Farm and home cook book and housekeeper's assistant

Use gooseberries that are not too ripe, place a layer in an earthern or granite-ware vessel, cover with sugar, put in another layer of gooseberries, cover with sugar again, and so on until the pan is almost filled. Then add 1 pt water to every 6 lbs gooseberries, place in a moderately heated oven, and leave it there till the sugar is converted into a syrup and the contents begin to boil. Put up in small jars, not forgetting to pour a fine sheet of paraffine over the top, which will prevent moulding. — [F. L. B. R., Ct. Tomato Jam To 4 lbs peeled and sliced ripe tomatoes, add 2 lbs sugar, 1 pt vinegar and salt, cinnamon and cloves to taste. Cook till thick, like fruit jam. — [Mrs. J. B. M., N. Y. Rhubarb and Raspberry Jam Peel and cut rhubarb in small pieces and for each lb allow 1 lb raspberries and 2 lbs sugar. Boil together slowly and steadily until it jellies when a little is tested on a cold plate. Strawberries and rhubarb may be combined in the same way. — [Mrs. N. M. P., N. H. Damson Jam Allow % lb sugar for each lb fruit. Wash fruit and boil with just enough water to prevent scorching. When soft press through a colander, then return the pulp to the kettle, add the sugar and a few blanched kernels of the plums. Boil gently until the consistency of jelly, skimming off the skum. After it has cooled off a little, pour into small earthern jam pots, jelly glasses or jars. Damson jam is an excellent side dish to serve with meats, game or poultry. — [O. M. P., N. H. Baked Peach Jam Use ripe, perfect fruit, pare and remove the stones, mash as fine as possible, turn into an earthernware or agate dish, place in a hot oven and cook for an hour or more. Then put in about half as much sugar as there is fruit and cook 1 or 2 hours longer, or until the consistency of jam. — [J. L. R., O. Apricot Jam Select good, ripe fruit and to every lb, after peeling and stoning, allow % lb sugar. Crack a few of the stones, take out the kernels and blanch them, after which add . them to the fruit with the sugar. Cover well and let stand over night. The following morning put over the fire and boil slowly about 1 hour or until the consistency of jam. — [Miss N. L. R., Ct. Cherry Marmalade Remove stones from cherries, crush the stones, put in a kettle with a small quantity of water, and boil until the flavor is extracted. Put fruit in a preserving kettle, add a little clear water and boil until reduced to a pulp, stirring frequently with a wooden spoon to prevent sticking. For each lb fruit allow % lb sugar and add sugar to the strained water in which the stones have been cooked, and boil until transparent bubbles appear en top. Pour this syrup over the fruit and continue boiling and stirring until thick and smooth. — [A. G., Mass. Orange Marmalade