Cassell's dictionary of cookery

an inch; wet the edges all round, and spread half a pound of jam over the pastry. Roll it to the shape of a bolster, fasten the edges securely, and put the pudding into a floured cloth: Tie it at both ends, put it into boiling water without bending it, and lot it boil quickly for an hour and a half. Send melted butter to table in a tureen. Imitation jam {see Jam, Imitation) makes a good pudding for the nursery. Probable cost, lOd. Sufficient for foui persons. Jam Sandwiches. — Mix the yolks of two eggs very smoothly with a table-spoonful of flour and a table-spoonful of ground rice, add a very small pinch of salt, a table-spoonful of sugar, half a pint of thick cream, and a quarter of a pint of new milk. Beat the whites of the eggs to a firm froth, add them last of all, and beat the mixture for four or five minutes. Butter two large plates, put in the mixture, and bake in a quick oven until it is set and lightly browned. Spread a little jam over one of the cakes and lay the other upon it, the browned part uppermost. Sift a little sugar over it before serving. Jam sandwiches may be eaten either hot or cold. Time, twenty minutes to bake. Probable cost, Is. 4d. Sufficient for three or four persons. Jam Tarts. — Make some ^-p^my, as directed for Jam Patties. Butter a dozen pattypans, and line them with the pastry rolled out to a quarter of an inch in thickness. Put them into a quick oven, and when nearly baked take them out and put a little jam in the centre of each, then return them to the oven and finish baking. An ornament already baked should be placed upon each, or a little whipped cream. Time, a few minutes to bake. Probable cost, l|d. each. Sufficient for eight tarts. Jam Tart, Open. — Make some pastrj', as directed for Jam Patties, or as follows : — Rub six ounces of butter into the same quantity of dried and sifted flour. Add a pinch of salt, half a tea-spoonful of baking-powder, a teaspoonful of povmded sugar, and make it up into a smooth paste with the yolk of an egg beaten up with a little cold water; about a quarter of a pint will be required. Roll out the pastry to the thickness of a quarter of an inch. Butter an ornamented tart-pan and line it with the pastry. Trim the edges neatly, and prick a few holes in the bottom with a fork. Bake in a moderate oven until lightly browned, then take the tart out, let it cool a little, spread the jam on it, and ornament the top with a few leaves or stars of pastry which have been baked separately. Time, about haK an hour to bake. Probable cost, lOd. Sufficient for three or four persons. Jam, To Keep. — Pour the jam into perfectly sound dry bottles or jars. Glass bottles are the best, as through them any mould or fermentation can be easily ^lerceived without removing the cover. If earthenware jars are used the jam should be looked at once or twice during the first two months, and if there is any appearance of the jam not keeping, it should be gently reboiled. Place a round of thin paper dipped in brandy on the top of the jam. Cut JAM ( 338 ) J/IU