Canning Cherries

When preparing cherries, take tinstones out of about every fourth cherry (leave the rest in for flavoring). Weigh or measure the cherries, put in a saucepan, and put enough water on to just cover the cherries. Bring to a boil, and let cook till the skin cracks; then put 1/2 as much sugar as you have cherries, and let boil 5 minutes longer; take off the stove, and seal up while hot. - Mrs. L. E. Mason, Oak Glen, 111.

Canned Grapes

Pick ripe grapes carefully from the stems, wash and pack in glass jars. Make syrup of granulated! sugar and pour this boiling syrup over the grapes and seal. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Canned Huckleberries

Pick over and wash berries, then put into a preserving kettle with a small quantity of water, just enough to prevent berries from burning. Cook till soft, skimming occasionally, and fill sterilized jars to overflow. Let stand until cold, again screw covers, being sure this time the jars are airtight. While filling jars place them on a cloth wrung out of hot water. No sugar is required in canning huckleberries, but a sprinkling of salt is an agreeable addition. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Canned Peaches

Make a syrup of equal quantities of sugar and water. Pare good, firm peaches, remove the stones and cook till tender. Can while hot, and seal. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Canned Pears

Pare the fruit and cut in halves and place in cold water, or it will discolor. Use 1 lb. of sugar for 3 lbs. fruit, and 1 qt. water for 3 lbs. of sugar. When sugar is boiling. take the pears from the water and drop into the syrup. Cook unti-they can be pierced easily with a silver fork. Fill the jars to the brim with the boiling syrup. Have bottle hot, also the covers. - Mrs. C. A. Armstrong, Oaklawn, 111.

How To Can Pieplant

Wash thoroughly, cut in pieces as for pie, crowd as much into the can as possible, filling the can with pure cold water, have the rubber on, immerse the can in a pail of water, screw on top while under water. Pour off water when ready to use. - Mrs. Conklin. 914 N. 5th Ave., Maywood, 111.

Pineapple And Rhubarb Canned

Cut in dice 2 enps pineapple. 1 cup rhubarb, put in sterilized jars, pour over them a heavy syrup made of 2 parts sugar and 1 of water, and let cook for some time. - Mrs. D. E. Remley, Willow Springs, 111.

Baked Plums

8 lbs. plums. 5 lbs. sugar. Put in a crocka layer of fruit and a layer of sugar, until all are used. Cover and put in a slow oven, and bake for 4 hrs., or until done. You can leave them in the crock or put in cans. - Mrs. Chas. Kramer, Sutton. 111.

Canned Pineapple

Pare pineapple and grate on a coarse grater, cover with water and cook over a slow fire for 2 hrs.. Make a thick syrup by taking 3/4 of a lb. of sugar to every lb. of fruit and sufficient water to moisten, and boil until clear. Skim frequently, and add fruit to syrup. Cook 20 minutes, and put in cans. - Mrs. E. D. Blaine, Belmont, 111.

Canned Plums

To 1 lb. of fruit allow 1 pt. of water and 1/2 lb. of sugar. Select good, fresh fruit, wipe and prick the skins.

Then pack into scalded sealers. Make a syrup of the sugar and water and pour this over the fruit. Put the tops loosely on and set into a boiler of cold water, having it come 3/4 up on the bottles. Have hay on boards in bottom to prevent them touching the bottom. Boil 1/2 hr., then take out and screw the tops down tightly and turn upside down. Leave them till they cool, store in a dark cellar. All fruit can be prepared the same way. - Mrs. M. E. Holmes, Homewood, 111.

Canned Quinces

Peel, core, quarter or cut in eighths, if large, then weigh the quinces, put them in a kettle, cover with water and cook till soft, drain off the water, leaving a very little. add 1/2 lb. sugar to each lb. of fruit. Cook till the sugar is melted. - Mrs. L. R. Ridley, Finley, 111.

Canning Raspberries

Pick and clean the raspberries and put into qt. fruit jars. Then make a good thick syrup and put over them, but not quite filling the jars. Take your boiler, put a board in the bottom of boiler, put in some cold water, then put in jars (have the water just to bottom of rings on jars), bring to a boii and let boil 1 hr. Let the jars cool a little before taking out of water. When you have them out, fill with hot syrup and seal. - Mrs. F. Alexander. Glenwood, 111.

Canned Strawberries

Take the freshest strawberries, wash, drain, stem, fill glass jars to within 2 inches of the top with the fruit well packed. Have the wash boiler lined with straw over the bottom, lay board over to give a flat bottom, and set filled jars on boards, pour in lukewarm water to fill up to the shoulder of the jars, allowing none to get inside, lay the lids loosely on top, and put boiler lid over tight. Leave in until the fruit is tender enough to prick through with a straw. In the meantime make a syrup of sugar and water. When the fruit is tender, take out the jars one at a time and pour over the fruit until jars are full and seal at once. - Mrs. Chas. F. Miller. 1509 St. Charles Ave., Maywood, 111.