and sugar to taste; beat well, grate in 3 savoy biscuits, and make into balls with a very little flour, the size of walnuts; boil in lard of a pale brown, drain and serve with sweet sauce.
Stew 1½ pound in a pint of Rhenish wine, till tender, then set them by to cool in a glass dish. Some use half Port and half water.
Note.—Those who like to use Gelatine will find directions with the packets, when they buy it. It is useful as a means of taking wine and brandy in the form of jelly, and is quickly prepared, but has little else to recommend it.
Fruit for every sort of preserve, ought to be the best of its kind; ripe enough, but not over ripe; gathered on a dry day, and after a dry day. The sugar of the best quality, and plenty of it, otherwise they are not good, neither will they keep; and much is wasted by boiling up a second time. Long boiling injures the colour of preserves, and they must be boiled too long, if there be not sugar enough. The bags and sieves should be kept delicately clean; wring them out of hot water the moment before you use them. Do not squeeze the bag, or press the fruit much, or the jelly will not be clear; this is not wasteful, for the fruit which is left, and a little fresh added to it, will make jam, or black butter; a very useful preserve. In boiling jams, try a little in a saucer; if the juice runs off as it cools, the jam requires longer boiling.
Some persons clarify all the sugar they use, but, for common preserves for private families, good loaf sugar, not clarified, answers the same purpose. After the pre-
