3°4 



CURING AND STORING. 



ed. Some prefer to set the bottles full 

 of cool water in a boiler of water, and 

 heating all together gradually; but the 

 other way is much simpler and equally 

 effective. 



JAM. — Let the jam be drawn on a 

 dry day; wipe the fruit clean, but do 

 not wash it; peel off the skin and coarse 

 fibres, and slice the fruit thin. To each 

 pound thus prepared allow a pound of 

 fine sugar in fine powder; put the fruit 

 in a pan, and stew a quarter of the su- 

 gar amongst it and over it ; let it stand 

 until the sugar is dissolved, when boil it 

 slowly to a smooth pulp; take it from the 

 fire, and stir in the remainder of the su- 

 gar by degrees; when it is dissolved, boil 

 the preserve quickly until it becomes 

 very thick, and leaves the bottom of the 

 pan visible when stirred. The time re- 

 quired for preserving this preserve will de- 

 pend on the kind of fruit used, and the 

 time of year it is made. It will vary 

 from an hour to two hours and a quarter. 

 The juice should be slowly drawn from it 

 first. 



JAM, To be Put up while Hot.— It 

 is said that ordinary jam — fruit and sugar 

 which have been boiled together some 

 time — keeps better if the pots into which 

 it is poured are tied up while hot. If the 

 paper can act as a strainer, in the same 

 way as cotton wool, it must be as people 

 suppose. If one pot of jam be allowed 

 to cool before it is tied down, little germs 

 will fall upon it from the air, and they 

 will retain their vitality, because they fall 

 upon a cool substance; they will be shut 

 in by the paper, and will soon fall to 

 work decomposing the fruit. If another 

 pot, perfectly similar, be filled with a boil- 

 ing-hot mixture, and immediately covered 

 over, though, of course, some of the out- 

 side air must be shut in, and germs which 

 are floating in it will be scalded, and in 

 all probability destroyed, so that no de- 

 composition can take place. 



JELLY. — To make a quart, soak one 

 ounce of gelatine in a pint of cold wa- 

 ter for twenty minutes, then add the same 

 quantity of boiling water, stir until dis- 

 solved; add the juice and peel of two 

 lemons, with enough sugar to sweeten; 

 have ready, well beaten, the white and 

 shell of one egg, stir these briskly into 

 the jelly, then boil for two minutes with- 

 out stirring it; remove it from the fire, 



and allow it to stand twenty minutes, 

 then strain through a coarse flannel bag ; 

 this jelly may be flavored or colored ac- 

 cording to taste. 



JELLY, Custard.— To one cupful of 

 any sort of jelly, add one egg, and beat 

 well together with three teaspoonfuls of 

 cream or milk. After mixing thoroughly > 

 bake in a good crust. 



JELLY, Fruit in. — Put in a basin a 

 half pint of calf's-foot jelly ; and when 

 it has become stiff, lay in a bunch of 

 grapes, with the stalks upwards, or fruit 

 of any kind; over this put a few vine 

 leaves, and fill up the bowl with warm 

 jelly; let it stand till next day, and then 

 set the bowl in water up to the brim for 

 a moment; then turn out carefully. It 

 is an elegant looking dish. 



JELLY, with Gelatine. — Take two 

 ounces and three-quarters of gelatine, 

 dissolved in about a quart of water, four 

 lemons, one pound of loaf sugar, nearly 

 half a bottle of raisin wine, or a little 

 brandy, and less of the wine, a little 

 white of egg is necessary to clear it, as 

 the egg takes from the stiffness of the 

 jelly. Boil together, strain through a 

 jelly-bag, and put into a mold. 



JELLY, Isinglass. — Two ounces of 

 isinglass to a quart of water ; boil till it 

 is dissolved; strain it into a basin upon a 

 slice of lemon-peel pared very thin, six 

 cloves and three or four lumps of sugar; 

 let this stand by the fire for an hour ; take 

 out the lemon and cloves, and then add 

 four table spoonfuls of brandy. 



JELLY, To Color.— To color jelly red, 

 boil fifteen grains of cochineal, in the 

 finest powder, with a drachm and a half 

 of cream of tartar, in half a pint of wa- 

 ter, very slowly half an hour. Add, in 

 boiling, a bit of* alum the size of a pea. 



JELLIES, To Preserve from Mold. — 

 Cover the surface one-fourth of an inch 

 deep with fine pulverized loaf sugar. 

 When thus protected, the jellies will keep 

 for years in good condition, and free from 

 moldiness. 



MARMALADE. — Pare and cut up the 

 fruit in small pieces, and to a pound of 

 fruit add a pound of sugar. When the 

 sugar is dissolved, set it over the fire, 

 and let it boil till it is a smooth paste. 

 Stir it all the time it is boiling. If you 

 wish to flavor, add any essence you de- 



