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Raspberry jam.

To each pound of ripe red or English raspberries, put one pound of loaf sugar—­stir it frequently, and stew till it is a thick jelly.

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To preserve strawberries.

Get the largest strawberries before they are too ripe; have the best loaf sugar, one pound to each of strawberries—­stew them very gently, taking them out to cool frequently, that they may not be mashed; when they look clear, they are done enough.

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Strawberry jam.

Is made in the same manner as the raspberry, and is very fine to mix with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.

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Gooseberries.

Select young gooseberries, make a syrup with one pound of loaf sugar to each of fruit; stew them till quite clear and the syrup becomes thick, but do not let them be mashed.  They are excellent made into tarts—­do not cover the pan while they are stewing.

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Apricots in brandy.

Take freshly gathered apricots not too ripe; to half their weight of loaf sugar, add as much water as will cover the fruit; boil and skim it:  then put in the apricots, and let them remain five or six minutes:  take them up without syrup, and lay them on dishes to cool; boil the syrup till reduced one half; when the apricots are cold, put them in bottles, and cover them with equal quantities of syrup and French brandy.  If the apricots be cling-stones, they will require more scalding.

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Peaches in brandy.

Get yellow soft peaches, perfectly free from defect and newly gathered, but not too ripe; place them in a pot, and cover them with cold weak lye; turn over those that float frequently, that the lye may act equally on them; at the end of an hour take them out, wipe them carefully with a soft cloth to get off the down and skin, and lay them in cold water; make a syrup as for the apricots, and proceed in the same manner, only scald the peaches more.

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Cherries in brandy.

Get the short stemmed bright red cherries in bunches—­make a syrup, with equal quantities of sugar and cherries; scald the cherries, but do not let the skins crack, which they will do if the fruit be too ripe.

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Magnum bonum plums in brandy.

Select those that are free from blemish—­make a syrup with half their weight of sugar, and preserve them in the same manner directed for apricots—­green gages.  The large amber, and the blue plums, are also excellent, done in the same way.