cloth, then run about a
tea-spoonful of lard all over the bottom of the hot frying-pan, pour in
half a small tea-cupful of the batter, place the pan over the fire, and,
in about a minute or so, the pancake will have become set sufficiently
firm to enable you to turn it over in the frying-pan, in order that it
may be baked on the other side also; the pancake done on both sides,
turn it out on its dish, and sprinkle a little sugar over it: proceed to
use up the remaining batter in the same manner.

No. 106. RAISINET--A PRESERVE FOR WINTER.

Ingredients, twelve pounds of fruit, consisting of peeled apples, pears,
plums, and blackberries, in equal proportion; six pounds of raw sugar,
at 4-1/2_d._ per pound; one quart of water. Bake three hours in a slack
or slow oven. First, prepare the fruit, and put it in mixed layers of
plums, pears, berries, apples, alternating each other, in stone jars.
Next, put the six pounds of sugar in a clean saucepan, with the quart of
water, and stir it with a spoon on the fire till it comes to a gentle
boil; remove the dirty scum from the surface of the sugar; and, after
allowing it to boil for ten minutes, pour it in equal proportions into
the jar or jars containing the fruits, and place them in a moderate heat
to bake slowly for three hours at least. When boiling the sugar for this
purpose, remember that it is most prudent to use a saucepan capable of
containing double the quantity, as sugar is very liable to boil over and
waste. When the fruit is nearly dissolved, the raisinet will be done; it
must then be removed to a cool place until it has become thoroughly cold
and partially set firm; the jars should then be tied down with thick
paper, or bladder, and kept in the cellar for winter use, either for
making puddings or tarts, or for spreading on bread for the children.

No. 107. CURRANT JAM.

Ingredients, twelve pounds of picked currants, either red, black, or
white, or, if agreeable, mixed; eight pounds of raw sugar, three pints
of water. If you could borrow what is called a preserving-pan from a
neighbour, it would suit the purpose better than a pot; but, failing the
preserving-pan, put the eight pounds of sugar in a four-gallon iron pot,
with the three pints of water; stir these on the fire till the sugar
boils; remove the scum from the surface, and, when it has boiled for
about ten minutes, add the currants, and keep stirring the jam, while it
boils for half an hour; and then, if