Domestic

New Zealand Tablet, 21 January 1915, Page 57

Domestic

By Maureen.

Practical Hints on Jam-Making.

The usual proportions in jam-making are fib of sugar'to Hb of fruit; but if sweet jam is desired, or if fruit is especially sour, lib of sugar may be allowed. Some economical cooks allow one pint of water to every pound of fruit and sugar, boiling the sugar and. water together till they are a syrup, then adding the fruit and boiling for twenty minutes. About Ilb each of fruit and sugar are reckoned to make I^lb of jam; but certain soft and watery fruits lose more by evaporation than do the firmer kinds. Skimming is little needed when both fruit and sugar are of the best, but a certain amount of scum does rise, and this must be removed carefully, preferably with a perforated spoon, which will retain the scum and yet allow the juice to return to the pan, thus saving unnecessary waste. Boiling must be as rapid as possible after the fruit is in the pan, when the sugar has been boiled first; but many cooks maintain that in jam-making tho fruit should be boiled before adding the sugar, for the reason that the fruit requires the most cooking. It is very important that all fruit, used in jam-making should be sound, ripe, and dry. To neglect these precautions means that the jam made will never be satisfactory, and will not keep.

To Preserve Oranges Whole

'Let your oranges be free from blemish. Cut a small bole at the stalk end put them .into a pan of cold water, and change for several days. Then boil in a preserving pan in water, with a. little salt in it, until tender. Place on a sieve, with the hole downwards, boil in a syrup for five minutes, then take out gently. Add more sugar to the syrup .and boil it for 10 minutes without the fruit. Thou pour your boiling syrup on the oranges, and cover at once to keep the steam in.

Repeat this for seven or eight days, then put into pots, and pour the syrujo over them. The syrup must cover the oranges, and be very clear, or the oranges will turn black. W : z *

Apple, Pear, and Plum Jam.

-Required : ’ Four pounds of apples, the same of pears, and the same of plums, 12 pounds of loaf sugar, one pint of apple juice (obtained by boiling the parings). Peel, core, and slice the apples and pears, and wipe the plums with a damp cloth. To every pound of fruit allow one pound of sugar. Boil the -juice and sugar to a syrup, then add the fruit and boil as you would for any other kind of jam. Be sure that the apples and pears are all of the same kind, or they will, not preserve evenly. Choose a kind that is naturally soft and likely to melt easily. .

Household Hints.

Tinned fruit should be turned out of the tin two hours before using. The flavor of it is greatly improved by this treatment. Vinegar will remove the disagreeable odor of paraffin from earthen and tin ware. Dip a rag into the vinegar and scour the vessel with it. Gas stoves require a great deal more cleaning and polishing than they often get. A dirty stove is the cause of a disagreeable smell in the house.

Pastry will be lighter if mixed with a bread knife instead of the hand, and rolled with glass bottle instead of a rolling-pin. It is essential' to keep it cool in tho making.

If the skin is oily oatmeal rubbed on the face after washing helps to cure it. As the oatmeal tends to open tho pores, however, it must not be used too often. A few drops of eau-de-Cologne in half a glass of tepid water is a good wash for an oily skin, and common soaps must be avoided.

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