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

pan, boil it up and skim it. When cold, put in the strawberries, set them over a stove till milk warm, then take the pan off till they are cold, set them on again, and let them become rather hotter, and so for several times till they become clear, but the hottest degree must not come to a boil. When cold, put them into glasses, and pour the syrup over. _Another way._ Take equal weight of the fruit and doubly refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar, and instead of water, allow one pint of red currant juice to every three pounds of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, or others, when not dead ripe. _Cherry Jam._ To twelve pounds of Kentish or Duke cherries, when ripe, weigh one pound of sugar; break the stones of part and blanch them; then put them to the fruits and sugar, and boil all gently till the jam come clear from the pan. Pour it into China plates to come up dry to table. Keep in boxes with white paper between. _Orange Marmalade._ Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat fine in a marble mortar. Boil three pounds of loaf sugar in a pint of water, skim it, and add a pound of the rind; boil fast till the syrup is very thick, but stir it carefully; then put a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor; boil all gently until well jellied, which it will be in about half an hour. Put it into small pots. Lemon marmalade do in the same way. _Quince Marmalade._ Pare and quarter quinces, weigh an equal quantity of sugar; to four pounds of the latter put a quart of water, boil,