Canned Strawberries.

Wash berries thoroughly before picking off stems; weigh them. To each pound of berries allow one quarter pound of sugar. Let them cook fifteen minutes; after they come to a boil they are ready to can.

Canned Peaches, Pears, and Quinces.

Prepare fruit for canning, place in kettle; to each quart of fruit put four tablespoonfuls of sugar; put in water to prevent burning, heat slowly to a boil, then boil three or four minutes, can and seal. Cook pears and quinces longer.

Canned Cling Peaches.

Take one quart of granulated sugar, one quart of water, let boil, add three quarts of nice smooth peaches, peeled; let boil slowly twenty minutes. This is sufficient for two quart cans. Have cans hot and dry; fill and seal while hot.

Canned Tomatoes.

Scald nice smooth tomatoes and cook in granite kettle; '' simmer," not boil, ten minutes; salt, pepper as for use; then fill cans very full; just before sealing put in a lump of fresh butter the size of a walnut. Tomatoes canned this way will keep for years.

Canned Corn and Tomatoes.

Peel and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in porcelain or granite kettle; let boil fifteen minutes; can immediately in tin or glass. Some take equal parts of corn and tomatoes, and prepare as above.

Canned Rhubarb in Cold Water.

Cut rhubarb in small pieces as for pies without peeling; fill Mason jars with fruit: pump water over it rapidly to force out all air. Put lids on tightly at once. Set in a dark, cool place.