Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1871-07-13

lump of sugar into some water that it
may soon melt; put it with the peas, to
which add half teaspoonfhl of SALT
Take piece of butter the size of wal
nut, work it together with teaspoonful
of flour, and add this to the peas, which
should be boiling when it is put in
Keep shaking the stewpan, and, when the
peas are nicely thickened, dress them high
in the dish, and serve.
GoosEBERRY JAM.-To every pound of
fruit allow three quarters of a pound of
loaf sugar, currant juice. Select red
gooseberries; have them gathered in dry
weather, when quite ripe, without being
too SOFT Weigh them; with a pair OF
scissors cut off the tops and tails, and to
every six pounds of fruit have ready halt
pint of red currant juice, drawn as for
jelly. Put the gooseberries and currant
juice into preserving PAM let them boil
tolerably quickly, keeping them well stir
red; when they begin to break, add to
them the sugar, and keep simmering I'M
til the jam becomes firm, carefully skim
ming and stirring it, that it does not burn
at the bottom. 1t should be boiled rather
a long lime, or it will not keep. Put it
into pots mot too large); let it be per
fectly cold; then cover the pots down
with oiled and egged papers.
To CLARITY SUGAR.-Take the finest
kind, break into large Jumps, and put il
into preserving pan. If for syrup, add
a pint of cold water to each pound: if for
candying, a couple of wineglassfuls to the
pound will be sufficient. Beat white of
an egg, add it to the water, mix it WELL
and pour it over the sugar; one egg is
enough for twelve pounds of sugar, if it
is fine, or two if it is coarse. When the
sugar is nearly melted, stir it well, and
put it over gentle fire. do not stirit after
the scum begins to rise; let it boil five
minutes, then take it off the fire, let il
stand a minute or two, then take the scum
carefully off; put the pan again on tbs
fire, and when the syrup begins to boil
throw in little cold water, which should
be kept back for the purpose; boil till tho
scum rises, draw it off the fire, and skim
it as before; repeat this till quite clear; il
is then fit for use. Ii is by long boiling
that the different degrees are acquired
which the confectioner requires.
BLACK CURRANT JAM.-To every pound
of fruit, weighed before being stripped
! from the stalks, allow three-quarters of 4
pound of loafsugar, one gill of water
Let the fruit be very ripe. Strip it from
the stalks, and put it in preserving pan
with gill of water to each pound of fruit
boil these together for ten minutes; then
add the sugar, and boil the jam again foI
thirty minutes, reckoning from the time
when the jam SINNERS equally all over
or longer, should it not appear to set nice
ly when little is poured on to plate.
Keep stirring it to prevent it from burning
carefully remove all the scum, and when
done, pour it into pots. Let it cool, GOV.
er the top of the jam with oiled paper,
and the top of the jars with piece of It's
sue paper, brushed over on both sides with
the white of an egg; this, when cold,
forms hard, stiff cover, and perfectly ex-
cludes the air. Great attention must be
paid to the stirring of this jam, as it is
very liable to burn, on account of the
thickness of the Juice.