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

of fruit. _To dry Cherries without Sugar._ Stone and set them over the fire in the preservingpan: let them simmer in their own liquor, and shake them in the pan. Put them by in China common dishes. Next day give them another scald, and put them, when cold, on sieves to dry, in an oven of at tempered heat as above. Twice heating, an hour each time, will do them. Put them in a box, with a paper between each layer. _Excellent Sweetmeats for Tarts, when Fruit is plentiful._ Divide two pounds of apricots when just ripe, and take out and break the stones. Put the kernels without their skins to the fruit: add to it three pounds of green gage plums, and two pounds and a half of lump sugar. Simmer until the fruit be a clear jam. The sugar should be broken in large pieces, and just dipped in water, and added to the fruit over a slow fire. Observe that it does not boil, and skim it well. If the sugar be clarified it will make the jam better. Put it into small pots; in which, all sweetmeats keep best. _Currantjelly, red or black._ Strip the fruit, and in a stonejar stew them in a saucepan of water, or by boiling it on the hot hearth; strain off the liquor, and to every pint weigh a pound of loaf sugar. Put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it in a preservingpan. Simmer and skim as necessary. When it will jelly on plate, put it in small jars or glasses. _Raspberry Jam._ Weigh equal quantities of fruit and sugar. Put the former into a preservingpan; boil and break it; stir constantly, and let it boil very quickly. When most of the juice is wasted, add the sugar, and simmer to a fine jam. This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in at first. _Raspberry Jam another way._ Put the fruit in a jar