The new practical housekeeping

znarmalades. Jams are usually made from the more juicy berries, such as blackberries, currants, raspberries, strawberries, etc. ; marmalades from the firmer fruits, such as pine-apples, peaches and apricots. Both require the closest attention, as the slightest degree of burning ruins the flavor. They must be boiled sufficiently, and have plenty of sugar to keep well. To tell when any jam or marmalade is sufficiently cooked, take out some on a plate and let it cooL If no juice or moisture gathers about it, and it looks dry and glistening, it is done thoroughly. Pour in small cans, jars or glasses, let cool, and either seal as canned fruit, or secure like jelly, by first pressing paper, cut to fit glasses, dipped in alcohol or brandy, down close on fruit, and then putting on the tin covers ; or if one has not covers, larger papers, brushed on the inside with white of egg, with the edges turned down over the outside of the glasses. Keep in a cool, dry, dark place. Examine every two or three weeks for the first two months, and if there are any signs of mold or fermentation the jam must be boiled over again. When jelly glasses or glass cans are used for either jams or jellies, as a precaution against breaking when the hot mixture is poured in, prepare the cans or glasses as directed in last method given on page 98 of Canning Fruits. It has recently been found that cotton is one of the best coverings for any preparation of fruit, as neither light, air nor moisture easily penetrates it. Make a covering of the cotton for the top of jelly and jam glasses and tie down over the tin covers or papers. Some housekeepers have excellent success in keeping fruit by pouring over tops of cans clarified butter or mutton tallow, a half inch tiiick, or covering to that depth with fine white sugar. This will apply equally as well to jellies. Apple Jam. — Peel, core and cut apples in thin slices and put in preserving^ kettle with three-quarters pound white suear to every pound fruit ; add a few cloves, a small piece ginger and a thin rind of lemon (tied in piece of muslin), stir with a wooden spoon over quick fire h^ an hour, when it will be ready to can or put into glasses. Apricot Jam. — ^Pare as thinly as possible (by immersion is best) and halve three pounds sound, ripe apricots, and take out stones ; place in deep dish, and strew over half their weight of finely sifted sugar ; let stand overnight. Then put them with syrup that ► , will have oozed from them in preserving-kettle, add a few kernels blanched and sliced, and boil very gently naif an hour, stirring constantly. Put into glasses or cans and cover closely. Or the fruit may be simply stewed tender, and passed through a colander, adding sugar, pmt for pint; boil until clear, and put up as above. Blackherry Jam. — ^Measure or weigh and put fr^sh ripe berries into preserving-kettle, crush to a pulp with potato masher, and boil fifteen or twenty minutes, or until about half the ]i;ice has boiled away, skimming often ; add three-fourths pound sugar to each pound fruit and finish as directed. Currant and all Berry Jama made same way.