Preserved Elderberries

To 7 lbs elderberries add boiling water to cover. Let stand about 15 minutes and then drain. Chop fine 3 lemons, removing seeds, then add them to the drained elderberries with 3/4 pt vinegar and 5 lbs sugar. Let boil about 15 minutes, then skim out the berries and boil the juice down thick, after which add the berries again and boil 13 minutes longer. Can be put up in stone jars or discarded jars for canning, that are not air tight.-[Miss L. M. B., N. Y.

Rhubarb and Gooseberry Preserves

Boil together equal parts of rhubarb and gooseberries, and when soft, strain through a sieve, then return to the fire and boil until it looks clear and begins to thicken. Then add sugar of equal weight with the fruit, measured before boiling, and boil about 15 minutes longer. Pour into jelly glasses or jars, and when perfectly cold, cover with melted paraffine or paper. This need not be sealed air tight.-[Mrs. F. E. A., Wash.

Raspberry Preserves

Make a thick syrup by boiling together 2 cups sugar and 1/4 cup water, and when clear add 2 cups carefully selected ripe red raspberries, and boil 5 minutes longer. Can air tight. This make 1 pt.-[Mrs. R. K., Pa.

Strawberry Preserves

Hull, wash, drain and mash 4 qts strawberries and put them over the fire in a preserving kettle and bring slowly to a boil. Then strain through a jelly bag, pressing to extract the juice. To every pt juice add 1 pt sugar and boil all together briskly about 10 minutes, removing all skum that arises to the surface. Then, add 4 qts firm, ripe berries, and simmer gently for 10 minutes, after which skim out the berries carefully, place into jars, fill with the boiling hot syrup, and seal at once. Raspberries may be preserved the same way, with the juice of 1 lemon added to every 4 lbs raspberries.- [Mrs. J. P. D., Neb.