Modern cookery, in all its branches

Let the fruit be gathered in the middle of a warm dav in verv dry weather; Strip it from the stalks directly, weigh it ’ bruise it slightly, turn it into a bowl or deep pan and miv f weight of fine dry sifted sugar, and put immediately into small, wide- [illustration: text disrupted - should read approximately: "them in 86z without delay,"] a£d tie bladder over the tops. Keep them m a cool place, or the fruit will ferment The mixture should be stirred softly, and only just sufficient! v to blend the sugar and the fruit. The bottles must be perfectly dry, and the bladders, after having been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be to the cork. ^less these Vecautions be born, there will be some danger of the whole beinf spoiled. Equal weight of fruit and sugar. ° “ raspberry jam. This is a very favourite English preserve, and one of the most easily made that can be. The fruit for it shield be ripe and perfectly sound ; and as it soon decays or becomes mouldy after Ft is gathered, it should be fresh from the bushes when it is^used. That ich grows in the shade has less flavour than the fruit which receives the full warmth of the sun. When Excellent jam for common family use may be made as follows • — and rfrpsh?ent ^L Vlthi the back of a wooden spoon, six pounds of ripe for twenty-five gathered ,rasPbeFies’ and boil them over a brisk fi?e lor twenty-five minutes; stir to them half their weight of irood quickly and and. when [t is dissolved, boil the preserve qumkiy for ten minutes, keeping it well stirred and skimmed/ Raspberries, 6 lbs. : 25 minutes. Sugar, 3 lbs. : 10 minutes. VERY RICH RASPBERRY JAM OR MARMALADE. Wo. I .—Weigh the finest fruit that can be procured, and bruise it with chap, xxiv.] £07 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. It should be gradually stirred in until dissolved, and not be allowed to boil during the time. Ten or fifteen minutes will then suffice generally to bring it to the proper degree for jellying firmly. No. 1. — Fine raspberries: 5 minutes. Sugar, nearly or quite equal weight : 15 to 20 minutes. No. 2. — Raspberry -juice, 1 lb. ; ripe raspberries, 3 lbs. (or 4) : 10 minutes. To each pound of fruit and juice, sugar f lb. : 10 to 15 minutes. Obs. — All fruit jams are much improved by the addition of a certain portion of juice to the fruit which is boiled down * they then partake more of the nature of jelly. GOOD RED OR WHITE RASPBERRY JAM.