The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

pudding cloth, and boiled in plenty of water. FRUIT STAINS. If stains of fruit or wine have been long in the linen, rub the part on each side with yellow soap. Then lay on a thick mixture of starch in cold water, rub it well in, and expose the linen to the sun and air till the stain comes out. If not removed in three or four days, rub off the mixture, and renew the process. When dry, it may be sprinkled with a little water.--Many other stains may be taken out by only dipping the linen into sour buttermilk, and drying it in a hot sun. Then wash it in cold water and dry it, two or three times a day. FRUIT FOR TARTS. To preserve fruit for family desserts, whether cherries, plums, or apples, gather them when ripe, and put them in small jars that will hold about a pound. Strew over each jar six ounces of fine pounded sugar, and cover each with two bladders, separately tied down. Set the jars in a large stewpan of water up to the neck, and let it boil three hours gently. Keep these and all other sorts of fruit free from damp. FRUIT TREES. When they have the appearance of being old or worn out, and are covered with moss and insects, they may be revived and made fruitful by dressing them well with a brush, dipped in a solution of strong fresh lime. The outer rind, with all its incumbrance, will then fall off; a new and clean one will be formed, and the trees put on a healthy appearance. FRUITS IN JELLY. Put half a pint of calf's foot jelly into a bowl; when stiff, lay in three peaches, and a bunch of grapes with the stalk upwards. Cover over with vine leaves, and fill up the bowl with jelly. Let it stand till the next day, and then set it to the brim in hot water. When it gives way from the bowl, turn the jelly out carefully, and send it to table. Any kind of fruit