nt of sharp vinegar, boiled with
four pounds of sugar, and skimmed clean. Let stand all night, drain off
syrup in the morning, boil up, skim, and pour again over the fruit. Next
day, put all in a kettle, and cook for fifteen minutes, then put in
glass jars, seal and keep dark. Especially good with game or any meat
highly seasoned.

_Gooseberry Jam Spiced_: Wash, and nub half a gallon of green
gooseberries, picked just before they ripen. Put them in a kettle with
six large cups of sugar, a cup of water, half a teaspoonful each of
cloves, alspice, mace, grated nutmeg, and cinnamon, the grated yellow
peel of an orange and the strained juice. Cook slowly until thick--it
should jelly when dropped on a plate. Pack in small jars. One of the
very finest accompaniments to any sort of fowl. By leaving out the
spices, and merely cooking the berries thick enough to cut like cheese,
it is as fine as _bar le duc_ for serving with salad.

_Frozen Cranberry Sauce_: (Mrs. R. Heim.) Gives a new tang to game,
roast turkey, capon or duck. Cook a quart of cranberries until very soft
in one pint water, strain through coarse sieve, getting all the pulp,
add to it one and a half pints sugar, the juice--strained--of four
lemons, one quart boiling water, bring to a boil, skim clean, let cool,
and freeze rather soft.

"_Apple Sauce Gone To Heaven_": Thus a poet names it, though I, the
architect thereof, insist that it is wholly and beautifully mundane. To
make it, pare eight firm apples, the higher-flavored the better, core,
drop into cold water, as pared, let stand till you make the syrup. Take
a cup of sugar to each two apples and a cup of water to each two cups of
sugar. Bring to a boil, skim, clean twice, then throw in half a dozen
blades of mace, bits of thin yellow peel from two lemons, a few bits of
stick cinnamon, and one pepper corn--no more. Stick four cloves in each
apple, drop them in the syrup, which must be on the bubbling boil. After
the apples are in--they should just cover the pan, add the strained
juice of two lemons. Boil hard for five minutes, turn over the apples,
simmer till done--they will look clear all through. Skim out with a
perforated ladle, letting all syrup drain away from them, arrange in a
deepish glass dish, or pile on a glass platter. Boil the syrup until it
jellies when dropped on a plate, then dip it by spoonfuls over the
apples, letting it harden as it is dipped.

Another way, and easier, is to wash and co