The thorough good cook

Choose light, sound cherries. Kemove the stones with- out injuring the fruit, which may be done by drawing them out with the stalk, or pushing them out at one end with a bodkin or quill. Allow a pint and a half of water and a pound of sugar for every pound of fruit, weighed after it has been stoned. Put the sugar and water into a preserving pan, and let it boil for a quarter of an hour, skimming it carefully ; then throw in the fruit and let it boil for another quarter of an hour. Pour it with the S3a-up into a large jar, and let it remain till next day, when the cherries must be put into a sieve to drain. Allow a pint of white currant juice for every four pounds of cherries. The juice and the syrup must be boiled together fifteen minutes, when the cherries may be put in and boiled again for four or five minutes. Put the cherries into jars, cover them with the syrup, lay brandy papers on the top, and tie down closely. MISCELLANEOUS. 467 83. Strawberries, Preserved. Take perfectly sound ripe strawberries which have been gathered in dry weather; pick and weigh them. Put them in layers on a large dish, and sprinkle finely-powdered sugar between the layers : a pound of sugar will be required for every pound of fruit. Let them stand all night. Next, put the whole gently into a clean preserving-pan. Let it boil ; shake the pan to prevent the strawberries from burning, and pass a spoon round the edges ; but be careful not to crush the fruit. Remove the scum as it rises, and boil gently for a quarter of an hour. Drain the juice from the fruit, and boil the juice separately for half an hour. If liked, a pint of red-currant juice boiled to syrup with half a pound of sugar may be added for each pound of strawberries, and this will greatly improve the flavour of the prepara- tion. Pour the boiling juice upon the fruit, and boil the mixture for a quarter of an hour, or till the juice will set, when a little is put upon a plate. Put the preserved fruit into jars, cover in the usual way, and store in a cool place. Strawberries preserved like this are very good served in glasses with cream. 34. To Prepare Fruit for Children. A far more wholesome Avay than to use fruit in pies and puddings is to put apples sliced, or plums, currants, etc., into a stone jar, and sprinkle them with as much .sugar as necessary, setting the jar in an oven or on the hearth, with a teacupful of water to prevent the fruit from burning, or putting the jar into a saucepan of water till the contents be perfectly done. EE 2 INDEX TO RECIPES. Allemande Sauce, 333 Almoud Cheese Cakes, 402 ,, Cream Ice, 447 ,, Custard, 416 „ Paste, 402 Puddings, 402, 403 ,, Wafers, 403 Alose, 171 Amber Puddinjj, 404 American Breakfasts, 457 Anchovies, Mock, 199 ,, iN'orwegian Fashiou, 381 Anchovy Butter, 326 ,, Canapes, 381 Angelica Tart, 404 Angels on Horseback, 186 Apple Biscuits, 405 ,, Charlotte, 405 „ Pudding, 405, 406 Apples, Rice and, 439 ,, Stuffed, Compete of, 412 Apricot Cream Ice, 448 Pudding, 406 Artichoke Pie, 372 Artichokes i la St. Cloud, 371 ,, Bordeaux Fashion, 372 ,, Jerusalem, 373 Asparagus in Cream, 371 ,, in Croustade, 370 ,, Forced, 370 ,, Green, Soup, 88 ,, ItaUan Fasliion, 370 ,, Ragout of, 371