MAY 109 



Let it boil as fast as possible, with the lid off. Keep 

 skimming it all the time. When done (which means that 

 it is soft, but with a little hardness left in the middle), 

 strain it off onto a sieve, and then let cold water run on 

 it tiU it becomes quite cold. Put it back into the saucepan 

 without water, to get hot enough for table. It should take 

 1 hour to get hot ; it will be a bad colour if hurried. 



Curry of Ham Toast.— This receipt is useful to 

 finish up an old ham : — 8 oz. of lean ham chopped very- 

 fine, 1 teaspoonful of Harvey and 1 of Worcester sauce, 

 1 teaspoonful of curry paste, a small piece of butter, a 

 good tablespoonful of white sauce, and 2 tablespoonfuls 

 of thick cream. All these should be mixed together and 

 heated. Cut some rounds of toast, and serve very hot. 



The following receipt for bottling green Gooseberries I 

 think you vrill find useful. The great point is to pick 

 them just at the right moment, when neither too large 

 nor too small. And much depends on waxing the corks 

 well ; so I add the receipt for that. 



Bottled Green Gooseberries.— Pick off noses and 

 stalks, but be careful not to burst the berries. Then fill 

 some wide-mouthed bottles quite full, tie over the mouths 

 paper vrith pricked holes, stand the bottles in boiling 

 water, and just let the fruit turn colour (no sugar or any- 

 thing with the fruit). Take the bottles out, and cork 

 and seal them. The old way was to bury them head 

 downwards in a garden border ; but if well sealed, to keep 

 out aU air, I do not believe that is necessary. Green 

 Currants are excellent done the same way, and Morella 

 Cherries, small Plums, and Damsons ; only these must 

 be ripe. 



Wax for Bottles. — 2 parts of beeswax, 1 part of resin, 

 1 part powdered colour (Venetian red). Melt the beeswax 

 and resin in an old iron saucepan. (Only melt, do not 

 boil.) Then stir in the colour and let it cool a little, both 



