ally. Skim well, boil gently until the jam sets when tested on a cold plate, taking care in stirring to keep the fruit as whole as possible. Pour into pots, cover with paper brushed over on both sides with white of egg, and keep in a cool, dry place.
Time.—About 1 hour. Average Cost, from 6d. to 8d. per lb.
2596.—STRAWBERRIES, TO PRESERVE.
Ingredients.—An equal weight of fruit and loaf sugar.
Method.—Strawberries for preserving must be very dry, otherwise they will not keep; the stalks must be removed, and any unsound fruit rejected. Put the sugar into a preserving-pan; to each lb. add ½ a pint of cold water and a small pinch of cream of tartar, and boil to the "small ball" degree (see No. 2271). Now put in the prepared fruit, cover the pan, allow it to remain on the stove, but as far away from the fire as possible, for about 1 hour, then bring the contents to boiling point and skim well. Boil gently for 5 minutes, then turn into jars, cover closely, and store in a cool, dry place.
Time.—About 1½ hours. Average Cost, from 6d. to 8d. per lb.
2597.—STRAWBERRIES, TO PRESERVE. (Another Method.)
Ingredients.—To each lb. of fruit allow 1 lb. of preserving sugar and ¼ of a pint of red-currant juice (see Red Currant Jelly, No. 2591).
Method.—Pick the strawberries, pile them on a large dish, sprinkle on them half the sugar, and let them remain thus until the following day. Prepare the red-currant juice as directed, put it into a preserving-pan with the rest of the sugar, and boil to a thin syrup. Turn the fruit and syrup into the juice, and boil gently until the syrup sets quickly when tested on a cold plate. Pour gently into pots, cover with paper coated on both sides with white of egg, and keep until required in a cool, dry place.
Time.—Altogether, 2 days. Average Cost, 6d. to 8d. per lb.
2598.—TANGERINE MARMALADE.
Ingredients.—30 tangerines, double their weight in loaf or preserving sugar, 6 lemons, enough cold water to float the tangerines.
Method.—Wash the tangerines in water and wipe them. Place them in a preserving pan with enough cold water to float them, and let them boil till the rinds are soft. Drain off the water. Cut each tangerine in quarters, remove the pips, place in a basin containing a pint of cold water, and let them soak for twelve hours. Remove all the pulp from the rind, and mash it well, slice the peel as thinly as possible. Put the sugar in a preserving pan with the water from the pips, and the juice of the lemons. Reduce this to the consistency of thick syrup, then add the tangerine pulp and rinds,
