BRANDIED PEACHES OR PEARS.

Four pounds of fruit, four pounds of sugar, one pint of best white brandy.  Make a syrup of the sugar and enough water to dissolve it.  Let this come to a boil; put the fruit in and boil five minutes.  Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy and take the kettle at once from the fire; pour the hot syrup over the fruit and seal.  If, after the fruit is taken from the fire, a reddish liquor oozes from it, drain this off before adding the clear syrup.  Put up in glass jars.  Peaches and pears should be peeled for brandying.  Plums should be pricked and watched carefully for fear of bursting.

RASPBERRY JAM.

To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar.  Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do) and boil gently till it jellies upon a cold plate; then put into small jars; cover with brandied paper and tie a thick white paper over them.  Keep in a dark, dry and cool place.

Blackberry or strawberry jam is made the same way, leaving out the currant juice.

A NEW WAY OF KEEPING FRUIT.

It is stated that experiments have been made in keeping fruit in jars covered only with cotton batting, and at the end of two years the fruit was sound.  The following directions are given for the process:  Use crocks, stone butter-jars or any other convenient dishes.  Prepare and cook the fruit precisely as for canning in glass jars; fill your dishes with fruit while hot and immediately cover with cotton batting, securely tied on.  Remember that all putrefaction is caused by the invisible creatures in the air.  Cooking the fruit expels all these, and they cannot pass through the cotton batting.  The fruit thus protected will keep an indefinite period.  It will be remembered that Tyndall has proved that the atmospheric germs cannot pass through a layer of cotton.

MACEDOINES.

Suspend in the centre of the jelly mold a bunch of grapes, cherries, berries, or currants on their stems, sections of oranges, pineapples, or brandied fruits, and pour in a little jelly when quite cold, but not set.  It makes a very agreeable effect.  By a little ingenuity you can imbed first one fruit and then another, arranging in circles, and pour a little jelly successively over each.  Do not re-heat the jelly, but keep it in a warm place, while the mold is on ice and the first layers are hardening.

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CANNED FRUITS

Berries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate.  Strew sugar over them, allow them to stand a few hours, then merely scald with the sugar; half to three-quarters of a pound is considered sufficient.  Harder fruits like pears, quinces, etc., require longer boiling.  The great secret of canning is to make the fruit or vegetable perfectly air-tight.  It must be put up boiling hot and the vessel filled to the brim.