Canned Peaches

Pare the peaches, dropping them into cold water. Make a syrup, allowing two cups of water and one pound of sugar to three pounds of peaches. Boil it 15 minutes. Cut peaches in two, stone them, and put peaches and stone into the syrup. The flavor of peaches is improved by cooking the stones with them. Cook the fruit until, when tried with a knitting needle, it is found to be soft.

Pears, cherries and plums may be canned like peaches.

Preserved Gingered Pears

Eight pounds pears cut into slices, 8 pounds of sugar, 4 lemons, 1/4 lb. preserved ginger.

Put the sugar on stove with one pint of water. When dissolved, put in pears, and simmer for two hours. Slice the lemons, cook until tender, add ginger when the pears have cooked two hours.

Strawberry Preserves

1 qt. berries, steamed and mashed.

1 lb. sugar.

1/4 pt. water.

Bring the sugar and water to the boiling point and skim, then boil ten minutes longer. Drop in the berries and boil for 15 minutes. Lift the berries out with a strainer and place on a platter. Tip the platter and drain all juice, returning it to the remainder of syrup. Boil 15 minutes longer. Pour over the berries, and stand the platter in the sun from twelve to eighteen hours.

Apricot Marmalade

Wash and soak dried apricots for several hours, then cook in the water in which they have been soaking. When fruit is soft, rub it through a sieve, and to each cup of fruit pulp add one cup sugar and one tbsp of lemon juice. Cook fruit pulp, sugar and lemon juice together over a very slow fire until very thick. This must be stirred constantly to keep from burning. Turn into sterilized glasses and set aside to harden. Cover with paraffin.

Cranberry Jelly

4 c. cranberries.

1 or 2 c. water.

3 c. sugar.

Pick over and wash the cranberries; cook them with the water until they burst from their skins, press through a strainer, add the sugar and stir until the sugar is dissolved. Stop stirring and boil eight or ten minutes, or until it jells. Pour into moulds or glasses which have been wet with cold water and set away to cool.

Orange Marmalade

6 oranges.

3 lemons.

7 c. cold water.

13 1/2 c. sugar.

Slice oranges and lemons very thin, lengthwise; add the water and cook one and one-half hours. Dissolve sugar in a little of the liquid in which fruit has been cooking. Bring sugar to a boil and skim off all impurities. Add this syrup to the fruit and cook for 20 minutes or longer, if it seems too thin. Turn into sterilized glasses and set aside to harden, then cover with paraffin.

Grape Jam

Remove the grapes from the stems. Wash them and press the pulp from the skins. Boil the pulp until it will separate from the seeds. Rub through a sieve. Add the skins to the pulp and boil with an equal weight of sugar for 15 minutes. Put into jars and when cool cover with paraffin.