The new home cook book

Fruits for preserving should be carefully selected, removing all that are imperfect. They are in the best condition when not fully ripe, and as soon as possible after they are picked. Small fruits should not be allowed to stand over night after they are picked, when they are to be preserved. Use only the finest sugar for preserving. When fruit is sealed in glass cans, wrap paper of two or three thicknesses around the cans. The chemical action of light will affect the quality of the preserves when perfectly air-tight. With this precaution, glass cans are preferable to any other for preserving fruit. One-half a pound of sugar to a pound of fruit is a good rule for canned fruit, although many housekeepers use but one-quarter of a pound of sugar to a pound of fruit. An excellent rule for canning the larger fruits, as (254) peaches, pears, etc., is to place them in a steamer over a kettle of boiling water, laying first a cloth in the bottom of the steamer; fill this with the fruit and cover tightly. Let them steam for fifteen minutes, or until they can be easily pierced with a fork, (some fruits will require a longer time.) Make a syrup of sugar of the right consistency. As the fruit is steamed, drop each for a moment in the syrup, then place in the cans, having each one-half full of fruit, and then fill up with the hot syrup, then cover and seal. A SUGGESTIOK For canning all large fruits, where no other method is given by contributors, the directions for canning large fruits are given in the recipe for Preserved Peaches. For canning all of the small fruits, follow the directions given in Preserved Cherries. They are both excellent. If less sugar is preferred, use one-quarter of a pound of sugar to a pound of fruit. The syrup should be prepared by adding a pint of water in your preserving kettle to each pound and a half of sugar, let it boil up gently and skim until perfectly clear, when it is ready for the fruit. SUGARED FRUITS. Beat the white of the egg just enough to break, then dip fine stems of cherries or currants into the egg and then into powdered sugar, and dry on a sieve. AMBROSIA. Mrs. S. W. Cheever, Ottawa, 111. Take one dozen sweet oranges, peel off the skins and cut them in slices ; take a large sized fresh cocoanut, grate it on a coarse grater, then put alternate layers of the orange and grated cocoanut in a glass dish, and sprinkle pulverized sugar over each layer of the cocoanut. This makes a beautiful and palatable dish. MOCK STEAWBEERIES AND CEEAM. Mrs. Bartlett. ^ Take any quantity of sound ripe peaches, and well flavored eating apples, say in proportion of three peaches to one apple, peel the fruit nicely, cut a layer of peaches and then of apples, alternately ; they should be cut (not sliced) about the size of a large strawberry. When finished, cover the top with a layer of crushed sugar, then pour over all two or three spoons of cold water. Let the whole stand about two hours ; then mix the peaches and apples indiscriminately ; let stand one hour longer, serve with or without cream. The flavor of strawberry is more perfect without cream. BAKED APPLES.