BLACK CURRANT JAM.—One pound.

RED CURRANT JAM.—One pound.

DAMSON JAM.—One pound.

GOOSEBERRY JAM.—Three-quarters of a pound.

GREENGAGE JAM.—Three-quarters of a pound.

PLUM JAM.—One pound.

RASPBERRY JAM.—One pound.

STRAWBERRY JAM.—Three-quarters of a pound.

CARROT JAM.—If you wish the jam to be of a good colour, only use the outside or red part of the carrots. Add the rind and the juice of one lemon, and one pound of sugar to every pound of pulp; a little brandy is a great improvement.

RHUBARB JAM.—To every pound of pulp add three-quarters of a pound of sugar, and the juice of one lemon and the rind of half a lemon. Essence of almonds can be substituted for the lemon.

VEGETABLE MARROW JAM.—Add three-quarters of a pound of sugar to every pound of pulp. The jam can be flavoured either with ginger or lemon-juice.

CHAPTER XI

CREAMS, CUSTARDS, AND CHEESE-CAKES

Creams.—Creams may be divided into two classes—whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but which when tasted are somewhat disappointing. These latter moulds owe their firmness and consistency to the addition of isinglass, and, as this substance is not allowed in vegetarian cookery, we shall be able to dispense with cream served in this form, nor are we losers by so doing. The ordinary mould of cream is too apt to taste like spongy liver, and, so far as palate is concerned, is incomparably inferior to the more delicate whipped creams. Just in the same way a good rich custard made with yolks of eggs is spoilt by being turned into a solid custard by the addition of gelatine. In order to have good whipped cream, the first essential is to obtain pure cream. This greatly depends upon the neighbourhood in which we live. In country houses, away from large towns, there is as a rule no trouble, whereas in London really good cream can only be obtained with great difficulty. There is a well-known old story of the London milkman telling the cook who complained of the quality of the cream to stir it up, as the cream settled at the bottom. We will not enter into the subject of the adulteration of cream in big cities, as probably many of these stories are gross exaggerations, though it is said that pigs’ brains and even horses’ brains have been used for the purpose of giving the cream a consistency, while undoubtedly turmeric has been used to give it a colour.