43 



Quince Marmalade. — Cook soft and press through 

 vegetable press and cook with sugar to taste, only till it 

 boils. 



Cherries, Red, White and Black. — Each cooked in 

 water enough to dissolve one-half cup sugar, can as soon 

 as they boil up once. 



Strawberries. — To a quart of berries add two-thirds 

 cup sugar and let come to a boil, then can at once. 



Raspberries, Blackberries and Blueberries, 

 cooked with sugar to be palatable, cook to heat through. 



Pear. — Cook in a syrup of one-half cup sugar to a cup 

 of water five minutes after it boils. 



Peach. — Make a syrup of a cup of sugar to two cups of 

 water, boil five minutes, can while hot. 



Porter Apple. — Cook until soft and can while hot, 

 put in a little water to start. 



Plum. — Peel and cook in a syrup of two-thirds cup of 

 sugar to a cup of water and cook ten minutes. 



Damson Plum. — Cook the same as the yellow plum, 

 only a third more sugar. 



Twenty-one different kinds. 



Mrs. C. H. Goulding. 



JELLY. 



Three tumblers Moore's Early Grape, made from half- 

 ripe grapes with one pint of water to six quarts of grapes. 

 Strain the juice twice through cheese cloth with one cup 

 of sugar browned in the oven to one cup of the juice. 



Nora Durkee. 



rhubarb canned in cold water. 



Cut the rhubarb and press in the jars and run over with 

 cold water, let stand over night with covers off and in the 

 morning run over again and seal tight. 



Nora Durkee. 



