The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

95. RASPBERRY JAM.

Mash a quantity of fine ripe dry raspberries, strew on them their own weight of loaf sugar, and half their weight of white currant juice. Boil them half an hour over a clear slow fire, skim them well, and put them into pots or glasses; tie them down with brandy papers, and keep them dry. Strew on the sugar as quick as possible after the berries are gathered, and in order to preserve their flavour, they must not stand long before boiling them.

96. STRAWBERRY JAM.

Bruise very fine some scarlet strawberries, gathered when quite ripe, and put to them a little juice of red currants. Beat and sift their weight in sugar, strew it over them, and put them into a preserving pan. Set them over a clear slow fire, skim them, then boil them 20 minutes, and put them into glasses.

97. RASPBERRY PASTE.

Mash a quart of raspberries, strain one half and put the juice to the other half; boil them a quarter of an hour, put to them a pint of red currant juice, and let them boil all together, till the raspberries are done enough. Then put a pound and a half of double refined sugar into a clean pan, with as much water as will dissolve it; boil it to a sugar again; then put in the raspberries and juice, scald and pour them into glasses. Put them into a stove to dry, and turn them when necessary.

98. DAMSON CHEESE.

Boil the fruit in a sufficient quantity of water to cover it; strain the pulp through a very coarse hair sieve; to each pound add four ounces of sugar. Boil till it begins to candy on the sides, then pour it into tin moulds. Other kinds of plums may be treated in the same way, as also cherries, and several kinds of fruit.

99. AN OMELETTE SOUFFLE.

Put two ounces of the powder of chestnuts into a skillet, then add two yolks of new laid eggs, and dilute the whole with a little cream, or even a little water; when this is done, and the ingredients well mixed, leaving no lumps, add a bit of the best fresh butter, about the size of an egg, and an equal quantity of powdered sugar; then put the skillet on the fire, and keep stirring the contents; when the cream is fixed and thick enough to adhere to the spoon, let it bubble up once or twice, and take it from the fire; then add a third white of an egg to those you have already set aside, and whip them to the consistency of snow: then amalgamate the whipped whites of eggs and the cream, stirring them with a light and equal hand, pour the contents into a deep dish, sift over with double refined sugar, and place the dish on a stove, with a fire over it as well as under, and in a quarter of an hour the cream will rise like an omelette souffle; as soon as it rises about four inches it is fit to serve up.