But if any attempt is made to make it rich, disaster
follows, and it becomes as heavy as the proverbial lead. Made as follows,
however, I am told it is quite common in some country places:--Beat the
nutter and sugar to a cream. Upon the amount of air incorporated during
this beating depends the lightness of the cake. Beat the flour into the
creamed nutter. Now add enough water to make cake of a consistency to not
quite drop off the spoon. Put the mixture into a greased hot qr. qtn. tin.
Put in a very hot oven until nicely brown. This will take from 20 minutes
to half an hour. Cover top with greased paper, and allow oven to get
slightly cooler. The baking will take from 1-1/2 to 2 hours.
XI.--JAM, MARMALADE, &c.
Jam simply consists of fresh fruit boiled with a half to two-thirds its
weight of white cane sugar until the mixture jellies.
Nearly every housekeeper has her own recipe for jam. One that I know of
uses a whole pound of sugar to a pound of fruit and boils it for nearly
two hours. The result is a very stiff, sweet jam, much more like shop jam
than home-made jam. Its only recommendation is that it will keep for an
unlimited time. Some recipes include water. But unless distilled water can
be procured, it is better not to dilute the fruit. The only advantage
gained is an increase of bulk. The jam may be made just as liquid by using
rather less sugar in proportion to the fruit.
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