Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

would advise to look after the preserves once a week for the first month; after this once a month, and in case any of it should show signs of fermentation, to either use them or boil them over. Very little sugar is needed for this way of preserving; it varies from six to sixteen ounces for the quart of fruit: it depends if they are used for pies or for table fruits. * # JAMS, JELLIES, COMPOTES AND SYRUPS. Marmalades or Jams are the pulp of fruits, boiled with sugar to a certain consistency. The fruit is crushed, and for each pint of pulp is added from twelve to sixteen ounces of sugar, then boiled together till clear. When it coats the spoon and falls in clots from the spatula it is ready. The proper point may also be ascertained by dropping some on a cold plate; if it sets soon it is ready. Jam must be constantly stirred while it is cooking, to prevent sticking to the vessel and burning. When done, put up in jars, with a piece of brandied paper over and the lid put on; or paper securely tied over to form a cover. I.— APPLE MARMALADE OR JAM. Pare and core some good juicy apples; put in preserving pan with enough water to cover the fruit, let boil slow till they are reduced tc a mash, then pass through a colander. To each pound of pulp add twelve ounces of sugar; put back on the fire and boil till it falls in clots from the spatula, then put up as directed above. 2.— STRAWBERRY AND RASPBERRY JAMS Rub the berries through a sieve. Take one pound of sugar for the strawberries, and twelve ounces for the raspberries, for each pint of pulp. Boil till they begin to jelly and adhere to the skimmer. Be careful to take ofi all the scum that rises. Fill in to glasses, and when cool put over it brandied paper and covers. 3,— CURRANT JAM. Mash four quarts of currants and two quarts of raspberries; add to each pint of pulp one pound sugar. Stir till it jellies, and put up like Raspberry Jam (No. 2). 4.— GOOSEBERRY PRESERVE— BAR LE DUG JELLY. Take the berries before they are ripe, either red or green. Remove tops and stems. Cut the berries and remove the seeds. Take for each pound of berries one pound of sugar. Boil slow till the fruit is perfectly clear and begins to jelly (about thirty minutes). Fill into glass tumblers. When cold cover with brandied paper and put on the cover. To white berries a little red currant juice may be added for color. The fruit should not be stirred very much during cooking. 5.— GOOSEBERRY JAM. Take ripe berries, wash and remove tops and stems. For each pound of berries take twelve ounces of sugar. Crush the berries and mix with the sugar. Let boil and keep stirring constantly till it falls in clots from the spatula. Put up like the other jams (see No. 2). 6.— BLACKBERRY JAM. Pick over and clean the berries. Add for each pound of fruit eight to twelve ounces of sugar. Mix all together, but add no water. Heat slow until it boils, and keep on stirring until it thickens, which takes from thirty to forty five minutes. Put up like other jams (see No. 2). 7— GRAPE JAM. Break the grapes, savinp the skins. Heat the pulp for " couple of minutes, but do not let it boil; strain through sieve to remove the seads; add the skins and take twelve ounces of sugar to each pound of pulp. Boil till it thickens and jellies, then put up in jars. 8.— QUINCE JAM. Pare, core and slice the fruit. Take the peel, core and seeds, cover with water and boil till soft, then strain through a cloth. Put the sliced fruit in the liquid and boil together till soft. Rub through a colander. Then to each pint of pulp add twelve ounces of sugar. Boil till it thickens. A nice preserve is made from half apples and 17. — RASPBERRY JELLY, half quinces in this manner. Make like the Cnrrant Jelly (No. 16), using one