Damson Plum Preserves:

Measure out equal amounts of plums and sugar, and put them in layers in a stone crock. Set the crock in a moderately hot oven and cook the contents for three hours without stirring. Seal the preserves.

Preserved Cherries:

Put two quarts of seeded cherries into a wide-bottomed granite pan, pour over them three pints of sugar, and set the pan over a slow fire. Do not stir the cherries, but shake the pan frequently as if popping corn. As the sugar dissolves, a liquid covers the cherries. After about thirty minutes, or as soon as the liquid forms, increase the heat enough to cause simmering. Continue the simmering without stirring for twenty minutes. Seal the preserves.

Note: Cherries preserved in this manner have a bright red color and a mild flavor. Regulate the fire carefully and shake the pan frequently to avoid scorching.

Red Raspberry Marmalade:

Wash and drain the berries, crush them thoroughly, place them in a wide-bottomed granite pan, and bring them quickly to a boil. Run the mass through a fruit press to remove all seeds. Measure the pulp and juice and place it in a clean granite pan with three-fourths as much sugar. Bring the mixture to a boil and then allow it to simmer for ten minutes. Pour the marmalade into jelly glasses and cover it with melted paraffin.

Black Raspberry Preserves:

Follow the directions given for Preserved Strawberries. Use either method.

Preserved Pineapple:

Peel the pineapple and remove the eyes, with a silver fork re move small pieces until the core is reached, beginning at the small end. when enough pineapple is thus prepared, place it in the preserving kettle, and add three-fourths as much sugar. Allow this to stand until it forms a syrup. Then cook the mixture slowly until the pineapple becomes transparent. Transfer to jars, fill them to overflowing with the boiling syrup, and seal them immediately.

Grape Jelly:

Wash the bunches thoroughly, remove the fruit from the stems, put the grapes into a preserving kettle, add a little water, and boil slowly until the grapes burst open and are soft enough to drain. Drain the juice through a cheese-cloth bag, measure it, and add an equal amount of sugar. Cook the sweetened juice in a porcelain kettle rapidly for about twelve minutes or until a little of the juice hardens when cooled on a saucer, skimming it frequently. For green grape jelly the fruit should be gathered just as it begins to turn color.

Orange Marmalade:

Remove the seeds and slice thin six oranges and three lemons. Add three pints of water for each pint of fruit. Let the mixture stand twenty-four hours; then boil it an hour, when it cools add an equal amount of sugar and boil it an hour longer. Seal the marmalade in jars, or pour it into jelly glasses and cover it with melted paraffin.

Note: This makes about twenty glasses of marmalade. A little more sugar may be added if desired.