(6) Put 3 table-spoonfuls of Ivory dust into a jar with J breakfast-cupful of water ; stand the jar in a saucepan pan with boiling water to three-parts its height, and keep it over the fire until the Ivory dust is dissolved. Take the jar out of the water and leave until the contents are cold. Afterwards skim off the mucilage that will have risen to the top, being very careful not to disturb the sediment. This mucilage can be used in the preparation of jellies as a substitute for isinglass. It will require some decided flavour, or it will not be palatable. JACK. — See Pike. JACK. — See Roasting. JACK-SNIPE. — A small species of snipe; called also juddock, half-snipe, and other names. See Snipes. JAGG-ERS. — See Jiggers. JAM (Fr. Conserve ; Ger. Conserve ; Ital. Confet- tura; Sp. Conserva). — “One of the most unfortunate words ever introduced into the English language,” writes Kettner; “of foreign, probably Oriental origin (Arabian jamad — preserved fruit), it has been only too easy to confound it in meaning with the English word to jam, or crush together ” ; upon this slender basis this enter- taining writer premises that from a mistaken idea of the origin of the word, English confectioners smash their fruit and “ jam ” it into fruit cheeses, instead of preserving the berries whole in their syrup. In making Jam the first consideration is the fruit, which should be clean and freshly gathered. Every bit of foreign matter must be carefully picked out, and the fruit should be as whole and sound as possible. The next requirement will be a preserving-pan, and this should lie full large for the amount required to be .made at one boil. The pan should be made of copper Fig. 971. Copper Preserving-pan. (see Fig. 974) or bell metal, and kept scrupulously bright. Stewpans made of iron, glazed inside, are also suitable for Jam-making, but tinned pans should be avoided, as they are apt to turn the colour of the fruit and sugar. A wooden spoon should be used for stirring and skimming. Put the fruit into a pan, and set the pan over a stove, standing it upon a small trivet, which will diminish the chances of burning. Next add the sugar in the quantity prescribed, and let the sugar be either loaf or best crystal. There is no profit in using cheap sugar called “pieces,” as it reduces the quality, deadens the colour, and loses weight in cooking. Raw sugar makes a very inferior Jam, and the addition of glucose, although practised in many large factories, should be entirely discarded from home-makes. Whether Jams are boiled over a fire or gas-stove, the latter for preference, they require a sharp heat, so as to save the colour of the fruit, which stewing destroys. The Jam must also be stirred continuously from the first heating, lest the Jam should catch the heat at the bottom of the pan and burn. This will be readily detected by For details respecting Culinary Processes , Utensils , Sauces , <£c., referred to see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 781 J am — continued. the smell and smoke coming up through the boiling Jam, and the only remedy is to take off the pan , empty out the Jam, clean the pan thoroughly, return the Jam, and continue boiling, but with more care and attention. The Jam is done when a little of it put on a cold plate sets, or “ jellies ” as it is called, and does not run. It may then be put into clean dry jars.

AI-modernized reading of the original text

(6) Put 3 table-spoonfuls of Ivory dust into a jar with J breakfast-cupful of water ; stand the jar in a saucepan pan with boiling water to three-parts its height, and keep it over the fire until the Ivory dust is dissolved. Take the jar out of the water and leave until the contents are cold. Afterwards skim off the mucilage that will have risen to the top, being very careful not to disturb the sediment. This mucilage can be used in the preparation of jellies as a substitute for isinglass. It will require some decided flavour, or it will not be palatable. JACK. — See Pike. JACK. — See Roasting. JACK-SNIPE. — A small species of snipe; called also juddock, half-snipe, and other names. See Snipes. JAGGERS. — See Jiggers. JAM (Fr. Conserve ; Ger. Conserve ; Ital. Confettura; Sp. Conserva). — “One of the most unfortunate words ever introduced into the English language,” writes Kettner; “of foreign, probably Oriental origin (Arabian jamad — preserved fruit), it has been only too easy to confound it in meaning with the English word to jam, or crush together ” ; upon this slender basis this entertaining writer premises that from a mistaken idea of the origin of the word, English confectioners smash their fruit and “ jam ” it into fruit cheeses, instead of preserving the berries whole in their syrup. In making Jam the first consideration is the fruit, which should be clean and freshly gathered. Every bit of foreign matter must be carefully picked out, and the fruit should be as whole and sound as possible. The next requirement will be a preserving-pan, and this should lie full large for the amount required to be .made at one boil. The pan should be made of copper Fig. 974. Copper Preserving-pan. (see Fig. 974) or bell metal, and kept scrupulously bright. Stewpans made of iron, glazed inside, are also suitable for Jam-making, but tinned pans should be avoided, as they are apt to turn the colour of the fruit and sugar. A wooden spoon should be used for stirring and skimming. Put the fruit into a pan, and set the pan over a stove, standing it upon a small trivet, which will diminish the chances of burning. Next add the sugar in the quantity prescribed, and let the sugar be either loaf or best crystal. There is no profit in using cheap sugar called “pieces,” as it reduces the quality, deadens the colour, and loses weight in cooking. Raw sugar makes a very inferior Jam, and the addition of glucose, although practised in many large factories, should be entirely discarded from home-makes. Whether Jams are boiled over a fire or gas-stove, the latter for preference, they require a sharp heat, so as to save the colour of the fruit, which stewing destroys. The Jam must also be stirred continuously from the first heating, lest the Jam should catch the heat at the bottom of the pan and burn. This will be readily detected by For details respecting Culinary Processes , Utensils , Sauces , <£c., referred to see under their special heads. J am — continued. the smell and smoke coming up through the boiling Jam, and the only remedy is to take off the pan , empty out the Jam, clean the pan thoroughly, return the Jam, and continue boiling, but with more care and attention. The Jam is done when a little of it put on a cold plate sets, or “ jellies ” as it is called, and does not run. It may then be put into clean dry jars.

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