eggs and the white of i ; J pound of good butter ; ^ a nutmeg, and tiK 

 rest of the lemon rind grated, also the juice of the lemon. Beat all well 

 together. Line the inside of a deep pie dish with puff caste, put in the 

 pudding and bake forty minutes. 



Pickling. 



A recipe which can be adapted for pickling all sorts of fall fruits calls 

 for four pounds of light brown sugar to seven pounds of fruit, one pint 

 vinegar and one ounce whole cinnamon, half an ounce of cloves and all- 

 spice tied in a tiny muslin bag. Wash the fruit thoroughly, dry, and 

 over same put the sugar, allowing it to stand twenty-four hours, at the 

 end of this time the sugar will be reduced to a syrup. Drain it off the 

 fruit ; add to the vinegar and spices and let it boil for half an hour ; put 

 in the fruit and simmer gently till you cari pierce the fruit with a straw; 

 lift the fruit out carefully into a jar and allow the syrup to cook until 

 quite thick, then pour over the fruit and put away covered tightly. 



Plums. 



Plums are especially well adapted for making the commoner varieties 

 of jellies and jams. The larger and more expensive varieties may be 

 canned or preserved according to general directions given above. 



Cold Water Process for Canning. Carefully select fruit, wash, 

 then fill in thoroughly sterilized jars and pack firmly. Fill jars with 

 cold water, screw lids on loosely, stand jars in boiler well protected at 

 the bottom either by a board or several thicknesses of cloth, fill the boiler 

 with water to within one-half inch of top of jars. Heat gently to boiling 

 point, boil until tender. Allow jars to cool slightly, then remove and fill 

 jars with boiling water and seal tight. When required for use add sugar 

 several hours before serving. 



The chief virtue of this method is that the natural fresh flavor of 

 the fruit is retained. 



Pickled Plums. 4 quarts plums ; 4 pounds sugar ; 1 pint vinegar ; 

 \ tablespoon cloves ; 1 tablespoon cinnamon. Cook for half an hour. 

 Serve with meats. 



Pears. 



The general directions given for canning and preserving are applic- 

 able for pears. Pears should not be long exposed after the skins have 

 been removed, as the air has the effect of discoloring. 



Canned Pears. Prepare as in general directions and either leave 

 the pears whole or cut in halves or quarters. It is always well to use 

 some flavoring such as ginger root or lemon rind. 



Sweet Pickled Pears. Half a peck of pears, one pint of vinegar, 

 two pounds of brown sugar, one ounce stick cinnamon, cloves. Boil 

 sugar, vinegar and cinnamon twenty minutes. If small pears are used, 



