RASPBERRY JAM.—­One pound sugar to four pounds fruit, with a few currants.

SPICED CURRANTS.—­Six pounds currants, four pounds sugar, two tablespoons cloves and two of cinnamon, and one pint of vinegar; boil two hours until quite thick.

STEWED PEARS—­Pare and halve or quarter a dozen pears, according to their size; carefully remove the cores, but leave the sloths on.  Place them in a clean baking-jar, with a closely fitting lid; add to them the rind of one lemon, cut in strips, and the juice of half a lemon, six cloves, and whole allspice, according to discretion.  Put in just enough water to cover the whole, and allow half a pound of loaf-sugar to every pint.  Cover down close, and bake in a very cool oven for five hours, or stew them very gently in a lined saucepan from three to four hours.  When done, lift them out on a glass dish without breaking them; boil up the syrup quickly for two or three minutes; let it cool a little, and pour it over the pears.  A little cochineal greatly enhances the appearance of the fruit; you may add a few drops of prepared cochineal; and a little port wine is often used, and much improves the flavor.

HOW TO PRESERVE WHOLE STRAWBERRIES—­Take equal weights of the fruit and refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give a gentle shake to the dish that the sugar may touch the whole of the fruit; next day make a thin syrup with the remainder of the sugar, and instead of water allow one pint of red currant juice to every pound of strawberries; in this simmer them until sufficiently jellied.  Choose the largest scarlets, or others when not dead ripe.

HOW TO PRESERVE STRAWBERRIES IN WINE—­Put a quantity of the finest large strawberries into a gooseberry-bottle, and strew in three large spoonfuls of fine sugar; fill up with Madeira wine or fine sherry.

PRESERVED TOMATOES—­One pound of sugar to one pound of ripe tomatoes boiled down; flavor with lemon.

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HOW TO BOIL, BAKE AND STEAM
PUDDINGS

AMBER PUDDING—­Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered; melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add color and flavor to it, being first beaten to a fine paste.  Line the dish with paste for turning out; and when filled with the above, lay a crust over, as you would a pie, and bake in a slow oven.  It is as good cold as hot.

BAKED APPLE PUDDING—­Pare and quarter four large apples; boil them tender with the rind of a lemon, in so little water, that when done, none may remain; beat them quite fine in a mortar; add the crumbs of a small roll, four ounces of butter melted, the yolks of five, and whites of three eggs, juice of half a lemon, and sugar to taste:  beat all together, and lay it in a dish with paste to turn out.