Vegetarian cookery

When to be used for tarts, stew them a little with a few spoonfuls of the water they were kept in, and sugar. No. 659. — To Bottle Damsons. The damsons should be gathered dry before they are too ripe ; take off the stalks, and pick out any that are unsound ; put them in bottles, with wide necks, that will hold about a quart ; cork them loosely ; put them in a pan that wiU admit of the bottles being up to the necks in the water ; put a little hay at the bottom and sides of- the pan, and between the bottles ; nearly fill the pan with water, and set it on a moderate fire ; when the plums begin to shrink in the bottles, take the pan from the fire, and let them remain till quite cold ; take the bottles out very carefully ; press down the corks, and cover with paper, rubbed over mth white of egg. Keep in a cool, dry place. Damsons may be preserved in this way with half a pound of sugar to each quart x)f fruit, allowing them to remain on the fire twenty minutes after they begin to shrink in the bottles. No. 660. — To Bottle Gooseberries. Pick gooseberries of the small round kind, put them in clean, dry bottles, and cork them loosely ; put them in a pan of cold water, and set them on a moderate fire ; when the gooseberries change colour and begin to shrink a little in the bottles, take them off the fire, and let them remain in the water till cold ; then cork them tightly and cement the corks. They should be done very gently, and a little hay be put at the bottom of the pan and between the bottles. Green Currants may be done in the same way. No. 661. — ^To Bottle Gooseberries. Pick the gooseberries, of the same kind as before, and put them in clean, dry bottles ; then fill them up with spring water, previously boiled with a small bit of alum in it, and allowed to remain tiU cold ; set them on the fire in a pan of cold water ; when the gooseberries begin to look white in the bottles, take the pan off the fire, and let them remain till cold ; then take tliem carefully out of the pan, cork, and put papers on, brushed over with white of egg, a little beaten, pressing the edges downi just below the rim of the bottle. SYRUPS, ETC. No. 662. — Clarified Syrup. Put four pounds of broken loaf sugar into a clean block-tin I)an, or pan lined with earthenware, with a quart of spring water ; stir till the sugar is dissolved ; set it over a moderate fire, adding the beaten white of an egg, before the sugar and water are become warm ; when boiling, take off the scum, and keep it boiling till perfectly clear ; then strain it through muslin, and when cold, put it in bottles. If well corked it will keep several months. Fruit syrups are better when prepared with this clarified syrup than when made with sugar only. It is also convenient to be used for sweetening at the table. No. 663. — Cherry Syrup. Stone, and strip from the stalks any quantity of very ripe cherries ; put them in a jar mth very little water ; set the jar in a pan of water on the fire ; when sufficiently done, so that the juice will easily separate from the fruit, strain through a fine hair sieve ; to each quart of clear juice allow one pint and a half of clarified syrup (No. 662) ; boil over a slow fire till perfeetly clear, and bottle when cold.