45 



when it comes to a boil, continue to boil them for three- 

 hours. See that the jars are air tight after they have- 

 boiled, then cover with paper to keep out the light. The- 

 jars are not to be uncapped after boiling until wanted for 

 use. 



TOMATOES. 



Take sound ripe tomatoes and turn boiling water on 

 them, peel and put in kettle with just enough water to 

 keep from burning, boil twenty minutes and bottle. Be^ 

 sure and have the jars full. 



STEIN& BEANS. 



Take string or butter beans and boil till tender, fill the 

 jars full, seal, putting paper around the jars to keep out 

 the light. 



PEARS. 



Take sound pears and cut in halves and put in cold 

 water to keep from turning, make a syrup of a ciii) of 

 sugar and two cups of water, and boil ten minutes, then 

 put in the fruit and boil twenty minutes ; measure Avith 

 large cups. 



PEACHES. 



Take sound ripe peaches, peel and half. Make a S3a'up 

 of one cup of sugar, two large cups of water, and boil ten 

 minutes, then put in the fruit and boil until you can 

 pierce a straw through them. 



PRESERVED GREEN TOMATOES. 



Take sound green tomatoes and to one pound of fruit 

 put three-fourths of a pound of sugar, add two lemons to 

 three pounds fruit, add one pint of water, cook three, 

 hours. 



METHOD OF JELLY MAKING BY MRS. C. H. \VHITE. 

 BARBERRY .TELLY. 



Pick over the barberries and wash them. Put theai 

 into the preserving kettle, and to eveiy four quarts of 



