Blackberries

These require but little sugar. If stewed too long the seeds become bitter

Blueberries

Pick over and wash the berries. Put one cup of water in the kettle for each quart of berries. Cook rapidly till every berry is burst. When cool add from one-fourth to one-half cup of sugar for each quart

Cherries

Remove part or all of the stones if possible. This fruit stews quickly and requires considerable sugar

Jellied Cranberries

Pick over and wash one quart of cranberries. Put in a granite kettle with one pint of sugar and one cup of water. Cover till they begin to boil, then with a wooden spoon press the uncooked berries under the sirup. When all have burst pour into earthen molds. When cold the fruit will be jellied, and can be turned from the mold

Strained Cranberry Jelly

Cook one quart of cranberries with one pint of water till all are burst, about ten minutes. Rub through a strainer fine enough to retain the seeds. Add one pint of sugar and cook ten minutes longer. Put in molds and chill

Currants

Dip fine clusters of currants in beaten white of egg, then in powdered sugar

Half ripe currants may be stewed like cranberries

Strained currant juice, sweetened, combines well with sliced bananas

Dates

Wash each date separately, put on a plate, place in a steamer, and cook for fifteen minutes

Dates may be stewed, sifted, and used much like pumpkin and squash

Stewed Figs

Use the whole figs which come in bags and have not been pressed in packing enough to break them. Rinse and soak them in cold water, and pull them into shape; then put them in a steamer or into a stew-pan, add a very little water, and let them steam an hour, or until very soft. Remove them from the pan, boil the sirup till thick, strain, pour it over the figs. Serve with whipped cream.

Gooseberries

Remove stems and blossom ends; wash and stew with a little water. Then add half as much sugar as fruit or enough to make them palatable.

Grapes Spiced

Remove skins, stew pulp, strain out seeds, and put pulp and skins together. Add half the weight of the fruit in sugar. Tie a few cloves, allspice, and bits of cassia in a cloth and cook with the fruit for about half an hour.

Grapefruit.

Cut across in halves and cut out a portion of the center, removing pith and seeds. The pulp may then be eaten with a spoon without difficulty and with or without sugar as preferred.