Raspberry Or Blackberry Jam

Mrs. Col. Geo. Smith.

To every pound of fruit weigh three-quarters of a pound of crushed sugar. Put the sugar into the oven to heat, but not melt, while the fruit is cooking. Cook the fruit twenty minutes, and then add the hot sugar, and let it boil ten minutes longer, stirring constantly after the sugar oes in.

Spiced Gooseberries

Mrs. C. G. Du Bois.

Five pounds of gooseberries and two and a half pounds of brown sugar. Boil from two to three hours. One-half hour before done, add one pint of vinegar, one and a half ounces of cloves, and one ounce of cinnamon. Stir while cooking.

Orange Marmalade

Mrs. J. E. Hollenbeck.

Grate off the outside or yellow peel of each orange and rub on salt as long as they will absorb it; put them in a gallon jar, add two cupfuls of salt, and pour boiling water over them once each day for three consecutive days. Then boil in fresh water for two hours; put in cold water until cool; quarter, remove the seeds and white pulp, and slice fine. Take equal weights of oranges and white sugar, and cook two hours in a preserve kettle, stirring frequently.

Spiced Peaches

Mrs. S. C. Hubbell.

To nine pounds of peaches add four and a half pounds of sugar, one pint of vinegar, and a half cupful each of cloves and cinnamon, tied in separate cloths. Pare and halve the peaches, and put them in a jar. Boil the vinegar, spice and sugar together for a few moments, and pour over the peaches boiling hot. Let them stand over night, and in the morning put all in a kettle and boil ten minutes. Take out the peaches, leaving the spice, and boil the vinegar until it begins to thicken; then pour it over the peaches.

Canned Quinces

Mrs. John Foy, San Bernardino.

For twelve pounds of fruit - seedy preferred - use four pounds of good sugar, making a light syrup, sufficient to cover the fruit, and boil until tender, usually requiring two, or two and a half hours. The fruit looks very nice when pared and cut in round slices, leaving the cores and seeds in.

Delicious Apples For Tea

Mrs. M. G. Moore.

Take two pounds of apples, pare and core, then slice them into a pan; add one pound of white sugar, the juice of three lemons, and grated rind of one. Let this boil about two hours, and turn into a mold. Serve cold, with custard or cream.

Baked Peaches

Miss Mamie Van Doren.

Peel and place your peaches in a baking tin, sprinkle liberally on each peach brown sugar, little flour, and a lump of butter. Just before placing in the oven add warm water, sufficient to secure a nice gravy, being careful not to disturb the sugar, flour or butter. Bake until soft, and a light brown.

Green Tomato Higden

Mrs. M. E. J.

One peck of green tomatoes, sliced thin and sprinkled with salt. Let stand for twenty-four hours, and drain them. Take twelve large onions and slice them thin. Mix well together a quarter of a pound of mustard, one ounce of cloves, one ounce of ground ginger, one ounce of allspice, one ounce of ground pepper, one bottle of ground mustard, one pound of sugar, and two soup ladies of olive oil. Place a layer of each - the sliced tomatoes and the sliced onions, with the spices between - in a large kettle; cover well with vinegar, and boil gently for three hours.

Spiced Figs

Mrs. John Foy, San Bernardino.

One quart of the best vinegar, three pounds of sugar, nine pounds of figs, and two tablespoonfuls of mixed spices, cloves, cinnamon, and a little mace; simmer the fruit in the liquor until tender. Either the purple or the best white figs are delicious prepared in this manner.

Euchred Fruit

Mrs. C. H. Bradley.

To seven pounds of fruit take three pounds of sugar, one quart of vinegar, all kinds of spices. Heat vinegar, sugar and spices together, and pour over the fruit boiling hot, three days in succession; seal.

Plum Catsup

Mrs. John Foy, San Bernardino.

Boil together for two hours nine pounds of seeded plums, six pounds of sugar, and three pints of the best cider vinegar. Just before removing from the fire add one tablespoon-ful each of cloves and allspice.

Preserved Figs

Mrs. S. C. Hubbell.

Select fine, large, white figs, as near as possible, of equal ripeness, peel and weigh them. Boil slowly until tender, but not broken; take them out with care, and lay on platters. Throw away the liquor and prepare a thick syrup of sugar, as many pounds as of fruit; boil it well, and skim it. Put in the figs and cook slowly till transparent; when nearly done, add a few slices of lemon. Put in glass jars.