With a saucepan over the sea

Select sound, ripe plums. Put in a stone jar with J^ pound of sugar to each pound of fruit. Set the jar in boiling water, and cook until tender. Remove the stones, and cook longer, to a pulp. Add now yi pound sugar to each pound of fruit, and cook slowly until thick and almost dry. Put into jars, seal, and keep in a cool place. Slice, to eat with toast or bread. CHERRIES AND CURRANTS IN SYRUP. Stone fine, large cherries, red ones preferred. Boil I y^ pints water, and i pound sugar for each pound of fruit, cook 1 5 minutes, add the fruit and 21S With a Saucepan over the Sea cook 20 minutes more. Strain the syrup, add to it the juice of i pint of currants to each 4 pounds of cherries, some brandy or maraschino, and cook 10 minutes rapidly. Pour over the fruit, and seal hot. RASPBERRIES AND CURRANTS. (Bar-le-Duc.) To 4 pounds of raspberries add i pound of currants. Bruise the currants, and strain the juice. Add to it ^ pound of sugar to each pound of juice, including the weight of the berries, left whole. Boil and skim for 20 minutes, add the fruit, — raspberries, — and cook 20 minutes more. When the syrup jellies on a plate, take off, and bottle, while hot, in jars. SOME OLD ENGLISH RECIPES. APPLE AND QUINCE JAM. Take i pint of quince juice, left from preserves, add I pound of sliced apples, and ^ pound of sugar. Boil 1 hours, stirring well. Pour into glasses while hot and seal. The jam must be thick and well blended. LEMON AND RHUBARB JAM. Scrape, slice, and weigh the rhubarb, allow 1 pound of sugar, chopped rind of i large lemon, With a Saucepan over the Sea and ^ ounce of bitter almonds, sliced, to each ly^ pounds of rhubarb. Boil very gently, stirring often, for J^ hour. Add the juice of the lemons^ — as many as are required in above proportions, — boil a little longer, until thick, and pour into jars. Put the nuts in a bag, and take them out before sealing. Young rhubarb needs about ^ hour to cook; old fruit requires i^ hours. RHUBARB AND ORANGE JAM. Wa^h, scrape, and slice the rhubarb ; to each pint add ^ pound of sugar, and the rind and pulp of 3 oranges. Discard the pith and seeds. Cook slowly for 2 hours. Put into jars and seal. This and the one above, made with lemons, are excellent to eat for breakfast, with hot cakes. GOOSEBERRY AND CURRANT JAM. Pick and trim some fine ripe gooseberries, add i cup of red currant juice to each 3 pounds of berries, and to each pound add i pound of sugar. Mash fine, reduce to a pulp, cook until thick, and put in jars. LEMON JAM. This is used to eat with toast or hot cakes, or as sauce for puddings. Mix the grated rind and juice of 3 lemons with With a Saucepan over the Sea I pound sugar, 5 e^s, — the yolks only, — and ^ ounce of butter. Cook in a double boiler, stirring often, until thick. Set away to cool. Will keep a week or more, in a cold place. APRICOT JAM. Pare and stone 3 pounds of apricots, add i pound of sugar, and let them stand 8 hours. Then cook them, with a few of the kernels, and another ij4 pounds of sugar, making in all lyi pounds to each 3 pounds of fruit. Boil gently, mash with a spoon until thick, and put in jars. GREEN GAGE JAM. Wash the fruit, and to each pound allow i pound of sugar. Remove the stones, cover with the sugar, and let it stand for 6 hours. Simmer until it is thick, press through a colander, cook i hour more, and put in jars. GOOSEBERRY JAM. Trim the berries, and allow i pound of sugar and the juice of a lemon to each pound of fruit. Bring to a boil, skim it, then cook, stirring often until thick, and it jellies on a plate. Strain through a colander, and put into jars. Strawberry or blackberry, or any other jam, is made this way. With a Saucepan over the Sea SCOTCH ORANGE MARMALADE.