boil gently until a little of the jelly, when tested on a cold plate, almost immediately sets. Pour into small pots, cover closely, and keep in a cool, dry place.
Time.—About 1¼ hours. Average Cost, 1s. to 1s. 3d. per lb.
2592.—RHUBARB JAM.
Ingredients.—To each lb. of rhubarb allow 1 lb. of preserving sugar, ½ a teaspoonful of ground ginger, and the finely-grated rind of ½ a lemon.
Method.—Remove the outer stringy part of the rhubarb, cut it into short lengths, and weigh it. Put it into a preserving-pan with sugar, ginger, and lemon-rind in the above proportions, place the pan by the side of the fire, and let the contents come very slowly to boiling point, stirring occasionally meanwhile. Boil until the jam sets quickly, when tested on a cold plate. Pour it into pots, cover closely, and store in a cool, dry place.
Time.—From 1 to 1½ hours, according to the age of the rhubarb. Average Cost, 4d. per lb.
2593.—RHUBARB AND ORANGE JAM.
Ingredients.—1 quart of finely-cut rhubarb, 6 oranges, 1½ lbs. of preserving sugar.
Method.—Cut the rinds of the oranges into sections, remove them and scrape off as much of the white pith as possible. Free the pulp from fibrous skin and pips, put it into a preserving pan, with the sugar, rhubarb and orange-rinds, previously finely-shredded. Bring slowly to boiling point, skim well, and boil until the jam stiffens when tested on a cold plate. Cover closely, and store in a cool, dry place.
Time.—About 1 hour. Average Cost, 4d. to 5d. per lb.
2594.—RHUBARB MARMALADE.
Ingredients.—Rhubarb. To each lb. allow 2 tablespoonfuls of sugar and ¼ teaspoonful of ground ginger.
Method.—Wipe, string, and cut the rhubarb into short lengths. Put the rhubarb, sugar and ginger in a jar, place the jar in a rather cool oven, or in a saucepan containing boiling water, and cook until soft. Pass through a fine sieve, and use for filling turnovers and similar kinds of pastry.
Time.—1½ hours. Average Cost, 1d. to 2d. per lb. Seasonable, January to July.
2595.—STRAWBERRY JAM.
Ingredients.—To each lb. of fruit allow from 12 to 16 ozs. of preserving sugar.
Method.—Remove the stalks from the fruit, put it into a preserving-pan, covering each layer thickly with sugar. Place the pan by the side of the fire, bring the contents slowly to boiling point, and stir occasion-
