A Good Preserving Recipe

Use 1 cup water to every 3/4 lb. sugar, melt and let boil 15 minutes, skim, and then add 1 lb. fruit for each 3/4 lb. sugar. Boil briskly for 7 or 8 minutes. - Mrs. R. A. Watkins, Oak Forest, 111.

Apple Preserve

Take equal quantities of good brown sugar and peeled and cored apples, cut in squares or long slices. Make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty thick, then add the apples, the grated peel of 1 or 2 lemons, a little whole white ginger. Boil until the apples are clear. - Mrs.

C. E. Rennaker, Chicago Ridge, 111.

Preserved Cherries

To each lb. of stoned cherries use 3/4 lb. sugar and 1/2. pt. of water. Dissolve sugar in the water, add the fruit and let it boil as fast as possible for 1/2 hr., or until it begins to jelly. As soon as it begins to thicken, put in pots or earthen jars, and cover with brandied paper; and seal. - Mrs. C. A. Armstrong, Oaklawn, 111.

Citron Preserves

Peel citron, slice and cut in squares on a bake board. Use about 1/2 lb. sugar to 1 lb. citron, mix and let stand over night, the sugar will melt and no water is required to cook the citron. Add ginger root and sliced lemons to taste for flavoring. Brown sugar makes a very rich, but rather dark, preserve. Cook slowly for 2 or 3 hrs., or until transparent. - Mrs.

D. E. Remley, Willow Springs, 111.

Grape Preserves

1 pt. fruit, 3/4 pt. sugar, wash, drain grapes, remove from stems, heat to boiling point; wash and cook until seeds come out; strain out seeds and skins; cook 10 minutes, measure, add sugar and boil until liquid thickens. Put in sterilized jars. - Mrs. Chas. Kramer, Sutton, 111.

Spiced Grapes

Boil 7 lbs. grapes, 3 tablespoons ground cinnamon. When pulp and skins have boiled 3 minutes, add 4 lbs. sugar, 1 pt. vinegar, and 3 tablespoons ground spices, tied in a piece of cheesecloth. Cook slowly until thickened. Pour into glasses or jars. Serve with meats. 1 cup grapes equals 1/3 lb. - Mrs. S. A. Perkins, Palos Park, 111.

Preserved Orange Peel

Peel the oranges and cut rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of orange over sugar, put lb. to lb. of sugar and peel. Boil all together 20 minutes. - Mrs. Chas. Kramer, Sutton, 111.

Orange And Rhubarb Preserve

To every lb. of rhubarb allow 3 or 4 Seville oranges and 1 1/2 lbs. white sugar; peel the oranges thinly and cut them into strips as for marmalade; take off the white pith, which will not be needed, remove the pips from the fruit and cut into slices the yellow part of the peel also. Place oranges, rhubarb and sugar in preserving pan and boil gently until sufficiently cooked and the scum has ceased to rise; put the preserves in small pots and cover while hot with paper brushed over with white of egg. - Mrs. Chas. Kramer, Sutton, 111.

Plum Preserves

Scald plums and strain; add an equal weight of sugar and a gill of water to each lb. of fruit. Boil the sugar and water, skim; add the scalded fruit. Cook 2 1/2 hrs., and put in airtight jars. - Mrs. E. D. Blaine. Belmont. 111.

Peach Preserves

Immerse required amount of peaches in boiling water and rub the skins off, then drop in cold water to prevent discoloring. To each 3 lbs. of fruit use 1 lb. of sugar and 1 pt. of water. When the syrup is boiling drop the peaches into it. Do not cook too many at once. When done fill glass jars to the brim. Do not remove the stones from preserved peaches, as they improve the flavor. Cling stone peaches make the nicest flavored preserves. The wide-mouthed jars are best to use for the whole fruit. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Ginger Pears

4 lbs. hard pears. 4 lbs. sugar, 2 oz. green .singer root, juice of 2 lemons. Cut rind of lemons in long, thin strips, and boil until tender. Add to the pears, which should be cut in small, thin pieces. Add ginger root, scraped and chopped very fine. Add small cup water and the lemon juice. Cook slowly, until tender, and seal hot. - Mrs. Wm. P; Williams. 4463 Wood-lawn Ave., Chicago, 111.

Rhubarb And Pineapple Preserve

Wash, but do not peel, 8 lbs. rhubarb, or cut in pieces about 1 inch long, and dry it; slice and cut in small pieces 1 pineapple, and boil it separately for 1/2 hr., then mix with rhubarb; add 5 lbs. sugar, and let simmer till cooked. This will make 5 qts. - Mrs. C. C. Chauncy, Mt. Prospect, 111.

Tomato Preserve

Peel and stew 1 peck ripe tomatoes with a pt. of good vinegar, until the water is pretty well boiled out of them; add 1/2 peck ripe apples, 1/2 doz. lemons, 2 oz. whole ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar to each pt. of the mixture, and boil until thick. - Mrs. A. L. Lansing, Flossmore, 111.

Strawberry, Raspberry And Blackberry Preserves

Pick and prepare the berries, put a lb. of sugar to a lb. of fruit. Let stand with sugar sprinkled over 4 hrs. Boil 1/2 hr., slowly. - Mrs. E. L. Matthews, Chicago Heights, 111.

Preserve Strawberries Without Cooking

After the berries are picked over put them into a stone jar, or granite kettle, and Mash with a potato masher, add 3/4 lb. sugar to 1 lb. berries, and stir well, until sugar has dissolved, let stand over night, and put into sealers in the morning. This will keep for a year. - Mrs. L. E. Mason, Oak Glen, 111.