Candied Cherries

Stone and weigh the cherries. Allow to each pound one pound of granulated sugar. Put the sugar in a porcelain-lined kettle; add half a cupful of water, stir until the sugar is dissolved, and skim when it reaches the boiling point. Add the cherries; cover and push the kettle over a moderate fire where the cherries may simmer gently until transparent. Pour off the syrup, spread the cherries on dishes, cover with glass and stand in the sun to dry. Bring them in as the sun goes down; if they are not quite dry put them out the next day. They may then be dusted with granulated sugar and put aside for keeping.

This recipe will answer for candying all kinds of fruit.

Gooseberry Jam

To eight pounds of ripe gooseberries allow one quart of currant juice and five pounds of granulated sugar. Top and tail the fruit. Put the sugar and the currant juice in a porcelain-lined kettle, boil and skim; then add the gooseberries, let them simmer gently for three-quarters of an hour; then stand them aside for two days. Bring again quickly to boiling point until each berry is perfectly transparent. Pour at once into pots, and when cold cover with paraffin or oiled paper and keep in a dry place. During the cooking stir the jam frequently.

This is a delicious preserve to serve with the salad course.

Orange Marmalade

Take an equal weight of fine oranges and sugar; allow to each twelve oranges one shaddock, Grate the yellow rind from half the oranges, cut them in halves crosswise; with a spoon take out the pulp, rejecting the seeds but saving all the juice; add the pulp of the shaddock; add the rind to the pulp. Bring to boiling point, add the sugar, and boil until it seems thick on cooling. Pour at once into tumblers, and cover when cool with paraffin and paper.

Orange Honey

Grate the yellow rind from two fine oranges and add to it two pounds of strained honey. Remove the juice and pulp from one dozen oranges; this should measure at least a quart; add this to the honey. Turn the whole in a preserving-kettle and boil carefully for half an hour; then put it into pots, and when cold cover with paraffin or oiled paper.

Canned Peaches

This recipe will answer for pears-in fact, for all large fruits.

Pare and stone the peaches, pack them in jars, cover with cold water, adjust the rubbers, put the lids on carefully, and stand the jars in a large boiler, the bottom of which has been protected by a rack. Partly surround with cold water, cover the boiler, bring the water to boiling point, and let it boil for fifteen minutes. Screw on the lids as soon as you lift the jars from the boiler; be careful not to touch the lids on the inside. Next morning give the lids another screw, wipe the jars, and stand them in a cool place.

Crabapple Jelly

Wash and core sufficient crabapples to make four pounds; put them in a porcelain-lined kettle with two quarts of cold water; bring to boiling point, cook for twenty minutes; drain in the jelly-bag for two or three hours. Measure the liquid; to each pint allow half a pound of sugar. Put the syrup in a porcelain-lined kettle, put the sugar in a pan in the oven; boil the syrup for ten minutes, add the sugar, boil for about two minutes, and it will then be ready to put in jelly-tumblers.

Quince and apple jelly may be made in precisely the same way.