it is added.

_Average cost_, from 6d. to 8d. per lb. pot.

_Sufficient_.--Allow about 1 pint of fruit to fill a 1-lb. pot.

_Seasonable_ in July and August.

RASPBERRY JELLY.

1589. INGREDIENTS.--To each pint of juice allow 3/4 lb. of loaf sugar.

_Mode_.--Let the raspberries be freshly gathered, quite ripe, and picked
from the stalks; put them into a large jar, after breaking the fruit a
little with a wooden spoon, and place this jar, covered, in a saucepan
of boiling water. When the juice is well drawn, which will be in from
3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth;
measure the juice, and to every pint allow the above proportion of loaf
sugar. Put the juice and sugar into a preserving-pan, place it over the
fire, and boil gently until the jelly thickens when a little is poured
on a plate; carefully remove all the scum as it rises, pour the jelly
into small pots, cover down, and keep in a dry place. This jelly answers
for making raspberry cream, and for flavouring various sweet dishes,
when, in winter, the fresh fruit is not obtainable.

_Time_.--3/4 to 1 hour to draw the juice.

_Average cost_, from 9d. to 1s. per lb. pot.

_Sufficient._--From 3 pints to 2 quarts of fruit should yield 1 pint of
juice.

_Seasonable_.--This should be made in July or August.

RHUBARB JAM.

1590. INGREDIENTS.--To every lb. of rhubarb allow 1 lb. of loaf sugar,
the rind of 1/2 lemon.

_Mode_.--Wipe the rhubarb perfectly dry, take off the string or peel,
and weigh it; put it into a preserving-pan, with sugar in the above
proportion; mince the lemon-rind very finely, add it to the other
ingredients, and place the preserving-pan by the side of the fire; keep
stirring to prevent the rhubarb from burning, and when the sugar is well
dissolved, put the pan more over the fire, and let the jam boil until it
is done, taking care to keep it well skimmed and stirred with a wooden
or silver spoon. Pour it into pots, and cover down with oiled and egged
papers.

_Time_.--If the rhubarb is young and tender, 3/4 hour, reckoning from
the time it simmers equally; old rhubarb, 1-1/4 to 1-1/2 hour.

_Average cost_, 5d. to 7d. per lb. pot.

_Sufficient_.--About 1 pint of sliced rhubarb to fill a lb. pot.

_Seasonable_ from February to April.

RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.

1591. INGREDIENTS.--1 quart of finely-cut rhubarb, 6 oranges, 1-1/2 lb.
of loaf sugar.

_Mode_.--Peel the o