Jam, Mixed, Superior.— Take equal
measures of fruit, black cherries picked and
stoned, black currants, and raspberries. Boil
the cherries twenty minutes first, then add the
currants and raspberries, with a pint and a half
of red currant juice to every three pounds of
fruit. Boil until the fruit i; broken, then add
one pound of sugar✪ Mixed Jam, Superior to every pint of fruit, and
boil gently for half an hum. Skim carefully,
pour the jam into jars, and cover in the usual
way. Probable cost, lOd. per pound.
Jam Omelet.— Beat four eggs, and mix
with them a teii-spoonf ul of moist sugar, a pinch
of salt, and a table-spoonful of milk. Make an
omelet-pan quite hot — the best way to do this is
to put it on the tire with a little fat, and when
this bums pour it off, and wipe the pan dry — put
two ounces of fat or oil✪ Jam Omelet into the pan, and when
it begins to bubble poirr in the eggs, &c., and
keep stirring them with a spoon until lightly
set. Let them remain a minute, until the
omelet is browned on one side, then turn it on
a hot dish, spread a little jam in the middle,
fold the edges over on each side, sift a little
sugar over, and serve as quickly as possible.
Time, five or six minutes to fry the omelet.
Probable cost, 8d. Sufficient for three persons.
Jam. Patties. — Rub two ounces of fresh
butter into a quarter of a pound of dried and
sifted flour. Add a pinch of salt and a salt-
spoonful of sugar, and moisten with the yolk
of an egg, beaton up with two table-spoonfuls of
<X)ld wate✪ Jam Pattiesr. RoU the paste out twice, and each
time spread an ounce of butter on it. Dredge a
little flour over it, fold it up in a roll, and let it
atand in a cool place for an hour or two. Before
making it up roll it out once or twice, and the
last time leave it the thickness of half an inch,
then stamp it out in fourteen small rounds, and
with a smaller cutter stamp again quite through
six of them, leaving a ring three-quarters of an
inch wide. Lay a pastry ring on each perfect
round, first moistening it a little with water to
make it adhere securely. Bake the patties in a
quick oven, fill them while warm with jam, and
put on the top a small ornament, which has been
lightly baked with the patties. Time, ten
minutes to bake the patties. Probable cost,
l}d. each. Sufficient for six patties.
Jam PufiTs, or Turnovers.- Make some
good puff paste or short crust {see Jam Patties) ;
roll it out to the eighth of an inch in thickness,
then stamp it out in rounds with a saucer or
plate, or into squares. Spread a little jam✪ Jam Puffs, or Turnovers on
half the pastry, wet the edges, and turn the
other half quite over. Press the edges neatly
together, and bake in a quick oven. Time, five
or six minutes to bake. Probable cost, l|<i-
each.
Jam Boly-poly Pudding, — Shred a
quarter of a pound of beef suet very finely;
mix with it six ounces of flour, add a pinch of
salt, and half a tea-spoonful of baking-powder✪ Jam Boly-poly Pudding.
Make it up into a firm paste with cold water ;
then roll it out to the thickness of a quarter of
Page 761 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Jam, Mixed, Superior.— Take equal measures of fruit, black cherries picked and stoned, black currants, and raspberries. Boil the cherries twenty minutes first, then add the currants and raspberries, with a pint and a half of red currant juice to every three pounds of fruit. Boil until the fruit is broken, then add one pound of sugar to every pint of fruit, and boil gently for half an hum. Skim carefully, pour the jam into jars, and cover in the usual way. Probable cost, lOd. per pound.
Jam Omelet.— Beat four eggs, and mix with them a teaspoonful of moist sugar, a pinch of salt, and a table-spoonful of milk. Make an omelet-pan quite hot — the best way to do this is to put it on the tire with a little fat, and when this bums pour it off, and wipe the pan dry — put two ounces of fat or oil into the pan, and when it begins to bubble pour in the eggs, &c., and keep stirring them with a spoon until lightly set. Let them remain a minute, until the omelet is browned on one side, then turn it on a hot dish, spread a little jam in the middle, fold the edges over on each side, sift a little sugar over, and serve as quickly as possible. Time, five or six minutes to fry the omelet. Probable cost, 8d. Sufficient for three persons.
Jam. Patties. — Rub two ounces of fresh butter into a quarter of a pound of dried and sifted flour. Add a pinch of salt and a saltspoonful of sugar, and moisten with the yolk of an egg, beaten up with two table-spoonfuls of cold water. RoU the paste out twice, and each time spread an ounce of butter on it. Dredge a little flour over it, fold it up in a roll, and let it atand in a cool place for an hour or two. Before making it up roll it out once or twice, and the last time leave it the thickness of half an inch, then stamp it out in fourteen small rounds, and with a smaller cutter stamp again quite through six of them, leaving a ring three-quarters of an inch wide. Lay a pastry ring on each perfect round, first moistening it a little with water to make it adhere securely. Bake the patties in a quick oven, fill them while warm with jam, and put on the top a small ornament, which has been lightly baked with the patties. Time, ten minutes to bake the patties. Probable cost, l}d. each. Sufficient for six patties.
Jam Puffs, or Turnovers.- Make some good puff paste or short crust (see Jam Patties) ; roll it out to the eighth of an inch in thickness, then stamp it out in rounds with a saucer or plate, or into squares. Spread a little jam on half the pastry, wet the edges, and turn the other half quite over. Press the edges neatly together, and bake in a quick oven. Time, five or six minutes to bake. Probable cost, 1½d. each.
Jam Boly-poly Pudding, — Shred a quarter of a pound of beef suet very finely; mix with it six ounces of flour, add a pinch of salt, and half a tea-spoonful of baking-powder. Make it up into a firm paste with cold water ; then roll it out to the thickness of a quarter of
Records on this page
Mixed Jam, SuperiorJam OmeletJam PattiesJam Puffs, or TurnoversJam Boly-poly Pudding