Household cookery

Plum Jam 6 lbs. plums. 6 lbs. sugar. 1 quart water. Method. — Boil the sugar and water until the syrup is quite clear, removing the scum as it rises. Add the fruit, and boil about 1 hour. Pour into jars, and cover when cold. Note. — If large fruit is used (viz. magnums), they should be stoned, and the kernels added to the fruit. Marmalade 5 Seville oranges. 3 quarts water. 2 sweet oranges. 6 lbs. sugar. I lemon. Method. — Wipe the outside of the oranges and lemon. Cut into quarters, remove the pips, and soak in a little of the water. Put the juice and pulp in a bowl, slice the rinds very thinly, add to pulp and juice with rest of the water, and let it stand 48 hours. Strain the water from the pips, and add. Boil till the skins are tender (about | hour). Add sugar, and boil quickly till clear (about 30 minutes). ICINGS Icing sugar only should be used for all icing mixtures. The sugar must be rubbed through a hair or very fine sieve, and be perfectly free from lumps, otherwise the icing will be coarse and gritty. Where white of egg is used, it may be beaten to a stiff froth or used plain. Almond Icing 1 lb. ground almonds. J lb. icing sugar. 2 whole eggs. Method. — Mix almonds and sugar well; add beaten egg slowly, till a stiff paste is formed. Knead well till the paste is firm, adding more sugar if necessary. Press into a round, cover the cake, smooth top and sides with a knife. Stand in a warm place to dry before icing. Water or Transparent Icing ½ lb. icing sugar. Cold water or lemon-juice. Method. — Sieve sugar into a bowl; add water or lemon juice, slowly beating all the time, till it is just liquid enough to pour. This icing takes a very short time to set. It can also be heated in a pan, but should not be allowed to boil. This icing is used for small fancy cakes and buns. Chocolate Icing ½ lb. icing sugar. 4 oz. grated chocolate or cocoa. 2 or 3 table-spoonfuls water. Method. — Put water and chocolate in a pan, warm over the fire, then stir in sugar (sifted); warm, and use at once. So Two table-spoonfuls of strong coffee added to sugar, instead of water, will make coffee icing. Royal Icing Icing sugar. A few drops of acetic acid. White of egg. Method. — Sift the sugar into a bowl; beat the whites slightly, add to the sugar, mix thoroughly; then beat with a wooden spoon till perfectly smooth and thick, adding more sugar or egg as required. Add a few drops of acetic acid (this helps to harden the icing). Keep a damp cloth over the icing when not in use, as it very quickly hardens. Vienna Icing ½ lb. icing sugar. ½ lb. butter. Method. — Cream the butter, beat in the sugar well till perfectly smooth. If chocolate is used, 2 oz. less sugar must be used, and the chocolate added with sugar. One dessert-spoonful of coffee essence can be used, or I dessert-spoonful of brandy. Syrup for Icing ½ lb. lump sugar. ½ pint water. Method. — Put sugar and water in a pan; bring slowly to boil, remove the scum as it rises; boil quickly for 2 or 3 minutes. Strain through a hair sieve or piece of muslin. SICKROOM COOKERY Hints on preparing and serving Food Let everything be perfectly fresh and clean. Use very little seasoning of any kind, and let the food be carefully prepared. Do not serve food in too large quantities ; little at a time and often is better.