Cranberry Jelly

1/2 c. cranberries. 1/6 c. water.

2 tbsp. sugar.

Pick over and wash the cranberries, cook them with the water until they burst from their skins, press through a strainer, add the sugar and stir until the sugar is dissolved, stop stirring and boil two minutes, or until it jellies; Pour into a mould which has been wet with cold water, and set away to cool.

Baked Apple

Wipe and core a sour apple, place it in an agate baking dish, and fill the centre with sugar and one tea-spoonful lemon juice. Pour one-quarter cup water around the apple, bake until soft, from twenty to forty-five minutes, basting every ten minutes, place in a dish and pour the juice over it. When cold, serve with plain or whipped cream.

Steamed Apple

Wipe, core and pare a sour apple; put on a plate in a steamer and cook until the apple is tender. The juice may be strained and made into a syrup, using one teaspoonful sugar to one tablespoonful juice; boil three minutes, add a few drops of lemon juice and strain over the apple.

Apple Sauce

1 apple.

1/3 c. water.

2 tbsp. sugar.

1/2 tsp. lemon juice, or nutmeg or cinnamon.

Wipe, quarter, core and pare the apple; add the water and cook until it begins to grow soft, add the sugar and flavoring, and cook until thoroughly soft, press through a strainer and beat well.

The water and sugar may be made into a syrup, then the pieces of apple cooked gently in this until tender, then removed from the syrup without breaking them and arranged on a saucer.

Stewed Prunes

1/4 c. prunes. 1 c. water.

1/2 tbsp. sugar.

1/4 tsp. lemon juice.

Wash the prunes and soak them over night in the water. Cook them gently in this water two hours or until they are soft; add the sugar and lemon juice. Cook ten minutes longer, then cool.

Grape Jam

2 c. grapes picked from the stem. 1 c. sugar.

Wash the grapes and press the pulp from the skins. Cook the pulp until the seeds can be easily removed, then strain. Add the skins and sugar to the pulp and cook slowly until thick. Place in a jelly glass, and when cold seal witl paraffin, or paper and white of egg.