The new practical housekeeping

Grape Jam. — Stem ripe grapes and slip off skins ; put pulp in kettle with cup water and boil until seeds separate ; strain, allow one pound sugar to one pint pulp, put all together in kettle with half the skins, boil until skins are tender, strain and put in glasses. Or simply stew the grapes in a little water, and press through a colander or coarse sieve, add sugar in proportion of three-quarters pound to a pound fruit, and finish as directed. Plum Jam made same way, adding a little water to plums to assist in straining, Greengage Jam. — To every pound fruit, weighed before stoning, allow three-fourths pound sugar. Halve the green-gages, take out stones, and put fruit in preserving kettle ; bring to a boil, then add sugar, and keep stirring over a gentle fire till melted : remove scum as it rises, and just before jam is done add half the blanched kernels and boil rapidly five minutes. Peach Jam, — Peel the peaches thinly with a silver knife, or if not too ripe by immersing in hot water, remove stones and weigh, allowing one-third their weight of sugar. Put in preserving kettle with sugar strewn in, set over fire; bring gradually to a boil and boil gently and steadily two hours, skimming as often as scum rises and stirring occasionally— constantly toward the last to prevent burning. Very npe peaches, or the sound portion of those partly decayed may be used for 1am. Some prefer rather more sugar, and stew the peaches until soft, then put them through a sieve or colander before adding sugar. Pie-plant Jam. — Cut in pieces about one inch in length; to pound pie-plant, add a pound sugar : cut it up in the afternoon be fore it is to be cooked ; scatter the sugar over it and let stand overnight; in the morning drain off the syrup and boil till it thickens ; then add the pie-plant and boil fifteen minutes, or till it is done. Or to every pound pie-plant allow a pound sugar and rind and Juice of half a lemon ; wipe pie-plant dry, cut in small pieces and put over fire with the sugar ; mince the lemon peel very fine ; add it and the juice to the other ingredients and keep well stirred: if very young, boil one hour, if old two hours. It will keep good for years. Omit the lemon and it is called Pie-plant Butter. For Pie-plant and Orange Jam, peel six oranges ; remove as much white pith as possible, divide them, and take out seeds ; slice the pulp in preserving kettle, add rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel one quart pie-plant, cut in thin pieces, add to the oranges, and stir all together over gentle fire until jam is done. Remove all scum as it rises, put the Jam into pots, and, when cold, cover. Should pie-plant be very old, stew it alone for quarter of an hour before other ingredients are added Pine-apple Jam. — To one pound grated pine-apple add. threefourths pound sugar and boil ten minutes. Plum Jam. — Weigh, then halve and stone the plums, spread on large dishes, sprinkle sugar over in the proportion of three-fourths