Baked Cranberries

2 cups cranberries 2 cups sugar.

1/2 cup sugar.

Wash cranberries and to each cup of berries add a cup of sugar and one-fourth, cup water. Put in a covered dish and bake till clear. Stir while baking. Be careful not to bake too long as they get dark and are not so nice.

Mrs. C. R. Jones.

Cranberry Jam

1 cup cranberries 1 orange.

3 cups sugar.

4 cups water.

Wash cranberries, squeeze juice from the orange and put rind through the grinder. Put all together with sugar and water and boil till it is a heavy syrup. Put in glasses and cover with parafin.

Unsigned.

Rhubarb Jam

1 lemon cut very fine 1 pound rhubarb.

1 pound sugar 1/2 cup nut meat.

Cut the rhubarb in small pieces, cover with one-third the sugar let stand awhile; add lemon and remaining sugar and cook gently until thick about forty-five minutes. Add nut meats cut fine and seal in jelly glasses.

Margaret Richardson.

Jim Jam

1 quart red raspberry-juice 1 quart red current juic 5 pounds loaf sugar.

2 large oranges 1 pound seeded raisins chopped.

Cook orange rind and chop fine. Put fruit juice, oranges and raisins into kettle and cook forty minutes. Heat sugar and add. When the mass boils up once it is done. Makes fifteen glasses.

Marguerite McKee.

Gooseberry Jelly

1 pound gooseberries 3/4 pint water.

Sugar.

Remove blossom end from berries and wash. To each pound of fruit add 1 1/2 cups water. Simmer till berries are broken. Strain and boil rapidly thirty minutes. Remove from fire and add equal measure of white sugar. Boil fifteen or twenty minutes.

Mrs. H. W. Whitehead.

Plum Conserve

1 large square basket blue plums 1 cup water.

7 scant cups sugar.

2 oranges.

1 pound seeded raisins.

Remove stones from plums, add water and boil until soft. Add juice of oranges, rind and pulp that has been put through chopper - sugar and raisins. Cook till thick.

Mrs. E. K. Copper.

Cranberry Conserve

1/2 cup cold water 2 quarts cranberries 1 cup seeded raisins 1 cup walnut meats ground.

1 orange.

3 cups sugar.

1/2 cup boiling water.

Cook berries in cold water till skins break. Press through seive. Add remaining ingredients and cook twenty minutes.

Mrs. J. T. Brabner Smith.

Strawberry Preserves

2 measurers sugar 1/2 measure water.

2 heaping measures fruit.

(Note: Use same measure for all materials.) Boil twenty minutes over a slow fire. Do not stir, but shake the kettle quite often, and skim. When cold put in glasses and cover with parafin.

Mrs. H. B. Williams.

One, Two, Three, Four Jam

1 quart cherries 1 quart currants 1 quart gooseberries.

1 quart raspberries 4 pounds sugar.

If the boxes of fruit are small three pounds sugar is enough. Wash and prepare fruit. Cook with sugar for one hour. Pour into glasses and cover with parafin.

Mrs. Payson Crissey.