Peach Butter

Select ripe peaches, peel, remove stones and defective parts, cut in small pieces and put over the fire in a porcelain-lined kettle with a very little water. Boil slowly until soft, then press through a colander and to each qt of the strained pulp, add 1 1/2 lbs sugar. Boil slowly 1 hour, stirring frequently to prevent burning. If liked, this jam can be seasoned sparingly with cloves, cinnamon or allspice.-[Mrs. C. G., N. D.

Plum Butter

Wash, put into a kettle, cover with water, boil until thoroughly cooked, then let cool, and rub through sieve or colander. A medium sized muskmelon added to every 2 qts of plums greatly improves the flavor, but may be omitted. For each lb fruit pulp, allow 1/2 lb sugar. Boil gently about 3 hours. Skim well and stir often. Put into glass jars and seal tight.-[Mrs. W. S., Neb.

Tomato Butter

Peel 10 lbs ripe tomatoes, add 4 lbs apples, peeled, cored and quartered, and put in a preserving kettle over a moderate fire. Let boil about 1 hour, stirring occasionally to prevent scorching, then add 8 lbs sugar, the juice of 4 lemons, and 1 tablesp powder ginger. Cook slowly and stir frequently, till reduced to the consistency of marmalade.-[Miss J. R. W., Kan.