sliced, strew a
teacupful of salt over them, let them remain over night, drain off in
the morning, then take two quarts of water and one of vinegar, boil them
in it fifteen or twenty minutes, put them in a sieve to drain, then take
four quarts vinegar, two pounds brown sugar, half pound white mustard
seed, two tablespoonfuls ground allspice, same of cloves, cinnamon,
ginger, and mustard and one teaspoonful cayenne pepper. Put all in a
kettle and cook fifteen minutes slowly. Follow directions, and you will
pronounce them capital.

TOMATO CATSUP.

MISS GREEN.

One peck of ripe tomatoes, one quart onions in an enamel kettle: boil
till soft, mash and strain through a coarse sieve. One quart or more
vinegar and from two to three tablespoons of salt, one ounce of mace and
one tablespoon each of black pepper, cayenne pepper, and ground cloves,
one and one half pounds brown sugar. Mix and boil slowly for two hours.
Bottle and seal.

PRESERVES.

"Will't please your honor taste of these conserves."
--SHAKESPEARE.

CANNING FRUIT.

MISS M. SAMPSON.

To can strawberries, raspberries or plums: to each pound of sugar add
one half pint of water, boil till you have a rich syrup, let stand till
cold; have your jars packed full of raw fruit (not crushed) and fill
with the cold syrup, put on the covers and screws, (not the rubber
rings,) and place in cold water up to the neck of the jars, you will
need straw or chips between the jars to prevent them touching each other
or burning on the bottom, let the water boil for fifteen minutes, have
some hot syrup to fill jars, put on rubber rings, screw up tightly and
keep in a cool dark place.

CANNED FRUIT JUICES.

MRS. FARQUHARSON SMITH.

Fruit juice may be kept for a long time by canning the same as whole
fruit. They are convenient for water ices and summer beverages. Mash
the fruit and rub the pulp through a fine sieve. Mix about three pounds
of sugar with one quart of fruit juice and pulp. Fill Mason's jars with
the syrup, cover and place in a heater with cold water to cover nearly
to the top of the jar. Let the water boil half an hour, then fill each
jar to the brim, seal and cool in the water.

TO BRANDY PEACHES.

To three pounds of sugar add a pint and a half water; boil and skim it;
prepare eight pounds of ripe clingstone peaches: wash and rub with a
coarse towel until all the down is off, then pierce