Quince And Cranberry Jelly

1/2 peck quinces, put on with just enough cold water to cover, cook until soft enough to squeeze. To this add 2 or 3 pints cranberries, all quince cores and plenty of skins. Cook about 15 minutes. Strain and add sugar (pound for pound). Cook about 10 minutes after beginning to boil, or until it begins to jelly. Pour into glasses.

- Mrs. W. A. L

Crab Apple Jelly

Wash as many ripe crab apples as required, quarter them and cut out the black spots at the cores, put them on the fire in preserving kettle, adding 1/2 pint water, boil them gently until they are reduced to a smooth pulp, strain this through a coarse flannel using considerable pressure; return the juice to the fire; allow 1 lb. sugar to each pint juice. Bring to boiling point, skimming it carefully, then boil it 20 minutes. - Mrs. H. C. Snyder

Apple Butter

2 gallons cider, boiled down to 1 gallon; add 2 gallons apples pared and quartered. Cook until it is a smooth pulp, like thin marmalade. Then add 1 heaping teaspoon each, ground cinnamon and allspice and 4 pints sugar. Boil 1/2 hour stirring constantly.

Spiced Crab Apple Jelly

1/2 peck crab apples.

1 quart vinegar

2 quarts water

1/4 lb. each whole cinnamon, cloves, allspice

Boil crab apples, water and vinegar together until very soft, strain over night. Measure pint for pint of juice and sugar; put spices in a bag and boil together for 20 minutes. - Mrs. Chas. F. Morse

Jellied Currants

Select large not over ripe currants, stem and wash. To every cup currants take 1 cup sugar (granulated). Put a little water in porcelain kettle, add sugar and boil until it begins to hair; add whole currants and boil very gently 20 minutes longer. Pour into glasses and when it begins to jelly stir with a silver fork. Let stand 24 hours before covering. Jellied currants may be served as "Bar-le-duc" and are quite as delicate. - A. J. W.

Cranberry Relish

5 lbs. cranberries. 5 large oranges, juice and peel

3 lbs. seeded raisins. 3 lbs. granulated sugar

Put orange through meat chopper; mix all together and let it boil up quickly, then let simmer for 3 hours. A little may be added while it is cooking if needed.

Apple Ginger

8 lbs. sour apples 8 lbs. sugar 4 lemons

1/4 lb. white or green ginger root crushed

Make a syrup of the sugar, adding 4 teacups water; then add apples, ginger and grated rind and juice of lemons. Cook until apples are soft.

Quince Jam

Pare, core and quarter the quinces, boil them in enough water to just cover them until they begin to soften, then rub them through a fine sieve, return the quinces to the fire and add 3 cups sugar to each 5 cups quinces. Boil it gently until it is stiff. Fill jars from the boiling hot preserving kettle and seal immediately.

Strawberry Jam

Hull and weigh the berries and put them on the fire in the preserving kettle. Boil them 30 minutes, skimming them carefully; add 3/4 lb. sugar to each pound fruit and boil the berries slowly until they become thick, then fill jars and seal at once.