430 



THE GARDEN AND FIELD. 



Febraary, 191 



These are cooked over a fire like a 

 soft custard. To get ferns on toast, 

 the stems are cut up into pieces of 

 equal length, boiled with a fair quantity 

 of salt, and when the ferns are eaten 

 some pieces of bread are cut up, 

 toasted, and then dipped into the liquid 

 in which the ferns are boiled. The lat- 

 ter arc placed on the toast and covered 

 with a white sauce or melted butter. 

 They are also eaten with eggs, for 

 which a recipe is given. 



It is declared that the fern stems are 

 softer than Asparagus, less woody, and 

 that the flavour suggests almond to 

 many tastes. In food value it is close- 

 ly similar to cabbage, and in several 

 respects superior to radishes, asparagus, 

 Tomat'^'; lettuce celery, and cucumbers. 

 We may state that the bracken is a 

 native of Western Oregon, Washing- 

 ton and British Colombia. Under the 

 shade of trees it varies from 3ft. to 

 8 ft. in height, or even to 14 ft. in hol- 

 lows where the soil is rich and moist. 

 It is claimed that the bracken reaches 

 its highest development in that part of 

 the world. 



Jellied Fruits. 



The fruit for jellies must be ripe, 

 but not over-ripe, because then the 

 juice is not so rich. It must be dry 

 when gathered, and ought not be 

 overheated by the sun. 



Freshly-gathered fruit is much the 

 jjest for jellies or for jams. Do not 

 let it lie in bulk for long before using. 



A three-cornered flannel bag is best 

 for straining jellies in moderate quan- 

 tities. It must be strong, and is better 

 for being long, so that the ends may 

 be twisted to press out the juice Never 

 use metal vessels, but employ enamelled 

 ware, or porcelain, or glass for jellies. 

 For each strained pint of juice allow 

 half to three-quarters of a pound of 



granulated sugar. Boil the juice slow- 

 ly for fifteen minutes before stirring 

 in the sugar. It is well to heat the 

 sugar before adding the juice. Watch 

 stir, and skim the juice, and never 

 cause it to boil rapidly. Jellies and 

 jams should not be covered until cold. 

 One quarter-inch depth of very finely- 

 pulverised sugar laid on top of jam 

 or jelly will effectually prevent mouldi- 

 ness occurring afterwards. For cur- 

 rants allow a full pound of sugar to 

 each pint. When the fruit has sof- 

 tened enough by boiling place it 

 in the bag and press out as much 

 juice as can be made to flow. 

 Strain it into an enamelled pan. Re- 

 turn the juice to the kettle, bring it to 

 a boil, stir in the heated dry sugar, 

 and stir until it is all dissolved. By 

 this time the jelly should be ready to 

 pour into the glasses or forms. If 

 directions have been carried out the 

 jelly will coagulate on the side of the 

 ladle as it is taken out. 



Apricots, apples, quinces, plums, and 

 peaches should be first peeled, cored, 

 pips or stones removed ; then cut in 

 pieces, cover with water, boil gently 

 until well cooled, strain the juice 

 through a jelly-bag, add J/2lb. of granu- 

 lated sugar to each pint of juice, boil 

 until it ropes from the spoon — in about 

 fifteen to twenty minutes. 



Strong pressure is needed to express 

 the juice. A net-bag made of strong 

 cork could be used outside the flannel 

 bag, and the ends twisted by means of 

 a stick. A proper jelly or tincture 

 press is better than all. 



A small quantity of dissolved wattle 

 gum or of gum Arabic added to jelly 

 or jam will give it great consistency. 



Fig jelly is made by washing the figs; 

 place in the kettle just enough water to 

 cover the fruit, boil twenty minutes, 

 strain out the juice; add J/^lb. of sugar 

 to each pint of juice; boil about fifteen 

 minutes. " 



Grapes should be barely ripe. Clean 

 and stem the fruit, cook for a short 

 time, strain off the juice, add lib. sugar 

 for each pint of juice; boil again for 

 ten minutes. 



Crab apples should be fresh, sound, 

 and just ripe. Place the gallon of 

 fruit in the kettle, add 1 pint of water. 

 Heat slowly till it boils, and continue 

 till it pulps ; then pour off the juice 

 gently pressing the pulp back until no 

 more juice can be obtained. Strain 

 the juice twice through fine cloth; add 

 lib. of fine crystal sugar for each pint 

 of juice; boil and skim for fifteen min- 

 utes, then bottle for use. 



What Our Boys and Girls 

 Should Know. 



The aim of the modern magazine 

 publisher is to specialise, not to 

 scatter. He does not, if he is 

 wise, try to cover all earth and 

 sea and sky with his contents 

 bill, or to appeal to every class 

 and age. Two magazines that il- 

 lustrate this point have just ar- 

 rived. They are " lyife " and 

 " Rverylady's Journal " for De- 

 December. The former appeals spe- 

 cially to busy men, and the latter 

 to busy housewives ; and together 

 they provide a perfect complement 

 for any home, however large or 

 ^mall. This particular issue of 

 " Life," happens, however, to be 

 specially wide in its appeal ; for 

 every member of the household, 

 from the father to the small boy, 

 will be profoundly interested in the 

 moving story of Captain Scott's 

 last, greatest, and, alas ! fruitless 

 struggle to reach his base of sup- 

 plies. The story of the desperate 

 battle, the pictures of the doomed 

 party, taken at the South Pole, 

 and the photos of the grim relics 

 of the lost ficrht, are things to be 

 , engraven on the memory. This is 

 ' but the keystone of a magnificent 



Sil. - 



V 



♦:♦ 



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