STRAWBERRY JAM - ESCOFFIER

MRS. BEV. HARRIS
THIS METHOD OF MAKING TAM \S SWIPED FROM
THE FAMOUS FRENCH CHEF, WHOSE RECIPE \S ATRIFLE
UNNERVING AT FIRST, BUT WELL WORTH FOLLOWING
AS AMMENDED HERE. WINDERMERE STRAWBERRIES
SHOULD BE USED, BUT ANY LARGE, SUN-DRENCHED,
RIPE, PERFECT BERRIES MAY GIVE GOOD RESULTS.
FOR EVERY LB OF BERRIES USE 3418 WHITE
SUGAR. PUT THE SUGAR INTO A LARGE HEAVY PAN,
AND SPRINKLE A LITTLE WATER OVER \T. COOK
UNTIL SYRUP REACHES THE LARGE THREAD STAGE
(d4g° AT SEA LEVEL, 242° AT WINDERMERE) AND THEN
THROW THE BERRIES \NTO THE SYRUP. TAKE THE
PAN OFF THE HEAT FOR @ MINS. RETURN PAN To
HOT FIRE AND COOK \oO MINS. KEEP SKIMMING,
REMOVE BERRIES WITH SLOTTED SPOON, Boil SYRUP
RAPIDLY UNTIL IT REACHES 222° (216° ATWINDERMERE)
ADD BERRIES AGAIN, AND FUL STERILIZED JARS
VERY SLOWLY, LET EACH LAYER GET COOL BEFORE
You ADD MORE TAM,

LEMOQN CHEESE MRS. TED ZANKAN.,

JOR 2ZLEMONS, TUICE AND GRATED RIND

LC SUGAR, 4 LB BUTTER, 2 EGGS.

MELT BUTTER IN DOUBLE BOILER, ADD SUGAR
AND STIR WELL. LEAVE A FEW MINS. OVER HOT
WATER. ADD WELL BEATEN EGGS, STIR CONTINU-
ALLY, COOK A FEW MINS. UNTIL SLIGHTLY THICK.
ADD LEMON JUICE AND RIND, STIR WELL. COOK
(ALTOGETHER) ABOUT 20 MINS, DO NOT COOK Too
LONG OR Too FAST OR THE LEMON CHEESE WILL
GO SUGARY.