Part 1 — USEFUL HINTS.

General Rules for Making Jam.

1. Gather the fruit on a dry day.

2. Pick it over carefully and see that it is free of insects, and take away any that is decayed.

3. Put the fruit in the pan and let it juice over the fire; add the sugar, which should be warmed, by degrees.

4. Use good white sugar for preserving; the cheaper kinds do not go so far.

5. Three-quarters of a pound of sugar is enough for any fruit unless it is very sour, when a pound may be used.

6. Stir often and do not let the jam burn.

7. Skim well.

8. Bring to the boil after the sugar has melted, and boil until done.

9. Put a little on a plate, let it cool, and see if it will set; if so, it has been cooked enough.

10. Let the jam cool, and pour it into jars.

11. Let it get perfectly cold, lay a round of paper that has been dipped in brandy on the top inside the jar, and tie down larger pieces outside. When tied down brush over the top with white of egg.

To Render Down Fat. Method.—Take any pieces of fat, cooked or uncooked, cut them up and remove all skin and any pieces of meat there may be on them, put them in a saucepan with enough water to come halfway up the fat, put on the lid and boil for half an hour; take off the lid and let the water boil away; when the pieces of fat are brown and crisp, take the saucepan off the fire and let the contents cool a little; strain off the liquid fat into an earthenware pan or tin. This can be used again and again for deep fat frying, if strained after each using, and will keep for a long while. It is excellent for cakes and pastry.