Preserved Strawberries

1 pint strawberries 1 pint sugar

½ cup water

Unless strawberries are cooked in the sun they should be prepared only in small quantities, or they will be dark and unpalatable. If the following directions are carefully observed the strawberries will be plump and of a rich red color.

Bring the sugar and water to a boil; add the strawberries and cook for ten minutes. Remove the berries carefully with a skimmer and cook the syrup until it is of the consistency of jelly. Return the berries to the syrup; bring all to a boil and when cool put in glass tumblers.

Strawberries And Pineapple

Follow the recipe for Preserved Strawberries, using two thirds pineapple and one third strawberries.

Preserved Cherries

Pie cherries are best for preserving. Follow either of the recipes for strawberries.

Preserved Plums Or Green Gages

2 quarts plums or gages 1 quart sugar

1 cup water

Prick the fruit; put it in a preserving kettle, cover well with water; boil five minutes and drain. Bring the sugar and water to a boil; boil five minutes and skim. Add the plums or green gages; cook for twenty minutes; put into sterilized jars and seal.

Cherry Conserve

3½ pounds cherries ¼ pound seeded raisins

2½ pounds sugar 3 oranges

Select large red cherries; stone them and cook for fifteen minutes. Heat the sugar in the oven; add it to the cherries; also the raisins and the juice and pulp of the oranges. Cook until the mixture is as thick as marmalade. Turn into sterilized glasses and seal.

Preserved Pineapple

1 pineapple 3/4 weight in sugar

1 cup water

Peel the pineapple and put it through the meat chopper. Weigh the fruit and add three fourths of the weight in sugar. Bring slowly to a boil and simmer for about twenty minutes, or until the consistency of marmalade.

Marmalades

Marmalade may be made of almost any fruits. If berries are used, press them through a sieve to remove seeds; if large fruit pare, quarter and core it. Measure the fruit and sugar, allowing one pint of sugar to every quart of fruit. Rinse the preserving kettle in cold water; put in alternate layers of fruit and sugar, making the first layer of fruit. Heat slowly, stirring to prevent the fruit from sticking. Cook for about two hours; put in small sterilized jars.

Grape-Fruit Marmalade

6 grapefruit Sugar and water

Wash the fruit; remove the skin and cut it into short thin strips or run it through the chopper. Then cut the fruit into small pieces, discarding the seeds. Weigh the skin and pulp and to each pound add two pints of water. Let stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; measure carefully; and to each pint of fruit and juice add one and a quarter pounds of sugar. Return to the fire and boil until the fruit is transparent and the juice a rich syrup.