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

stirring constantly; it will jelly in from three to through a sieve and add six to eight ounces of five minutes and coat the skimmer. Put a drop sugar to each pint of pulp. Fill into bottles like on a cold plate; if it sets soon it is done. Fill in- the berries (No. 22). Boil in the bottles for fifteen to heated glasses at once. When cold, put on minutes, then cork and tie down, paper and covers. 25.— PRESERVED CRUSHED FRUITS, The currant jelly is improved by adding some WITHOUT SUGAR, raspberry juice to boil with the currants. The berries and other fruits may also be pre- served without the use of sugar, by boiling the fruit in the bottles for about thirty minutes and seal as usual. 26.— CRUSHED RASPBERRIES AND STRAWBERRIES PRESERVED COLD. Raspberries and strawberries may also be preserved cold, for creams and ices; but have to be kept in a cold dry storage of even temperature. Take ripe berries, crush and rub through a fine sieve. With each pint of pulp mix two pounds of sugar; mix well together and fill into bottles. Cork, tie down and keep in cool place. 27.— PRESERVING OF PIE FRUITS. Pie fruits require less sugar than is generally used in the richer preserves. For a medium sweet preserve use the sugar as given in the table below. For each quart of fruit use: Strawberries, 8 ounces of sugar. Raspberries, 6 " " " Blackberries, 6 " " " Blueberries, 6 " " " Gooseberries, 8 ' Cranberries, 10 Cherries, 8 " " " Grapes, 8 " " " Apples, 6 " " " Peaches, 6 " " " Quinces, 10 " " " Pears, 8 " " " Plums, 8 " " " Rhubarb, 12 Prepare the fruit after the method as given in the general instructions at the beginning of these receipts, by either boiling in the syrup and filling into the glasses; or put the fruit in the glasses and fill up with hot syrup. Set the jar in warm water with the cover on and boil till the fruit gets tender. Have the jars filled to the brim, remove from the water, put on the rubber, tighten the cover, then let cool and put away. Where fruit is used in large quantities, it may be put up in large jars which hold from one to ten gallons. Take jars with narrow necks, heat and scald well, and fill in the fruit right from the preserving kettle. Fill up to the neck. Put in over the fruit a brandied paper, then pour over a layer of melted paraflBne and cover up. The jars should not be moved about very much as there is danger of loosening the paraffine cover by so doing. 28.— COMPOTE OF FRUITS. The fruits are preserved in a light syrup and are put in bowls or jars for immediate use. Either fresh or dried fruit may be used for compotes. The dried fruits should be washed and soaked for several hours before stewing; and some fruit require soaking over night. APPLES, PEARS, PEACHES and APRI- COTS are peeled and stewed or baked whole, cut in halves or slices and stewed till tender. CHERRIES are pitted or stewed whole. BERries are picked over, washed and stewed whole. PLUMS and CHERRIES are often stewed with the stalks on them. The plums should be pricked all over with a pin to prevent the breaking of the skin. To preserve the whiteness of the fruits: AP- PLES, QUINCES and PEARS, the peeled fruit, should be put in cold water before preserving. The skin of ripe PEACHES and APRICOTS is easily removed by dipping in boiling water for a moment. The green fruits should be peeled. For compotes the fruit should be stewed tender, so as to keep whole and in shape. 29.— COMPOTE OF WHOLE APPLES.