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Preserved Fruits (Lb of fruit add a teaspoonful)

¼ lb. of fruit add a teaspoonful of honey.

Serve in a trifle dish, and cover with plain cream. (Cranberry juice is a febrifuge.) Cranberries Preserved.

To preserve cranberries you require 1 lb. of sugar to each lb. of berries; cook on till the juice jellies; add cranberry juice if it seems dry. Cranberries will keep good till the new season's fruit is in. Cranberries (Russian Way to Preserve).

Russian cranberries must be drained from the water they come in. They require an equal weight of sugar. Put the fruit in a preserving pan with a little water (a cupful to 12 lbs.). Add the sugar, and put them on to boil for 20 minutes. Put the fruit loosely into jars and do not paper the jars till cool. Cranberries - To Bottle. (Mrs. Young.) Fill each bottle half up with water (if possible taken from a stream on the moor where the cranberries grow), then put in as many freshly - gathered good cranberries as it will hold. Tie over it a bladder, or cork close, and keep the bottles in a cool place. For another Cranberry recipe see Mrs. Farquharson's recipe for Cranberries, under Sweet Dishes.

Damsons - to Bottle (Caldy Manor Recipe. 1886.) To every quart of damsons add 2 tablespoonfuls of pounded white sugar, tie down tightly, put into a cool oven after bread - making; next day tie down with bladder; put in a cupboard, as, to make them keep well, the air must be carefully excluded. Gooseberries. (As bottled at Trebah. 1880.) Fill bottles - such as are used by confectioners - with the fruit, and place the bottles in a fish kettle with cold water, and a little hay to keep them steady. The fish kettle ought to be nearly full of water when the bottles are in it. Let it come to the boil and continue boiling for 20 minutes. Have a kettle ready with boiling water, and fill up each bottle with boiling water as you take it out, and instantly tie it down with a bladder it requires two persons to do this, one to pour in the water, the other to tie down the bladder quickly. If the bladder becomes concave as the water cools, the fruit will keep well for a year.

Plums can be bottled in the same way. "Mismash." See Apricots.

Pears. See recipe for Pears Stewed, No. 1, under Sweet Dishes. Pineapple Preserved.

Have 1 pineapple, pared and sliced, also 1 lb. of sugar to each lb. of fruit, ½ pt. of water to each lb. of sugar. Boil the water, sugar and pineapple parings together; strain off the syrup and put it to the sliced pine; give them one boil, and let the slices stand one day in the syrup. Next day strain off the syrup again, boil it up, and pour again over the sliced pineapple to stand another day. Repeat this process the third day. It is then complete.

The following recipe for fruit for creams or dessert is similar: - Ingredients: The pineapples pared and cut into rather thick slices; and equal weight of sugar.

Lay the slices in a bowl and grate half the sugar over them, letting it stand till the next day.