then add a half pint of hot sweet cider to each
egg, beat it well through and pour into a hot punch bowl. Beat the
whites of the eggs to a stiff froth with a little sugar and cover the
surface of the punch. Serve in cups.

TOM AND JERRY (Non-Alcoholic)

Beat six eggs and six tablespoons of sugar to a stiff froth, add four
cups of unfermented grape juice and the same amount of sweet cider. Have
two porcelain pitchers as hot as possible, pour the mixture into one of
them. Then pour the mixture back and forth from one pitcher to the other
five or six times, and pour the foaming beverage into hot cups and
serve.

HOT MILK PUNCH

Beat one egg to a stiff froth with two tablespoons of sugar; add to it
two tablespoons of home-made grape wine; stir all well together, put in
a large drinking glass and fill with hot milk. Grate a little nutmeg on
the top and serve.

*CANNED FRUITS*

GENERAL RULES

All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons berries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a puree or marmalade.

When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.

Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.

Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some syrup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.

Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As