PRESERVES, JELLIES, ETC. 435
grated peel, and boil twenty minutes longer. When cold, put into small jars, tied up with bladder or paper next the fruit, cloths dipped in wax over all. A nicer way still is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit.
LEMON MARMALADE
Is MADE as you would prepare orange allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the
grated peel.
RAISINS. (A French Marmalade.)
THIS recipe is particularly valuable at seasons when fruit is scarce. Take six fine large cooking apples, peel them, put them over a slow fire, together with a wine-glass of Medeira wine and half a pound of sugar. When well stewed, split and stone two and a half pounds of raisins, and put them to stew with the apples and enough water to pre- vent their burning. When all appears well dissolved, beat it through a strainer bowl, and lastly through a sieve. Mold, if you like, or put away in small preserve jars, to cut in thin slices for the ornamenta- tion of pastry, or to dish up for eating with cream.
STRAWBERRY JAM.
To EACH pound of fine and not too ripe berries, allow three-quar- ters of a pound of sugar. Put them into a preserving pan and stir gently, not to break up the fruit ; simmer for one-half hour and put into pots air-tight. An excellent way to seal jellies and jams is as the German women do: cut round covers from writing paper a half- inch too large for the tops, smear the inside with the unbeaten white of an egg, tie over with a cord, and it will dry quickly and be abso- lutely preservative. A circular paper dipped in brandy and laid ovei 1 the toothsome contents before covering, will prevent any dampness from affecting the flavor. I have removed covers heavy with mold to find the preserve intact.
GOOSEBERRY JAM.
PICK the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a teacupful of water; boil until soft and add four pounds of sugar and boil until clear. If picked at the right stage the jam will be amber colored and firm, and very much nicer than if the fruit is preserved when ripe.
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