Ginger Pears

Make a syrup of eight pounds sugar, one pint water, the juice of four lemons and the rinds cut into long, thin strips, one-fourth pound ginger root, one-half cup vinegar. Add eight pounds hard pears, peeled, cored and quartered and boil for one hour. Mrs. G. Chadwick.

Cherry Preserves

Measure your fruit and allow as many measures of sugar, but place the fruit in some pan or kettle and pour over it one-half the amount of sugar. Let it stand for an hour, then put on stove and add the other one-half of sugar; let it boil hard for fifteen minutes, and then skim out cherries into jar or bowl and boil syrup down. Pour over cherries and let stand till next day, then drain off syrup, boil down again, add cherries and can preserves when cherries are heated. Mrs. A. L. Kuehn.

Yellow Cucumbers Preserved

One-half dozen cucumbers, one quart vinegar, one pint water, one pound sugar, six cloves (tied into a piece of cloth). Cut cucumbers about one and one-half inch in length and soak over night in equal parts of vinegar and water. Next morning drain and boil in syrup until clear. Fill into-jars and seal tightly.

Mrs. L. Kuehn.

Pineapple Marmalade

Peel one pineapple and put through meat chopper. Weigh the fruit and add three-fourths the weight in sugar with one cup of water. Bring slowly to the boil and simmer about twenty minutes or until the consistency of marmalade. Seal in glasses.

Rhubarb In Preserves

Rhubarb and pineapple marmalade: One-half gallon rhubarb cut in small pieces and cooked until smooth. Add one-half gallon sugar and one large or two small pineapples, grated. Cook until thick, about twenty minutes. Put up like jelly. Use one part rhubarb to three parts strawberries; use two parts rhubarb to three parts blackberries; use one part rhubarb to two parts peach or pear; use two parts rhubarb to one part pineapple.

Mrs. H. M. Price.

Grape Marmalade

Five pounds grapes, five pounds sugar, one pound raisins, one quart cranberries, three oranges, one and one-half cups water. Cook slowly about one hour.

Mrs. W. T. Hughes.

Canned Peaches

Make a syrup of one cup sugar and one quart of water. Let it boil and if not syrup add more sugar. Pare and halve peaches and cook in syrup till silver fork goes through them. Put peaches in jar and fill up with syrup. Seal up while hot.