East India Preserve

(Mrs. G. O. Clinch.)

8 pounds of hard green pears, 6 pounds sugar, J pounds green ginger root, juice and yellow rind of 3 lemons, 1 pint of water. Peel and slice the pears very thin. Peel and snip the ginger very fine. Wash and slice the yellow rind of the lemons. Boil together for 3 hours.

Peach Preserves

(Mrs. Ayres.)

5 pounds peaches sliced, 5 pounds granulated sugar, juice of 3 oranges, peeling of 1 orange. Cover whole with water. Cook 1/2 hour after it starts to boil. Remove orange peel before putting into jars.

Tomato Preserve

(Mrs. H. B. Lensch.)

3 1/2 pounds of ripe, red tomatoes, scald and peel. If too much juice let stand and pour away a little. 2 pounds sugar, 1/2 teaspoon ginger, ground, 1 teaspoon ground cinnamon, 1 oily skinned lemon. Cook until thick. Stir often. Grate yellow skin of the lemon. Throw away the white part, slice the rest. Takes a long time to cook.

Preserved Strawberries

(Mrs. Henry Thayer.)

1 pound fruit, 1 pound sugar. Make a syrup, cook until it drops from spoon stringy, then put in a few berries at a time, cooking slowly for 20 minutes. Lift berries out very carefuly, filling jars when all berries are cooked. Then cook syrup 10 or 15 minutes more. Fill jars and seal hot. Very good.

Cherry Preserves

(Mrs. Frank Lincoln Wean.)

Pit cherries and weigh. Put in stone jar and cover with vinegar and let stand 24 hours. Drain off vinegar and stir in carefully pound of sugar for pound of cherries as first weighed. Let stand for 2 or 3 days or until sugar is entirely dissolved, stirring each night and morning. Can.

Spiced Currants Or Gooseberries

(Mrs. Van Nortwick.)

5 pounds of fruit, 4 pounds sugar, 2 tablespoons cloves and cinnamon (each), 1 pint of vinegar. Boil until thick, not less than 2 hours.

Spiced Currants

(M. W. C.)

5 pounds of currants, 4 pounds of sugar, 2 teaspoons of cinnamon, 1 1/2 cloves, 1 allspice, 3/4 pint of vinegar. Cook currants 1 hour. Add spices and boil 20 minutes, then add sugar and vinegar and boil 10 minutes.

Spiced Grapes

7 pounds grapes, 3 pounds of sugar, 1 pint vinegar, 1 tablespoonful cloves, same of cinnamon. Boil the grapes until very soft. Add the other ingredients and boil until it jellies.

Spiced Gooseberries

(Mrs. Ives.)

3 quarts gooseberries, 4 pints sugar, 1 pint vinegar, 1 tablespoonful cinnamon, 1 tablespoonful cloves, 1 table-spoonful nutmeg. Cook 1 1/2 hours.

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Spiced Grapes

(Mrs. Carleton Morely.)

7 pounds grapes, 3 1/2 pounds sugar, 1 pint vinegar, 1/4 ounce ground cloves, 1/2 ounce ground cinnamon. Squeeze the pulp from skins and boil until soft. Put through a colander. Add skins and other ingredients. Boil 1 hour.

Currant Jelly

(Miss Gregory.)

In preparing the currants, leave them on the stem. After washing, drain thoroughly, place in a stone jar, and stand jar in a kettle of water on the stove. Cook until thoroughly done - something like 3 hours after the water in the kettle begins to boil. Strain the juice over night through double cheese-cloth. Let the juice come slowly to a boil. Boil 20 minutes, skimming carefully; then remove from the stove, and add the sugar gradually, stirring until entirely dissolved. Place again on the stove and boil hard for 5 minutes, skimming carefully Allow 1 pound of sugar to every pint of juice, and heat the sugar before using.