Dried Apple Sauce

Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove,, let boil slowly two to four hours, mash fine, sweeten, and season, with cinnamon very highly. Never add sugar until about five minutes before removing from the stove, otherwise the fruit will be toughened and hardened. Follow the same directions in preparing dried peaches, only do not mash or season so highly. Cook in porcelain, without stirring. A few raisins added improve the apple sauce.

Boiled Cider Apple Sauce

Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in the same way. Mrs. W. W. W.

Preserved Citron

Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put into a nice syrup of sugar and water, and boil until the sugar has penetrated it. Take out and spread on dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers. - Mrs. I. N. Beem, Bourbon Co., Ky.

Tomato Figs

Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprinkling on a little syrup while drying; pack in jars or boxes, in layers with powdered sugar between. Thus put up they will keep for any length of time, and are nearly equal to figs. Peaches may be preserved in the same way. - Mrs. John Samuels, Covington, Ky.

Dried Currants (or Conserve)

One pint sugar to a pint of stemmed ripe currants; put them together in a porcelain kettle, a layer of currants at the bottom; when the sugar is dissolved, let them boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants, and dry it with them. Pack in jars and cover closely. Blackberries may be dried in the same manner. An economical way of making jelly is to boil liquid, skimming well, after currants are taken out, until it becomes jelly, and then put away in jelly glasses. - Mrs. H. A., Va.

Pine-apple Preserves

Wash fruit, and boil without paring until tender; take out, pare and slice lengthwise, leaving out the hard center. Pour a syrup (using a pound of sugar to one of fruit), boiling hot, over pineapples, and let stand until the next morning. Pour off syrup, boil until nearly thick enough, then add fruit, and boil fifteen or twenty minutes.

Pickled Artichokes

Rub off outer skin with a coarse towel, and lav in salt water for a day, drain and pour over them cold spiced vinegar, adding a tea-spoonful of horse-radish to each jar.