Technological University Dublin ARROW@TU Dublin
Pamphlets Publications
1960
How to Make Jams, Jellies and Preserves: With a Special Chapter on Home-Made Marmalades
Anon
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This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License '!'·-·-·------·-··---·--··-·-·----·-·------1 I l I HOW TO MAKE I l l 'I J AMS7 JELLIES7 I l . AND l I PRESERVES . I t l l I
I l I With a Special Chapter on l HOME-MADE MARMALADES I - ; l l
Culinary History Pamphlets
ndon: t l THE ALDINE PUBLISHING COMPANY, LTD., l l Crown Court, Chancery Lane, W.C.2 l l l ...,.~ ...... ~ ...... ~.~~· ...... -..~ ...... ~ .. ~ ...... ~.~ 0 ...... ,......
A NECESSITY FOR EVERY HOM£.-
A Really Sensible Cookery Book for Everyday Use, with Special Chapter on Christmas Puddings, Cakes, etc. PLAIN COOKERY FOR ALL Price &d.
Fifth Edition Now Ready, containing:-
Tho Ar~ of Goocl Pln.in Cooking Preparing and Boning Salada Cheap Soups for the Family Deliciout Egg Recipes Economical Ways of Cooking Meat Home-made Sauces, Pickles, Stuff- Points about Cold Meat Cookery ings, and Ketchup• Poultry and Garno Home-made Beverage• Cheap Fish Recipes Jams, Jellic1, "nd Icing Vegetables and How to Cook Them Cakes, Roll•, and Biscuit1 Puddings and Pies Hints on Invalicl Cookery P £Lstry Christmas Cookery Dainty Dessert Dishes Cheap Breakfast Dishca Luncheon and Supper Savourie1 Eoonomical Family Dinnen
On Sale at all Newsagents and Bookstalls, Price 6d., or post free 6l d., from THE ALDINE PUBLISHING CO., LTD., Crown Court, Chancery Lane, London, W.O. 2
1. Please Ask for ALDINE Edition of " Plain Cookery for All ''
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CONTENTS
PAGB Some Hints on Jam-Making 5 Recipes for Mixed-Fruit Jams 8
Recipes for One-Fruit Jams 10
Marmalade Recipes ... 16
Delicious Fruit Jellies 19
Preserving Fruits by Bottling 24
How to Bottle Vegetables 27
Preserving Fruits by Drying Them 30
Preserving Vegetables by Drying them 31
Curds, Chutneys, and Gingers ... 32 Sweets Made with Jams, Marmalades and Jellies 34 ttt·~ ...... ~ ...... ~·..-...· ...... ~~ ...... ~~~·~··~·,.....·c-f l l l EVERY WOJ\1AN SHOULD 'POSSESS l l THESE USEFUL ROOKS l
I EASY RECIPES Of all New.agonts l FOR Price 3d. l l Cakes, Buns, Puddings, ~~~~ i l Pie_s and Pastry add roc.s t>
··~·~·.._...... _...,...... -...... ·~·~ ...... ~ .._...... _., ...... ~ . ..- SOME HINTS ON JAM-MAKING
Too much care cannot be exercised in choosing fruit for jam-making; neither can success be obtained by slovenly methods in preparing and weighing the fruit, in the choice of utensils, etc. Read carefully the advice given in this article before attempting the recipes which follow later in the book.
The prudent housewife does not Choosing the Fruit entirely rely on the jams, jellies The fruit for jam-making should be and preserves which she can buy freshly gathered and quite dry. If it in the shops. She seizes the exact is at all dusty or dirty and has to bE> washed, it must be thoroughly dried moment when a particular fruit in the sun before it is used. For these or vegetable is in perfection to reasons a dry day is the best to choose convert it into a delicious jam, for jarn~boiling. If the fruit is damp from rain or dew, or even if the day is jelly, or preserve. misty when it is gathered the jam will If she possesses a garden she not keep well when cookeo.1 Soft fruits may be freed from dust and dirt by will get supplies from that ; wiping them with a clean cloth, but otherwise she must watch the harder fruit, such as plums, goose fruiterers' windqws carefully, and berries, etc., should be, thoroughly choose the time when the fruit washed. When the fruit is bought for preserving, it is advisable to order is at its cheapest and best for her it ' some days in advance from the jam-making. By this means she fruiterer, and be careful to state that gradually stocks her store-room the fruit must not be over-ripe. Fresh fruit that has just arrived at perfec with attractive rows of bottles tion contains the substanc..-e which filled with delicious home-made makes the jam set well. This sub jams, etc. stance is lacking in over-ripe fruit, and the jam made from the latter is very These have more flavour and likely to ferment. are far less costly than the factory made substitutes. Besides, she The Beat Sugar has the satisfaction of knowing Always use the best augar for jam that her household is enjoying makiJlg. A cheap augar ia wasteful articles made from absolutely pure and makes a great! deal of aoum, which has to 'be removed before bottling. ingredients. In some seasons Either preserving .or granulated sugar fruits are both dear and scarce, can be used, and for very particular and it is very satisfactory to be preserves and jellies loaf sugar gives a good clear syrup. Pure cane sugar able to fall back on a supply ready must ·be used. If beetroot sugar is boUled in the store-room. used the jam will not have a good RECIPES FOR MIXED-FRUIT JAMS
BLACKBERRY AND APPLE JAM DAMSON AND APPLE JAM Equal qua.ntitiee of Apples and 8 lb. of Damsons. Blackberries, aDd ! lb. of Pre 2 pints of Apple Juice. serving Sugar to each pound of 10 lb. of Preserving Sugar. Fruit Pulp. Pick the fruit over and wash Weigh the fruit. and dry it carefully. Pick over the blackberries care Prepare the apple juice by cut fully and peel and cut up the ~ing up the apples without peel apples. mg or coring them, and boiling Put both fruits in an earthen them with a very little water for ware bowl or jar, cover it, and one hour or longer. Then strain place it in the oven until the fruit through a cloth. This process is reduced to a pulp. Then trans will take several hours. fer it to a preserving-pan and add Put the damsons, apple juice the sugar. and sugar into a preserving-pan Boil and stir for about twenty and boil and stir carefully. ' minutes, then bottle and cover at Take out as many stones as once. possible, and directly the jam is done bottle and cover it. BLACKBERRY AND APPLE JAM Equal quantities of Apples and PLUM AND APPLE JAM Blackberries, and lib. of Sugar Equal quantities of Plums and to each pound of Fruit Pulp. Apples, and 1 lb. of Sugar to Wash the apples and cut them each pound of Fruit Pulp. up without removing the skins or Peel and core the apples. cores. Wash and dry the plums. Pick over the blackberries, and Put them in a preserving-pan put both kinds of fruit into a with just sufficient water to pre preserving-pan with just enough vent burning. water to keep them from burning. Boil and stir until the apple is Boil and stir till the fruit is reduced to a pulp and the plums reduced to a pulp. Then rub it begin to break. through a hair sieve to remove Weigh the pulp and add the the seeds and skin. sugar in the proportion of one Place the sieved pulp into a pound to each pound of fruit clean preserving-pan, add the pulp. sugar, and boil and stir till the Boil until the jam begins to get jam is firm. firm. Bottle, and cover. Bottle1 and cover down. MIXED-FRUIT JAMS 9
GOOSEBERRY AND RED Add the sugar to the juice and CURRANT JAM simmer gently. 3 lb. Gooseberries. Top and tail the gooseberries 1 gill Red Currant Juice. and put them in the syrup, and 2i lb. of Sugax:. stir and simmer till the liquid Pick over the gooseberries, top thickens and the fruit is tender. and tail them, and then wash and Bottle, and cover. dry them. Prepare the red-currant jelly by FIG AND APRICOT JAM steaming the red-currants in a 1 lb. Dried Apricots. stone jar standing in a saucepan- lib. Figa. ful of water. . 6 pinta Water. Strain the pulp through a. cloth. 6lb. Sugar. It will take several hours. 4 oz. Shredded Almonds. Put the gooseberries and red Juice of 4 Lemons. currants in a. preserving-pan and Wash apricots imd figs well, add the sugar, and then boil till letting cold-water tap run on the jam will se~. them. Cut up into smalJ pieces. RASPBERRY AND RED CURRANT JAM Soak in the six pints of water for two days. llb. of RMpberries. Place in a perserving-pan with 1 gill of Red Currant Juice. the sugar, shredded almonds, and 1! lb. of Sugar. the lemon juice. Prepare the red-currant juice as Boil until it sets when tested. above. Pick over the raspberries. WINTER JAM Weigh them, and add the red 6 Apples. currant juice and sugar in correct 6 Banan88. proportions. 4 Lemons. Stir constantly a.nd boil till the 4 Oranges. jam will set. 8 pinta of Water. t lb. Sugar to each pound of Fruit. RASPBERRY AND GOOSEBERRY Peel, core and cut up apples. JAM Peel and slice bananas. 3 lb. of Red GOOBeberriea. Cut lemons' into very thin slices, 1 pint of Raspberries. removing all pips. 2 lb. of Sugar. Peel oranges, and cut up pulp Crush the raspberries and place only. them with a. little water in an Put all fruit into pan, add eight earthenware jar standing in a pints of water. Boil for two saucepanful of boiling water. hours. Leave for a few hours, and then Add sugar, boil until it jellies 11tra.in off the juice. about three hours. 10 ONE-FRUIT JAMS
APPLE AND ELDERBERRY JAM MATRII\IONY JAAI 4lb. .Apples. 3 lb. .Apples. 3lb. Elderberries. 3 lb. Pea.rs. t lb. Sugar to each pound of fruit. 6 lb. Victoria PluiDB. (Double quantity of .Apples to 12 lb. Sugar. Elderberries may be used if Stone plums. Peel and core liked.) apples and pears. Cut up into Peel, core and cut up apples, small pieces. stalk elderberries. Cover all night with sugar. Put fruit into preserving-pan. Boil slowly for half an hour Simmer gently until soft. and quickly for a quarter of an Add sugar, boil for about half hQur. an hour. Put into pot and tie When it will set, pour into down. warm jars and cover.
RECIPES FOR ONE-FRUIT JAMS
BLACK CURRANT JAM Boil and stir until the jam sets 3 lb. of Blackcurrants. when tested. 1 pint of Rhubarb Juice. 4lb. of Preserving Sugar. CHERRY JAM Wash the currants and pick 3 lb. of Morella Cherries. them over. Remove the stalks 21b. of Sugar. and dry the fruit carefully. t pint of Red Currant Juice. Prepare the rhubarb juice by Prepare the red-currant juice cutting up the sticks into short by standing a pint of red currants lengths, only peeling it if very and a. little water in an earthen coarse. , ware jar resting in a saucepan of Put it in an earthenware jar boiling water. with a little water, and stand it When the juice is extracted, in a saucepan of water to steam strain it through a cloth or wire slowly. a1eve. When the juice is drawn ou~, Wash and pick over the strain it through a cloth or a ha1r cherries, and after drying them sieve. place them in a preserving.-jar Add one pint of rhubarb juice with the red-currant juice. to the black currants and simmer Boil the fruit and then gra gently for about a quarter of an dually add the sugar, and con hour. tinue the boi~ing for twenty to Warm the sugar and add it to twenty-five mmutes, or until the the fruit. jam is ready to set. ONE-FRUIT JAMS 11
RED GOOSEBERRY JAM into a preserving-pan and boil for S lb. of Ripe Red Gooaeberriee. twenty minutes after coming to 3lb. of Sugar. the boil. lt pint of Water. After removal of all scum the 'l'op and tail the gooseberries, jam can be placed in jars. and wash and dry them. Crystallised ginger is often used to give the jam additional flavour; Put the sugar and water in the it should be cut quite small and preserving-pan and boil gently put to steep with the rhubarb and until the liquid becomes syrupy. sugar. Put in the gooseberries and boil very gently until they are tender and the syrup thick. RHUBARB JAM (..l.n.other Recipe) Bottle and cover down. 6 Lb. Rhuba.rb. 6 lb. Preserving Sugar. S Lemons. GREEN GOOSEBERRY JAM Wipe and cut up the rhubaro, 6 lb. of Green Gooseberries. choosing, if possible, tender stalks 6lb. of Sugar. of a nice red colour. If coarse in lt pint of Water. colour and texture, strip off the Select gooseberries that are skin. quite fully grown but not ripe. Weigh the rhubarb', put it in an Put the sugar and water in a. earthenware ba.sin, grate over it preserving-pan and boil until the the lemon rind. liquid thickens. Strain the lemon juice over it Put the gooseberries (previously and sprinkle the sugar over it. topped and tailed) in it and Cover, and leave it till next simmer gently for about half an day. hour, or until the gooseberries are Drain off the liquid and boil ;t tender. up, then add the rhubarb and boil Bottle, and cover. for about half an hour. Stir constantly, and when the jam shows signs of setting, bottle RHUBARB JAM and cover it. Equal quantities of Rhubarb and Cane Sugar. MELON JAM Choose nice, thin red stalks of Ripe Melons. rhubarb, wash them and wipe t lb. ·of S~ar to each pound of dry, cut into short pieces without Melon. paring. Choose some nice ripe (but not Place in a. pied.ish or large basin over-ripe) melons, peel them and just a layer of rhubarb, then a remove the seeds, and cut the layer of sugar, and so on. fruit up with a silver knife. Let it remain like this for Weigh it carefully and place it twenty-four hours, then put all in a basin together with t"lie 12 ONE-FRUIT JAMS
sugar, and leave it to stand for Put the sugar into a preserv a night. ing-pan with a little water. Next day, early, boil until the Stir over the fire until this bas syrnp thickens, and when it sets dissolved, and then put in the on testing, bottle and cover it. quince pulp. Boil and stir the jam for about three-quarters of an hour. APPLE GINGER Bottle and, tie down. S lb. of .A.pplea. S lb. of Sugar. DAMSON JAM 6 oz. Ginger (whole). 6lb. of Dalllllou. Put the ginger, with about one 4llb. of Sugar. and a half pints of water, into a jug and stand it in a saucepan Wash and dry tlie damsons and of boiling water at the side of the place in a preserving-pan with stove. one pint of water. Peel and core the apples and Boil for about three-quar{ers of cut them into slices, and place in an hour and then add the sugar, cold water. and simmer until the syrup sets when tested. Strain the water from the ginger and put it in the preserv Whilst the jam is boiling it is ing-pan with the sugar, and boil a good plan to take out as many it for about ten minutes. stones as possible. Remove the apple slices from The scum can be strained the water and put them in the through a muslin and the juice ginger and sugar syrup, and let returned to the pan. them boil gently till tender. Bottle carefully without crush GREENGAGE JAM ing them, pouring in sufficient 6 lb. of Greengngea. syrup to cover the apples. 4ilh. of Sugar. Wash the greengages and cut them in halves and remove the QUINCE JAM stones. 6lb. of Quinces. Put the fruit in a preserving 6lb. of Sugar. pan and let it boil. Choose some ripe quinces, peel Warm the sugar in the oven and core them and cut them into being careful not to discolour it. ' pieces. Add it to the fruit and simmer Put them in a jar with cold gently, stirring constantly until water and cover. Place in the the jam sets when tested in the oven to simmer till the fruit IS usual way. . quite soft. Remove from the fire, bottle Press it through a sieve. and cover. liS
PLUM JAM Pour into dry jars, cover when 3 lb. of Plums. cold. 4t lb. of Sugar. 1t pint of Water. CARROT JAM Select plums plums that are full 3 lb. Garrots. grown but not ripe. Sugar as below. 1 Lemon. Wash them and halve them and 1 oz. Bitter Almonds. remove the stones. 2 ta:blespoonfuls of Brandy. Put the sugar and water in a. p::eserving-pan and boil till begin Weigh three pounds of young nmg to get syrupy. carrots, wash and scrape them, Add the fruit and boil till the and cut them into thin slices. syrup thickens. Put them in a saucepan with · Crack a few of the stones, re enough water to cover them, and move the kernels, and add them simmer them till soft. to the jam just before taking it Rub them through a wire sieve. off the fire and bottling it. Weigh the pulp and put it in a preserving-pan. Weigh out the sugar, allowing BLACKBERRY JAM one pound of sugar to every pound 6 lb. of Blackberries. of pulp. 4t lb. of Sugar. Boil the jam for five or six Pick over the blackberries and minutes, stirring it and removing weigh them. the scum as it rises. Place them in a basin and rrunh Put the pan on one side, and them with a wooden spoon. when the jam is cold stir in the Put the pulp and the sugar in grated rind and the juice of one a preserving-pan and simmer lemon, the blanched and chopped gently until it is ready to set. almonds, and the brandy. The Bottle it and cover down while brandy is neccessary, if the jam is still hot. not for immediate use, in order to prevent it from getting mouldy. APRICOT JAM 1 lb. Dried .Apricots. VEGETABLE MARRQW JAM 3lb. Granulated Sugar. 4 lb. Marrow. 1 oz. Sweet .Almonda. 4lb. Sugar. 3 pinta Water. 2 Lemon11. Cut the apricots small, wash, 8 oz. Bruised Ginger. and soak in the three pints of Take out the pips and cut into water forty-eight hours. pieces about two inches long. Put into preserving-pan. Add Cut the rinds of the lemons into sugar, boil until it thickens. thin strips, and put into the pre Blanch and shred the almonds, serving-pan with the juice, sug!U add to UMI jam. and marrow. ONE-FRUIT JAMS
Let it stand for twenty-four After weighing the currants, hours. strip them from the stalks. Put the ginger into a muslin Place fruit and sugar in pre bag and boil all the ingredients serving-pan, and boil for forty to together, stirring and skimming. forty-five minutes. Cool a little on a LJlate. and if it inclines to jelly or set, .it is TOI\1ATO JAM ready. . See that your Tomatoes are ripe, Remove the bag of ginger. sound, and of a good colour. Pour into hot, dry jars, cover. To every pound of fruit allow VEGETABLE MARRQW JAI\1 one pound of sugar and half an ounce of ginger. (2) Dissolve the sugar with a little 6lb. Marrow. water, add the ginger, and let it 5lb. Sugar. simmer five minutes. 2 oz. Whole Ginger. Add the tomatoes and boil ti.ll 4 Lemons. the jam jeliies on the spoon. Cut marrow into small squar.es, place in a bowl with sugar and TOI\1ATO JAM (2) let it stand all night. Bruise ginger and tie in a 8 lb. Tomatoes. 1 lb. .Apples when out Ulp. muslin bag. 81b. Sugar. Grate lemon rind and strain the juice. Pour boiling water on tomatoes Boil all together until clear for to remove skin. about an hour. Peel, core and slice apples. Put these with tomatoes in stewpan and cook unt.il apples are reducefl BROAD FIG JAM to pulp. 4 lb. of Rhuha.nb, cut in one-inch Draw away or remove from pieces. fire, add sugar and a good tea. lib. of Figs (chop fine). ! lb. of Lemon Peel, candied (chop spoonful of salt and cook until a fine). little tested on a cold plate will 4 lb. of Lump Sugar. begin to set. Place figs, etc., over the rhu This is very useful for those barb and leave it twenty-four who cannot take pickles. hours. Boil one hour. TOMATO JAM (3) 6 lb. Tomatoes. 6lb. Sugar. RED CURRANT JAI\1 6 Lemons (rind and juioe). For every pound of fruit allow Grated Ginger, if liked. only three-guarters pound of loaf Skin tomatoes and make l\B sugar. above. ONE·FftUIT JAMS 15
BANANA JAM STRAWBERRY JAM 12 large Bananas-the coarse kind. 7 lb. Strawberries. and not too ripe. 7lb. Sugar. 6 Sweet Oranges. 4 Lemons. Husk the strawberrieS' and place in the preserving-paD: wi~h Peel the bananas and cut into sugar. Stir, till the sugar IS dis rather thin round slices. solved, over a gentle heat. Squeeze with glass squeezer all Boil quickly till firm. juice from oranges and lemons ; Pour into hot, dry jars. use all the pulp as well as juice. To each pound of sliced banana allow three~quarters of a pound of RASPBERRY JAM sugar. 5lb>. Raspberries. Boil rather slowly three-quarters 2lb. RhUibarb. of an hour. 7 lb. Sugar. Remove stalks from rasp LEMON AND RHUBARB JAM berries, wipe rhubarb, and ~ilt To each pound and a half of into dice. rhubarb allow one pound of sugar, Place in the preserving-pan the minced rind of a large lemon, with the sugar and raspber:ie<~ .. and half an ounce of bitter Stir until all the sugar lS che almonds chopped fine. solved. Boil very gently, stirring con Boil quickly till fir~. stantly, for half an hour, before Pour into hot, dry Jars. adding the lemons. · Boil a little longer until thick. A Really Sensible Cookery Book PEAR JAM 5lh. Ripe Pears. Rind anti juice of 2 Lemons. · Plain Cookery 4lb. Preserving Sugar. t pint Water. for All t teaspoonful Ground Ginger. Price 6d. Rub preserving-pan with paper greased · with salad oil to prevent Containing hundreds of recipes it burning. and hints for all kinds of Cut rind off lemon very thinly meals, with special chapters on and squeeze juice into a cup. Pare and core pears, cut up into Christmas Cookery and Econ- small pieces. omical Family Dinners. Put all into a pan and boil care Of all Newsagents, price 6d., or post free 6~d. from THE ALDINE PUllLISHING fully until pears are soft and jam Co., LTD., Crown Court, Chancet·y Lrtne, will set. London, W.C. 2 MARMALADE RECIPES
A number of jars of home-made preserving-pan, and the liquid marmalade will prove a. great from the cup containing the pips stand-by to the housewife. Mar is also strained into the preserv malade is not only delicious spread ing-pan. on bread or toast, at breakfast or The fruit is boiled for half an tea, but it can be used to flavour hour to an hour, and the sugar is a. number of wholesome puddings. then added. Care must be taken, in selecting The marmalade is then boiled the fruit for marmalade, to dis until it sets when tested. card any that is over-ripe or at It must be stirred constantly to all crushed and bruised. The prevent burning, and it is a good fruit must be carefully washed plan to keep a marble in the pan and dried before use. for the same reason. The marmalade must be boiled with care. If not boiled enough MARMALADE SAUCE it will be too liquid; if over Marmalade sauce is very good boiled it will be dark in colour io serve with suet puddings, and and of a sticky consistency. is simply made by dissolving two tablespoonfuls of orange marma ORANGE MARMALADE (2) lade in half a. pint of hot water. 6 Seville Orangea, 1 Lemon. ORANGE MARMALADE 7 lb. Suga.r. 7 pints Water, 6 Seville Orange&. 6lb. Sugar. Peel the oranges and cut the 6 pints of Water. · peel into fine shreds. This is a very delicious mar Cut up the oranges and sepa malade and is quite simply made . rate the pulp from the pips and The oranges are washed and . pith. dried and then sliced very fine, Soak the shredded rinds and both rind and pulp and central the pulp in seven pints of water pith being used. for twenty-four hours. The pips are separated and put Place the soaked fruit in a pre by themselves in a cup and serving-pan and add the sugar. covered with boiling water. Boil steadily and stir carefully The sliced-up oranges are placed until the liquid sets when tested. in a large basin and covered with The froth aJld scum muat be cold water. They are left to soak ca.refully skimmed off, and the for twenty-four hours. marmalade, when cooked, should Next day they are put into a. be quite transparent and clear. MARMALADE RECIPES 17
ORANGE MARMALADE (3) LEMON MARMALADE 6 Seville Oranges. 12 Lemons. Sugar equal in weight to the pulp. Sugar (as below). Place the six Seville oranges in Wash the lemons, slice them cold water in a preserving-pan. thinly, and remove the central Boil until the fruit is soft ; the pith and pips. water must be changed two or Weigh the sliced fruit, and three times. When the fruit is place it in a large basin with three tender take it out of the water, pints of cold water to every pound peel off the rind and cut it into of fruit; leave to soak for twenty shreds. four hours. Break up the pulp and remove Boil till tender. Turn out into the seeds. Weigh the pulp, and an earthenware or enamel basin put an equal quantity of sugar in and leave for twenty-four hours. the preserving-pan, together with Weigh the pulp and place it in · half a pint of the water in which a preserving-pan with the sugar. Ute oranges were boiled to each Allow one and a half pounds of pound. sugar to every pound of pulp. Boil the syrup to clear it, then Put the pips in a muslin bag add the pulp, and finally the and boil with the pulp for half an shredded rinds. hour, then remove the pips. If a very sweet marmalade is Continue boiling until the liquid liked, allow one and a half pounds jellies on testing. of sugar to each pound of pulp. Bottle in hot jars and cover.
ORANGE MARMALADE <•> LEMON MARMALADE (I) 16 Bitter Oranges. Wash twelve large lemons. 6 Sweet Orangea. Boil in plenty of water for two 5 Lemona. Loaf Sugar. to three hours until skin is tender. Change water with boiling Cut the oranges into very thin water once. slices, taking out all the pips. Wipe lemons dry and slice To every pound of fruit put one finely. Reject pips. To every quart of water ; let it stand pound of fruit pulp add one pint twenty-four hours. of water (second liquor may be Put the whole into a jelly-pan; used to flavour). Add one to two boil gently till tender. pounds sugar according to taste. Pour into a large basin and Boil for one hour or until set. weigh. To every pound of fruit add one QUINCE 1\lARl\lALADE pound loaf sugar, boil quickly from half to three-quarters of an 6 lb. of Quinces. hour, or until it jellies. Sugar (as follows). Pour into warm, dry jars, cover. Peel the fruit and slice it up, 18 MARMALADE RECIPES
removing the core ; place the core RHUBARB MARMALADE and skin in an enamel saucepan, 2 lb. of Rhubarb. cover with water, and boil briskly. 1t lb. of Sugar. Put the pulp of the quinces in Rind of 1 Lemon. a preserving-pan, strain the liquid Cut rhubarb up very small. from the pips and peelings, and Add sugar and lemon rind. boil until the fruit is soft. Stand all night. Mash this pulp and weigh it', Strain liquor from the fruit and and add to it three-quarters of a boil for half an hour. pound of sugar to every pound of Add fruit. Boil for ten minutes. pulp. Boil briskly for about fifteen minutes, and then bottle and APPLE MARMALADE cover it at once. 3lb. Bitter Ora.ngea. 1lb. Apples. 1 Lemon. TANGERINE MARMALADE Sugar (as •below). 24 Tangerines. Grate rind of oranges and 4 Lemons. lemon, place in half-pint of cold Sugar (as below). water. Wash and peel the tangerines, Cut into quarters the oranges, shredding up the rinds finely, re apples, and lemon, place in a jelly move the peel from the lemons, pan. remove the pips from both fruits Well covet with water and boil and put them to soak by them until very soft. selves in a little boiling water in Strain overnight. a cup. Allow one pound of sugar to Put the tangerine rind in the one pint of juice, counting the pulp of both tangerines and half-pint with rind as juice. lemons ; place in basin, and soak Boil all together until it jellies in three quarts of cold water for when tested. twenty-four hours. Strain the liquid from the pips APPLE lllARMALADE (2) and add it to the fruit. 12 lb. of Apples. Put the fruit and water into 1 quart of Cider. the preserving-pan and boil gently 6 lb. of Sugar. for half an hour ; then add one Peel and core and cut up apples. pound of sugar to each pint of Place all ingredients in a pre liquid, and boil until it sets when serving-pan; cook very gently tested. until fruit is very soft. Pour into dry, clean, warm jars. Pour through a sieve. Place in Tie down at once. glass jars.
Label and store in a cool 1 dry This is delicious with cream as place. a sweet. DELICIOUS FRUIT JELLIES
When making jellies be careful How to Weigh the Juice to select fruit that is full but not The simplest plan is to weigh the quite ripe. At the "full " stage earthenware bowl into which the juice is strained when it is empty, aud the fruits contain a gelatinous again when all the juice has run substance which is extracted with through. By deducting the first weight the juice and makes the jelly set from the second you will ascertain the well. Any bruised or over-ripe exact weight of the juice. fruit must be rejected, as the jelly Bow to Add the Sugar made from it gets mouldy and The sug,a.r must be made qu.ite hot does not set well. before it is added to the fruit juice. Place it on large meat-dishes, and put it in the oven or on the stove until Extracting the Juice it is warmed through. It is better The fmit must be placed in an not to let it brown or melt, but if it earthenware jar and closely covered. becomes slightly discoloured it will nqt This jar is stood in a vessel of cold matter. water on a. stove, or can be placed inside a moderate oven. It is left Bolling the Jelly for several hours, during which the fruits burst and open, rand the juice The sugar and fruit juice .are then is extracted. It is then ready for placed in ·a preserving-pan and brought straining. to the boil. In a very few minutes test the jelly, and directly it sets on testing t.ake the pan off the fire and bottle How to Strain the Jelly the jelly. !>- ~egular jelly-bag oon be used. If t1?-1s 1s not available, you can turn a Bottling kitchen chair upside-down and tie a coarse linen cloth to its Iegs and Some people prefer to leave the jelly strain the jelly through that mto1 a to set and get quite cold before cover lar~e enamelled or earthenware basin. ing down. Others ,bottle the jelly It 1s also possible to strain the jelly whilst it is still hot and cover down through a wire sieve, but in that case at once. The jelly-bottles should be ~e. careful not to squeeze or press the made hot to receive the hot jelly. JUice. througp the meshes. If yoUJ do, the )ally will be clouded and thick. Covering The pulp can be [~ently moved .n.bout with a wooden or s1lver spoon, but not Jelly-jars with fitted stoppers can pressed down. be used. Failing this, dip rounds of' kitchen paper in mille Drain them, Which Sugar to Use and use them for tying down the bottles. If preferred, the papers can The •best sugar must be used. In be brushed over on the inner surface ferior sugar does not make a good, with white of egg. clear jelly. The usual proportions of sugar needed are one pound of Labelling and Storing sugar to every poumd of juice, so the latter must be carefully weighed after Each bottle must be labelled and straining. marked with its contents and the elate 20 FRUIT JELLIES
of making. The jelly must then be APPLE JELLY (2) put away in a cool, dry store-cup board a.nd it must be inspected 6 lb. of Sour Apples (unripe). peri~ically to see that it is keeping 2 pints of Water. well. For this reason a glass jar 1 Lemon. should be included in each lot of jelly Sugar (as below). bottled, so that it is not necessary to be always taking oB the covers for Wash the apples, cut in slices inspection. without peeling them. Put the fruit in a preserving Points to Remember when Making pan with the water, and boil Jellles gently until quite tender. Drain through a jelly-bag, and 1. Choose perfectly sound fruit that is nearly but not fully ripe, and let measure the juice. it .be freshly gathered. Allow one pound of sugar to every pint of juice. 2. Put the fruit in a covered earth enware jar standing in a saucepan of Wash and dry the preserving water. Keep the water boiling until pan. the juice is extracted. Put the juice back in it, add the 3. When straining the jelly do not sugar and the thinly peeled rind press it through the cloth or jelly-bag. of the lemon. If you do, the jelly will be cloudy when set. Boil until the liquid sets on testing it in a cold saucer. 4. Use good sugar. Inferior sugar does not make good, clear jelly that Just before removing the pan will keep well. from the fire, take out the lemon rind and add the strained juice of 5. Make the su~ar very hot before adding it to the Juice, and stir with the lemon. a. silver or wooden spoon. 6. Bottle and cover the jelly at once. CRAPE JELLY It is more likely to keep well. Grapes, full but not ripe. Sugar (as blelow). APPLE JELLY Put the grapes in a preserving 6 lb. of Apples. pan with enough water at the 3 pints of Water. bottom to keep them from burn Sugar. ing. Stir and crush the fruit with Cut up the apples, but do not a wooden spoon, and gently heat pare them. the fruit to extract the juice. Place them in a jelly-pan with Strain it through a jelly-bag plenty of cold water to cover. and leave it to stand. If it is not Let it stand for twelve hours, clear, wash the jelly-bag and then boil and strain through a strain it again. hair sieve. Next day return the juice to To each pint of juice allow one the preserving-pan and boil it for pound sugar. twenty minutes. Boil until a bright pink colour. Measure the juice and add sugar FRUIT JELLIES 21 in the proportion of one pound to and boil gently and stir for about every pint of juice. twenty minutes, or until the jelly Stir the sugar and juice gently sets when tested. over a moderate fire until the sugar is dissolved. Bottle quickly and cover at RED CURRANT JELLY once. 6 lb. of Red Currants. Sugar (aa below).
GRAPE JELLY (2) Put the currants into an earth enware jar standing in a saucepan Sib. of Green Grapes. of boiling water, and extract the 1 pint of Water. juice. Sugar. Strain the juice through a jelly Wash grapes, place in a pre bag. serving-pan with water and cook Put the currant pulp in a wire until quite soft. sieve and Jet the juice drip Strain through a hair sieve or from it. jelly-bag. Do not press the pulp, or the Measure juice and boil for ten jelly will be cloudy. minutes. Weigh the juice and allow one Add one pound sugar to each pound of sugar to every pound of pint of liquid. Dissolve sugar juice. slowly. Put both in the preserving-pan, Boil for fifteen minutes until it and stir over a moderate fire till will set. the jelly sets quite firm on being Put into clean, warm, dry jars t.ested. and tie down at once. TOMATO JELLY BLACK CURRANT JELLY 4 lb. of Tomatoes. Sib. of Bla.ck Currants. 2 Lemons. 6lb. of Sugar. Sugnr (aa below). 1 pint of Water. Cut the rind from the lemons Place the currants in an earth and place it with the cut-up enware jar, and stand the latter toma.toes in a pan. in boiling water to extract the Heat very gradually to extract juice from the currants. the juice. Strain off the juice through a Strain through a jelly-bag. fine hair sieve. Boil the juice, then add the Take one pint of hot water and juice of the lemons and measure pour it through the sieve to re the liquid. move the juice from the pulp. Add one pound of sugar for Put the juice, warmed sugar every pint of juice, and boil till and water into a preserving-pan, the jelly sets when tested . FRUIT .JELLIES
DAMSON JELLY QUINCE JELLY Damsons. Ripe QuinOOE. Sugar (as below). Sugar (as below). Put the fruit into a preserving Wipe the quinces, peel and core pan and cover it with water. them, and cut them into small Bring to the boil once and then p1eces. pour off the water. Put them into a preserving-pan Cover the fruit again with and cover them with cold water. water, and then boil till quite Simmer gently until the fruit tender and the fruit breaks and is reduced to a pulp. liberates the juice. Then strain it through a jelly Strain through a jelly-bag. bag. Measure the juice, and add one Measure the juice and put it in pound of sugar for every pint of a preserving-pan with the sugar, juice. allowing one pound of sugar to Boil the sugar and juice to every pint of juice. gether until the jelly sets when Boil gently until the jelly begins tested. This should not take to set. more than about fifteen minutes. RASPBERRY AND RED BLACKBERRY JELLY CURRANT JELLY Blackberries. Raspberries. Sugar (88 specified). Red Currants. Sugar (88 below). Pick over the berries and wasli Wash and pick the fruit, and them. place it, still moist, in the pre Put them in a preserving-pan, serving-pan. and heat them over a moderate Heat it over a moderate flame fire, stirring with a wooden spoon to extract the juice. and crushing them to free the Drain it through a jelly-bag. juice. Measure the juice, and then Drain through a jelly-bag and measure the juice. boil it for a. few minutes. Add three-quarters of a pound Put it in a preserving-pan with of sugar to every pint of juice, one pound of sugar to every pound of juice. and boil gently till it sets. ;Boil gently for ten minutes . • GOOSEBERRY JELLY If the jelly sets on testing, If ~oseberries. bottle it at once. it is still Sugar (88 below). liquid, boil it again, _but be careful not to over-boil it, as if this Top and tail the gooseberries, is done, it loses its flavour and and wash them well. becomes gluey. Pnt them while wet into a. pre- FRUIT JELLIES 23
.serving-pan with a quarter of a BANANA JELLY pint of water to every pound of 2 dozen Banan.as. fruit. Sugar. Crush and stir with a wooden t Lemon. spoon until reduced to a pulp. 1 tiny piece of .Alum. Strain through a jelly-bag and Peel the bananas and place weigh the juice. them in four pints of water. Add one pound of sugar to every Cut them into slices while they pound of juice, and boil gently are under water. for twenty minutes, or until the Bring quickly to the boil, then jelly sets when tested. pass through a hair sieve ; do not Bottle at once in hot jars. press the pulp, only let the liquid go through. CRANBERRY JELLY Measure the liquid and add sugar in the proportion of one Cranberries. pound of sugar to every half-pint Lump Sugar (as •below). of liquid. Leaf Gelatine and Carmine. Add the juice of half a lemon Wash the cranberries well in and a tiny lump of alum to clarify cold water, changing it several the jelly. times; to every pound allow three Boil gently until the jelly sets quarters of a pint of water; put when tested. both these into a stew-pan, and Bottle whilst hot and tie down simmer gently till the berries are securely. soft. Remove all the scum as it rises, strain the berries through a hair LOGANBERRY JELLY sieve, pressing them well. 6 lb. of .Apples. Measure; and to each pint allow 3 lb. of Loganberries. half a pound of lump sugar. Sugar. Return these to the stewpan, \iVipe apples and cut each into bring to the boil, add one ounce four pieces, taking care to remove of leaf gelatine and a few drops all bad parts. of carmine. Put into a preserving-pan with Strain the jelly into a mould, just enough water to cover. and allow it to stand till next day. When nearing boiling add loganberries and cook until they BRAlUBLE JELLY become a pulp. Pour into a jelly-bag; allow to 3 lb. of Blackberries. drip until the next day. 3 lb. of .Apples. Add one pound sugar, one pint Make in the same way as apple liquid. Boil until jelly will set. jelly, using one pound sugar to This genera.lly takes about three one pint liquid. quarters of an hour. 26 PRESERVING FRUITS BY BOTTLING
gether until the liquid becomes but allow the water to boil round syrupy. the jars for about ten mim1tl)s The longer you boil it the after it has reached boiling point. thicker it becomes. If a thick syrup is used it can The scum must be taken off be mixed with cochineal to make carefully. the fruit more attractive.
BOILED CHERRIES . BOTTLED STRAWBERRIES Wipe the cherries and remove Strawberries are very difficult the stalks. to bottle well, because they lose If the cherries are fine and large their shape and colour so easily. it is a good plan to stone them. They must be done in a thick Pack the jars closely and fill syrup. with a thin syrup, and sterilize in the ordinary way. BOTTLED RASPBERRIES AND RED CURRANTS BOTTLED PEARS The fruit must be carefully Peel the pears thinly, halve picked over and the stalks re them, and take out the cores. moved. Pack the jars carefully, laying Pack the bottles closely and fill each half of tbe fruit very neatly them with a thin syrup, and steri over the preceding layer. lise in the usual way. Make a thin syrup and fill up These soft fruits do not need the jars. quite so Jong in the sterilizer as Sterilise in the ordinary way, the hard ones.
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The vegetables must be washed, 3. Wash, peel, or scrape all vege ta'bles, being careful to cut away any scraped, or peeled in the usual discoloured or decayed portions. way, as if they were going to be 4. Put the vegetables in a piece of cooked for table. It is more diffi mu§lin and dip them into a pan of cult to bottle vegetables success boiling w.ater for two or three minutes. fully than it is to bottle fruits, 5. Dip them into cold water and cool and therefore even more care them. must be taken over every detail 6. Let the vegetables get cold before to ensure a good result. bottling them. 7. Wrap the bottles round with Green vegetables should be butter muslin •before putting them in washed and then placed in an the sterilizer. enamelled basin, and boiling 8. Stand the bottles on a strip of wood inside tho sterilizer if you have water poured over them to scald not a proper sterilizer with a bottle them. An even better method is . rack. to place them in a saucepanful of 9. Use a fish-kettle or large sauce boiling water and bring them to p:tn for sterilizing if you have not got boiling point. After a couple of a regulation outfit. minutes the boiling water is 10. Screw down the top carefully. poured o.IT and the vegetables put 11. Store the bottles in a cool, dry into cold water. place.
Filling th~ Bottles BOTTLED PEAS The bottles must be scrupulously Choose the best garden peas for clean, and vegetables can only be suc bottling; the poorer varieties do cessfully bottled in patent jars with not give go.od results, as they are airtight caps which seal them effi ciently. The vegetables, after scald too small to allow for the neces ong, are allowed to get quite cold, sary shrinkage. and are then carefully packed into the The peas must not be old, or jars. Then sufficient boiling water is poured into the jars to fill them, and they will be tough after bottling. the jars are then placed in the steri Put the peas into a saucepan of lizer for at least two hours. boiling salted water. Add a sprig of fresh mint, Rules for Bottling Yegetahles a dessertspoonful of fine white sugar, and half a teaspoonful of 1. Select vegetables all more or less of one size. If you try to pack large carbonate of soda. and small together the bottles will not Boil the peas for a couple of be properly filled. minutes. 2. Use the handle of a wooden spoon Strain in a colander and remove to put the vegetables into position. the mint. 28 HOW TO BOTTLE VEGETABLES
Pour cold water over the peas Fill them, add boiling water, until they are cold. and then sterilize the beans for Fill up the bottles with peas two hours. and add sufficient cold boiled Cover down closely and store water to nil them, ,and a pinch in a cool place. of salt. Cover the bottles and then sterilize them in the ordinary BOTTLED CARROTS way. As the peas are a tender Choose very young, tender car vegetable, they will noi need more rots ; it is useless to try to bottle than one hour in the sterilizer. old ones. As it is more difficult to sterilize They must be gently scraped vegetables than fruit, it is wise, or scrubbed with a sti1f-bristled after storing the peas for a week, brush. They are then blanched to take them out of the store in boiling water and again gently room andre-sterilize them. That rubbed to remove any adhering is to say, the jars must be placed particles of skin. in the sterilizer for another half Have ready the hot jars, and hour. into them pack the carrots neatly, After this second sterilizing the adding half a teaspoonful of salt peas are more likely to keep satis to' each jar. ·factorily. Sterilize the jars for about two hours, and then store them in a BOTTLED BROAD BEANS cool place. Select young and tender broad beans. BOILED ASPARAGUS Shell them, place the contents of the pods in a muslin, and Choose asparagus stems of as blanch them in boiling water for far as possible uniform size. about ten minutes. Carefully place them in salted Place them in cold water to boiling water for a couple of cool them, and then fill the jars, minutes. Then pack them care which should be hot. fully in the jars. Fill them with boiling salted Great care must be taken in water and sterilize for two hours. handling the asparagus, as the heads are very fragile. 'rhe stems must be packed as closely as BOTTLED FRENCH BEANS possible. Wash the French bea.ns in cold Fill the bottles up with boiled water and remove their strings water that has become quite cold, and stems. adding a teaspoonful of sa.U to Put them in a muslin and place each jar. them in a sa.ucepa.n of boiling Close down the jars and steri water for ien minutes. lize them for an hour. Have ready the hoi ja.ra. In a week's time it is a wise HOW TO BOTTLE VEGETABLES 29 precaution to re-sterilize the jars When the skins crack peel for half an hour. them off carefully. Remove the cores with a. sharply pointed knife, ·or, if pre BOTTLED TOMATOES ferred, or if the fruit is very large, Choose tomatoes as much as cut it into quarters. possible graded for size, and be Pack the tomatoes in the jars careful that they are all firm and and fill up with boiling water to not in the least over-ripe. It is which salt. has been added in the best to use rather small tomatoes, proportion of a teaspoonful to every qua.rt. as the larger ones a.re difficult to Put the jars in the sterilizer pack closely and waste space. and cover with water. Bring the The tomatoes can be bottled water to the boil and continue whole in their skins by packing boiling for ten minutes, and then them in closely, filling the bottle at once remove from the sterilizer. with salted water, and sterilizing in the usual way. As soon as the .water boils in BOTTLED CELERY the sterilizer, the bottles contain Choose stems with good hearts. ing tomatoes may be taken out Remove the outer leaves and and covered down tightly. cut the hearts into two. If preferred, the skins can be Wash thoroughly and place in removed before sterilizing. a bowl, and pour boiling water Put the tomatoes in a bowl and over them. pour boiling water over them, or Pack the celery into the bottles, put them in a wire basket and cover with cold salted water, and dip it into boiling water. sterilize for an hour.
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To be obtained of all Newsagents, or post free 2~d . , from THE ALDINE PUBLISHING CO ., LTD., Crown Court, Chancery Lane, London, W .C. 2 PRESERVING FRUITS BY DRYING THEM A very useful method of pre dried. Each fruit must be out in half with a silver knife and the serving some fruits is by drying stones removed. The cut halves are them. The process is a long one, then arranged on the drying-tray. but need not be carried through all at one time. The heat of the Preparation of Cherries for oven after cooking can be utilised Drying over and over again until the fruit is dry enough to be stored. Dried Cherries must be stoned, but first carefully washed, the stalks removed, fruit is excellent for puddings and and the fruit dried in a clean towel. pies in the early summer before the fresh supplies are ripe and in Preparation of Apples and Pears season. for Drying Wash and dry the apples, then peel Fruits that can be Dried them thinly; remove the cOtres, using Any of th~ larger stone-f_ruits, in a proper apple corer or a very sharp cluding cherries, plums, apncots, ~nd penknife. Cut the fruit into rings. peaches, are excellent dried. Pears These rings oa;n rest on the drying and apples also dry well. Small soft trays or be strung on sticks cut the fruit cannot be dried. right length to fit on the oven-plate supports. The apple rings are very apt to discolour, particularly if some Rules for Drying Fruits time elapses between the cutting of the rings and placing them in the 1. Prepare the fruits with cnre1 re oven. 'l'o prevent this, dip the apple . moving stones or cores and washing rings in cold water acidulated with and drying them. lemon juice in the proportion of the 2. Place tho fruit in drying-trays, juice of one lemon. to two quarts of and whenever they are not in the oven water. keep them closely covered with muslin to keep off dust and fiies. 3. Leave the oven-door open all the How to Use Dry Fruits time, or the fruit will cook and not Pick over the dried fruits, disoard dry. ' ing any that are discoloured and 4. Regulate the heat ca.refully. The decayed. temperature must not rise above one Wash the fruits ca.refully and tho hundred and fifty degrees, but it may roughly. Then place them in clean fall to any extent below this; but, cf water, allowing enough to quite cover course, the drying process will be them. Soak them until the next day. delayed if the oven gets too cool. '!'hen put them on to cook in the same water. The cooking must be very gentle. Preparation of Stone Fruit for If the fruits al'e boiled too quickly Drying they "viii become tough and shrivelled. After several hours' simmering enough • Plums, greengages, and other stone sugar should be added to sweeten and fruits must be carefully wMhed and form a syrup. • PRESERVING VEGETABLES BY DRYING THEM
Many root vegetables, also peas Drying Root Vegetables and beans and mushrooms/ can Many root vegetables, including be successfully dried. The house carrots and turnips and artichokes, can be dried. First they are well wife will find it a great boon to washed, wiped with a clean cloth, cut have them to fall back on for into strips, and dried. If preferred, flavouring soups and sauces, par they can be partly cooked and then ticularly in the early spring, when cut into strips a.nd dried. When pre pared in this wa;l they are useful for the old vegetables are tough and soups and stews. tasteles&t. and the new season's vegetables have not yet appeared on the market. The process of To Dry Mushrooms drying is quite simple, and no Remove the stalks and peel off the elaborate apparatus is needed. outer skin ; put them in a cool oven There need be no wasteful con till quite dry. Then tie them in paper sumption of gas or coal to heat bags and hang up in a. dry cupboard. the oven epecia.lly. It is possible to carry on the drying process To Dry Herbs by easy stages, just making use Cut the he.rbe on a dry day. All of the oven each time after cook kinds can be dried, such as mint, ing, whilst it is still hot. When thyme, sage, marjoram, etc. l'ie them it gets cool the vegetables (or in separate bunches and cover with muslin, then hang in a warm. place fruit) can be removed and set near an oven or stove. When dry pick aside whilst other cooking opera off tho leave<~ · and crush and sift them tions are in progress, and ,when and put them in airtight bottles. If preferred the herbs can be tied in these are finished the warm oven muslin bags a.nd hung up near the is again used t.o continue the stove until dry, ·and then removed to drying process. a dry stox:~cup ,board. How to Use Dried Vegetables Drying Peas and Beans Pick over the vegetables and wash Be careful to select peas that are of thorn CM"efully. Soak them overni~ht, a. good size, but not old. Shell them and next day pour off the soakmg and wash and dry them. Line a. dry water. When wanted for soup or ing-pan with thin muslin and spread stews, let them simmer gently for the peas on it. Sprinkle over them several hours till tender. Then drain one tablespoonful of sugar and one off the water, cut up the vegetables, dessertspoonful of salt for every quart and add to the soup or other dish. of peas. Put them in a cool oven or Dried carrots and turnip strips can J:,e in front of the fire. Stir them gently shred-ded a.nd added to clear soups, till quite dry, and then bottle them in and dried mushrooms are very good. a.irtijtht i ILl'!l. for davouring stewa a.Jid aauce11. CURDS, CHUTNEYS, AND GINGERS APPLE GINGER Beat up with rind and juice of 4, lb. of Apples. lemons, sugar and butter. 4lb. of Suga.r. Boil all together until it sets 8 pints of Water. about twenty to thirty minutes. 2 oz. of Essenoe of Ginger. Boil sugar and water until they CHUTNEY form a syrup. 1 quart of Brown Vinegar. Add ginger. lib. of Brown Sugar. Pare, core and quarter apples. lib. of Apples. Boil' them in the syrup until f lb. of Currants. transparent. 2 o~. of Salt. Place in warm, clean, dry jars. i oz. of Mustard Seed. Tie down at once. i oz. of Ground Ginger. t oz. of Onion. 1-8 oz. of Cayenne. LEMON CURD Core and cut up apples. Cook i lb. of Loaf Sugar. gently with vinegar till soft. S Lemons. Chop onions and currants fine . 2 oz. of Butter. Put them in a large bowl with S Eggs. other ingredients. Pour over the Wash lemons and rub ofi zest boiling vjnegar. Stir, cover with loaf sugar (or grate rind very tightly for a week, stirring each finely). day. , Then bottle. Melt butter in a well-lined pan. add juice of lemons and sugar. CHUTNEY (2) Dissolve slowly. 2 II). of Apples. ~dd beaten eggs; stir until 1 lb. of Tomatoes. thick. Use a double saucepan if 1 lb. of Raisins or Sultanu. liked. Tied down properly will f lb. of Onions. keep for months. To increase Cloves, if liked. bulk of curd, add fine sponge f lb. of Demerara Sugar. cake crumbs. 1 teaspoonful of Ca.yenne Pepper. 1! teaspoonful of Salt. 6 Chillies. MARROW CURD 1! pint of Vinegar. ll'b. Marrow. Stone raisins or overlook sul 2 I..emon.s. tanas. f lb. of White· Sugar. Pour boiling water on tomatoes 2 oz. Fresh Butter. and remove skins. Prepare marrow in the usual Chop or mince apples, tomatoes, way. Boil or steam until soft. oniona. CURDS, CHUTNEYS, ETC.
Cook all ingredients except the To every quart of vinegar add vinegar in a white-lined saucepan above amount of sugar, cloves and for half an hour. cinnamon-stick. Add vinegar. Simmer from Boil from twenty to thirty two and a half to three hours. minutes and pour hot over apples. Pour into warm, dry bottles with screw tops, if possible. APPLE AND ONION PICKLE Chutney evaporates quickly; therefore, if ordinary jam-jars are 2 lb. of Apples (sharp-flavoured). used, cover with bladder, or corks 2lb. of Onions. t pint of Vinegar. covered with parchment-paper. 1 teaspoonful of Salt. 12 Chillies. APPLE AND MARROW 6 Cloves and 6 Peppercorn•. CHUTNEY Steep the spices in the vinegar. 2lb. of Marrow. Simmer for ten minutes. Strain 1 lb. of Apples. and cool. t lb. of Onions. Chop apples and onions finely. 1 pint of Vinegar. Bottle and cover with vinegar. tlb. of Lump Sugar. This is a "ready to use "pickle. A few Chillies and Peppercorns. 2 oz. of Whole Ginger (bruised). l oz. of Turmeric Powder. ORANGE HONEY 1 tablespoonful of Cornflour. 1 Orange. Peel and cut up marrow into lib. of Granulated Sugar. sma.ll chunks, sprinkle with salt, 1 small teacupful of Wate-. and let it stand for twelve hours. Boil sugar slowly in the water; Strain and add chopped onions, boil for ten minutes without stir apples, sugar and vinegar. Put rmg. spices into a muslin bag. Take off the fire and add the Boil for one hour. juice and rind of the orang~. Mix: turmeric powder and corn Stir with a wooden spoon until flour with a little vinegar. Pour it becomes creamy, and while it into mixture and boil quickly for is still liquid pour into a jar. five minutes, stirring all the time. It will set to the consistency of honey. APPLE PICKLE Apples. MINCE PIES 1 quart of Vincga.r. Mix one pound each of raisins, 1! lb. of Sugar. currants, minced peel, suet, 1 ta.ble~poonful of Cloves. apples, and add the juice of three 1 tablespoonful of Cinnamon Stick. lemons, sugar to taste, a little Peel anu quarter apples, boil in nutmeg and a little mdrmn.lade. vinegar and water until tender. All the ingredients should be Put apples into jars. minced or chopped together. SWEETS MADE WITH JAMS, MARMALADES AND JELLIES Many very delicious and nutri Turn into a greased basin, and tious puddings can be made with then steam it for three hours. jam or jelly. There are hot pud Serve with jam sauce, made by dings, many of them containing pouring a little boiling water over suet, which are excellent, par a tablespoonful of jam placed in ticularly for growing children a sauce-bowl. during the winter months. Cold sweets also can be made in great RHUBARB JAM PUDDING variety flavoured or garnished t lb. CYf Bread. with jams and jellies. These are :l lb. of Rhubarb Jam. particularly . suitable for use :l lb. of Flour. during hot weather or for serving 2 oz. of Suet. at simple supper or luncheon 2 oz. of Sugar. parties. As a change from other A few little pieoes of bntter. puddings, children welcome these dainties flavoured witQ jam. Soak the bread over-night. When the housewife has stocked Drain off the water, and mix her store-cupboard with a good the bread with the chopped suet, supply of home-made jams, she flour, and sugar. will be wise to make use of them Grease a. piedish and put a layer by trying the delicious recipes at the bottom. Spread this with given in this section. rhubarb jam. Repeat these· alter nate layers until the dish is full. JAM PUDDING Let the bread mixture be the last layer' sprinkle it with sugar' and -A lb. of Dreadcrwn.be. put a. few little pieces of butter 1 tablespoonful of Sugar. 2 tablespoonfuls of Jam. on top. ! lb. of Chopped Suet. Bake it in a good oven until 1 Egg and a. little Milk. nicely browned. Put the sugar, suet and bread crumbs in a basin. Mix them ROLY·POLY JAM PUDDING thoroughly. ! lb. of Suet. Beat the egg and add it, and tlb. of Flour. then stir in the jam. For this i teaspoonful of &king-powder. pudding any jam can be used, but ~ teaspoonful of Salt. it is most delicious when straw Jam. berry or raspberry is used. Rub the suet into the flour, and Moisten the pudding with a sprinkle in the salt and baking little milk. powder. SWEETS MADE WITH JAMS, MARMALADES. ETC. 35
MiX: with cold water to a soft Place the bread and butter in dough. a: piedish with marmalade spread Roll out to a thickness of about between the layers. half an inch. Pour the custard over the whole Put the jam in the oentre and and leave it to soak for half an spread it equally over the pastry, hour. except just at the edges. Bake in a moderate oven till the Roll up lightly, turn over the custard sets. ends. This pudding can be varied by Put tlie pudding in a. well using jam instead of marmalade, floured cloth, tie it up, leaving and, if preferred, the pudding can room for the pudding to swell. be moistened with sweetened milk Put it into boiling water and instead of custard. boil fast for two hours. This pudding is very nice if steamed, but then three hours JELLY PUDDING must be allowed to cook it. 1 pint of Water. 1 cupful of Jam (strawberry or any kind best liked). MARMALADE PUDDING 2 tablespoonfuls of Cornflour. 4 oz. of Breadcruml». 2 Eggs. 2 oz. · of Suet. Mix the jam and the water to 2 oz. of Sug~r. gether, heat it to boiling point, 2 tahlespoonfuls of Marma.It.de. then add the cornflour, made first 2 Egg15. of all into a smooth paste with l pint of Milk. water. Chop suet finely and mix with Stir over the fire until the corn the crumbs and sugar. flour is cooked. Put the marmalade in a basin, When cold, add the whites of add the eggs, well beaten, and the eggs, well beaten, and pour the milk ; pour this into the dry into a wetted mould to set. ingredients. Steam this mixture in a greased pudding-basin two and a half FESTAL PUDDING hours. Some slices of thinly cut Brown Serve with marmalade sauce. Bread. Marmalade. Breadcrumbs. MARMALADE BREAD PUDDING Sugar to sweeten. Little fll'ated Nutme~. Slices of Bread-and-butter. 1 pint of Milk. 1 Egg. 1 tablespoonful of .Arrowroot. l pint of llfilk. 2 Eggs . .A little .Marmalade. 1 gill of Cream. Prepare a custard with the egg Line a glass dish with rounds and milk. of brown bread, a.nd cover with' aG SWEETS MADE WITH JAMS, MARMALADES, ETC
a layer of marmalade ; over this Beat up the egg, add vanilla, sprinkle sugar, breadcrumbs and and stir well through the pud nutmeg. ding; grate a little nutmeg over Make a custard .with the milk the top. and arrowroot. , Stand the dish in a tin con When cool, stir in the yolks of taining boiling water, and bake two eggs. the pudding in a moderate oven Pour this custard over the for forty minutes. bread, etc., and let it soak for Dust a little sugar over the top four hours. before serving. Whip the cream to a stiff froth, and ornament the dish with this. The whites of the eggs whipped GOLDEN PUDDING to a stiff froth may be substituted 6 oz. of Breadcrumbs. for the cream. 2 oz. of Flour. 4 oz. of Suet. 2 otz. of Suga.r. JAM SAUCE (THICK) 2 tablespoonfuls of Orange Mnr- mal&de. 1 gill of Water. 1 Egg. 1 tablespoonful of Sugar. t teaspoonful of Baking-powder. 1 tablespoonful of Jam. Little Milk. . Boil water and sugar together Mix all the dry ingredients well until they are thick. together. Add the jam. Beat up the egg and add the Heat through. milk to it. Serve in a sauce-boa'£. Make a hole in the centre of the the dry ingredients, put in the marmalade. BREAD AND BUTTER PUDDING Add the milk and egg, form 3 slioea of Bread. into thick mixture. 1! oz. of Margarine. Steam two hours in a greased 2 tablespoonfula of Jam. pudding-mould. 1 dessertspoonful of Sugar. LittJe Vanilla. Turn out and serve with the 1 Egg. following sauce :- 1 pint of Milk. Little Nutmeg. SAUCE. Remove the crusts from the 8 tablespoonfua Marmalade. bread, spread with margarine, Same of Water. t teaspoonful Cornflour. then jam, cut them in finger lengths, lay them in a piedish. Boil marmalade and water to Bring the milk to the boil'. gether, thicken with the ?ornfl?ur, :Add the sugar, pour over the which has been blended m a httle bread, allow to stand for half an cold water. hour. Pour round the pudding. A Fine Series of Long Copyright Novels
NOW PUBLISHED FOR THE FIRST TIME Price 4d. each
Books that You can Read and EnJoy in Your Leisure Hours ALDINE HOME LIBRARY 1. A Wandering Path 9. The Turn of the Tide By Ellice Qraye By Florence Hodcklneon 2. Yesterday' • Frown 10. Smiling Through By Dryden Edwardl By Dryden Edward• 3. To a Fairer Haven 11. Stony Ground By .Je11y Dene By Melton Qrlnatead 4. An Angel in an Apron 12. just a " Buttercup" Girl By Dryden E"dwarde By Dryden Edwardll 5. Clear Shining After Rain 13. Ashamed of her Home By Florence Hodckln1on By Ellice Qraye 6. The Way Upstain 14. Greater than Vengeance I By Oryden Edward• By Richard Goyne 7. The Audaciou• Minister 15. Love at East-Wind Corner By Made• Ambroae By Dryden Edward• 8. Full Measure 16. " I'll Do My Be•t I " By Dryden Edward• By Elizabeth Birkett 17. When Patty Took the Reina By Dryden Edward•
NOTE.-These stories are not re,Prints from other editions. They have been written spec1ally for this series.
All Newsagents can supply these splendid books, price 4d. each; or they can be obtained by post, price 4!d., from THE ALDINE PUBLISHING COMPANY, LTD., Crown Court, Chancery Lane, London, W.O.~ BE SURE YOU ASK FOR ALDINE HOME LIBRARY :SS SWEETS MADE WITH JAMS, MARMALADES, ETC.
MONMOUTH PUDDING Grease a pudding-basin well, t lb. of Flour. and also grease a piece of paper 2 oz. of Suet (finely chopped). for the top. Pinch of Salt. Beat margarine and sugar to 1 tablespoonful of Sugar. a cream, add the flour and eggs t te:.ospoonful of Carbonate of Soda. alternately, add the jam, and just 2 tablespoonfuls of Jam (any kind). at the last the baking-powder 1 Egg. mixed with a little flour. A little Milk. Pour the mixture into a pre Mix dry ingredients together, pared mould. add egg, lightly beaten, then jam Steam gently one and a half and milk. hours. neat well, pour the mixture Serve with cream or arrowroot into a well-greased basin, and sauce. steam for two hours. Tf liked, serve with a sweet SWISS ROLL sauce. 4. oz. of Flour. 8 oz. of Castor Suga.r. 2 Eggs. FLOATING ISLAND PUDDING i teaspoonful of Borwick's Baking. 3 Eggs. powder, 1 pint of Milk. 1 tablespoonful of MiliC. 2 teaspoonfuls of Fine Sugar. Raspberry J.am. t teaspoonful of V a.nilla Essence. Grease a flat tin well and line AnJi Fruit Jel,ly liked. with greased paper. Separate the yolks from the Beat the eggs for five minutes, whites of the eggs and use the add the sugar, and beat fifteen former and the milk to make a minutes longer. rich custard. Warm the flour and stir it Pour this into a glass dish. lightly into the eggs, adding the Whisk the whites of the eggs milk, and lastly the baking and the fine sugar to a stiff froth. powder mixed with a little of the Put this in little heaps to float flour. in the custard. Pour toe mixture into the pre Place about a teaspoonful of pared tin. fruit jelly in each heap of the Bake in a brisK oven for ten • frothed white. minutes . Have ready some warmed rasp BROWN SPONGE PUDDING berry jam and a shoot of paper sprinkled with castor sugar; turn 2 Eggs, their weight in Flour and the cake on to the paper, cut off 1\Iargarine, the weight of 1 in Su;go.r. the edges, spread on the jam, roll 1 tablespoonful of Jam. up quickly. 1 teaspoonful of Borwick's Baking• It should be set aside to cool in powd•r.· a warm place. SWEETS MADE WITH JAMS. MARMALADES, £TC. 39
JAM TUR~OVERS Bake in a good over until the ! lb. of Ls.rrl or Ma.rgarine. pastry is done. t lb. of Flour. 1 teaspoonful of Baking-powder. ! lb. of Jam. JAl\1 TA.RTLETS A. little White Sugar. These are made as above, only Make a. light crust by working the pastry is cut to fit patty-pans. the lard or margarine into the Each patty-pan is lined with flour, sprinkle in the baking pastry and filled with jam. powder and make a light paste Put in a hot oven till the crust by adding cold water. begins to brown. Roll out the pastry to a thick ness of about one quarter of an incH. BAKED JAM ROLL Cut out rounds with a small 1lb. of Flour. saucer or saucepan lid. 6 oz. of Lard. 1 teaspoonful of Borwick's Baking. Spread a little jam in one half powder. of the pastry ronnd. A pinch of Salt. Damp the edges with water and Jam. cover with the other half. Press the edges of the pastry Rub the lard into the flour, add together. the salt a.nd baking-powder. Mix to a stiff dough with cold Brush over with water, and water. sprinkle a little white sugar on t]le Roll out to an oblong shape, top and bake in a. brisk oven. spread with jam, wet the edges and roll up the pastry. JAM TART Put it in a. greased baking-sheet and bake in a. moderate oven till A. Short Putry (made u above). it browns. Jam. Line a tart-tin or a soup-plate with the pastry. _ POT·LUCK PASTIES Trim the edges and' cut tlie For these any kind of stewed pieces of pastry into strips to form fruit or jam can be used. a double edge. Drain the fruit from its juice, Moisten the edges of the plate mix with four ounces of currants under the pastry to prevent it and four crumbled macaroons. from sticking. Roll out some short crust pastry . Fill the inside of the plate with thinly, stamp into rounds, placo Jam. a spoonful of the fn1it mixture or 'l'ake narrow strips of the jam on half of each round, damp pastry, twist into coiled bars, and the edges and fold over into a arrange in a. cross pattern over half-round. the jam. Preas the edges together, deco- •o SWEETS MADE WITH JAMS, MARMALADES, ETC. rate, and bake in a hot oven until Turn into a saucepan and stir brown. until the mixture gets thick. Add a tablespoonful of honey, three ounces of currants, and six PILGRIMS drops of almond essence. Cut some slices of buttered bread about a quarter of an inch BLACK SHEEP thick. Spread with a filling composed Cut small rounds of brown of two tablespoonfuls of red bread and butter and spread currant jelly and three ounces_of thickly with the following mix currants. ture :-Four ounces of currants pounded to a paste, with a dessert Place one slice on top of the spoonful of lemon juice and a other and cut into fingers. tablespoonful of castor sugar. Dip in beaten eggs and coat Finally, stir in two tablespoon with crumbs and fry golden fuls of black-currant jam or jelly. brown. This makes an unusual tea dish, This makes a very popular and will prove a great favourite. nursery or schoolroom sweet. Custard sauce can be served with it if liked. PRESERVED ORANGE AND LE!\ION PEEL WEDNESDAY PANCAKES Soak peel in water for three days. Change water twice daily. Make pancakes in the ordinary Wash well and boil for one way, and before rolling put a hour. Soak all night. spoonful of the following mixture Boil for one hour. Throw in the centre:- away water, cover with cold Mix an ounce of cornflour to a water. add four ounces sugar to paste with a tablespoonful of cold each pint of water. water. Boil' until J?eel is clear. Pour on a gill of boiling water, Pour into Jars, cover, and UBfl stirring w•ll. as required. TELEGR.L\1-IS "FINEAPf-LE DUBLINtr
F R 0 H,
KNO'\iLES & S 0 N S, 26/27 Grafton Street, Dublin.
----0 0.1\RSE CUT EARHALADE. 10 lbs Sugar ~ 3i lbs 9 Pints Water.
----?IETHOD ', Cut tl}.c Fruit in halves and squeeze the ju~_ ce out on a . L_emon
squoop_or. _ Put this juice in__ thq preserving Fan, plA.cing t!lc _Pips
thus o::.dractg_d ~-n a muslin bag wh~_oh is tied on to the $ide _qf tho
Preservinc; Pctn and squec~_cd with a spoon during Cooking. Nou s;tice
the fruit into quA.rters ctnd put through thQ 1~Qat ~1incing U~c[lino.
Put tho minced fr~it into the _ Prcserving_ya~ and add t~o_u~t9r.
T~is s~rn1ld be mc~su~c~ very ~ccurRtoly as R mistake hero spells
f~ilurd for the Marmalade. Ler.ve to steep for 1? hours. Bring to the boil and boil hard for 40 minutes. Add sugar. Bring to the Boil ~nd boil rn~d for lt ~our~, or ~t diSCTOtion u~ti~
the rosul ts __ set on testing a little on A, plnte. ?our into jnrs (Which should hnvo been previously wnrmed).
Ilii-ORTAHT - Note. Th0. qnnntity of Sugn.r n.nd '.7:'1.ter specified nboyo is fo;r 3! lbs Fruit. Should the fJ:Ui t neigh rJO~_e or los~ . thnn }~- l'Qs then
the qu.,,ntity of Sug~:r And 1rnt.-,'t' mnsb h(l o/l.just0.d ncoordil1Rly. This is escontinl.
I'.LTE ~lJ.~.TIV'E -~ If- it-- in desired to hnve finer s h redding th~n tho C9r.rse _Q'!J.t, inste" c1 of putting the quRrtc:rs of t 11e fruit through the :anoing .I"'chine it m:1..y be finely sliCed by ~ '- r'l . nd, then prd>cecd ns o.bove.
ALL RIGHTG RESERiJED.