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 them with a fork and throw them into the syrup and boil them until a sharp straw can punctuate them: as they soften put them into your jar, which must be kept closely covered. Boil your syrup until it thickens, while hot, add a quart of the best brandy and throw it over your peaches, tie the jar down closely.
CURRANT JELLY.
Currants should not be over ripe. Equal parts of red and white currants or currants and raspberries make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if filthy wash and drain them but do not stem them. Mash them in a porcelain kettle, with wooden pestle without heating as that makes the jelly dark. Let them drain in a flannel bag over night. Do not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthern dish in the oven. Stir it often to prevent burning: boil the juice twenty minutes and skim thoroughly. Add the hot sugar and boil from three to five minutes or till it thickens on a spoon when exposed to the air. Turn at once into glasses and let them remain in the sun several days then cover with paper dipped in brandy and paste paper over the tops of the glasses. One who is authority on this subject recommends covering with melted paraffine, or putting a lump of paraffine in the jelly while still hot. After draining the juice, the currants may be squeezed and a second quality of jelly made, it may not be clear but will answer for some purposes.