“My Inn is charming; primitive, yet comfortable. We have excellent coffee, fried fish in perfection; real nursery toast, farm butter, and home-made bread. When you supplement these with marmalade and mulberry jam, other things all cease to be necessities.”
A cook of roughly the same moment, setting down the same dish.
No. 1.—Weigh the finest fruit that can be procured, and bruise it with the back of a wooden spoon after it is put into the preserving-pan. Boil it gently, keeping it well turned, for about five minutes, then stir to it gradually nearly or quite its weight of dry pounded sugar, and continue the boiling rather rapidly for a quarter of an hour or twenty minutes, and be careful to remove all the scum as it rises. The preserve will be clear, smooth, and very thick when it is sufficiently boiled, and should then be taken from the pan without delay, as it will very quickly _set_. No. 2.—Draw gently from the smallest of the raspberries from half to a whole pound of juice, and boil down in this three pounds of the fruit, after it has been crushed with a spoon as usual. In ten minutes, if the fruit be quite ripe, the sugar may be added. Three pounds to four of the raspberries and their juice, will make a quite sweet preserve.
Sources: The passage is from Florence L. (Florence Louisa) Barclay, The Mistress of Shenstone, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, teapot stamp.