The new home cook book

Grate the rind, add juice of three lemons, one pound sugar, two ounces butter, three eggs ; mix together, let come to boil ; stir all the time. LEMON BUTTER. Mrs. D. S. Munger. Beat six eggs, one-fourth pound butter, one pound sugar, the rind and juice of three lemons; mix together and set it in a pan of hot vater to cook. Very nice for tarts, or to eat with bread. PEACH BUTTER. Mrs. M. L. Take pound for pound of peaches and sugar; cook peaches alone until they become soft, then put in onehalf the sugar, and stir for one-half an hour ; then the remainder of sugar, and stir an hour and a half. Season with cloves and cinnamon. TOMATO BUTTER. Mrs. Johnson. Nine pounds peeled tomatoes, three pounds sugar, one pint vinegar, three tablespoons cinnamon, one tablespoon cloves, one and one-half tablespoons allspice ; boil three or four hours until quite thick, and stir often, that it may not burn. APPLE JELLY. Mrs. J. H. Brown. Take nice green apples that will cook nicely; quarter the apples without paring, put them in a pan or kettle and cover over with water, and keep them covered ; let them boil slowly until entirely done ; then put in a bag and drain (not squeeze) them. Put a pound of white sugar to a pint of juice. This is very easily made in the winter; is best made day before using. APPLE JELLY FOR CAKE. Mrs. P. B. Ayer. Grate one large or two small apples, the rind and juice of one lemon, one cup sugar ; boil three minutes. APPLE JELLY. Mrs. N. P. Iglehart. Take juicy apples (Ramboes, if possible) ; take the stem and top off, and wash them nicely, then cut up in quarters and put cold water on them, just enough to cover them : boil them soft, afterward strain them through a jelly bag; then take two pints at a time with two pounds of crushed sugar; boil twenty minutes, then do the same with the other juice ; to be economical, pare and core the apples ; don't strain so close, but that you can, by adding a little more water, use the apples for sauce or pies. CRAB APPLE JELLY AND JAM. Mrs. Ludlam, Evanston. Remove stems and blossoms from the apples ; let them scald and pour off the first water; next put them in plenty of water and let them cook slowly ; as they begin to soften dip off the juice for jelly, straining it through flannel. One pound of juice to a pound of sugar for jellyv Next add more water; let apples stew very soft ; strain through a sieve, which takes out cores and seeds ; to this pulp add brown sugar, pound for pound ; it needs careful cooking and stirring. • GRAPE JELLY. Anonymous. Allow fourteen ounces of sugar to a pint of juice ; boil fifteen minutes alone ; add sugar and boil five minutes. LEMON JELLY. Mrs. W. Guthrie. One paper of gelatine; let it stand one hour in warm water; then add one quart of boiling water, the juice of three or four lemons and a pint and a half of sugar. LEMON JELLY. Mrs. P. B. Ayer. Grate the outsides of two lemons, and squeeze the juice; add one cup sugar, one-half of butter, yolks of three eggs ; beat the three last ingredients thoroughly, then add the juice and grated rind, and put it over your fire, stirring until thick; mould to fancy. ORANGE JELLY. Mrs. J. P. Hoit.