white of egg on the top, and fasten down securely. Store in a cool, dry place.
Time.—Altogether, about 26 hours. Average Cost, 8d. or 9d. per lb.
Note.—The flavour may be considerably improved by substituting the juice of either red or white currants for the water.
2520.—CITRON MARMALADE. (See Lemon Marmalade, No. 2555.)
2521.—CRABAPPLE JELLY.
Ingredients.—4 lbs. of crabapples (Siberian crabs), 4 pints of water, 6 cloves, 1 inch of ginger, 1 lb. of sugar to each pint of strained liquid.
Method.—Halve the crabapples with a silver knife. Place them in the water, add the cloves and ginger, simmer until tender, then drain well, but do not squeeze the apples. Replace the drained liquid in the pan, add the sugar, boil until the syrup jellies quickly when tested on a cold plate, then pour into small jars or glasses. Cover securely with parchment, and store in a cool, dry place.
2522.—CURRANT AND RASPBERRY JAM. (See Raspberry Jam, No. 2588.)
2523.—CURRANTS, BOTTLED. (See Damsons, Bottled, No. 2526, and Gooseberries, Bottled, No. 2539.)
2524.—CURRANTS, SPICED. (See Plums Spiced, No. 2582.)
2525.—DAMSONS, BAKED, FOR KEEPING.
Ingredients.—To each lb. of fruit allow ½ a lb. of sugar, mutton suet.
Method.—Fruit for preserving in this manner should be perfectly sound, and not over-ripe. Remove the stalks, but not the stones; place the fruit and sugar in a large stewjar in alternate layers, cover closely, and bake in a very cool oven until the plums are tender. Pack the plums closely in large jars, pour the syrup over, and when quite cold cover with white paper cut to the size of the jar. Have ready some mutton suet melted, but on the point of setting, pour it into the jars to the depth of about ½ an inch, stretch pieces of bladder or paper brushed over with white of egg over the jars, and fasten them securely. If stored in a cool, dry place the fruit will keep good for 3 or 4 months.
Time.—From 4 to 5 hours. Average Cost, 4d. per lb.
