Preserved Strawberries

To every pound of fruit weigh a pound of sugar, put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty minutes. Take them out carefully with a skimmer and fill your hot jars nearly full. Boil the juice a few minutes longer and fill up the jars. Seal them hot. Keep in a cool, dry place.

Mrs. E. M. Perdew.

Preserved Green Tomatoes

Take a peck of green tomatoes, slice 6 lemons without removing the skins but taking out the seeds. Put to this quantity 6 lbs. of sugar and boil till transparent and the syrup thick. Ginger root may be added if liked.

Mrs. E. M. Perdew.

Apricot Marmalade

Cook apricots thoroughly done with as little water as possible. Then put through a colander. To every pound of pulp use 1/2 lb. of sugar. Cook until thick and after you remove from the stove put 2 small cans grated pineapple to every gallon. Do not cook after the pineapple is in, as that will destroy the flavor. You will have to watch the marmalade very carefully while cooking as it burns very quickly. Some use pound for pound. Too much sugar destroys the flavor of the apricots.

Mrs. D. M. Edwards.

Quince Honey

Pare your quinces and slice small enough to put through your meat chopper and after they are ground fine to every For fine Ice Cream and cup of pulp put 2 cups of cane sugar. Cook until you think it thick enough. I think you will like this.

Mrs. E. M. Perdew.

Marmalade

One quart ripe tomatoes measured after the fruit has been peeled, 2 lbs. sugar, 2 oranges, 1 lemon. Remove pulp from oranges and lemon with spoon. Boil rind until tender and cut them in narrow strips with a pair of scissors. Put all ingredients on to boil, stirring constantly for two hours or until marmalade is thick and strips of rind are transparent. Seal. Made of yellow tomatoes the marmalade is beautiful in color. Mrs. Elam.

Candies see Mrs. Carlson