Raspberry And Red Currant Jam

Take some freshly-gathered fruits that are picked in dry weather, free them from stems; take six ounces of raspberries to one pound of currants and fourteen ounces of loaf sugar, put into a preserving pan and boil for about forty minutes, stirring frequently and keeping skimmed while boiling; then when cooked put into jars and leave till cold; cover the top with brandied papers, and then tie down and store away in a cool dry place till wanted.

Compote Of Rhubarb

Take some nice young rhubarb, wash it well, and cut it into lengths of about two inches. Prepare the syrup thus: - Put six ounces of loaf sugar, one gill and a half of water, and a few drops of liquid carmine into a stewpan; bring it to the boil, add the rhubarb, and cook till tender; then remove it and boil the syrup down to the consistency of thick cream, strain, add the cooked rhubarb, and when cool use for compote or for garnishing tartlets, fleurs, etc.

Bottled Strawberries

Gather the strawberries when the weather is quite dry and the fruit not too ripe, carefully remove all the stalks and leaves, taking care to handle them as little as possible; then put them into a wide-necked bottle which is thoroughly dry and cover them with syrup that is made by boiling one pound of loaf sugar with half a pint of water for about fifteen minutes until the syrup is thirty-eight degrees; let the syrup get cold, and then try its strength with the saccharometer. Cork the bottles down and stand them in a large pan, place some straw or hay between the bottles, and pour sufficient cold water into the pan to come up to the neck of the bottles, and stand it on the side of the stove and let it just come to the boil; then remove the pan from the stove and let the bottles remain in the water till cold. See that the corks are well closed in the bottles, and cover them over with bladders that are wetted with spirit on the side nearest the cork, and keep in a cool dry place till wanted. Fruits bottled like this are nice for ices or for a compote of fruits with sweets.

Strawberry Jam, No. 1

Pick the fruit when quite ripe, and in perfectly dry weather; pound or crush them, and add the juice from any other ripe strawberries, currants, etc, if you have plenty of fruit; then weigh the pulp and juice, and mix with it its weight of crushed preserving sugar, and boil gently together for half an hour, keeping it skimmed and stirred whilst cooking; then pour it into jars, and when cool cover the tops of the jam with papers winch have been wetted with brandy, and tie another paper or bladder over the top of the jar, and put away in a cool place until wanted.

Strawberry Jam, No. 2

Gather the fruit when quite dry and ripe, reject any unsound fruit, pick off the stalks, weigh the berries, and to each pound of the fruit take fourteen ounces of lightly-crushed loaf sugar; arrange the fruit and sugar in the preserving pan in alternate layers, stand the pan on the side of the stove, and as the scum rises keep it well removed; let it boil on gently for half an hour, take the pan from the fire, and when the jam is somewhat cool pour it into jars and cover down as in the last recipe.