PUMPKIN CHIPS.

Slice very thin and chip about four pounds of
pumpkin, put in an earthenware bowl, and cover it
over night with four and a half pounds of granulated
sugar and the juice of one dozen lemons. Boil the
lemon peel until tender and cut in small thin chips
and add to the juice, etc. In the morning, boil to-
gether until perfectly clear and crisp.

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GOOSEBERRY JAM.

Three-quarters of a pound of sugar to every
pound of fruit. Put the fruit on by itself in a porce-
lain-lined or granite-ware saucepan, mash and stir
well to keep from burning, and boil one hour. Then
add the sugar and boil one hour more.

GRAPE JAM

Press with the fingers the pulp from grapes
Muscat or Concord grapes make the best jam seed
and measure them, allowing a cup of sugar to each
cup of fruit. Put the skins on and cook until tender,
when almost done add the pulp, and when all is ten-
der add the sugar and boil until thick.

PINEAPPLE JAM.

Pare the fruit and carefully take out the eyes,
then grate it on a coarse grater, rejecting the cores,
weigh it, and to each pound of fruit take a pound of
sugar. Sprinkle it over the grated pines, let it stand
over night. In the morning, boil for ten or fifteen
minutes over a quick fire. Put in tumblers and when
cold cover.

RASPBERRY OR STRAWBERRY JAM.

Allow three-quarters of a pound of sugar to a
pound of fruit. Put the fruit in a preserving kettle
over the fire and boil fifteen minutes, mashing a little
to prevent sticking to the kettle. Then add the sugar
and boil ten minutes, skimming carefully ; turn into
glasses and seal when cold.

ORANGE MARMALADE.

Select smooth, thin-skinned, juicy oranges. Take
twenty-one, and five lemons. Cut the rind very thin
from a third of the fruit, and boil it in two quarts of
water until it can be pierced easily with a broom
straw. Drain from the water and cut in fine strips
with scissors, add this to the pulp of the oranges and
lemons after removing all the white bitter skin and
pips from the fruit. Weigh and allow a pound of
sugar to a pound of fruit, put in a porcelain-lined or
granite-ware kettle and cook until clear. Put in
glasses and when cold cover with brandied paper
and seal.

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RED CURRANT SYRUP.

The currants must be fresh and perfectly ripe and
picked in dry weather. Wash and put them in either
a porcelain-lined or a granite- ware kettle, stir until
they are tender, as for currant jelly, then remove from
the fire and wring them as dry as possible in a cheese
cloth. Measure the juice and return it to the fire, let
it cook fifteen minutes, then add a pound of granu-
lated sugar to each quart of juice, boil gently fifteen
minutes, skimming as long as the scum rises. Bottle
and cork well and keep in a dark place. Raspberry
and strawberry syrup are made in the same way,
only mashing and straining the fruit and measuring
the juice before cooking.

BLACK CURRANT SYRUP.

Pick from the stems and mash them, a few at a
time, in a bowl or granite saucepan with a potato
masher, then put them in a stone jar and let then?
stand for two days, stirring well each day. Wrinjy
them through a cheese cloth, and if wanted sweet
cook with sugar as red currant syrup. The juice can
be bottled without sugar or cooking, and will keep
for years. It is used for sauces or fruit soups, etc.

CRANBERRY JAM.

Put five quarts of cranberries in a preserving
kettle with two quarts of water and boil gently until
the fruit is tender, then add three pounds and three-
quarters of granulated sugar, boil until the fruit is
clear, skimming carefully. Put in glasses and -when
cold seal. It keeps well.

GOOSEBERRY JELLY.

Use the large English gooseberries and follow
directions for currant jelly.

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RED CURRANT JAM.

Pick the currants from the stems, weigh them, and
allow three-quarters of a pound of white sugar to a
pound of the fruit. Put the currants in a preserving
kettle, mash them a little to prevent them from stick-
ing to the kettle, and boil for fifteen minutes, then
add the sugar and boil rapidly for ten minutes.
Bottle and seal tight.

RED CURRANT JELLY.

Berries for jelly must be picked when the weather
is dry. Pick them over, taking out all leaves, etc.,
put them in the kettle and mash them a little to get
enough juice to keep them from burning; stir con-
stantly, and as soon as hot wring them dry through
a cheese cloth. Measure the liquid and to every pint
of juice allow one pound of sugar. Put the juice on
the fire and boil fifteen minutes, then add the sugar
and boil fifteen minutes more, skimming thoroughly.
Pour into glasses while hot ; let them stand until the
next day and cover. Very often jelly is soft, and
always from one of two reasons : either the berries
have been picked immediately after a rain or the
sugar is adulterated.

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Preserves*

PRESERVE OF MIXED FRUITS.

Five pounds of ripe currants or cherries, five
pounds of granulated sugar, two pounds of seeded
raisins, the pulp of six oranges cut in small pieces,
and the rind of two oranges cut fine. Boil three-
quarters of an hour. Grapes can be used instead of
currants or cherries.

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PRALINES.

Two cups of granulated sugar, one-half cup of
water, two cups of pecans, hickory nuts or English
walnuts. Put the w^ater and sugar on to boil, let it
cook without stirring until it threads, remove from
the fire and stir in the nuts until they are sugared.
Spread on paraffine paper to cool.

VASSAR FUDGE.

Two cups of sugar, two squares or one ounce of
Baker’s unsweetened chocolate, a scant cup of milk,
one tablespoonful of butter. Boil for ten minutes
until it holds well together when dropped in cold
water. Take from the fire, flavor with a teaspoonful
of vanilla extract, beat from three to five minutes
until thick and creamy, turn into a buttered pan and
cut in squares.

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PANOCHE (a Spanish Recipe).

Two cups of dark brown sugar, one cup of chopped
#NAME? walnut. Cook the sugar and milk together, boiling
gently from seven to ten minutes, until, when tried
in water, it holds well together, and can be rolled
into a soft ball. Remove from the fire. Have the
chopped nuts in a large bowl, pour over them a tea-
spoonful of vanilla extract, pour the candy over
them and beat with long, rapid strokes until it be-
gins to thicken it should be like a cream wafer
turn out on paraffine paper, and break it or cut in
pieces.

PEPPERMINT DROPS.

Two cups of granulated sugar, half a cup of cold
water, a tiny pinch of cream of tartar. Boil ten
minutes without stirring, let the sugar melt slowly
that it may not burn. Add eight drops of oil of pep-
permint while still on the fire. When removed from
the stove beat with. an egg-beater until it falls in
long drops, when drop quickly on paraffine paper.

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MARSHMALLOWS.

Powder very fine eight ounces of gum arabic,
dissolve it in three gills of water over a slow fire and
strain. Simmer an ounce and a half of marshmal-
low roots in two gills of water, for ten minutes,
closely covered. Strain and reduce to one gill. Add
this with half a pound of sugar to the dissolved
gum. Boil until it becomes a thick paste, stirring
constantly. Add the whites of four eggs beaten to a
stiff froth and a teaspoonful of vanilla extract. Re-
move from the fire, pour into a pan dusted thickly
with cornstarch and when cool cut into squares
with a sharp knife, roll in pulverized sugar and pack
in a tin box.

NOUGAT.

A pound of granulated sugar, one teaspoonful of
salt, one cup of blanched and finely chopped al-
monds or peanuts, or it may be made of mixed nuts.
Dissolve the sugar in a spider over the fire without
water, stirring constantly, and when entirely melted
mix in the nuts quickly and pour at once into a well
greased pan, and before it is cold mark in squares.
This is very nice pounded fine in a mortar or ground
in a mill to sprinkle over custards just before serving.

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COCOANUT CAKES

One pound of granulated sugar, half a pound of
grated cocoanut, half a cup of water and a salt-
spoonful of cream of tartar. Boil the sugar and
water together until, when dropped in cold water, it
can be rolled between the fingers into a ball. Re-
move from the fire, stir with a wooden spoon until it
becomes white and thick like cream, add the cocoa-
nut, Stir well and drop with the spoon on paraffine
paper or a tin baking sheet, and form into thin
round cakes. Set away to dry.

HOARHOUND CANDY.

Put a tablespoonful of dried hoarhound leaves in
a cup and pour over them half a cupful of boiling
water, cover and let it steep until cold, strain and
pour it over a pound of granulated sugar and a
tablespoonful of vinegar. Boil without stirring, and
if any scum rises to the top remove it. Test the
candy in cold water, when brittle remove from the
fire and pour into a buttered pan. Mark into
squares before it is cold, or break into irregular
pieces.

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CHESTNUTS

Skin the chestnuts and cover with cold water, let
them cook gently until tender, when a large needle
can be run through them easily. Drain and drop
them in cold water. After two hours drain again
and put them in a bowl, cover them with a rich syrup
that has been skimmed and boiled until clear. It
must be boiling when poured over the chestnuts.
Cover the bowl with a heavy paper and let it stand
for twelve hours, drain off the syrup, bring it to the
boiling point and turn it over the chestnuts again
and put away for another twelve hours. Repeat this
process three times, then drain the syrup off and the
chestnuts are ready for use. Use the large imported
chestnuts, remove the shells and boil the nuts. The
brown skin can then be easily removed with a pen-
knife. They are very nice but very troublesome to
prepare.

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