Break six eggs, put the yolks in one dish, the whites in another. To each yolk add a tablespoon of granulated sugar, beat the yolks and sugar to a foam; then flavor with a little grated nutmeg, stirring it well through the mixture; then add a half pint of hot sweet cider to each egg, beat it well through and pour into a hot punch bowl. Beat the whites of the eggs to a stiff froth with a little sugar and cover the surface of the punch. Serve in cups. TOM AND JERRY (Non-Alcoholic) Beat six eggs and six tablespoons of sugar to a stiff froth, add four cups of unfermented grape juice and the same amount of sweet cider. Have two porcelain pitchers as hot as possible, pour the mixture into one of them. Then pour the mixture back and forth from one pitcher to the other five or six times, and pour the foaming beverage into hot cups and serve. HOT MILK PUNCH Beat one egg to a stiff froth with two tablespoons of sugar; add to it two tablespoons of home-made grape wine; stir all well together, put in a large drinking glass and fill with hot milk. Grate a little nutmeg on the top and serve. *CANNED FRUITS* GENERAL RULES All fruits should, if possible, be freshly picked for preserving, canning, and jelly making. No imperfect fruit should be canned or preserved. Gnarly fruit may be used for jellies or marmalades by cutting out defective portions. Bruised spots should be cut out of peaches and pears. In selecting small-seeded fruits, like berries, for canning, those having a small proportion of seed to pulp should be chosen. In dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal season, and it is not wise to can or preserve such fruit unless the seeds are removed. The fruit should be rubbed through a sieve that is fine enough to keep back the seeds. The strained pulp can be preserved as a purée or marmalade. When fruit is brought into the house put it where it will keep cool and crisp until you are ready to use it. Begin by having the kitchen swept and dusted thoroughly, that there need not be a large number of mold spores floating about. Dust with a damp cloth. Have plenty of hot water and pans in which jars and utensils may be sterilized. Have at hand all necessary utensils, towels, sugar, etc. Prepare only as much fruit as can be cooked while it still retains its color and crispness. Before beginning to pare fruit have some syrup ready, if that is to be used, or if sugar is to be added to the fruit have it weighed or measured.