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I THE WUMAN 5 FAK1. flints on Jam-making in War-time. Ilh MAUOARKT ( >.SI;OI;M- ) Fate seems to he against home jam-making. Last year fruit was plentiful, but sugar was so hard to come by that no one who had not secured the special allowance for making jam for home-grown fruit could hope to fill more than a few jars with home-made jam. This year sugar is to be allotted very sparingly— only six pounds per head in the household of people who actually grow fruit. True, many households have saved sugar from their rations for jam-making, but fruit is scarce, and almost the whole of this year's market crop is to be reserved for wholesale jam- makers. We shall be under considerable temptation to eat the fruit from our own gardens while it is fresh. But if we do, we shall have to go very short of jam, for nearly half the jam made in factories is being reserved for the army. Make Small Quantities. It. looks, then, as though we should be obliged to make our jams in small quantities, just when our own fruit is ripe, but not too ripe, without relying upon bought fruit to make up what we should generally have thought a reasonable quantity and this year wo shall be more anxious than usual to see thai what jams we do make keep well. Now there are many good ways of making jam, but none of them will ensure good keeping unless the jam-pots are satisfactory. If the pots have been used for general kitchen pur- poses (storing bacon-fat or dripping, or gravy. .<r if they have contained jam which has gone "mouldy, or, worse still, have held paint or paraffin, or any of the polishing mixtures used for spring cleaning), it is not enough to wash them- they must be boiled. If they have held paraffin or paint, even this may not rid them of a trace of their Iformer contents, it is really safer not to use them for jam. as both glass and glazed earthenware pots are still porous. Clean jam-pots should be washed in boiling water and stood in the sun after they are dry, then put upside down on the jam cupboard shelf till required. If you have any consider- able quantity of jam or bottled and dried fruits or vegetables, it is a good plan to burn a sulphur candle in your store-room after it has been cleared, to destroy germs of mould. One Tip to Save Fruit Loss. If we are to be as thorough as the celebrated Mrs. Glasse. who began her recipe for jugged hare with First catch your hare," we should have to begin with fruit growing and gather- ing but I will content myself with one hint. I little time spent in ridding fruit trees of insect pests will save much fruit; and a good deal may be saved from birds if. in dry weather, you put dishes of water in your gar- den for birds to drink from. Some birds are greedy for fruit, some are in search ofru bs and insects on fruit trees but these will eat fruit, too, in dry weather if they are thirsty. It will be cheaper for you in the long run to give them drinking water. Quantities of Sugar for Jam-making. Except, for very sour fruits, 3 lb. to 4 1 lb. fruit is sufficient. If you have not this amount, you can use half a ieaspoonful of salt to the pound of fruit and only lb. of sugar. • lam made like this is n<>t good to eat for two months, till the salt tas-te his gone off even then It is not its sweet as ordinary jam. aId if you have sugar available biter in the year, you may boil it up again with additional sugar. The best results are attained if the salt is sprinkled on the fruit. and allowed to stand four or five hours before jam-making commences. Quantities of Water for Jam-inaking. Mis. lVel gives a very us+-ful table of the <1 uantilies of water used in jam-making. These may be slightly reduced in wet weather, and increased in dry years. But wet-weather jam will not keep well; it should only be mad; if the fruit will be over-ripe if a fine week is waited for One gill of water to 1 lb. of apples; one gill of water to I lb. of apricots; no water to blackberries; one gill of red currant' juice te each pound of cherries; enough water to cover carrots; no water to red currants; half a gill of water to 1 lb. of black currants; no water to damsons; no water to greengages; one gill of water to 1 lb. of gooseberries; no water to plullIs; enough water to cover bottom of pan to quinces and apples no water to raspberries half a gill of water to 1 lb. of rhubarb; no water to strawberries; half a pint of water to each 3 lb. of marrow. The main rules of jam-making are to keep the fruit at a gentle heat until the juice runs, and then add the sugar, to skim well, to stir enough to prevent burning, and to bottle before it is cold, though it may be cool. Soft fruit is best preserved in syrup that is, the sugar and water are boiled together for half an hour, then the fruit, js added and the pulp boiled quickly till the jam jellies. CUT THIS OFT. MISCELLANEOUS RECIPES. Fruit Jelly.—May be made with any Jresh fruit in season. With raspberries and currants i it is delicious.IN-citFI)IENTS oz. of pow- < dered gelatine (or according to make); 1 pint ( of stewed fruit and juice; 2 a pint of milk; t oz. of cornflour; ] tablespoonful of honey- sugar or other sweetener. AIETHOD.-Boil the milk, add the thinly-mixed cornflour, stir over the fire till boili;lg, and cook for five minutes. Dissolve the gelatine in a spoonful or two of hot water, add it to the cornflour, and stir ii) well. Add the honey sugar and the stewed fruit. Cochineal is often useful to brighten the colour. Pour the mix 1 ture in a wet mould, leave till cold, and then turn out carefully and serve with a custard or a little extra fruit. (■ Vinegar Cake,—-INGREDIENTS.—10 oz. or s flour, either all O.K. flour or a mixture 01 flours; 2 oz. of sugar 2 oz. of currants or dates i, '(,,z. of fat; 1 carbonate of i soda; 1 tablespoonful of vinegar; fIlilk to mix. ( 'METHOD.-—Be sure the iloui- is dry and well h sieved, and the fruit cleaned. If dates are t- used, stone them and cut into small pieces..Rub n the fat into the flour, add the sugar and fruit. [_ mix the carbonate of soda in the milk, and use from one gill to one and a-lialf of milk accord- [ ing to the amount that you find the flour absorbs. Add the vinegar last of all; mix thoroughly, pour the mixture into a greased cake tin, and bake for about one and a-lialf hours in a e moderate oven. ti Egg Dumplings. new-laid, f hard-boiled egg for each perbuit for 4 eggs | allow 1 lb. of mashed potatoes; two teaspooiiffil, each of chopped parsley and grated onion and 1 raw egg, seasoning, gravy. 11 11 METHOD.—Shell the eggs, and leave them si whole. See the potato is free from lumps. ) Mix if with the parsley, onion, seasoning, and !S! the raw yolk of the egg. beating it in well. Now whip the white to a very stiff froth, stir ('1 it lightly but thoroughly into the potato, bi Divide the potato into four pieces, mould with 11 your hand, and wrap one of these round each ;l [Coittittued at foot of next column.] 111