Canned Pears

One-half pound sugar to one pound fruit, Let them cook slowly three hours, or until they become red, then seal in glass jars as usual.

Green Gooseberries (To Bottle)

Remove the stems and blows and allow one-half pound sugar to one pound of berries. If you wish them whole, you will need a little water. Put a layer of sugar and gooseberries, and so on, and then add water nearly to cover them; but not quite. Put the fruit into the bottles by the teacupful. Take them from the kettle solid in the cup, but allow some of the boiling juice, or they will chill. Have the bottle full of the berries, and then cover with whatever quantity of the boiling juice is necessary. If you want them made into jam, let them stew until a pulp is formed, and use no water. Ripe gooseberries are better made into a jam; a little less sugar than for the green ones is required.

Spiced Currants

Five pounds ripe currants picked from the stems, washed and drained; add one pint vinegar, four pounds sugar, two tablespoonfuls cinnamon, one tablespoonful cloves. Boil slowly two hours, stirring almost constantly to keep from burning; put up the same as grape catsup.

Tomato Marmalade

One peck ripe tomatoes, one pint sugar, spice to taste. Prepare the tomatoes as for the table, then put into a kettle with the sugar, spice, etc., cook slowly until quite thick; put in a jar and pour over a little vinegar. Very nice to serve with meat.

Spiced Apples (Very Nice)

Six pounds sweet apples, three pounds sugar, one pint, vinegar, three tablespoonfuls each of cloves and cinnamon. The apples should he pare I, cored and cut in quarters, then parboiled in a weak vinegar. Take them out carefully and drain through a colander, pouring back into the kettle whatever juice is drained off, then add the sugar and a pint of strong vinegar; boil and skim before adding the spices, which should be ground, but not very line, and sewed in thin muslin bags. Return the apples to the kettle, let them cook until they look clear and soft; put in a gallon jar and let stand twenty-four hours, then drain the juice all off again and boil it down to a thick syrup.

Double this quantity fills a two gallon jar and keeps two years if the syrup is thick and rich. Tie over the jar a thick covering of cloth and paper. If there is not juice enough to the apples, more vinegar and sugar can be added.

Raspberry Shrub

One quart vinegar to three quarts berries; place in a jar for one night, then add one pound sugar to each pint of the liquid, and boil half an hour. When cool bottle, seal and put in a cool place.

Pickled Walnuts And Butternuts

Gather the nuts when the head of a pin will pierce them easily; put them in a brine for twelve days, changing the brine twice in that time. For one hundred nuts allow four quarts of vinegar; to each quart add one ounce of whole peppers, one ounce ginger, one-half ounce each of bruised nutmeg and whole allspice, one tablespoonful of scraped horseradish, one head garlic, and pour it boiling hot over the nuts. In twenty-four hours drain off the vinegar and pour over the nuts boiling hot. After the nuts are used, the liquor may be boiled, strained and bottled, to use as a pickle.