Soups, savouries, sweets, with a chapter on breads

* The fruit that does so quickly waste^ Men scarce can see it^ much less taste^ Thou comfitest in streets^ to make it last.^ Cowley. jf resb jf tuft Sgrup* Equal weights in powdered sugar and fruit-juice ; squeeze the fruit through a kitchen cloth without picking it, but being careful that the fruit is fresh and free from mould. Weigh the juice, and put to it the same weight of powdered sugar ; leave it in a cool place for twelve hours, stirring it now and then that the sugar may not settle ; bottle it in pint or half-pint bottles ; cork it down well, and seal the corks. This syrup will be good for a year or two, if kept in a cool place. Currant anb IRaspberrg 5am* Put eight pounds of fresh raspberries and four pounds of lump sugar on the fire in a * Cranberry jam was reserved for tea and for special occasions* Clough. * WiPt please your honour taste of these conserves V ' Taming of the Shrew.' large preserving pan ; whilst this is simmering, squeeze through a cloth enough red or white currants — unpicked — to make one quart of juice ; add to this juice two pounds of powdered white sugar. When this is dissolved, see that the raspberries are on the boiling point, and if so, pour the cold juice amongst them. Boil rapidly for twenty-five minutes, stirring seldom, that the colour may be preserved. Remove the jam from the fire, skim it carefully, and then pour it into pots, having them quite full. Whilst hot, cover them with kitchen paper, fastening the edges down with gum or white of egg. If put into a dry cupboard when the pots are quite cold, this jam will keep a year or * And the young lady so bashful ^ it was near half an hour before we could get her to finish a pint of raspberry between us* •The Good-Natured Man.' * To bring me berries^ or such cooling fruits As the kind hospitable woods provide,^ Com us. two, and will be of a fine colour and flavour. Jf tuft Hcf&. Put sixteen pounds of carefully picked currants or raspberries into an earthen pan, with four quarts of cold filtered water ; one pound of powdered sugar to clear it ; and a small quantity of salicylic acid.* Let this stand in a cool place for twenty-four hours, stirring it a few times. Bottle it in winebottles, filling them to within an inch of the top ; cork tightly and seal over, so that no air can penetrate. This acid will keep a year, * Any good chemist will supply the proper quantity of this acid, if told how many quarts or gallons it is re- quired for. * GoodfrtUte and good plenty ^ doth well in thy loft : Then lay for an orcharde and cherish it oft. The profit is mickelly the pleasure is mutch ; At pleasure with profit^ few wise men will grutch? TUSSER. r * And turns to comfits by his arts To make me relish for desserts,* HUDIBRAS. and IS useful for making rugrod or fruit charlottes. XEo Bottle 3f ruft Pick and wash the fruit ; put it carefully into wide-necked bottles, and fill up with cold filtered water. Place the bottles in a screen before the fire, turning them round from time to time as the fruit appears to be cooked and soft on the fire-side. Gooseberries, plums, and cherries will take about fourteen hours to cook ; currants less time. When done, pour a teaspoonful of olive oil, or some melted mutton fat, into the neck of each bottle, having previously used the fruit of one or two bottles to fill up the others as high as possible. Cover over, while hot, with bladder, tied tightly * Fair acid-fruits in nets above were seen. Her plate was splendid, and her glasses clean ; Basins and bowls were ready on the stand, And measures clattered in her powerful hand* Crabbe. * Miss Hardcastle. Nectar I Nectar I TTiafs a liquor there's no call for in these parts, *She Stoops to Conquer.'