Miss Parloa's kitchen companion

Here is a general rule for making and clarifying syrup : Put two quarts of sugar and one of water in the preserving-kettle. Beat the whites of two eggs until they are light, but not until they are dry, and stir them into the sugar and water. Place the kettle on the fire, and heat the contents slowly, stirring often, until they begin to boil ; then draw the kettle back immediately, and after covering it, keep it on the back of the stove for half an hour. The liquid should be kept at the boiling-point, but should not be allowed to boil rapidly. At the end of half an hour remove the cover, and lift the thick cake of white scum which will be found on the surface of the liquid. The syrup will then be found as clear as crystal, and will be ready for use. Should the syrup be allowed to boil hard, the white of the egg would get broken into small particles, in which case it would be necessary to pour the syrup through a fine strainer ; but it would not be perfectly clear. Either do the work of clarifying carefully, or not at all. All fruits are greatly improved if juice, instead of water, be used with sugar to make the syrup. The juice is particularly desirable in the case of fruits that are not very acid or of pronounced flavor. It is well, also, to use the juice of acid fruit in preparing syrup for a rather sweet fruit. The juice of currants, barberries, or green grapes, combined with sugar, makes an excellent syrup in which to preserve strawberries, raspberries, blackberries, apples, and pears. * Pear Preserve. Flemish Beauties or Sheldons are very nice if preserved in this manner : Pare the fruit, and drop it into cold water, to prevent it from becoming discolored. When all the fruit is pared, weigh it. Put the parings into a preserving-kettle or some other kettle over which a steamer can be placed. Add to the parings three pints of water for every four pounds of fruit. When the water begins to boil, put on the steamer, which should contain enough pears to cover the bottom. Watch the fruit, and as soon as it becomes tender, take it up, and put in a fresh supply. When all the pears have been cooked, take off the steamer and strain the liquor from the parings. To each quart add one pint of sugar. Put on the fire, in the preserving-kettle, and when it begins to boil, skim carefully. Now add the pears, and simmer for twenty minutes. Put the fruit in glass jars, and cover with hot syrup. Close the jars at once. A small piece of ginger root in each jar adds flavor to the fruit, — say a piece an inch long. Pears preserved in this manner are very nice for dessert in winter, served with cake and cream. Macedoine Preserve. For this preserve use six pounds each of cantaloupe, pears, and peaches, twelve pounds of sugar, two quarts of water, and six lemons. Pare the lemons, being careful not to leave any white skin on them, and cut them in slices ; then quarter the slices. Pare the cantaloupe, and cut it in small thin pieces. Now put the sugar and water in the preservingkettle and on the fire, and when the liquid begins to boil, skim it carefully. Boil for ten minutes, and after adding the lemons, cook for ten minutes more.