Fruit Juice.—Rub ripe fruit through a seive, with a wooden spoon, and then strain it free from skins and seeds; to every pound add quarter of a pound of loaf sugar; mix well; put into wide-mouthed glass bottles, and set them in a pan with cold water reaching to the necks of the bottles. Set the pan over the fire and let the water come to a boil; remove the pan and let the bottles stand in the water until they are quite cold. Then cork them tightly, and seal them with wax or resin.

Keep them in a cool, dry place. This juice added to ice-water, and sweetened to taste, makes a delicious sherbet.

THE END.

INDEX.

COST. PAGE.
[ À la Mode Beef, with potatoes,] 3557
[ Apple Dumplings,] 15 64
[ Bacon and Apple Roly-poly, with Vegetables,]2548
[ Baked Apple Dumplings,] 18 64
[ Baked Heart, ] 25 47
[ Baked Pig's Head,] 2250
[ Barley Water,]2 23
[ Batter for frying,] 4 52
[ Batter for frying,] 559
[ Beans and Bacon,] 10 40
[ Beans, Baked,] 10 39
[ Beans, Fried,] 10 40
[ Bean Soup,] 10 33
[ Beans, Stewed,] 10 40
[ Beef À la Mode,] 35 57
[ Beef Broth, with Dumplings,] 25 37
[ Beef Patties,] 30 58
[ Beef Pie,] 25 46
[ Beer, ] -- 22
[ Beer for Nursing Women,] -- 23
[ Biscuits, Sweet,] 17 66
[ Biscuits, Tea,] 6 27
[ Blanquette of Veal, with Potatoes,] 30 61
[ Brain and Liver Pudding,] 15 56
[ Bread per 8 lbs, ] 24 25
[ Bread Pudding,] 15 63
[ Breakfast Rolls,] 6 27
[ Broth, Beef,] 25 37
[ Broth, Chicken,] 5 53
[ Broth, Mutton,] 17 36
[ Broth, Scotch,] 10 32
[ Broth, Veal,] 13 36
[ Broth, White,] 25 36
[ Cake, Caraway,] 24 66
[ Cake, Rice,] 15 65
[ Cake, Rock,] 22 65
[ Chicken Broth,] 5 53
[ Chicken, Fried,] 35 52
[ Cheese Pudding,] 12 41
[ Chocolate,] -- 21
[ Chowder,] 20 35
[ Cocoa,] -- 21
[ Cocoa, per quart, ] 6 22
[ Codfish Steaks and Potatoes,] 20 45
[ Coffee,] -- 21
[ Coffee, per quart,] 6 22
[ College Pudding,] 18 62
[ Cooking,] -- 16
[ Cream Rice Pudding,] 15 63
[ Cream Sauce, ] 6 62
[Cream Soup, with Macaroni, ] 25 37
[ Croquettes, Rice, ] 20 65
[ Cup Custards, ] 12 63
[Dumplings, Apple, ] 15 64
[ Dumplings, Apple, Baked, ] 18 64
[ Dumpling, Fruit,] 20 64
[ Dumpling, Gammon, ] 15 48
[ Dumplings, Lemon,] 23 64
[ Dumplings, Norfolk,] 7 37
[ Dumplings, Suet,] 5 53
[ Dessert,] 10 to 25 67
[ Fish Chowder, ] 20 35
[ Fish Pudding,] 25 44
[ Fish Soup, ] 20 35
[ Fish and Potato Pie,] 25 44
[ Fish and Potato Pudding,] 15 45
[Forcemeat for Poultry,] 10 51
[ Forcemeat for Veal, ] 5 60
[ Fowl, Roast,] 38 51
[ Fruit Dumplings, ] 20 64
[ Fruit Tarts, ] 12 65
[Gammon Dumpling, ] 15 48
[ German Potatoes,] 10 55
[Gingerbread, Soft, ] 10 66
[ Half-pay Pudding, ] 20 63
[ Hasty Pudding,] 4 42
[ Indian Bread,] 5 42
[ Indian Cakes, ] 5 42
[Indian Pudding, Baked,] 15 43
[Indian Pudding, Boiled,] 10 42
[ Irish Stew, ] 23 49
[ Johnny Cake, ] 5 42
[ Kidneys, Broiled, with potatoes,] 20 56
[ Kidneys, Pigs',] 10 47
[ Kidney Pudding, ] 30 47
[ Kidney, Stewed, with potatoes,] 25 47
[ Kromeskys, ] 20 58
[ Lamb, Epigramme, with Broth and Rice,]2059
[ Lemon Dumplings,] 23 64
[ Lentils, Boiled,] 14 41
[ Lentils, Fried, ] 10 41
[ Lentil Soup,] 10 33
[ Lentils, Stewed,] 10 41
[ Lime Water,] -- 24
[ Liver Polenta,] 12 57
[ Macaroni, Farmers' Style, ] 10 28
[ Macaroni, Milanaise Style,] 13 28
[ Macaroni, with Broth,] 10 28
[ Macaroni, with Cheese,] 12 28
[ Macaroni, with Tomato Sauce,] 18 29
[ Macaroni, with White Sauce,] 10 28
[ Maize,] -- 41
[ Marketing, ] -- 10
[ Measuring,] -- 19
[ Meat Brewis, ] 5 38
[Meat Patties, with Potatoes,] 30 58
[ Milk, ] -- 23
[ Mutton Boiled, with Turnips and Potatoes, ] 17 58
[ Mutton Broth, with Vegetables,] 17 36
[ Mutton Kromeskys, with Potatoes, ] 20 58
[Mutton and Onions, ] 30 48
[ Mutton rechauffée, with Potatoes,] 15 58
[Norfolk Dumplings, ] 7 37
[ New York Cooking School Fricassee,] 43 53
[Oatmeal and Peas,] 13 38
[ Onion Soup, ] 10 34
[ Oxtail Stew, with Bread,] 22 46
[ Patties, Beef, with Potatoes,] 30 58
[ Patties, Veal and Ham, ]30 61
[ Peas and Bacon,] 25 39
[ Peas and Onions, ] 10 39
[ Peas, Baked,] 10 39
[ Peas Pudding,] 10 39
[ Pea Soup, ] 10 33
[ Pea Soup, thick,] 6 33
[ Pickled Shad, with bread,] 20 54
[ Pigs' Head, Baked,] 22 50
[ Polenta,] 5 41
[ Polenta, Liver, ] 12 57
[ Pork and Onions,] 20 49
[ Pork Chops, with Potatoes,] 25 55
[ Pork Pie,] 20 54
[ Pork, Roast, with Apples,] 27 55
[ Potato Bread, per 8 lbs, ] 24 26
[ Potatoes, German,] 10 55
[ Pudding, Brain and Liver,] 15 56
[ Pudding, Bread,] 15 63
[ Pudding, Cheese,] 12 41
[ Pudding, College, ] 18 62
[ Pudding, Cream Rice,] 15 63
[ Pudding, Fish and Potato, ] 25 45
[ Pudding, Half-pay, ] 20 63
[ Pudding, Hasty, ] 4 42
[ Pudding, Kidney,] 30 47
[ Pudding, Peas,] 10 39
[ Pudding, Swiss, with Sauce, ] 20 62
[ Pulled Bread,] 3 26
[ Rabbit Curry, ] 28 53
[ Rabbit Pie,] 30 54
[ Red Herrings and Potatoes, with Bread, ] 22 45
[ Rice, Boiled, ] 7 30
[ Rice Bread, per 8 lbs, ] 25 26
[ Rice Cake, ]15 65
[ Rice Croquettes,] 20 65
[ Rice, Japanese Style,] 10 30
[ Rice, Milanaise Style, ] 10 30
[ Rice Milk,] 15 35
[ Rice Panada,] 12 30
[ Roast Fowl,] 38 51
[ Roast Pork, with Apples,] 27 55
[ Roast Veal, with Potatoes,] 30 60
[ Rock Cakes, ] 22 65
[ Rolls, Breakfast,] 6 27
[ Salt, Celery, ] -- 19
[ Salt, Spice, ] -- 19
[ Sauce, Cream,] 6 62
[ Sauce, Table, per pint,] 6 19
[ Sauce, Tomato, ] 10 29
[ Sausage, Stewed, ] 25 55
[ Scotch Broth, without Meat,] 10 32
[ Seasoning,] -- 18
[ Soft Gingerbread,] 10 66
[ Swiss Pudding, with Sauce,] 20 62
[ Shad, Pickled, ]20 54
[ Sheep's Head Stew,] 25 46
[ Sheep's Haslet, ] 17 49
[ Soup, Bean, ] 10 33
[ Soup, Cream, ] 25 37
[Soup, Fish,] 20 35
[ Soup, Lentil,] 10 33
[ Soup, Onion,] 10 34
[ Soup, Pea, ] 10 33
[ Soup, Spinach, ] 15 34
[ Soup, Thick Pea,] 6 33
[ Soup, Vegetable,] 20 34
[ Spinach Soup, ] 15 34
[ Stuffing for Poultry,] 10 51
[ Stuffing for Veal, ] 5 60
[ Suet Dumplings, ] 5 53
[ Sweet Biscuits,] 17 65
[ Table Sauce, per pint,] 6 19
[ Tarts, Fruit,] 12 65
[ Tea, ] -- 21
[ Tea Biscuit,] 6 27
[ Tea, per quart,] 3 22
[ Tincture Lemon,] -- 19
[ Tincture Orange,] -- 19
[ Tincture Vanilla, ] -- 19
[ Tomato Sauce, ] 10 29
[ Tripe, Curry and Rice,] 27 56
[ White Broth, with Macaroni, ] 25 36
[ Veal and Ham Patties,] 30 61
[ Veal and Rice, ] 20 49
[ Veal, Blanquette, with Potatoes,]3061
[ Veal Broth, with Vegetables, ] 13 36
[ Veal, Roast, with Potatoes,] 30 60
[ Vegetable Soup and Bacon, ] 20 34
[ Vegetable Porridge, ] 15 35

NOW READY.