Canned Fruits

Select the best fruit; Pare and cut in halves; then examine you cans, see that the tops all fit, and that none leak; or if you use glas jars, see that the rubbers fit, and that the tops are ready. Fill with hot water, and let them stand until needed. Weigh fruit and sugar allowing one-third of a pound of sugar to one pound of fruit. Plum: and apricots need more sugar. Put a little water in your kettle, ther put in the sugar, stirring constantly until it is dissolved. As soon as it boils up put in the fruit, as soon as this boils up fill your jars picking out the softest first wtih a fork. When two-thirds full o fruit, pour in the juice through a strainer. Have ready some rounc pieces of cloth the size of a jar, wet in alcohol, and put on top o the fruit. This will collect the mould if any should form. Ther seal as quickly as possible. If you use cans, look them over wher you are through, to be sure there are no bubbles in the wax. If you use glass jars, screw them down again and again while cooling When filling your glass jars always place them on a wet cloth, to prevent their cracking. Have your fruit boiling hot all the time, and fill very full to exclude the air.

Fruit Jellies

Put your fruit into earthen dishes, and set them in kettles of warn water, cover closely; heat the fruit until it is broken then squeeze through a bag, or if you want it especially clear, tie it in a bag, and hang it up where it can drip over night. Measure your juice, and weigh your sugar, allowing three-fourths of a pound of sugar to one pint of juice. Put the sugar in tin dishes, and place in the oven to heat, stirring occasionally. Put the juice in a kettle over the fire, and let it boil from five to ten minutes, then stir in the sugar, which should be so hot that it will hiss as you stir it into the boiling juice; allow this to just boil up thoroughly, no more, as the longer it boils the darker it becomes; take off the fire, and fill the jelly glasses, which have been previously dipped in hot water. If the glasses are placed on a wet cloth while being filled they will not crack. When the jelly is firm, lay a piece of tissue paper, dipped in alcohol or brandy, on top of the jelly. Paste paper over the glass, and put away in a dry, dark place.

Currant Jellies

To five pounds of currants add one pound raspberries It improves the flavor.

Strawberries, apricots or peaches can be made to jelly by taking one-third the quantity of apple juice, adding to the other syrup and then proceeding as in other jellies.

Currant Jelly

Ten pounds currants, eight pounds sugar; stem the currants and cook with sugar twenty minutes; dip out two quarts juice and put through a jelly bag and fill your glasses. Can the rest

Raspberry Or Blackberry Ja

To twelve pounds of berries, take four pounds of tart apples peeled and quartered (the red Astrican and June), cook the fruit all together with just sufficient water in the beginning to keep the apples from scorching; boil hard for two hours; then twelve pounds of white sugar and boil hard twenty minutes. This is an English recipe and is very good.