sugar, and twelve hours after put it in a preservingpan with sufficient syrup to cover it; boil it gently until tender, repeat the boiling for three successive days, when the syrup should be thick.

RASPBERRY JAMS.

Take equal weights of fruit and moist sugar, put them on the fire together; keep stirring and breaking the fruit till the sugar melts, then boil till it will jelly on a plate.

Though simple, this will be found a very good receipt.

Or: Take equal weight of fruit and roughlypounded loaf sugar; bruise the fruit with the back of a spoon, and boil them together for half an hour ; if a little more juice is wanted, add the juice of currants drawn as for jelly.

STRAWBERRY JAM.

Allow equal weights of pounded loaf sugar and of strawberries; mash them in the preserving-pan, and mix the sugar well with it; stir, scum, and boil it for twenty minutes.

BLACK CURRANT JAM.

Allow equal weight of clipt currants and of pounded loaf sugar; bruise and mash the fruit in a preserving-pan over the fire; add the sugar; stir it frequently; when it boils, skim, and let it boil for ten minutes.

WHITE OR RED CURRANT JAM.

Pick the fruit very nicely, and allow an equal quantity of finely pounded loaf sugar; put a layer of each alternately into a preserving pan, and boil for ten minutes; or they may be boiled the same length of time in sugar previously clarified and boiled candyheight

PINE APPLE JAM.

Pare and weigh the pine-apples, and grate them down on a large grater. To one pound of fruit put three-quarters of a pound of powdered sugar; put it over the fire, and when it comes to a boil, stir till done. Boil it half an hour or more till clear; put it in jars, and cover it carefully.

APRICOT JAM.

Take twenty pounds of ripe apricots, take the stones from them, put the apricots in a flat-bottomed pan, with one pint of water, and stir with a large spattle on a good fire; when the apricots are melted down quite smooth add twenty pounds of loaf sugar; boil ten minutes, have the kernels of the apricots blanched, throw them into the jam, and pot; cover with paper wet in brandy, and tie up.

Greengage jam is made precisely in the same

way.

ORANGE MARMALADE.

Take twenty pounds of bitter oranges, cut the

skins into quarters, without cutting through the orange, pull off the quarters, and with a very sharp knife cut them into five shreds, as thin as paper, tie them up in a cloth, and boil them two hours, changing the water frequently; let them drain, cut through the oranges, and press them through a wicker, or splinter sieve; when quite dry, put the refuse on the fire with three quarts of water, when boiling allow to stand half an hour or more, press again through the sieve, weigh the whole and add one pound and a quarter of sugar, boil a quarter of an hour and pot.

The marmalade will be better with fewer shreds in it, say one half.

Damson plum jam is made the same way, and indeed all plum jams, as directed for apricot and greengage jams.

BLACK CURRANT JELLY.

Bruise one gallon of currants, weighing twenty pounds, till nearly every berry is broken, add six quarts of water, put them on the fire, and when they boil run them through a coarse linen bag, or one made of a finer kind of canvass; to every pound of juice, add a pound of sugar; boil ten minutes, scum carefully, and pot.

RED CURRANT JELLY.

Press the currants through a wicker sieve, this will save the trouble of picking from the stalks, put them on the fire, bring to the boil, and run through

the bag; to every pound of juice add one pound of loaf sugar; boil ten minutes, scumming carefully.

STRAWBERRY JELLY.

This, when made with fine full-flavoured scarlet strawberries, is a very delicious preserve, and is by many preferred to guava jelly, which it greatly resembles. Stalk the fruit, bruise it very slightly, and stir it for a few minutes over a gentle fire; strain it without pressure, weigh and boil it quickly for twenty minutes in a German enamelled stewpan, or preserving-pan, if possible, that the colour may not be injured; take it from the fire, and stir into it twelve ounces of sugar to the pound of juice; when this is dissolved, boil it again quickly for twenty minutes, clear it perfectly from scum, and pour it into jars or glasses. The preserve will be firmer, and require less boiling if one-fourth of red or white currant juice be mixed with that of the strawberries, but the flavour will not then be quite so perfect. A superior jelly to this is made by taking an equal weight of juice and sugar, and by boiling the latter to candy-height, before the juice (which should previously be boiled five minutes) is added to it; and when they have been stirred together off the fire until this is entirely dissolved, boiling the whole quickly from ten to twenty minutes; the time required varying very much from the difference which is found in the quality of the fruit.

Fruit, simmered four to five minutes. Juice of

strawberries, four pounds; twenty minutes. Sugar, three pounds; twenty minutes. Or, juice of strawberries, four pounds; five minutes. Sugar, boiled to candy-height, four pounds; ten to twenty minutes.

APPLE JELLY.

Pare, core, and cut small, any good baking apples, say nine pounds in weight, put them into a stewpan with three pints of water, boil them gently, stirring them till the liquid can be passed through a jellybag; then to each pint add three-quarters of a pound of powdered loaf sugar, set it on the fire, boil it fifteen minutes, skimming it, when it will jelly; but if it be overboiled, it will resemble treacle.

COMPOTES OF FRUIT.

WE would particularly invite the attention of the reader to these wholesome and agreeable preparations of fruit, which are much less served at table generally, than they deserve to be. We have found them often peculiarly acceptable to persons of delicate habit, who were forbidden to partake of pastry in any form; and accompanied by a dish of boiled rice, they are preferable for children, as well as for invalids, to either tarts or puddings.