The universal cookery book

too much water at first, as you can add it if there is not enough. Lemons should be sliced and put into it in the proportion of one lemon to every two pounds of fruit. Cook until done through, and the sirup looks thick. They make an excellent preserve, and taste much like preserved figs. — Public Ledger, Philadelphia. (By peri) Preserved Barberries. Stem the barberries, then drop them either into molasses that has been boiling ten minutes (at the rate of a quart of fruit to a pint of molasses) or in half molasses and half sugar, and then boil ten to fifteen minutes, and skim out, and boil sirup slowly about ten or fifteen minutes longer; then take off, and drop berries in. The addition of hard sweet apples is considered an improvement. Pare and quarter these, drop them in after berries are skimmed out, and boil ten or fifteen minutes, or until apples are cooked ; when take off, and put back the berries. — J. J. H. Gregory. (By peri) Quince Cheese. “ Have fine ripe quinces, and pare and core them. Cut them into pieces, and weigh them, and to each pound of the cut quinces allow half a pound of the best brown sugar. Put the cores and parings into a kettle with water enough to cover them, keeping the lid of the kettle closed. When you find that they are all boiled to pieces, and quite soft, strain off the water over the sugar, and when it is entirely dis- APPLE BUTTER. solved, put it over the fire, and boil to a thick sirup, skimming it well. When no more scum rises, put in the quinces, cover them closely, and boil them all day over a slow fire, stirring them and mashing them down with a spoon till they are a thick, smooth paste. Then take it out, and put it into buttered tin pans or deep dishes. Let it set to get cold. It will turn out so firm that you may cut it into slices, like cheese. Keep it in a dry place, in broad stone pots. It is intended for the tea-table.” Apple Butter. Boil a barrel of new cider down one half; then dip it out into jars, and put in the kettle a couple of buckets of cider not boiled. In this put three bushels of apples nicely pared and cut in quarters. When stewed to a sauce, add the boiled cider. (Keep adding this until all is used.) Stir constantly eight or ten hours. When done, spice with a teacupful of cinnamon, and half as much of cloves. Put away in jars ; when cool, cover nicely with paper. Strawberry Jam. Put the fruit into a jar, and stand this in a pan of boiling water over the fire. As the boiling proceeds, keep mashing the strawberries with a wooden spatula until they are all bruised to a pulp. Then put them into a preserving-pan, and to every pound add threequarters of a pound of sugar. Boil the whole until of due consistence, which will occupy more than half an hour, keeping the jam in constant agitation lest RASPBERRY JAM. the bottom should burn. When done enough, take it off the fire, and put it into pots. — Peterso?i’s Magazine. {By peri) Raspberry Jam. Let the raspberries be thoroughly ripe. Mash them with a wooden spoon. To every pound of raspberries add a pound of sifted sugar. Boil this well together during half an hour, stirring it continually lest it should burn. When of a good thickness, put it into pots, and proceed to tie up. — Peterson's Magazine. {By per.) Blackberry Jam.