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is a very good variety of home made bread. The best points to be attended to, are, baking with boiling water, rolling out dry, quick, and thin, and re-toasting the bread when about to be put upon table.

The secret of keeping preserves is to exclude the air from them. Set them in a dry spot, and do not place the pots on each other. They must be properly boiled, for heat causes them to ferment, and damp to grow mouldy. If not likely to keep, the only way is to boil them again. The more sugar to fruit the less boiling is required. The fruit should be gathered on a dry day, and used immediately. When the fruit has got wet it must be boiled longer.

To every pint of the fruit carefully picked put a pound and a half of sugar. Shake the brass pan frequently to prevent burning. Skim whenever it comes a-boil. After ten minutes’ boiling, try whether it jellies by dropping a little on the plate. When ready, put in pots, and cover with paper the day following.

Squeeze the fruit carefully through a cloth. Throw away the refuse. To every mutchkin of strained juice add one pound of white sugar finely bruised. Put both into the preserving pan; skim when coming a-boil; then boil for two minutes. Put in pots or small jars.

Preserves of other fruits are made in a similar manner.