Handbook of practical cookery

Strawberry Jam.— Four pints strawberries, one pint red currant juice, five pounds lump sugar. Place in a preserving-pan the sugar, pour over it the red currant juice. Place the pan over a clear fire, and stir the contents till boiling ; add now the strawberries, and stir very gently till boiling ; skim well, and boil slowly thirty minutes. Take the pan from the fire, and before potting the jam allow it to stand ten minutes, stirring occasionally during this time. NOTE.— Directions for preparing red currant juice: — Pick the stalks from the currants, place them in a preserving -pan, cover them with cold water, and boil them slowly twenty minutes. Tie a flannel or felt bag over a basin, pour through the bag a kettleful of boiling water, pour away the water, then pour through the currant-juice. Raspberry Jam.— Four pints of raspberries, one pint of currant- juice, five pounds of sugar. Place in a preserving-pan the sugar, pour over the currantjuice, stir till boiling. Add the raspberries, stir till boiling, skim well, and boil briskly ten minutes. Take the pan from the fire, and allow it to stand ten minutes before potting it. NOTE.— Directions for preparing juice will be found in previous recipe. Green Gooseberry Jam.— Six pounds sugar, six pints gooseberries, one pint cold water. With a pair of scissors remove the stalks and tops from the gooseberries. Place the sugar in a preserving -pan, pour over the cold water, and stir over the fire till boiling. Add then the gooseberries, stir again till boiling, skim well, and boil briskly twenty minutes. Take the pan from the fire, and allow it to stand ten minutes before pouring the jam into the pots. Red Gooseberry Jam. — Follow in every particular the directions for green gooseberry jam. Pea-Soup. — One half pound split pease, one half head of celery, one piece of soda (size of a large pea), three pints water, one quarter of a tea-spoonful salt, one pinch pepper. Wash well the pease, and soak them over night in a large basin of cold water. Pour away the watef, and place the pease in a sauce-pan ; add the soda, pepper, and salt. Bring the water to the boiling-point in a kettle, pour the water over the pease, place the sauce-pan over the fire, and stir all together till boiling. Wash well now the celery, cut it in small pieces, add them ; draw the pan on one side, and allow all to boil slowly two hours. Place a colander in a large basin, and pour the soup through it ; rub the pease through with a wooden spoon. The soup is then ready for use. NOTE. — If desired, a large table-spoonful of dried mint may be added. Haricot Bean Soup.— One half pound haricot beans, one ounce dripping, one piece of soda (size of large pea), one pint milk, two pints water, one quarter of a tea-spoonful salt, one pinch of pepper, one small turnip, one small carrot, one onion. Soak the beans over night in a large basin of cold water.-- P.]""" also over night the onion in a small basin of boiling wai Pour in the morning the water from the beans and onion. Place the beans in a sauce-pan, and pour over the cold water, add the soda, pepper, and salt, and allow to FISH SOUP — RABBIT SOUP. 257