The Common sense recipe book

Pare and slice without wetting four pounds of unripe tomatoes; give them a slow boil for several hours until a large portion of the water has evaporated; add for each pound of tomatoes three-quarters of a pound of sugar and two sliced lemons. Boil for one hour longer. RASPBERRY JAM. To three or four pounds of ripe red raspberries add an equal quantity of white sugar. Crush the whole well in a preserving kettle; add one pint of currant juice, and boil gently until it jellies upon a cold plate; put into small jars, and cover with brandied paper. Tie over them a thick paper, and keep in a dark, cool and dry place. RASPBERRY JAM. Mrs. Withers. Pick eight quarts of the fruit free of leaves, stones and imperfect berries. Put it in the preserving kettle, and cook slowly for half an hour; then break the fruit with a spoon, and press it against the side of the kettle. Dip out one pint and a half of is equal to those sold at double the price. JAMES M. ALRD Cor. NOTRE DAME and McGILL Streets, 4693 ST. LAWRENCE Street, 2721 ST. CATHERINE Street, 103 ST. URBAIN Street. TELEPHONES 1025, 1340, 6488, 505 ® © FORKS FI Stores the juice. Now add five pints of granuated sugar to the fruit, and cook for half an hour longer. Put in small jars, and seal. Keep in a cool, dry place. Put one pint of sugar with juice, and boil for ten minutes; then pour into a hot jar, and seal. It may be used in winter for flavoring dishes for dessert, or the juice may be used in making jelly. TOMATO BUEDER: Mrs. Aco Lincoln: One bushel ripe tomatoes, one-half bushel apples, Ave pounds brown sugar, one ounce allspice, one ounce cinnamon, one ounce cloves. bet cometto a boul, sAdd the apples peeled and cored; set them to cook together, watching very carefully, more than half a day, then add the sugar. The juice must cook out of them, and it takes an entire day to cook properly. An hour before taking off, add the spices. QUINCE MARMALADE. Pare and core the quinces, and boil the skins and cores in enough water to cover them; cook until done; strain and pour the strained juice over the quinces. Cook them in it until they are very soft, then rub them through a sieve, and add to the pulp as many pounds of sugar as there are pounds of pulp. After it begins to boil, it needs frequent stirring to prevent its sticking to the kettle. When, on trial, it stiffens or jellies, take up, and when cold cover it like jelly. The Best is the Cheapest. *stca™ HARPER'S HANS aid BACON, Mr. ANDREW DUNN, President No. 2 Div. A. O. H., has pur: chased a new 3 pedalled « FROM .... W.H. LEACH, 49 Metcalfe Street, - - - - MONTREAL. CANNED PEACH JELLY. Juliet Corson. Soak a box of gelatine in a cupful of cold water for an hour, Put the juice from a can of peaches over the fire, with a cupful of granulated sugar; let it boil until it is clear, removing the scum as it rises; when no more scum rises put in the peaches, let them boil up once, then remove them carefully from the syrup without breaking them, and pour the hot syrup over the gelatine; add to it the juice of a lemon or two tablespoonfuls of brandy, a cupful of granulated sugar, and a cupful of boiling water; put all these ingredients over the fire, and stir them constantly until the gelatine is entirely dissolved; then strain the hot jelly through a fine sieve; put the peaches into a mould, pour the liquid jelly over them and set the mould in a cold place until the jelly is quite firm; when the jelly is firm, turn it from the mould, and serve it. LEMON PRESERVES FOR TARTS. Mrs. W. G. Davis. One pound of sugar, four ounces of butter, six eggs, leaving out the whites of two, the juice and grated rind of three lemons; put into a saucepan, and stir over a slow fire until it becomes as thick as honey.