1903 The still-room by C. Roundell

StilLRoom

T^Iie

of the row beneath, leaving a clear space in the centre of each pot. Different fruits require different treatment when made into jam. Thus, strawberries must be care- fully stirred, raspberries must be mashed with a wooden spoon ; and both these fruits, being soft and juicy, require less boiling than the drier kinds. Dry fruits, such as apples, should always be put first into a covered jar set in a pan of boiling water, and kept there until they are thoroughly softened. Fruit, with the exception of the very juicy kinds, takes- longer to boil than sugar, so that it is well to cook the fruit partially before adding the sugar. Over- boiled sugar spoils the texture of jam. Rhubarb jam requires the addition of a little root- ginger and a few strips of lemon-peel. Orange Marmalade, — Allow for every pound of oranges one pint of water and three-quarters of a pound of sugar. Pare Seville oranges very thin, and boil the rind till tender. Boil it in plenty of water for about three-quarters of an hour. At the end of this time the orange rind should be so tender that a straw will pierce it. Then cut it into very thin strips about half an inch long. Take off the tough white coat of each orange, and throw it away. Then scrape out the pulp and juice very carefully, and throw the pips into cold water. When they have remained in the water for a short time, squeeze them through a cloth, and add a pint of the water in which the pips 50