Raisins.

Wash, soak, and stew like other dried fruits. Or while cooking add an equal quantity of sliced apple, soaked dried apple, cranberries, or apricots. When using raisins that lack flavor stew in grape juice.

Previous soaking and cooking improves raisins for puddings and pies.

Raspberries.

Equal quantities of currants and raspberries cooked together are an excellent combination for canning or immediate use.

Rhubarb or Pie Plant

Wash, peel the flat side of the stalk, and cut in half-inch slices. The tender pink varieties need no peeling, and the sauce has a finer color if the skin is not removed. Put in an agate kettle with an equal weight, or half as much sugar by measure. Leave several hours till the sugar is nearly dissolved. There will be juice enough without adding water.

Stew or bake until the stalks are soft.

Strawberries

Wash and hull just before serving if possible. Large perfect berries are served with stems on and simply rolled in powdered sugar.

For ice-cream, etc., mash, sprinkle with sugar, and press the juice through a cloth.

Tutti Frutti

There are many combinations of different fruits which may be served as a fruit cocktail in small glasses as a relish for breakfast or luncheon, or used as a garnish for some custard or cereal pudding, or as the filling for a shortcake.

It is hardly possible to combine fruits in such a way that they are unpalatable, but these proportions are especially satisfactory.

Make a sirup with the juice of a large lemon and one cup of sugar; when cool mix with the pulp of two oranges and four bananas cut in bits. A cup of grated pineapple may be substituted for the oranges.