The economical cook book

Weigh the fruit, put them over the fire with half their weight in sugar ; boil fifteen minutes, put them in hot jars and seal up immediately. Whortleberries and other small fruit are prepared in the same manner. Clarified Sugar. Put two pounds of loaf sugar in a preserving-ketfle with a pint of cold spring-water. When the sugar is dissolred set it over the fire ] beat half the white of an egg and stir it in the sugar before it gets warm. Watch it closely to prevent burning, stirring it very often. When it boils^ skim it, and boil it until no more soum rises and it is perfectly clear; then strain it through a napkin or linen cloth, and bottle it. It will keep for months, and is valuable for many purposes. A tablespoonful in a glass of ice-water, with a few drops of orange-flower water, is a refreshing drink. Keep a bottle of it in the sideboard. * Canned Tomatoes. Pour boiling water on them to loosen the skins; let them lie a few minutes, then drain off the water, peel them, cut out the green cores, squeeze the juice from them and let them lie on a sieve to drain, until all are peeled ; put them over the fire for about ten minutes, or until they are thoroughly hot ; heat the cans, fill them quite full, and seal up each one as you fill it. Canned Com. Select sugar-corn that is well filled, but not old \ cut it from the cob ; put it over the fire in a preserving-kettle ; let it come to a boil. Have your cans very hot, fill them, and seal each one as you fill it. If the com is dry, put a very little water to each kettleful — about a coffeeoupful. Baked Apples. Pare and core enough fine tart apples to cover closely the bottom of a baking-pan, which has a tight-fitting lid ; stick six FBESERVINO AND CANNING FRUITS. 283 cloves round the sides of each apple, and place them as close as possible in the pan. Dissolve for a dozen apples a pound of white sugar in a pint of cold water ; add to it half a pint of good cooking wine. When the sugar is dissolved, pour the cold syrup over the apples, cover them tightly, and bake them in a very ilow oven for four or five hours. Baked Pears. Pare, cut in half and core a dozen large baking pears ; place them close together in a baking-pan with a tight-fitting lid — the brighter the pan, if tin, the better ; strew over them the rind of a lemon, cut off in very thin strips without a particle of the pulp. Make a syrup of a pound of white sugar, a pint and a half of cold water and the juice of the lemon ; stir it until the sugar is dissolved, then pour it over the pears; cover them tightly, and bake them in a very slow oven for six hours. Apple Sago Jelly. Prepare as for apple-sauce eight large tart apples ; stew them fine in as little water as possible and press them through a colander. Whilst the apples are being prepared and stewed, have soaking a teacup of sago ; put the sago with the water it was soaked in into the apples, and let all stew together for an hour, or until the sago is all dissolved ; then add sugar to your taste and a large wine-glass of wine ; pour into a form, and when cold, eat with cream. * Cranberry Sauce. Pick over and wash the cranberries ; put them over the fire with a pint of water to every quart of berries. When they commence boiling, stir them frequently. When broken and tender, take them from the fire and mash them to a pulp with a potatomasher; then add a pound and two ounces of sugar to eveiy quart of berries ; put them back on the fire and stir them all the time ; cook rapidly foi ten minutes ; pour into moulds, which have been wet with cold water and drained, and set in a cool plaoe. ThiB should be made the day before it is wanted, if you wish it to turn out whole. If you prefer a jelly, rub the sauce through a wire sieve, to take out the skins, before yoa put it in the forms. * Apple Sauce.