ANOTHER METHOD.--Wash the grapes, and express the juice without
scalding the fruit. Strain the juice three or four times through muslin
or cheese cloth, allowing it to stand and settle for some time between
each filtering. To every three pints of juice add one of water and two
cupfuls of sugar. Heat to boiling, and keep at that temperature for
fifteen minutes, skim carefully, and bottle while at boiling heat. Set
away in a cool, dark place.

FRUIT SYRUP.--Prepare the juice expressed from strawberries,
raspberries, currants, or grapes, as directed above for fruit juices.
After it has come to a boil, add one pound of sugar to every quart of
juice. Seal in pint cans. It may be diluted with water to form a
pleasing beverage, and is especially useful in flavoring puddings and
sauces.

CURRANT SYRUP.--Boil together a pint of pure currant juice and one
half pound of best white sugar for ten minutes, and can or bottle while
at boiling temperature. One or two spoonfuls of the syrup in a glass of
water makes a most refreshing drink. Two parts currants and one of red
raspberries may be used in place of all currants, if preferred.

ORANGE SYRUP.--Select ripe and thin-skinned fruit. To every pint of
the juice add one pound of sugar, the juice of one lemon, and a little
of the grated rind. Boil for fifteen minutes, removing all scum as it
rises. If the syrup is not clear, strain through a piece of cheese
cloth, and reheat. Can and seal while boiling hot.

LEMON SYRUP.--Grate the yellow portion of the rind of six lemons,
and mix with three pounds of best granulated white sugar. Add one quart
of water and boil until it thickens. Strain, add the juice of the six
lemons, carefully leaving out the pulp and seeds; boil ten minutes, and
bottle. Diluted with two thirds cold water, it forms a delicious and
quickly prepared lemonade.

LEMON SYRUP NO. 2.--To every pint of lemon juice add one pound of
sugar; boil, skim, and seal in cans like fruit.

BLACKBERRY SYRUP.--Crush fresh, well-ripened blackberries, and add
to them one fourth as much boiling water as berries; let them stand for
twenty-four hours, stirring frequently. Strain, add a cup of sugar to
each quart of juice, boil slowly for fifteen minutes, and can.

FRUIT ICES.--Express the juice from a pint of stoned red cherries,
add the juice of two lemons, one cup of sugar and a quart of cold water.
Stir well for five minutes, an freeze in an ice cream freezer. Equal
parts currant