nutter; add sultanas; make it into a
dough with the water; roll out about 1/2 in. thick; form into scones; bake
in a moderate oven.

14. SUSSEX CAKE.

1 lb. flour, 6 ozs. nutter, 1/4 lb. sultanas, 1/4 lb. castor sugar, grated
lemon rind.

This cake is included especially for the non-users of milk and eggs. Of
course it does not turn out quite like the orthodox cake; some people
might even call it "puddeny," but it is not by any means unlike the
substantial household cake if the directions are minutely followed and the
baking well done. 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. A delicious jam is made by
allowing 1/2 lb. sugar to every pound of fruit and cooking for half an
hour from the time it first begins to boil. But unless this is poured
immediately into clean, hot, dry jars, and tied down very tightly with
parchment covers, it will not keep. Nevertheless, too much sugar spoils
the flavour of the fruit, and too long boiling spoils the quality of the
sugar. A copper or thick enamelled iron pan is needed.

The best recipe for ordinary use allows 3/4 lb. sugar to each