Cookery for every household

Choose fresh, ripe currants, remove them from the stalks, and wash them if necessary. Mash them in a strong basin and then rub them through a sieve fine enough to keep back the seeds. Measure the pulp into a preserving pan, and measure off 1 lb. sugar to each pint. Bring the pulp to the boil, and let it cook about 15 minutes. Meanwhile let the sugar warm in the oven, add it to the pulp when it has boiled the required time, and then boil both together until the mixture will set. Remove any scum, pour into pots, and cover. 2158. Red-currant Marmalade, 2 Red currants. Sugar. Pick and wash the currants. Put them into a saucepan and mash them over the fire until reduced to a soft pulp. Then rub as much as possible through a fine sieve without allowing any of the seeds to pass through. Measure the pulp, and to each pint allow 1 lb. of sugar. Put sugar and pulp into a preserving pan, heat slowly over the fire, stirring frequently, then boil until the mixture will set when a little is tested on a plate. Pour into pots and cover in the usual way. 2159. Rhubarb Jam, 1 6 lbs. prepared rhubarb. 1J oz. bitter almonds. 6 lbs. preserving sugar. \ glass whisky. 2 lemons. Peel some nice fresh rhubarb, cut it in small pieces, and then weigh it. Rinse it well in cold water and put it into a preserving pan. Heat it slowly over the fire until the juice begins to flow, then add the sugar, the grated rind and the strained juice of 2 lemons, and the almonds blanched and chopped. Stir almost constantly until the sugar is melted, and then boil until the jam will set when a little is tested on a plate. Skim when necessary, and pot in the usual way. Note. — The whisky may be omitted, but the jam will keep better if it is added. 2160. Rhubarb Jam, 2 6 lbs. rhubarb. 6 lbs. preserving sugar. 3 lemons. Choose some nice red-stalked rhubarb. Wipe it and, unless young and tender, take off the peel. Cut it into small pieces and then weigh it. Put it into a large crock or basin in layers with the sugar, and sprinkle with the grated rind of the lemons. Strain the lemon juice over, cover the basin, and stand for twenty-four hours. Next day pour off the liquid and as much of the melted sugar as possible into a preserving pan, and boil for 10 minutes. Put in the rhubarb and boil all together from J to £- hour, or until the jam will set. It must be stirred very frequently and skimmed when necessary. Note. — This jam may be flavoured with ginger if preferred, or oranges may be used instead of lemons. A few blanched and shredded almonds may be added. 2161. Rhubarb Juice Rhubarb juice may be used instead of water in the making of many jams, especially in the preserving of the less juicy fruits. Its flavour is so delicate that it does not overpower the flavour of the special fruit with which it is used. Wash the rhubarb, but do not peel it unless the skin is very coarse, as this helps to give a pink colour. Cut it in small pieces and put it into a large jar with just enough water to moisten the base. Cover the jar and steam in a saucepan of water, or cook in the oven until the juice is drawn out of the rhubarb. Then strain through a jelly cloth or clean hair sieve. 2162. Rhubarb and Fig Jam 4 lbs. rhubarb. I 4 lbs. preserving sugar. 1 lb. dried figs. | 6 to 8 oz. candied peel.