SUGAR BOILER'S ASSISTANT

then pour over them i pint of currant juice, cover them with smooth clarified sugar, and over it a sheet of paper, set them on a warm part of the stove until the syrup is new-milk warm, then take them off; next morning take them out one at a time with an egg-spoon and lay them on a fine splinter sieve set over a pan to drain ; add to the syrup a little clarified sugar and boil it to the degree called “ pearled,” put in the fruit with care and simmer them round ; as soon as the syrup is off the degree called pearled, take them from the stove, skim, and put them with great care into a flat pudding pot, cover them up for two days, then lay them on a splinter sieve to drain, and add to the syrup i or 2 pints of clarified sugar as occasion may require, with the proportion of red currant juice, boil it to the degree called pearled, and put in your fruit with great care and simmer them very gently round the sides of the ^pan; as soon as the syrup is off the degree called pearled skim them and put them into jars, filling them within half an inch of the top. When cold cover them with writing-paper dipped in brandy and bladder them over.

253. — Strawberry Jam.

Take any quantity of scarlet strawberries, pass them through a fine splinter sieve, add to them 1 or 2 pints of red currant juice, according to the quantity of strawberries, put the same weight of sifted loaf sugar as fruit, boil them over a bright fire, keep stirring all the time with a spatter, and with it make a figure of eight in the pan to prevent the jam taking hold of the bottom ; when it has boiled ten minutes take it off and take a little jam out with a scraper, which drop upon a plate; if it retains the mark of the scraper it is of a proper consistency and ready to put into jars, but should it run thin on the plate it must be boiled again until of the substance above named. It is necessary here to observe that all sorts of red fruit should be