, changing the water daily. Then boil the
peel in plenty of clean water until tender. Drain it
well, and proceed to make the marmalade by cutting
the peel into very thin slices, adding the pulp and
sugar to it, and putting all in the preserving pan
together, with the juice of the six lemons. Boil it
quite gently, removing the scum as it rises. Stir
gently from time to time. It should be quite clear
and cooked sufficiently in about half an hour.
o
210
THE HOUSEHOLD
Blackberry aad Apple Jam. — Take equal quantities
of freshly-gathered blackberries, and apples that have
been peeled and cored, and cut up, allowing three-
quarters of a pound of sugar to each pound of fruit,
and proceed as in previous recipe.
Blackberry Jam. — Proceed as above, only using half-
a-pound of suga✪ Blackberry Jamr to the pound of blackberries.
Page 114 · 7 recipe records on this page
Presented as published in 1900. 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
The almonds need not be removed, but may be left in the jam, and eaten with it.
The addition of vanilla to stone fruit jam also improves its flavour; but vanilla is too expensive for general use.
Apricot Jam.— The apricots must be ripe and weighed after being stoned and peeled, and then to every pound of so prepared fruit one pound of sugar must be added. Peel the apricots as thinly as possible and break them in the centre.
After having weighed the fruit, place it on dishes; now pound the same quantity of sugar in a mortar and sprinkle it over the apricots and allow it so to remain for twelve hours. Now place the fruit and sugar into a preserving pan, crack the stones, blanch the kernels, and add them to the fruit. Let the pre¬ serve simmer gently until clear, remove the pieces of apricot singly as they clear, and carefully take all scum off as it rises. Put the apricots separately into small jars, pour over the syrup and kernels. After the jam has been allowed to stand for twelve hours sprinkled with sugar, it will require about three-
quarters of an hour to boil the jam. Twelve pots of jam may be made from 10 lbs. of fruit, and the proper time for making it is August and September.
Rhubarb Marmalade for Tarts. — Wipe a bundle of rhubarb, and cut it up into small pieces, about half an inch in length; place in a stew-pan with half a teacupful of water and 1 lb. of moist sugar. Grate the rind of 5 oranges into a stew-pan. Remove all the white and pips of the oranges, cut them up small, and pplace it in the stew-pan with the rhubarb, also the juice of half a lemon and a few pieces of lemon-peel. Place it on the gas-stove, and let it stew for 1½ hours.rs. When cold, it will be ready for making tarts.
Dried Strawberries. — Procure some strawberries (as many as are desired) when plentiful and ripe, attach threads to their stalks and hang them up to dry inside a window facing south, and they will not only keep for some time, months even, if in a perfect condition, but will retain that sweet, refreshing acid peculiar to the strawberry when in full perfection ; the flavour of the fruit without any watery taste is delicious, and dissolves in the mouth slowly.
Orange Marmalade. — Ingredients : 6 lbs. of Seville oranges and 6 lemons to 10 lbs. of best pre¬ serving sugar. Cut the fruit into quarters and re¬ move the pulp, freeing it from pips and skins. Let the peel soak in water with a little salt for three or four days, changing the water daily. Then boil the peel in plenty of clean water until tender. Drain it well, and proceed to make the marmalade by cutting the peel into very thin slices, adding the pulp and sugar to it, and putting all in the preserving pan together, with the juice of the six lemons. Boil it quite gently, removing the scum as it rises. Stir gently from time to time. It should be quite clear and cooked sufficiently in about half an hour.
o
Blackberry and Apple Jam. — Take equal quantities of freshly-gathered blackberries, and apples that have been peeled and cored, and cut up, allowing three-quarters of a pound of sugar to each pound of fruit, and proceed as in previous recipe.
Blackberry Jam. — Proceed as above, only using half a pound of sugar to the pound of blackberries.
Records on this page
Red Currant JamApricot JamCherry JamPlum JamRhubarb Marmalade for TartsOrange MarmaladeBlackberry Jam