CHAPTER XXXI. 



1. RECIPES FOR MAKING JAMS, PRESERVES, ETC. 



2. USEFUL REFERENCES 



3. WEIGHTS, MEASURES, AND COINAGE 



RECIPES: 



Billing Jam. Prick the fruit well over with a fork ; let it soak in a 

 basin of water for a night. Then squeeze the fruit slightly to get rid of some 

 of the acid juice, throw away the liquid, and boil the fruit with its weight of 

 sugar until it is of the proper consistency. See preserves, etc. 



Cape Gooseberry or Tippari jam. Wash the fruit and put in a 

 pan with sugar, allowing a cupful of sugar to every cupful of fruit ; add a tea- 

 cupful of cold water and boil till done. See jellies. 



Melon Jam : To every 18 Ib. of fruit allow 12 Ib. of sugar, 6 Ib. lemons, 

 i Ib. bruised ginger tied in a muslin bag. Peel fruit over night and cut into 

 small blocks ; put into a large basin (after weighing), and sprinkle over a little 

 of the sugar. Next morning put into the preserving pan with the remainder of 

 the sugar, and while it is boiling pare the lemons and squeeze out the juice, 

 which strain and add to the melon. Put the lemon rinds on to boil in plenty 

 of water, and when they are soft cut into strips with a sharp knife and add 

 to above. Boil for four hours, and remove the ginger bag. The jam should be 

 transparent and of a golden brown colour. 



Papaw jam : Choose fruit three-quarters ripe ; remove all skin and 

 seeds ; chop up the fruit into small pieces. Weigh, add equal weight of sugar, 

 also some green ginger (cut into small slices), 2 o/. of the latter being sufficient 

 for 6 Ib. of fruit. Cover up the fruit and sugar, and let the latter melt during 

 the night. Boil up next morning until done. 



Passion-fruit jam : Have two basins ready ; cut the fruit in halves, 

 scoop out all the juice and seeds into one basin, putting the shells in the other ; 

 cover the latter with cold water and a very little salt, and leave in water for 

 twelve hours ; then boil in the same water for three-quarter of an hour, scoop 

 out the inside of the shells, throwing away the outside skins and the water they 

 were boiled in. Squeeze out the juice from the seeds. Mix all together and 

 boil for half an hour. Allow 1 Ib. sugar to 1^ Ib. fruit. 



Peach jam : Pare and stone the fruit, after which weigh it, allowing 

 10 Ib. of sugar to every 12 Ib. of fruit. Put the fruit in a preserving pan and 

 barely cover with water ; allow this to cook slowly for U hours, at the end of 

 which time add the sugar, and cook for an hour longer. 



Pine-apple jam : Peel the pine-apples and chop them up ( not taking 

 cores); weigh the fruit, and allow 1 Ib. sugar to 1 Ib. fruit ; boil until of the 

 desired consistency. A piece of cinnamon added will improve the flavour. 



