WATER ICES.

Are simply fruit juices and water made very sweet, with a few whites of eggs whipped stiff, and added.  For lemon ice take two quarts of water, one quart of sugar, and the juice of seven lemons.  Mix and add, after it has begun to freeze, the stiffly-beaten whites of four eggs.  Orange ice is made in the same way.

WINE JELLY.

One box of gelatine; one cup of wine; three lemons, juice and rind; a small stick of cinnamon; one quart of boiling water; one pint of white sugar.

Soak the gelatine in one cup of cold water half an hour.  Boil the cinnamon in the quart of water for five minutes, and then add the yellow rind of the lemons cut very thin, and boil a minute.  Take out cinnamon and rinds, and add sugar, wine, and gelatine.  Strain at once through a fine strainer into molds, and, when cold, set on the ice to harden.  To turn out, dip for a moment in hot water.  A pint of wine is used, if liked very strong.

LEMON JELLY.

Omit the wine, but make as above in other respects, using five lemons.  Oranges are nice also.  The juice may be used as in lemon jelly, or the little sections may be peeled as carefully as possible of all the white skin.  Pour a little lemon jelly in a mold, and let it harden.  Then fill with four oranges prepared in this way, and pour in liquid jelly to cover them.  Candied fruit may be used instead.  The jelly reserved to add to the mold can be kept in a warm place till the other has hardened.  Fresh strawberries or raspberries, or cut-up peaches, can be used instead of oranges.

CANNING AND PRESERVING.

Canning is so simple an operation that it is unfortunate that most people consider it difficult.  The directions generally given are so troublesome that one can not wonder it is not attempted oftener; but it need be hardly more care than the making of apple sauce, which, by the way, can always be made while apples are plenty, and canned for spring use.  In an experience of years, not more than one can in a hundred has ever been lost, and fruit put up at home is far nicer than any from factories.

In canning, see first that the jars are clean, the rubbers whole and in perfect order, and the tops clean and ready to screw on.  Fill the jars with hot (not boiling) water half an hour before using, and have them ready on a table sufficiently large to hold the preserving-kettle, a dish-pan quarter full of hot water, and the cans.  Have ready, also, a deep plate, large enough to hold two cans; a silver spoon; an earthen cup with handle; and, if possible, a can-filler,—­that is, a small tin in strainer-shape, but without the bottom, and fitting about the top.  The utmost speed is needed in filling and screwing down tops, and for this reason every thing must be ready beforehand.