Cassell's dictionary of cookery

some rounds of paper sufficiently large to overlap the top of the jar about an inch. Brush the inside with beaten white of egg or with a little gum, and tie it on whilst wet. It will become hard and tight like the skin of a drum, and will thoroughly exclude the air. A neat label should be placed on the front of all jars containing jam, and on this should be written the day of the month and year on which the jam was made, and the weight of sugar and fruit used in its preparation. Jam should be kept in a cool, dry place. Damp may turn it mouldy, heat make it ferment. Jambon, Cutlets au {see Cutlets au Jambon) . Jardiniere.— This is a garnish made of cooked vegetables, which gives its name to the dish with which it is served. Thus, fillet of beef a la jardiniere, mutton a la jardiniere, goose it la jardiniere, simply mean fillet of beef, mutton, and goose served with a garnish a la jardiniere. To prepare this garnish, peel two or three sound carrots and turnips, and turn or shape them in fanciful forms of equal size. This is most easily done with a vegetable scoop made for the purpose. Two ounces of French beans cut into diamonds should be added, a cauliflower divided into sprigs, two ounces of green peas, two ounces of asparagus tops cut up into small pieces, and a few brussels sprouts. Cook all the vegetables first in a little broth nicely flavoured with pepper, salt, and sugar. Take them out when they are rather under-done, so that they shall not break when i dished ; drain them thoroughly, put them into I a saucepan with a table-spoonful of lightly- i coloured glaze, and shake them for two or three | minutes over the fire. Take them up, and arrange them round the dish as effectively as possible. This is generally best done by raising the meat in the centre and putting the vegetables round it. : Jardiniere Soup.— Scrape three sound j carrots and the same number of turnips, and | turn them into any fanciful shapes of an equal i size with a French vegetable scoop. Put them ; into a stewpan with a dozen button onions, two i or three leaves of lettuce, tarragon, and chervil, i and a head of celery cut as nearly as possible i the same size as the turnips and carrots, j Pour over them two quarts of nicely-seasoned clear stock, and simmer gently until the vegetables are tender. A small lump of sugar is an 1 improvement. Taste the soup before sending I it to table, in order to ascertain if further | seasoning is required, and servo as hot as j possible. Time, about an hour and a half. I Probable cost, 4d. per quart, exclusive of the | stock. Sufficient for six or eight persons. , Jargonelle Pears, To Bake.— Pare, | core, and divide four large pears into quarters. Weigh them, and put them into a baking-dish I with their weight in sugar, as much cold water as will barely cover them, three or four drops of cochineal, four cloves, and the thin rind of half a lemon. Put them into a moderate oven and bake them until they are tender, but be careful not to lot them break. Lift the pears carefully into a glass dish, boil the sauce two