The national course in home economics

Put five quarts of clean ripe strawberries into a bowl, pour over them five quarts of cold water in which two ounces of tartaric acid have been mixed and let stand over night. Strain off the juice through a muslin bag and for each pint use one pound of loaf sugar. Boil ten minutes, skim frequently and pour the syrup into bottles, cork and dip the nozzle in melted paraffine. Keep in a dry tight cupboard. Tillie Gary. SYRUP OF LEMONS. (For Flavoring.) Clarify three pounds of lump sugar, then poiir into this syrup while at weak candy height and boiling, the juice of eighteen lemons and the peel of three, grated. Boil together four minutes, strain through fine muslin and bottle. When it is cold, cork for future use. This syrup is now ready for lemonade, punches, ices, jellies, etc. Mrs. Maria Woodhouse. PRESERVED FRUIT JUICE. If put up in the following manner the juice of any fruit may be kept for flavorings by putting it in glass cans and sealing it. Mash the fruit, strain through a muslin bag and press so as to extract as much of the juice as possible. Put it in a pan with one and one-half pounds of sugar to each pint. Fill glass cans with the syrup, cover them and set in cold water and boil for one-half hour. Leave the jars in the water until cool, then seal. Miss J. Woodhull. CURRANT JAM. Wash, stem and mash red or white currants. Use one pound of sugar to one pound of fruit. Put the fruit and one-fourth of the sugar into a granite kettle; stir and when it boils add balance of sugar. Let it boil till very thick. Putting in only a little sugar at a time prevents the currants from becoming hard. Lettie Sprague. DATE JAH. To every pound of dates, use one-half the quantity of sugar and one cupful of water. Remove the stones, put over the fire and cook until thick. Place in deep glasses. Stir so as to prevent burning. Pearl Weeks. ORANGE JAM. Slice one dozen oranges, remove seeds and let stand over night in three quarts of water. Add six pounds of sugar. Boil till thick. Seal. Miss J. C. Higbie. RAISIN JAM. Wash and seed one pound of raisins; put them on to cook with onehalf pound of sugar and one cupful of water. Cook until thick. Nutmeg may be added if desired. May Somers. JAM OF GREEN GAGES. Put ripe green gages into a kettle with very little water and let them stew until soft, then rub them through a sieve or colander, and to every pint of pulp put one pound of white sugar powdered fine; then put it in a preserving kettle over the fire, stir it until the whole is of the consistency of jelly, then take it off; put the jam into small jars or tumblers, and cover as directed for jelly. Any sort of plums may be done in this manner. Mrs. Sophia Doty. STRAWBERRY JAM. Mash the strawberries and for each cupful of berries allow a cupful of sugar. Boil one-half hour and seal in jars. Lizzie. FIG JAn. Take two pounds of figs, chop fine and cook with one pound of sugar and two cupfuls of water until thick; place in glasses and seal. Mrs. Grace Carpenter. DAMSON JAM.