Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

boil half and hour. Ripe fox-grapes may be made into very nice jelly in the same way, and is very good to drink in sickness, mixed with water. Pears. Pare and core the fruit, but leave the stems on; put them in a syrup of a pound of sugar, and a half a pint of water to a pound of pears, with some green ginger or lemon peel; boil the syrup half an hour after they are done. Ripe Fox-Grape Jam. To two quarts of grapes, allow three pounds of brown sugar, and a pint of water; have the grapes picked over and washed; put them all together and let them boil more than an hour; take them up on shallow dishes, and pick out as many seeds as you can with a spoon. This makes a good common preserve when other fruits are scarce; they are also very good for pies. Currant Jelly. Pick the leaves from the currants and fill your kettle with them; put a tea-cup of water to keep them from sticking; cover them with a plate and let them boil slowly half an hour; take them out, and strain them through a flannel bag; to every pint of juice put a pound of loaf-sugar; let it boil till it is a thick jelly, which will be in about fifteen minutes, and put it in tumblers or jars. Lemon Butter or French Honey. Take half a pound of butter, melt it in an earthen dish and squeeze in the juice of six lemons; beat twelve eggs with two pounds of brown sugar, stir it in with the rind of two lemons grated, mix it all together, and let it boil twenty minutes, when it will be about the consistency of honey; the flavor is agreeable, and it may be eaten on bread, or as a sauce for boiled pudding. Currant Syrup. Prepare the currants as for jelly; to every pint of juice put a pint of water and a pound of sugar; let it boil half an hour and skim it well; if the flavor of