Lemon Conserve

From Mrs. C. F. Aked

One-quarter pound of fresh butter, 1 pound of powdered white sugar, 6 eggs, 3 large lemons. Put the butter in a stewpan and when dissolved add the sugar, the yolks of 6 eggs and whites of 4, well beaten, also the grated rind and juice of the lemons. Stir the whole mixture over the fire until it is as thick as a good cream. Pot and tie down as for ordinary preserve, and the conserve will keep good for several months. When used for cheesecakes add a sponge cake made into crumbs.

Apricot And Pineapple Jam

From Mrs. S. H. Boardman

To 15 pounds apricots put one large pineapple. Stone and peel apricots and cut in quarters; pineapple the same. Let it stand all night. Measure next morning and put 1/2 of a pound of sugar to every pound of fruit. Cook 1/2 to 1 hour.

Cranberry Jelly

From Mrs. John C. Coleman

To 1 quart of cranberries add 1 pint of cold water; cover the saucepan, and cook until the berries burst, which takes but a few minutes; then add 1 pint of white granulated sugar, leave cover of stewpan off, and cook slowly half an hour; strain, and put into moulds that first have been dipped in cold water.

Grape Jam

From Mrs. C. F. Aked

The grapes must not be quite ripe, and they must be most carefully picked over, all unsound ones being taken out. Wash gently. Put the fruit into an enameled pan, allowing 1/2 pound of sugar to 1 pound of fruit. Use no water. Boil rather quickly for 1/2 of an hour, stirring constantly. Pour, when cool, into jars and seal.

Fresh Prune Jam

From Mrs. H. C. Botsford

Wash the prunes, put in the preserving kettle, cover with water, boil till tender, remove pits and skins, then measure with equal amount of sugar, cook until consistency of jam; add 1 cup of chopped walnuts to 3 cups of fruit. Boil well; flavor with vanilla.

Raspberry Jam

From Mrs. John C. Coleman

To 3 pounds of raspberries add one pound of currants (the juice of them preferred) ; put 1/2 of a pound of sugar to 1 pound of fruit. Let this stand a little while to extract the juice from the berries. Stir well to break the fruit while cooking, and when tender mash them and boil to a proper consistency 1/2 of an hour.

Spiced Black Cherries

From Miss Danforth

Five pounds of black cherries, 2 pounds of white sugar, scant pint of vinegar, heaping wineglassful of cinnamon and cloves - put in bag and boil in with cherries - skim, and boil until clear and tender. Then put in jars.

Spiced Cherries

From Mrs. Monroe Salisbury

Make a syrup of 4 1/2 pounds of sugar and 1 pint of water. Let it boil for about 10 minutes, then put in 6 pounds of stoned cherries (Royal Anne cherries preferable). Let boil for about 1/2 an hour and skim off scum. While making the syrup have 1 quart of cider vinegar in a saucepan on the back of the stove with 10 cents' worth each of whole allspice, whole cloves and stick cinnamon (the spices being tied up in about 8 little cheesecloth bags). Let the vinegar and spices remain on the back of the stove (while the cherries are cooking), getting thoroughly heated but never boiling, then squeeze the bags and put the vinegar into the cherries. Mix thoroughly and take it right off the stove and put it into jars.