The white ribbon cook book

Damson Jam — Equal quantities of fruit and jelly. Choose the fruit without blemish; remove the stones from the fruit, and put it and the sugar into your preserving-pan; stir slowly until the sugar is melted, and remove all scum. After the jam has begun to simmer, allow it to boil for an hour. It is necessary to stir diligently, or the jam will burn. When done, pot in the usual way. Tomato Preserves — Select small, green tomatoes, wipe carefully and prick the skins in several places. To ^ peck of these take 4 lbs. sugar, juice of 6 large lemons, and 2 oz. green ginger root and 1 of mace; put on the rest of the ingredients and let them boil ^ hour, skimming carefully; then put on the tomatoes and let them cook gently. When the tomatoes are clear' and can be pierced with a straw take them up and lay carefully on plates to cool, allowing the syrup to simmer on the back of the stove. Put Preserves. 233 the tomatoes into jars, pour over the syrup and seal. Small yellow tomatoes may be preserved in the same way. Tomato Jelly— One peck yellow tomatoes cut into pieces and boiled until soft; strain through a jelly bag; put on the fire and boil 20 minutes; to every cup of juice measure one of sugar; set the sugar in the oven, being careful that it is only heated through, not scorched. At the end of the 20 minutes add the sugar and the juice of a dozen lemons which has been strained through your jelly bag; boil 15 minutes more, then pour into your jelly glasses. Have the glasses just washed in hot water and wiped dry, and put a teaspoon in each one as you are ready to fill it. This will prevent the hot liquid from breaking the glasses. (Juince Marmalade — Four lbs. peeled and thinly sliced quinces in 2 quarts acidulated water, 2 lbs. peeled, cored and sliced apples, 3 lbs. sugar. Place the fruit on the fire to boil until soft; then add the sugar, and stir the marmalade with a clean wooden spoon over a brisk fire until reduced to a rather thick paste — running rather slowly off the spoon when lifted out of the pan; the marmalade must then be immediately removed from the fire and poured into pots. Green Grape Jam— To 1 lb. grapes allow % lb. sugar. Pick the grapes carefully and reject any that are injured; wash them. Put the grapes into a preserving-pan, then a layer of sugar, then a layer of grapes. Boil on a moderate fire, stirring it all the time to prevent its burning, and as the grape stones rise take them out with a spoon, so that by the time the fruit is suflQciently boiled — 234 White Ribbon Cook Book. about 1 hour — the stones will all have been taken out. Put into jars and cover in the usual way. Blackberry Jam — To every lb. of picked fruit allow 1 lb. loaf sugar and }4: ^b. apples peeled and cored and cut quite small. Boil the fruit for 10 minutes, add the sugar, boil, stir and remove all scum. It will take from 3^ to ^ of an hour. Strawberry Jam — To 1 lb. fruit allow % lb. or 1 lb. sugar; to 4 lbs. strawberries add 1 pint red currant juice. Put the currant juice and strawberries on to boil for 30 minutes, and stir carefully all the time; then put in the sugar and boil up very quickly for 20 or 25 minutes, removing any scum that arises; put into your jars, covering airtight. If a pound of sugar is used there will be more jelly.