Canned Strawberries

Hull the berries, wash and drain, sprinkle with sugar, allowing 1-4 lb. of sugar to 1-4 lb. of berries, let stand over night. Drain off the juice, and when it boils add the berries, cook a few minutes, put in jars and seal.

Mrs. Swithenbank.

Fig Jam

Three-quarters lb. sugar to 1 lb. peeled figs, juice of lemons to taste but no water, cook an hour or longer.

Mrs. Buchanan.

Sweet' Pickled Pears

Seven lbs. peeled and cored pears, 3 1-2 lbs. brown sugar, 1 qt. cider vinegar, 1 teaspoon each mace and cloves, 1 tablespoon cinnamon.

Make a syrup of the vinegar, sugar and spices, put in the pears and boil until tender, then take them out and spread upon platters ro cool. Let, the syrup boil until it begins to thicken, put the pears in jars and pour the boiling syrup over them. Mrs. W. H. Ingley.

Spiced Apples

Four lbs. apples, 2 lbs. sugar, 1-2 oz. stick cinnamon 1-2 oz. whole cloves, 1 pint of vinegar.

Bring the vinegar, spices and sugar to a boil, put in the apples and cook until tender. These can be kept, in an earthen crock by laying a cloth over the top before putting on the cover.

Plum Catsup

To 3-4 of a lb. of fruit use 1 3-4 lbs. of sugar, 1 tablespoon each of cloves, cinnamon and pepper and a little salt. Scald the plums and put them through a collander, then add sugar and spices and boil to the right consistency.

Mrs. Swithenbank.

Apricot Marmalade

Ten lbs. apricots after removing the skins while scalding, 7 lbs. sugar, 1 pineapple, juice of 4 lemons, almond extract. Let apricots boil in their own juice 3-4 of an hour, add sugar and boil 10 minutes, add pineapple and lemon juice and boil 10 minutes longer. Add extract of almonds or chopped blanched almonds, and the kernels of the apricot seeds, using about 1-4 of a cup. • Mrs. Fenwick.

Chili Sauce

Twelve ripe tomatoes pared, 2 large peppers chopped fine, 1 large onion chopped fine, 2 cups vinegar, 1 tablespoon salt, 1 tea cup brown sugar, 1 teaspoon each allspice, nutmeg, cloves and ginger. Boil together.

Marmalade

Equal parts of apricot and pineapple, allow 3- 4 of a lb. of sugar to 1 lb. of fruit, chop the pineapples and mash the apricots, blanche the apricot kernels, chop and boil with the. fruit, add the sugar 10 the fruit separately, letting them stand over night. Mrs. Borg.

Conserve

Three pints currant juice, 5 lbs. sugar, 2 lbs. raisins chopped, 1 1-2 lbs. currants, 2 lbs. English walnuts chopped, 6 good sized oranges.

Peel off the outer rind of oranges, cover with cold water, boil until tender and mince fine. Boil together all the other ingredients, except the nuts and sugar, slowly 1 1-2 hours, then add these and boil until the sugar is thoroughly dissolved, then pour into glasses. This is excellent for sandwiches. Mrs. D. D. Clark.

Orange Marmalade

Slice 6 oranges and 3 or 4 lemons as thin as possible. To each pint of sliced fruit fruit add 3 pints of cold water, let stand over night. In the morning boil 3-4 of an hour, let stand until the next day. measure again, and to each lb. add 1 lb. of sugar and boil as with jelly. Better results are obtained by boiling small quantities at a time. Use common sour oranges, taking out the seeds as you slice them.

Mrs. Corbaley.