Red Or Black Raspberry Jam

To every 4 lbs. berries add 1 pint currant juice; 3/4 lb. sugar to 1 lb. berries and to each pint juice allow 1 lb. sugar. Cook the berries and juice together 20 minutes; add sugar and boil about 10 minutes. Put in glasses and cover same as jelly. - Mrs. J. H. B. Howell

Four Fruit Jam

2 quarts strawberries 2 quarts cherries

1 quart currants

1 quart red raspberries

Weigh all; add equal weight granulated sugar; cook 40 minutes, stirring constantly. This makes a good thick jam. - Mrs. W. A. I.

Brandy Peaches

Choose fine juicy cling stone peaches (free stones will do.) Pare, and to every pound of fruit allow 1/2 lb. sugar. Put them in kettle with very little water and let simmer steadily until straw can be run through them; set away to cool. To every pint juice add 1 pint brandy. Do not add brandy until it is cool. Put into jars and cover tight.

Preserved Grapes

California grapes, cut each grape open with a knife and extract the seeds; add sugar to the fruit, pound for pound; cook slowly for 1/2 hour or longer until the syrup and pulp of the grape are perfectly clear. - S. M. S.

Pineapple And Strawberry Preserves

1 cup shredded pineapple

2 cups strawberries

3 cups granulated sugar

Bring all slowly to a boil; cook steadily from 25 to 30 minutes.

Spiced Grapes

5 lbs. grapes

4 lbs. sugar (if grapes are very sweet, 3 lbs. sugar) 1 pint vinegar

1 tablespoon ground cloves 1 tablespoon ground cinnamon

Wash, then skin fruit, boil pulp until the seeds seem well loosened, strain through a colander. Add skins, sugar and spices to juice; also vinegar and boil until quite thick. Put spices in bag. - Mrs. F. B. Carter

Spiced Pears

Wash 1/2 peck seckel pears, prick with a fork and cook in boiling water until soft. Take out carefully, put in a stone jar and pour over the following syrup:

1 lb. white sugar 1 1/2 cups vinegar l 1/2 tablespoons each, whole cloves and stick cinnamon broken in pieces

Bring to the boiling point and let simmer 3 minutes. Cover jar and let stand 2 days; drain off the syrup, bring to the boiling point, let simmer 3 minutes and pour over fruit; repeat. In the jar keep a muslin bag in which are tied 2 tablespoons each of whole cloves and stick cinnamon.

- Mrs. Andrew Patterson

Peach Jam

Peel and stone the fruit, then weigh it; add 3/4 lb-sugar to each pound peaches, also add a cup water. Boil the peaches gently for 1 1/2 hours, then fill jars. - Mrs. J. B.

Gooseberry And Raisin Conserve

4 lbs. gooseberries 4 lbs. sugar

1 lb. raisins

Cook slowly 1 1/2 hours. - Mrs. Andrew Patterson

Apricot Jam

8 lbs. apricots, wipe and stone, cut up to suit taste. Blanch the kernels and bruise them fine, using just 1/3 of them. Take 1/2 teacup juice of sweet oranges or water to each pound fruit, and allow 7 lbs. sugar to the whole. Boil sugar and orange juice and almonds for 15 minutes, then add fruit and boil 30 minutes.