Evening star., 1869-09-13
DOMESTIC ECONOMY AND COOKERY.

PkEeEENlE6 AND COOklNG
We eontin ue our extracts from Fifty Ways
Of Preparing Fruit" in Arthur's Home Maga-
zine for August:
ETo Prese-re Pears-For preserving, small
and make sirup. with their weight of sugar
end = little water. Leave the stem on, and
stick Glove in the blossom end Of each. Stew
Tall perfectly transparent.
To ITeserre PeGTs-An0btcr Wdy.-Steam and
pare. II hard, boil them IN clear water till
they begin TO grow tenGeri If mellow, this is
unnecessary. When boiled, use the water in
which they We're boiled for the sirup, allowing
10 each pound Of pears three quarters of a
pound of sugar, boil il q few minutes, and take
II from the fire to cool. When just lukewarm,
Put ID the pears. Add water TO MAKE q thin
-Irup, and boil them till the sirup appears to
have entered them. In the course of a week,
Will Just cover the pears, and turn it over them
while hot.
10 S,eur Pears Take six large, we'll ripe
pears; cut each in two, lengthways; peel them
lightly; put them in q very clean stewpan;
cover with three ounces OF white sugar DOW
dsred slightly; peel lemon, cut the rlnd into
small strips. press the juice on top OF the sugar,
gently shaking the pan to dissolve the sugar;
then put it on a slow fire for ten or fifteen
minutes; shake II gently once or twice, turn
each piece with a fork, put IL on the fire, and
let II stew again for ten minutes. When done,
Tut them on dish 10 cool, then dress them on
= nat dish: pour the sIrup over and serve.
They may also be done IN a slow oven,
To Bake Pedrs.-Take half a dozen fine peers:
pee, cut them IL halves, and take cut the coIes;
put them into a pan with half pound OF sugar
and some water; set them in moderate oven
tIlI tender, then put them OF a slow FIRE to stew
gently Add grated lemon and more sugar, il
Necessary.
Il IressTve Green Gdges.-AlloU equal
weights OF sugar and plums. Make a sirup OF
WhIts sugar and water Just sufficient 10 cover
the fruit. Boil slowly In the sIrup for ten
minutes; then turn them into dish. Let them
remain four or five days; then boil again until
the sIrup appears IN have e.tered the fruit.
Put them in lars. In the course OF a week,
turn the siTup from them, boil II. and turn IL
scaldIng hot over them. Cover and set the Jar
II a cool place
ing together an equal measure OF fruit and
water; strain, and add a like quantity OF sugar.
Into the sirup put pound OF damsons. Draw
them aside; let ITEM stand fer half an hour,
then simmer them gently until the Juice begics
10 thicken; the next day, again boil them gently,
1ine Jelly. Keep them from the air as perfectly
as possible.
FTeserrsd Tom1ioes-Take ripe egg tomatoes
scald, and remove the skins; make siTup in
the proportion OF three-quarters of a pound OF
sugar 70 pound OF fruit. Put the tomatoes in
Jars; add 10 every pound of tomatoes, one lem.
on sliced; pour the sirup on boiling hot and
cover close. Pour of the slrup next day; heat
II boiling hot. and turn back into lars. Do this
for tve successive days.
Peach Jdm--Take the fruit fully ripe. Pee
and stone. Put the peaches in pan and mash
them on the fire till they become hot; then rut
through q sieve, TO each pound of prlp addini
pound OF white sugar and half an ounce o
bitter almonds blanched and pounded Pu
them over the fire, boil ten or fifteen minutes
and skim well.
Tomato Jam.-Skln and seed the tomatoes
To eyery pound allow the same weight o
sugar and two lemons. Boil them in you
sirup with the lemons.