may either be stewed with the fruit, or added when
eaten.

FRUIT PASTE. Put any kind of fruit into a preserving pan, stir it till
it will mash quite soft, and strain it. To one pint of juice, add a
pound and a half of fine sugar; dissolve the sugar in water, and boil it
till the water is dried up. Then mix it with the juice, boil it once,
pour it into plates, and dry it in a stove. When wanted for use, cut it
in strips, and make paste knots for garnishing.

FRUIT PUDDINGS. Make up a thick batter of milk and eggs, with a little
flour and salt; put in any kind of fruit, and either bake or boil it.
Apples should be pared and quartered, gooseberries and currants should
be picked and cleaned, before they are put into the batter. Or make a
thick paste, roll it out, and line a bason with it, after it has been
rubbed with a little butter. Then fill it with fruit, put on a lid, tie
it up close in a cloth, and boil it for two hours. The pudding will be
lighter, if only made in a bason, then turned out into a pudding cloth,
and boiled in plenty of water.

FRUIT STAINS. If stains of fruit or wine have been long in the linen,
rub the part on each side with yellow soap. Then lay on a thick mixture
of starch in cold water, rub it well in, and expose the linen to the sun
and air till the stain comes out. If not removed in three or four days,
rub off the mixture, and renew the process. When dry, it may be
sprinkled with a little water.--Many other stains may be taken out by
only dipping the linen into sour buttermilk, and drying it in a hot sun.
Then wash it in cold water and dry it, two or three times a day.

FRUIT FOR TARTS. To preserve fruit for family desserts, whether
cherries, plums, or apples, gather them when ripe, and put them in small
jars that will hold about a pound. Strew over each jar six ounces of
fine pounded sugar, and cover each with two bladders, separately tied
down. Set the jars in a large stewpan of water up to the neck, and let
it boil three hours gently. Keep these and all other sorts of fruit free
from damp.

FRUIT TREES. When they have the appearance of being old or worn out, and
are covered with moss and insects, they may be revived and made fruitful
by dressing them well with a brush, dipped in a solution of strong fresh
lime. The outer rind, with all its incumbrance, will then fall off; a
new and clean one will be formed, and the trees put on a healthy
appearance.

FRUITS IN JELLY. Put hal