8 III. of Carrots. 4 lb. Lemons (or Orange! , 8 lb. of Sugu. or Seville Oranges). First boil the oranges and carrots together till nearly soft, in water enough to cover them well. Pour off the water and keep on one side. Then mince all through the mincing-machine (seeds of the oranges as well). Add the sugar, and four or five cups of the water in which the oranges and carrots were boiled ; boil it till clear. Keep the lid on the pot at first, as it is apt to become dry. Before putting in the jam, take care to oil the preserving-pot with olive oil to prevent its burning. JAM {MELON). Ingredients. t lb. of ripe Melon, minced, or A smnll piece of bruiied Ginga cut in thin slices, in a bag. 4 lb. of Sugar, After mincing the melon put into a preserving-pot (previously oiled). Let it just boil up, then add the sugar. Boil till clear, and the juice nice and thick. Stir repeatedly, or it will burn. Cork welL in J] JAM (KAFFIR WATER MELON)— JELLY. 7AM {KAFFIR WATER MELON). Take twelve pounds of water melon, six pounds of sugar, mash through a mincing - machine ; also three oranges. Boil up well, then add the sugar. Boil till clear. A very good Jam, JAM {PEACH). (Cape.) Peel and slice the "Clingstone" or yellow peach. Have ready a basin of water with a handful of salt in it, lay the sliced peaches for half an hour in this. Take one pound less sugar than fruit, oil the preserving-pot, put alternate layers of fruit and sugar and a iew cups of water. Stew gently till clear, and the syrup thick. A delicious jam for breakfast or tea. JAM {QUINCE). (Mrs. Cloete's Recipe.) Slice the quinces or pass through a mincing-machine, take the same weight of sugar as fruit. First oil your pre- serving-pot (very clean copper or enamelled), then put in the cut-up fruit. Add a few cups of water, let it boil for half an hour ; then add the sugar, and boil till quite clear. JAMS.— See Note at end of J. JAMS.— See also Marmalades and Preserves. JELLY. (Mrs. Daniel Cloete's Recipe.) Ingredients. z oz. or i;. packet Gelatine, 2 Lemons. 1 lb. Brown Sugar. The White and Shells of 4 Eggs. I pint Sherry. A few Cloves. 4 pint Brandy. 2 small pieces of Mace. Tlie Juice of 3 Oranges. 6 Cardamone Seeds. Soak the gelatine in one pint of cold water, then pour on half a pint of boiling water to dissolve the soaked gela- tine (in winter take one pint or the jelly will be too firm), Then add the other ingredients, and the whites of the eggs JELLY— JELLY (ASPIC). U well whisked to a stiff froth. Boil on a brisk fire until the scum rises to the top of the saucepan. Have ready a tumbler of cold water, pour some of the water on the boiling jelly. Do this three times, letting it boil in be- tween. Remove from the fire, let it stand five minutes, strain through a jelly-bag into a mould, and turn out when cold. Very good. JELLY. (Mrs. Alexander Van der Byl's Recipe.) Ingredients. > quart packets Gelatine. 12 tablespoonfuls of Brown Sugar. 6 Eggs. IS Cloves. I tumbler Lemon Juice. 2 sticks of Cassia (or Cinnamon). 1 bottle Sherry. The Peel of 4 Lemons. 3 wineglasses French Brandy. The Shells of 3 Eggs broken quite hne.

AI-modernized reading of the original text

8 lb. of Carrots. 4 lb. Lemons (or Orange! , 8 lb. of Sugu. or Seville Oranges). First boil the oranges and carrots together till nearly soft, in water enough to cover them well. Pour off the water and keep on one side. Then mince all through the mincing-machine (seeds of the oranges as well). Add the sugar, and four or five cups of the water in which the oranges and carrots were boiled ; boil it till clear. Keep the lid on the pot at first, as it is apt to become dry. Before putting in the jam, take care to oil the preserving-pot with olive oil to prevent its burning. JAM {MELON). Ingredients. t lb. of ripe Melon, minced, or a small piece of bruiied Ginga cut in thin slices, in a bag. 4 lb. of Sugar, After mincing the melon put into a preserving-pot (previously oiled). Let it just boil up, then add the sugar. Boil till clear, and the juice nice and thick. Stir repeatedly, or it will burn. Cork welL in J] JAM (KAFFIR WATER MELON)— JELLY. 7AM {KAFFIR WATER MELON). Take twelve pounds of water melon, six pounds of sugar, mash through a mincing - machine ; also three oranges. Boil up well, then add the sugar. Boil till clear. A very good Jam, JAM {PEACH). (Cape.) Peel and slice the "Clingstone" or yellow peach. Have ready a basin of water with a handful of salt in it, lay the sliced peaches for half an hour in this. Take one pound less sugar than fruit, oil the preserving-pot, put alternate layers of fruit and sugar and a iew cups of water. Stew gently till clear, and the syrup thick. A delicious jam for breakfast or tea. JAM {QUINCE). (Mrs. Cloete's Recipe.) Slice the quinces or pass through a mincing-machine, take the same weight of sugar as fruit. First oil your preserving-pot (very clean copper or enamelled), then put in the cut-up fruit. Add a few cups of water, let it boil for half an hour ; then add the sugar, and boil till quite clear. JAMS.— See Note at end of J. JAMS.— See also Marmalades and Preserves. JELLY. (Mrs. Daniel Cloete's Recipe.) Ingredients. z oz. or i;. packet Gelatine, 2 Lemons. 1 lb. Brown Sugar. The White and Shells of 4 Eggs. I pint Sherry. A few Cloves. 4 pint Brandy. 2 small pieces of Mace. Tlie Juice of 3 Oranges. 6 Cardamone Seeds. Soak the gelatine in one pint of cold water, then pour on half a pint of boiling water to dissolve the soaked gelatine (in winter take one pint or the jelly will be too firm), Then add the other ingredients, and the whites of the eggs JELLY— JELLY (ASPIC). U well whisked to a stiff froth. Boil on a brisk fire until the scum rises to the top of the saucepan. Have ready a tumbler of cold water, pour some of the water on the boiling jelly. Do this three times, letting it boil in between. Remove from the fire, let it stand five minutes, strain through a jelly-bag into a mould, and turn out when cold. Very good. JELLY. (Mrs. Alexander Van der Byl's Recipe.) Ingredients. > quart packets Gelatine. 12 tablespoonfuls of Brown Sugar. 6 Eggs. IS Cloves. I tumbler Lemon Juice. 2 sticks of Cassia (or Cinnamon). 1 bottle Sherry. The Peel of 4 Lemons. 3 wineglasses French Brandy. The Shells of 3 Eggs broken quite hne.

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