HOW TO KEEP PRESERVES.--Apply the white of an egg, with a brush, to
a single thickness of white tissue paper, with which covers the jars,
lapping over an inch or two. It will require no tying, as it will
become, when dry, inconceivably tight and strong, and impervious to
the air.
QUINCES FOR THE TEA-TABLE.--Bake ripe quinces thoroughly; when cold,
strip off the skins, place them in a glass dish, and sprinkle with
white sugar, and serve them with cream. They make a fine looking dish
for the tea-table, and a more luscious and inexpensive one than the
same fruit made into sweetmeats. Those who once taste the fruit thus
prepared, will probably desire to store away a few bushels in the
fall to use in the above manner.
PICKLED PEARS.--Three pounds of sugar to a pint of vinegar, spice in a
bag and boil, then cook the pears in the vinegar till done through.
BOILED PEARS.--Boil pears in water till soft, then add one pound of
sugar to three pounds of fruit.
PICKLED CITRON.--One quart vinegar, two pounds sugar, cloves and
cinnamon each one tablespoon, boil the citron tender in water, take
them out and drain, then put them in the syrup and cook till done.
HOW TO PRESERVE RASPBERRIES.--Take raspberries that are not too ripe,
and put them to their weight in sugar, with a little water. Boil
softly, and do not break them; when they are clear, take them up, and
boil the syrup till it be thick enough; then put them in again, and
when they are cold, put them in glasses or jars.
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