Apple Jelly

Select sound, red, fine-flavored apples, not too ripe. Wash, wipe and core; place in a granite kettle, cover with water and let cook slowly until the apples look red; pour into a muslin bag and drain; return juice to a clean kettle and boil 1/2 hour; skim; now measure and to every pint of juice allow 1 pound of sugar; boil quickly for 10 minutes. Red apples will give jelly the color of wine, while that from light fruit will be like amber. Plum Jelly

Take plums not too ripe, put in a granite pan and set in a pan of water over the fire; let the water boil gently till all the juice has come from the fruit; strain through a flannel bag and boil with an equal weight of sugar 20 minutes.

Spiced Fruits

These are also called sweet pickle fruits. For 4 pounds prepared fruit allow 1 pint vinegar, 2 pounds brown sugar, 1/2 cup whole spices - cloves, allspice, stick cinnamon and cassia-bude; tie spices in thin muslin bag, boil 10 minutes with vinegar and sugar; skim; add fruit; Cook till tender; boil down syrup; pour over fruit in jars and seal. If put in stone pots, boil syrup 3 successive mornings and pour over fruit. Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe cucumbers, muskmelons and watermelon rind.

Lovers' Marmalade

Slice very thin 3 thin-skinned oranges, 2 grape fruit and 2 lemons; remove seeds; cover fruit with cold water; let stand 24 hours; bring to a boil and allow to simmer 15 minutes; place in stone crock and allow to stand 24 hours; measure and add equal quantity of sugar; boil until it jells; pour in glasses and cover with paraffine.

Crabapple Jelly

Select juicy apples; mealy ones are no good. Wash and quarter and put into a preserving kettle over the fire with a teacup of water; if necessary add more water as it evaporates; when boiled to a pulp strain the apples through a flannel bag, then proceed as for other jelly.

Preserved Peaches

Select the yellow, red-cheeked ones if possible; skin same as tomatoes, by pouring on boiling water, then thrusting them in cold water and separate in halves; proceed as for preserving cherries, only using 3/4 pound of sugar to every pound of fruit.

Preserved Cherries

Select the large cherries; remove the stems and stone them carefully; to each pound of sugar allow 1 pound of cherries; put fruit in granite pan and pour sugar over them; stir up and let stand over night to candy; in the morning put all into the preserving pan, place on the stove and boil gently until the cherries look clear, skimming off the scum as it rises; when the cherries have become quite clear, remove the pan from the stove and seal. Keep in dry, dark closet.

Preserved Tomatoes

A pound of sugar to a pound of tomatoes. Take 6 pounds of each; the peel and juice of 4 lemon and 1/4 pound of ginger tied up in a bag; put on the side of the range and boil slowly for 3 hours.