The household cook book

ORANGE JAM. — Sweet oranges are best; remove the rind and then the seeds by passing it through a colander or sieve; to 1 lb. pulp and juice allow 1 lb. sugar; boil 10 minutes, add the sugar and cook till done; put up like other jams. PINEAPPLE JAM. — Pare it, cut in small pieces, and cook in just enough water to cover until tender. Allow | lb. sugar to 1 lb. fruit; make the sugar into a syrup, add the pineapple and boil 10 minutes; then put up like other jams. Pineapple Parings. — After the fruit has been trimmed for making jams, etc., wash the peel in warm water, dry it, put it in a saucepan, add cold water to cover, and simmer 1 hour, or so; then strain the liquid, boil it with sugar, and it can be served with puddings, etc.; or if essence of pineapple is added when cold it will serve for ices or sweet sauces for puddings and the like. PLUM JAM.— Allow 1 lb. sugar to 1 lb. fruit before it is stoned; then take out the stones and stew the fruit in a little water till soft; pass it through a coarse sieve, add the sugar, and cook till done. Put up like other jam. QUINCE JAM. — Cook any desired amount of quinces until soft, in as little water as possible without burning; pour off the water and rub the fruit with a wooden spoon until smooth; add 10 oz. sugar to 1 lb. fruit, let it boil 20 minutes, and remove it from the fire, put up like other jams. RASPBERRY JAM — Mash the berries, and treat as directed for strawberries. If 2 parts raspberries and 1 part red currants are mixed it makes a fine jam, or add a little currant juice. RHUBARB JAM — Allow 1 lb. sugar for 1 lb. rhubarb; cut up the fruit into small pieces, put on the sugar, and let it stand several hours, or until next morning; then take out the fruit, and boil the syrup until it thickens; then put in the fruit and let it simmer gently until done, stirring it to prevent its burning; then put in glasses. STRAWBERRY JAM — Hull the berries, put them over the fire, and boil gently ^ hour, keeping them constantly stirred; allow | lb. sugar to 1 lb. fruit; remove the berries from the fire, add the sugar, and then boil them again ^ hour. Then put in jars as before directed. The Strawberry was known to the ancient Greeks and Romans, and is indigenous in all temperate climates. It does not contain much nutritive matter, but is very wholesome. The seeds, like the pericarps, are not easy of digestion and sometimes cause intestinal irritation on which account some physicians have recommended passing them through muslin before being eaten. They have more water in their composition than gooseberries or currants, and they are cooling, laxative, and slighly diuretic. Some epicures grate the zest of an orange over them, thinking it improves the taste, especially when a little sugar is added also. TOMATO JAM — Use equal weights of sugar and tomatoes; peel and slice them, add the sugar and let simmer gently until done, which should be in about an hour. A pleasant flavor may be imparted by tying lemon peel and ginger in a muslin bag, and letting it cook with the fruit, lifting it out when that is cooked.