Pickled Cherries

1 pound sugar

1 pint vinegar

Remove all specked cherries. Wash and stem. Bring vinegar to the boiling point, add the sugar, stir until dissolved. The cherries may be thrown into the boiling liquid, simmered three minutes, and put into sterilized jar; but the cold-pack method is much better. Use the vinegar syrup in place of plain syrup as directed. Process five minutes.

The morello cherries are most satisfactory for pickling, and can be used in many places instead of maraschino cherries for decorating and flavoring.

Citron Preserve

6 pounds citron rind 6 pounds sugar

1 1/2 quarts water 4 lemons

1/4 pound ginger root

Peel and cut the rind into pieces of uniform size, rejecting all the seeds. Tie the ginger root in a piece of muslin so that it can be readily removed. Put the sugar, water, lemon juice and ginger in a kettle; stir until the sugar is dissolved and the syrup clear. Remove any scum that rises and take out the bag of ginger. Add the citron and cook until it is clear but not soft enough to fall apart. Pour into sterilized jars and seal while hot.

The ginger may be omitted if the flavor of ginger is not liked.

Apple Butter

5 quarts apple pulp

10 quarts new sweet cider

Brown sugar

1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon

The apples should be tart and the cider not more than two days old. Boil the cider down one half before measuring; put the pared and cored apples through a fruit press; measure them and add to the cider. Cook slowly, stirring frequently, and when the butter begins to thicken sweeten to taste with brown sugar. Continue cooking until of the consistency of soft jam; pack while hot in sterilized jars or glasses and keep in a cool place.

Peach Butter

4 pounds peaches

2 pounds sugar

Select ripe peaches and peel and stone them before weighing. Cut them in pieces and put them through a fruit press. Put over the fire in a porcelain kettle and cook slowly until of the consistency of marmalade, stirring occasionally to prevent sticking. Add the sugar; stir until dissolved; cook rapidly for fifteen minutes, then place the kettle on the back part of the stove and keep warm until the butter is of the desired consistency. Pack in jars or tumblers.

Tutti-Frutti

Preserve the various fruits as they come in season, following the recipe for Preserved Strawberries on page 372, and sealing in separate jars. When the desired number of fruits have been preserved, empty all into the preserving kettle; mix well; bring to a boil and when cool put into glass jars or tumblers. Pineapple, cherries, peaches, apricots, white grapes and the berries are the best fruits to use.