Allow 1 lb sugar for every lb of carefully selected ripe, red crabapples. Wipe the apples clean but leave the stems on and scald them in boiling water. Make a syrup of the sugar, adding a very little water, and when the sugar is boiled clear, put in the fruit and boil until soft. Then skim out the apples carefully and put them into jars. Boil the juice down until it is quite thick. Drain out the liquid collected in the jars and add it to the boiling juice. When sufficiently thick, pour it over the fruit, having each jar as full as possible. Seal while hot. These may be put up in small stone jars, but in that case, do not cover the jars until the contents are thoroughly cold.- [M. P., N. H.