cover well with cold
water and stew until soft, then strain through a jelly bag, add to this
juice two pounds of confectioner's sugar, and boil as you would any
other jelly, until it falls from the skimmer; when you dip it in skim
off any froth that arises while boiling, put in moulds and let it get
firm before using.

PLAIN DRESSING FOR FOWLS.

MRS. W. CLINT.

One cup and a half of bread crumbs (not too stale), one heaped teaspoon
each of parsley, thyme and savory, one dessert spoonful butter, half
teaspoon salt, quarter of a teaspoon pepper, mix all together with a
little milk.

PLAIN DRESSING FOR GEESE AND DUCKS.

One cup breadcrumbs or potatoes, one cup or more of stewed onions, one
tablespoon sage, pepper, salt and a little butter, mix with a little
milk.

VEGETABLES.

"Cheerful cooks make every dish a feast."--MASSINGER.

Always have the water boiling when you put your vegetables in, and keep
it constantly boiling until they are done. Cook each kind by itself when
convenient. All vegetables should be well seasoned.

APPLES.

MRS. DAVID BELL.

When the barrel of apples you have bought, begins to make your mind
uneasy, because they can spoil faster than you can use them, a good plan
is to peel, core and stir them with a very little sugar and screw them
down in your jam jars. They will keep for a couple of months and will be
handy to fill a tart or as apple sauce, etc.; they do not need to be
cooked too much and some of the firmer sorts may remain in quarters
solid enough for a pie. Another plan is to peel but not core the
suspicious ones, then let them freeze solid, when frozen pack them in a
box and cover. Keep them where they will not thaw. When you wish for a
dish of baked apples, put them in your baking pan, scatter a little
sugar over them and put them in a quick oven without letting them thaw,
when done, they should each be whole and a pretty brown color.

BEANS.

Beans are a nice winter vegetable, but cooked with pork as "baked
beans," are too strong for daily use, but are a desirable article of
food cooked more plainly. Choose the small white beans, put them in a
saucepan with as much cold water, as will cover them well and a small
pinch of baking soda; when they have simmered a few minutes drain off
the water and replace it with hot water and a little salt; if possible
let them cook without boiling hard; when tender drain, and dish with a
liberal piece of butter and