Almond Milk

When almonds, either bitter or sweet, are pounded together, and water added, the liquor resulting is of a milky appearance, and is commonly known as "almond milk." Mix four ounces of almonds to every pint of water, straining over half a pound of fine sugar, boil up once, and put in bottles for future use. This preparation will keep good for a week.

Bottled Red Currants

Pick from the stalks some currants barely ripe, and of the red variety; pack them very closely into bottles, fill up the bottles with twenty-two degree syrup. Place them in a pan with hot water, and let their contents boil for ten minutes. Then take the bottles out of the water, cork them, and when cold they are ready for storing.

Bottled Fruits

For every pound of fruit allow six ounces of coarsely crushed loaf sugar and half a teacupful of water. Prepare the fruit by removing the stalks, etc., put it into a pan with the sugar and water, and boil it over a slow fire for ten minutes. Warm some wide-mouthed glass bottles near the fire, then dip a thin stick in sulphur, light it, and hold a bottle mouth downwards over it, The bottle will become full of smoke, and by this means all the air in it will be exhausted. Fill the bottles at once with the fruit, smoking each bottle first and then filling it. Cork the bottle air-tight and place in a dry cupboard.

Bottled Greengages

Select greengages that are not too ripe, make small holes all over them, put them in wide-mouthed bottles, fill the bottles with thin syrup, cork and tie down; place them in a saucepan of water, bring it gently to the boil, and simmer until the fruit turns brown. Remove from the fire, leave the bottles in the water for a day, boil again for ten minutes, and the fruit is ready for use.

Bottled Pineapple

Peel the rind smoothly and carefully off some pineapples, pick out all the discolored parts, and cut off the heads and stalks. Cut the pines in slices, and pack them closely in wide-mouthed bottles or glass jars; fill each one with syrup boiled to the twenty-six degree; cork them, and tie down. Put the bottles in a saucepan of water, placing straw round them to prevent their knocking together and breaking, and boil them for twenty-five minutes. Then remove from the fire, and leave the bottles in the water until cold, dip the ends in bottle-wax, and store them away for use.

Bottled Plums

Select the required quantity of plums, prick them all over and drop them into a preserving-pan with some syrup of thirty-two degrees just removed from the fire; when the plums are all in, put the pan on a hot screen or over a charcoal fire, until the syrup has become quite hot, then take out the plums carefully, put them in a basin, and let them remain there for twenty-four hours or so; then put them into wide-mouthed bottles and boil up the syrup again, skim it thoroughly and when it. has become nearly cold, pour it into the bottles over the plums; cork the bottles, tie down well, and place them in a saucepan with water to the beginning of the necks of the bottles, boil for quarter of an hour, and when cold, they are ready for use.

Bottled Raspberries

Remove the stems and unsound berries from the fruit, put the fruit into bottles, and pour over sufficient syrup at twenty-six degrees to fill them, place the bottles in a large saucepan with water to half their height, and simmer gently for five minutes. Allow the bottles to cool, pour off all the syrup into a sugar-boiler, and turn the fruit from one bottle into that of another, so as to have two lots in one bottle. Add to the syrup one-fourth of its bulk in raspberry juice, boil up once, skim it well, pour it into the bottles over the fruit, cork them down when cold, and the raspberries are then ready for use.

Bottled Strawberries

Remove the stalks from some freshly-gathered ripe strawberries, put them in wide-mouthed glass bottles, and fill them up with syrup that has been boiled to twenty-six degrees (see Sugar Boiling); put the bottles, without corking them, into a large saucepan, put in cold water to half their height, and stand the saucepan over the fire. When boiling, move the saucepan, with the bottles, from the fire, and leave them to cool a little. Strain the syrup off the strawberries into a preserving-pan, and one-fourth of the quantity of strained red currant juice, boil it up and skim it. Fill up the bottles with the fruit by emptying one bottle into another, then fill them up with syrup. Cork the bottles, tie them down, and keep in a dry store cupboard.