d sugar; fit the bottles with
corks, and let each cork lie close at hand to its own bottle. Hold for a
few moments, in the neck of the bottle, two or three lighted matches,
and when they have filled the bottle neck with gas, and before they go
out, remove them very quickly; instantly cork the bottle closely, and
dip it in bottle cement.

_Time_.--Altogether about 8 hours.

TO BOTTLE FRESH FRUIT WITH SUGAR.

(_Very useful in Winter_.)

1544. INGREDIENTS.--Any kind of fresh fruit; to each quart bottle allow
1/4 lb. of pounded sugar.

_Mode_.--Let the fruit be gathered in dry weather. Pick it carefully,
and drop it into _clean_ and _very dry_ quart glass bottles, sprinkling
over it the above proportion of pounded sugar to each quart. Put the
corks in the bottles, and place them in a copper of cold water up to
their necks, with small hay-wisps round them, to prevent the bottles
from knocking together. Light the fire under, bring the water gradually
to boil, and let it simmer gently until the fruit in the bottles is
reduced nearly one third. Extinguish the fire, _and let the bottles
remain in the water until it is perfectly cold;_ then take them out,
make the corks secure, and cover them with melted resin or wax.

_Time_.--About 1 hour from the time the water commences to boil.

TO FROST HOLLY-LEAVES, for garnishing and decorating Dessert and Supper
Dishes.

1545.--INGREDIENTS.--Sprigs of holly, oiled butter, coarsely-powdered
sugar.

_Mode_.--Procure some nice sprigs of holly; pick the leaves from the
stalks, and wipe them with a clean cloth free from all moisture; then
place them on a dish near the fire, to get thoroughly dry, but not too
near to shrivel the leaves; dip them into oiled butter, sprinkle over
them some coarsely-powdered sugar, and dry them before the fire. They
should be kept in a dry place, as the least damp would spoil their
appearance.

_Time_.--About 10 minutes to dry before the fire.

_Seasonable_.--These may be made at any time; but are more suitable for
winter garnishes, when fresh flowers are not easily obtained.

COMPOTE OF GOOSEBERRIES.

1546. INGREDIENTS.--Syrup made by recipe No. 1512; to 1 pint of syrup
allow nearly a quart of gooseberries.

_Mode_.--Top and tail the gooseberries, which should not be very ripe,
and pour over them some boiling water; then take them out, and plunge
them into cold water, with which has been mixed a tablespoonful of
vinegar, which will assis