New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

jam. Keep it in small jars in a dry place. If too sweet, mix with it some of the fruit that is done without sugar. _Another way._ Choose steep pots if you can get them, which are of equal size top and bottom (they should hold eight or nine pounds): put the fruit in about a quarter up, then strew in a quarter of the sugar, then another quantity of fruit, and so till all of both are in. The proportion of sugar is to be three pounds to nine pounds of fruit. Set the jars in the oven, and bake the fruit quite through. When cold, put a piece of clean scraped stick into the middle of the jar, and let the upper part stand above the top; then pour melted mutton suet over the top, full half an inch thick, having previously covered the fruit with white paper. Keep the jars in a cold dry place, and use the suet as a cover, which you will draw up by the stick; minding to leave a little forked branch to it to prevent its slipping out. _Observations on Sweetmeats._ Sweetmeats should be kept in a very dry place. Unless they have a very small proportion of sugar, a warm one does not hurt; but when not properly boiled, that is, long enough, but not quick, heat makes them ferment, and damp causes them to grow mouldy. They should be looked at two or three times in the first two months, that they may be gently boiled again, if not likely to keep. It is necessary to observe, that sugar being boiled more or less, constitutes the chief art of the confectioner; and those who are not practised in this knowledge, and only preserve in a plain way for family use, are not aware that, in two or three minutes, a syrup over the fire will pass from one gradation to another, called, by the confectioners, degrees of boiling, of which there are six, and those subdivided. But I am not versed in the minutia; and only make the observation