Every-day dishes and every-day work

center. As, however, this contains considerable juice, it should be taken in the hands and wrung as one wrings cloth, till the juice is extracted, then thrown away. Prepare a sirup with one part sugar and two parts water, using what juice has been obtained in place of so much water. Let it boil up, skim clean, then add the fruit. Boil just as little as possible and have the fruit tender, as pineapple loses its flavor by overcooking more readily than any other fruit. Put into hot cans, and seal. Grape Juice, or Unfermented Wine.— Take twenty -five pounds of some well-ripened, very juicy variety of grapes, like the Concord. Pick them from the stems, wash thoroughly, and scald without the addition of water, in double boilers until the grapes burst open , cool, turn into stout jelly bags, and drain off the juice without squeezing. Let the juice stand and settle; turn off the top, leaving any sediment there may be. Add to the juice about four pounds of best granulated sugar, reheat to boiling, skim carefully, and can the same as fruit. Keep in a cool, dark place. The wine, if to be sealed in bottles, will require a corker, and the corks should first be boiled in hot water, and the bottles well sterilized. Grape Juice No. 2.— Take grapes of the best quality, picked fresh from the vines. Wash well after stripping from the stems, rejecting any imperfect fruit. Put them in a porcelain or granite-ware fruit kettle with one pint of water to every three quarts of grapes, heat to boiling, and cook slowly for fifteen minutes or longer, skimming as needed. Turn off the juice and carefully filter it through a jelly-bag, putting the seeds and skins into a separate bag to drain, as the juice from them will be less clear. Heat again to boiling, add one cupful of hot sugar to each quart of juice, and seal in sterilized cans or bottles. The juice from the skins and seeds should be canned separately. Another Method.— "Wash the grapes, and press out the juice without scalding the fruit. Strain the juice three or four times through muslin or cheese-cloth, allowing it to stand and settle for some time between each filtering. To every three pints of juice add one of water and two cupfuls of sugar. Heat to boiling, and keep at that temperature for fifteen minutes, skim carefully, and bottle while at boiling heat. Set away in a cool, dark place. Fruit Sirup. — Prepare the juice expressed from strawberries, raspberries, currants, or grapes, as directed above for fruit juices. After it has come to a boil, add one pound of sugar to every quart of juice. Seal in pint cans. It may be diluted with water to form a pleasing beverage, and is especially useful in flavoring puddings and sauces. Lemon Sirup. — Grate the yellow portion of the rind of six lemons, and mix with three pounds of best granulated white sugar. Add one quart of water and boil until it thickens. Strain, add the juice of the six lemons, carefully leaving out the pulp and seeds ; boil ten minutes, and bottle. Diluted with two-thirds cold water, it forms a delicious and quickly prepared lemonade.