The Skilful Cook Part 110
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Then add the sugar.
Continue stirring until the jam is set, skimming frequently.
Put it into pots and cover close.
Damson Jam.
_Ingredients_--5 lb. of damsons.
3 lb. of lump sugar.
_Method._--Boil for thirty minutes.
Then put in the sugar broken into small pieces, and boil and skim for about twenty minutes longer, or until the jam will set.
Put into pots and cover close.
Black-currant Jam.
_Ingredients_--5 lb. of black currants.
3 lb. of lump sugar.
_Method._--Boil the fruit and sugar together until the jam will set, skimming all the time.
Put into pots and cover close.
MENUS.
I.
Haricot soup.
Boiled salmon, Hollandaise sauce.
_Entree._ Chicken croquettes.
Saddle of lamb, mint sauce, spinach, potatoes.
Cabinet pudding, orange jelly.
Cheese, &c.
Dessert.
II.
Mock-hare soup.
Boiled cod, egg sauce.
_Entree._ Curried rabbit.
Roast leg of mutton, currant jelly, cauliflower, potatoes.
Marmalade pudding, general satisfaction.
Cheese.
Dessert.
III.
Celery soup.
Boiled mackerel, melted b.u.t.ter.
_Entree._ Curried chicken.
Boiled leg of mutton, caper sauce, mashed turnips, potatoes.
Ginger pudding, apple turnovers.
Cheese, &c.
Dessert.
IV.
Tapioca soup.
Sole au gratin.
_Entree._ Mushrooms and kidneys.
Roast fowl, bacon, bread sauce, Brussels sprouts, potatoes.
Pancakes, snow pudding, cheese cakes.
Cheese, &c.
Dessert.
The Skilful Cook Part 110
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The Skilful Cook Part 110 summary
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