Damson Jam. — Boil this fruit for one hour before
putting in the sugar, then add three-quarters of a
pound of sugar to the pound of fruit, and proceed as in
“ Jam, and How to Make it.”
Cherry Jam✪ Cherry Jam. — Allow one pound of sugar to each
one pound of fruit; boil the sugar with a little water
until it becomes a syrup, then add the fruit.
Raspberry Jam. — Allow three-quarters of a pound
of sugar✪ Raspberry Jam to each pound of selected fruit, and put
into the pan after the fruit has once boiled up.
Greengage Jam.— Allow three-quarters of a pound of
sugar✪ Greengage Jam to each pound of not over ripe fruit — remove
stones, and skin — strew half the sugar on the fruit,
and let it stand for four or five hours before boiling,
then put it into the stew pan, and when reduced to
a pulp, add the remainder of the sugar; ten minutes
before turning out add the blanched kernels of the
stones.
Strawberry Jam. — Three-quarters of a pound of loaf
sugar✪ Strawberry Jam to each pound of sound and selected fruit
is sufficient; but one pound of sugar to each one
pound of strawberries should be used if the jam is
required to be kept for a long period.
GAS COOKERY BOOK.
2 T I
PICKLES*
Gherkins. — Put one lb. salt and two quarts water
into an earthenware jar and throw in the gherkins.
Let them remain two hours, drain on a sieve, and when
quite dry place in jars. Boil two quarts white vinegar
with J oz. of cloves, \ oz. of mace, J oz. of allspice,
2 ozs. of ginger, \ oz. of mustard seed, half stick
horseradish, three bay leaves, half nutmeg, and a little
salt✪ Gherkins, and pour over the gherkins; cover them closely
and let the jar stand 24 hours, then place the jar in a
stewpan and place on the gas jets to simmer until
they are green, taking care they do not boil, for that
would spoil the colour; then put into jars or wide¬
mouthed bottles and cover them over until they are
cold; tie the corks over with leather and set in a dry
place.
Chutney.— Take half-pound of mustard seed, half-
pound of salt, half-pound of raisins (stoned), half-
pound of brown sugar ; six ounces of garlic, six ounces
of cayenne pepper, one quart of gooseberries, two lbs.
of peeled apples, one quart of the best vinegar. Dry
and bruise the mustard, make a syrup of the sugar
with half a pint of the vinegar, dry the gooseberries
and boil in half a quart of the vinegar, and well bruise
the garlic in a mortar. When cold, gradually mix
and thoroughly amalgamate the whole in a mortar,
and then tie down well. The longer preserved the
better.
Walnuts. To each quart of vinegar allow 1 oz.
whole black pepper, £ oz. allspice, J oz. bruised ginger*
\ oz. cloves, and 1 oz. salt. Pick the walnuts not
later than July; prick them well with a fork. Pre¬
pare a strong brine of salt and water, 4 lbs. of salt to
o 2
212
THE HOUSEHOLD
✪ Chutney
Page 115 · 8 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
Damson Jam. — Boil this fruit for one hour before putting in the sugar, then add three-quarters of a pound of sugar to the pound of fruit, and proceed as in “ Jam, and How to Make it.”
Cherry Jam. — Allow one pound of sugar to each one pound of fruit; boil the sugar with a little water until it becomes a syrup, then add the fruit.
Raspberry Jam. — Allow three-quarters of a pound of sugar to each pound of selected fruit, and put into the pan after the fruit has once boiled up.
Greengage Jam.— Allow three-quarters of a pound of sugar to each pound of not over ripe fruit — remove stones, and skin — strew half the sugar on the fruit, and let it stand for four or five hours before boiling, then put it into the stew pan, and when reduced to a pulp, add the remainder of the sugar; ten minutes before turning out add the blanched kernels of the stones.
Strawberry Jam. — Three-quarters of a pound of loaf sugar to each pound of sound and selected fruit is sufficient; but one pound of sugar to each one pound of strawberries should be used if the jam is required to be kept for a long period.
211
PICKLES*
Gherkins. — Put one lb. salt and two quarts water into an earthenware jar and throw in the gherkins. Let them remain two hours, drain on a sieve, and when quite dry place in jars. Boil two quarts white vinegar with J oz. of cloves, \ oz. of mace, J oz. of allspice, 2 ozs. of ginger, \ oz. of mustard seed, half stick horseradish, three bay leaves, half nutmeg, and a little salt, and pour over the gherkins; cover them closely and let the jar stand 24 hours, then place the jar in a stewpan and place on the gas jets to simmer until they are green, taking care they do not boil, for that would spoil the colour; then put into jars or wide¬ mouthed bottles and cover them over until they are
cold; tie the corks over with leather and set in a dry place.
Chutney.— Take half-pound of mustard seed, halfpound of salt, half-pound of raisins (stoned), halfpound of brown sugar ; six ounces of garlic, six ounces of cayenne pepper, one quart of gooseberries, two lbs. of peeled apples, one quart of the best vinegar. Dry and bruise the mustard, make a syrup of the sugar with half a pint of the vinegar, dry the gooseberries and boil in half a quart of the vinegar, and well bruise the garlic in a mortar. When cold, gradually mix and thoroughly amalgamate the whole in a mortar,
and then tie down well. The longer preserved the better.
Walnuts. To each quart of vinegar allow 1 oz. whole black pepper, £ oz. allspice, J oz. bruised ginger* \ oz. cloves, and 1 oz. salt. Pick the walnuts not later than July; prick them well with a fork. Pre¬ pare a strong brine of salt and water, 4 lbs. of salt to
o 2
Records on this page
Cherry JamDamson JamRaspberry JamGreengage JamStrawberry JamGherkinsChutneyRed Cabbage Pickle