Year: 1869

As this is the fruit season, and on
markets never were better supplied
we give some valuable receipts which
will be found useful to our lady read
ers:


WINE THAT WILL NOT INToXICATE


The juice Of any sound, ripe fruit
may be canned or put in jugs and
sealed up air tight, while it is scalding
hot, just as we put up canned fruit,
and may be kept any length Of time
/ if properly put up. A small bottle Oi
such juice may be opened at any time
and mixed with water and sugar,
making a pleasant drink or wine that
is not intoxicating. Or better still,
such juices are excellent to use over
vegetables, instead of vinegar, or with
bread, when fruit is scarce. Children
would often prefer fruit juices, even
without sugar, to mOlasses or milk.
Much good fruit might be used in this
way that is now left TO rot, because it
is too small to pick over. Any fruit
worth gathering, if ripe and good,
may be washed and pressed, or
scalded, and the juice drained off;
then the juice must be made boiling
hot, and put into jugs or bottles and
properly sealed,


PEACHES.


Weigh to a pound of peaches a
pound of sugar; put the peaches into
q preserving kettle, and turn on boil
ing water enough just to cover them,
and let them boil ten minutes. Take
them out carefully on fiat dish to
cool; then peel them with your fingers
to keep the shape; take little Of the
water were boiled in, add the sugar
and let it boil until it heeQmes a syrup.
Put in few peaches at a time, so as
not ia crowd them; when they are
done, pat them on dish to cool. Lay
them carefully into a jar, boil the
syrup a few minutes after the peaches
are down, ana strain 1t hot over the
peaches.


ANOTHER AIOnE,


Peel the peaches; weigh a pound of
sugar 70 a pound of peaches; stFew
half the sugar ON to the peaches and
let them stand over night. Next day
turn OH the syrup and add the rest of
the sugar; boil the syrup about fifteen
minutes; put in the peaches and boil
them until they are tender; take
them out to cool, then nut them in
jars and strain the sylSp hdtinto them;
let thera staHd two or three days. If
the syrup has become thin at the top
Of the Jar turn the syrup and peaches
into the preserving Eetti6, give them
one boil and put them into Jars when
cold. Put paper wet with brandy over
the mouth of the jars, and then a blad-
der over it and tie them up.


BRANDY PEACHES.


Prepare them rs hafoTe directed,
excepting the sugar. take three-quar-
tiers of pound Of sugar to one pound
of peaches. When they are done al
low quart of white brandy to quart
Of syrup; lay the peaches while they
are hot into the cold brandy, then,
when they ane cold, put them into
the jn; Strain the syrup hot through
a fine seive into the brandy, and then
put 1t on the peaches,


EGG PLUMs.


Pierce the skins of the plgus with
a large needle. Bake q pound of
sugar to q pound of plunls; hoil the
sugar to syrup and put the plums in
While it is hot; boil it until the plums
look clear; take them out to cool, and
so on, until all are done. Put them
up for three or four days, as above
stated, etc.


DAMsON, on Asg" PARK PLUM


Take . pound of sugar to a pound of
plUms, make the syrup, put in the
plums, and boil them about thirty
minutes. Let them cook then put
them into jars and strain tho syrup
on while it is boiling not.


CRAB APPLES.


Leave the stems on ; weigh pound
of sugar to a pound of the fruit !
pierce the apples with q fine needle /;
make Q SYRUP of the sugar ; when
clear put in the apples and boil them
thirty or forty minutes take them
out very carefully and lay them singly
on a dish to cool when cold put
them into the Jars and strain the hot
SYRUP over them.


OUNCE JELLY.


Prepare the ounces to boil as direct
ed, cut them into thin, small pieces,
boil them one hour, strain the liquor
through a fine seive; measure pint
of liquor to a pound of sugar, boil it
about twenty-five minutes and strain
il into the mOulds,


OUNCE AIARAfALADE.


Take the ounces that you have
boiled for Jelly, and mash them with
a spoon TO a pound of quinces take a
pound Of sugar boil them together
until they are we'll sOftened, strain
through a course seive, and put it up
In small jars.