Canned fruit is often preferred nowadays to preserved, as it is cheaper, more wholesome and easier to do up.

Wash and pick over carefully all berries, cherries, etc. Peel and cut in half peaches and remove about half the pits. Peel and cut up quinces. Wash pie plant and cut into inch pieces. Peel and cut up pineapple. Then put into the kettle with sugar in the following proportions, and boil accordingly.

Canned Peaches

Pare, cut in half and remove the stones from all but a few. Put in kettle with sugar, allowing one-quarter pound sugar to one pound fruit. Cook only until just tender, and can.

Canned Pears

Make a syrup, allowing one pint water and one-quarter pound sugar to one quart fruit. Peel pears. When syrup has come to a boil drop in pears carefully and boil until they are clear and can be pierced with a fork. Put into jars, fill with scalding hot' syrup, and seal.

Canned Apples

Same as pears.

Canned Berries

Wash, pick over and heat slowly to boiling. Add one tablespoonful sugar for each quart fruit. Boil fifteen minutes and can.

Very nice for the filling of pies.

Canned Plums

Wash and pick plums. Make syrup of one gill water and one-quarter pound sugar to every two quarts fruit. Boil five minutes, not too fast; fill jars with the-plums, add the scalding juice and seal.

Canned Tomatoes

Peel tomatoes (easiest done by pouring boiling water on them and skinning) and cut up. Put into kettle and boil one-half hour. Put into cans and seal. Keep in a cool, dark place.

Take care to have the cans well sterilized and rubbers new, and the tomatoes will keep well.

Preserves are made the same as canned fruit in the main, allowing more sugar to the pound. Either one-half pound sugar to a pound of fruit', or pound for pound. The latter, however, makes exceedingly rich preserves, or marmalade, and these should be used sparingly, as the excess of sugar in them is apt to upset the stomach and liver.

Canned Strawberries

Take one pound of picked, washed strawberries (dark ones are best), put six tablespoonfuls of water in a saucepan; when it boils put the berries in and immediately put one-quarter pound of pure granulated sugar on the top of the berries. Let them boil eight minutes, put them in a pint jar, close well, and be sure to turn or to invert the jar every two minutes until the berries do not rise to the top of the jar. This changes the position of the berries and allows them to absorb the liquid, which perserves their taste, size and color.