Delicious Preserves

Cook 1 pint of shredded pineapple in 2 cupfuls of water for 20 minutes, add 5 pounds of granulated sugar, and when the mixture boils again, add 3 quarts of hulled strawberries. Simmer for 20 minutes longer, skim well and seal.

Mrs. Fred Baumer.

Preserved Pineapple

1 Pineapple, 3/4 weight in sugar, 1 cup water. Peel pineapple and put it through the meat chopper, add sugar and water. Bring slowly to a boil and simmer for about 30 minutes or until thick as desired. Mrs. P. S. Parish.

SUN DRIED PRESERVES (Strawberries or Cherries)

1 Pound fruit, 1 pound sugar. Stir and set on back of stove until sugar dissolves and let boil 14 to 18 minutes. Pour on shallow platters and set in sun. Stir each day and when syrup thickens can cold. Cover with paraffin. The preserves are usually ready to can on third day. Do not cook more than two pounds of fruit at once.

Bess Parish.

Strawberries In Sun

2 Pounds berries, 2 pounds sugar, 3/4 cup water. Cook sugar and water until it begins to thicken. Add berries and cook for ten minutes. Pour them out in shallow dishes or meat platters. Cover with sheets of glass, allowing a little air to pass under. This will take two days or more.

Mrs. P. S. Parish.

Yellow Tomato Preserves

4 Pounds small yellow tomatoes, 3 pounds sugar, 1 cup boiling water, juice and rind of one lemon. Prick each tomato several times. Stir sugar in water until dissolved, add tomatoes and cook until clear. When hall done add the lemon juice and rind sliced very thin. When fruit is done put into small jars, filling them § full. Let syrup cook 10 minutes longer, then finish filling cans.

Mrs. P. S. Parish.

Grapefruit Rind Preserve

Trim the yellow from the rind, then cut the rind in strips. Soak 24 hours in salt water, then 24 hours in soda water, then 24 hours in clear water, changing the water frequently, then put on to cook in clear, cold water. Bring to a boil, pour off the water and repeat the process. Put on a third time in clear, cold water, bring to a boil and cook until tender, then drop in hot syrup and cook until thick. If the syrup is quite thick the rinds candy and are very fine. Jam can be made if, when the rinds are ready to be put on to cook they are first ground, then cooked according to above directions. These are all worth the trouble.

Mrs. C. D. Stilwell.

Apricot, Pineapple And Lemon Marmalade

To 5 pounds of apricots allow equal parts of sugar, 1 large can grated pineapple, 1 dozen apricot kernels blanched and cut in strips, 3 lemons. Peel lemons and cut the thin yellow rind of 2 into small pieces and slice pulp thinly. Boil together until thick, about 45 minutes. Pour into glasses and. treat like jelly when cold.

Mrs. D. A. Lehman.

Orange Marmalade

1 Pound of fruit and 1 pound of sugar. Pare 1 of the oranges, cut rinds into shreds, boil in three waters until tender, then set aside. Grate the rinds of remaining oranges, take off and throw away thick white inner skin. Chop or cut oranges into small pieces, drain all the juice that will come away without pressing over the sugar. Heat until sugar is dissolved. Add no water unless oranges are not juicy. Boil and skim for 5 minutes. Put in shreds and cook 10 minutes. Then the chopped fruit and grated peel and boil 20 minutes longer. Pour into jelly glasses.

Bess Parish.

Watermelon Marmalade

7 Pounds red part of watermelon, 1 large can pineapple, 2 oranges, 2 lemons. Cut oranges and lemons very fine. To each pound of fruit add I quart of water and let stand over night. In the morning boil until tender. To 1 pound of this mixture add 1/2 pounds of sugar. Cut watermelon very fine and cook down one-half. Add pineapple, cut fine. To 2 cups of this mixture add 1 cup of sugar. Add the first mixture and cook until thick. If unsweetened pineapple is used add more sugar. Mrs. D. B. Harvey.