"Fruits that blossom first will first be ripe." - Othello.

Spiced Fruit

Seven pounds fruit, one pint of vinegar, three pounds of sugar, two ounces of cinnamon, one and a half ounces of cloves. Scald together sugar, vinegar and spices. Pour over the fruit letting stand 24 hours; drain off; scald again and pour over fruit letting it stand 24 hours; then boil all together until fruit is tender: skim it, and boil liquor until thickened. Pour over fruit and set away in jars. Mrs. Una McRoberts.

Spiced Cherries

To ten pounds of cherries, use five pounds of .sugar, one pint of vinegar, some whole cloves and cinnamon, also small bags of ground cloves and cinnamon. Scald sugar, vinegar and spices well together, and pour over cherries for two days; the third day scald the fruit with it and can.

For Currants

Use same recipe except cook all together the first day and cook well. Put this in glasses same as jelly.

Mrs. A. F. McKee.

Spiced Peaches

One peck of pared peachs, one quart of vinegar, two quarts of sugar, one tablespoonful of cinnamon, one tablespoonful of cloves. Boil vinegar, sugar and spices and skim until clear, drop in peaches and boil ten minutes; take out the peaches and place in jars, boil the vinegar five minutes, pour over peaches and seal. Mrs. Wm. McHard.

Watermelon Pickles

Cut rinds the size you wish, removing outside, pour over them weak alum water quite warm, let stand 24 hours, soak until well cleansed, boil in water until tender. Make a syrup of equal parts of sugar and vinegar, spice with cinnamon sticks, boil rinds in this until clear, put in self sealers.

Lizzie P. McCrea.

Pickled Grapes

Take ripe grapes, remove all imperfect and broken ones, divide large bunches. Put in earthen jar a layer of grape leaves (the tannin in leaves helps preserve the firmness of grapes). To four quarts of vinegar take two or three pints of white sugar (or more if desired), one ounce of cinnamon, half ounce each cassia and cloves; boil vinegar, sugar and spices together a few minutes, and when cold pour over grapes.

By pouring the vinegar over the grapes cold you avoid cracking them and they retain their natural color.

Mrs. D. M. Candor.

Pickled Raisins

Select one pound best cluster raisins, leave them on stem, wash carefully, put in stew pan and add half pint of vinegar, half pint of water, one pint of sugar; let simmer one hour. When cold they are ready for use. Mrs. W. C. Galloway.

Drop Jam Strawberries

One pint of granulated sugar with water enough to dissolve it and cook to a syrup, then add one pint of berries. Stir well and bottle. Ella L. Scott.

Peach Jelly

One pint of water, one cupful of sugar, eight peaches, quartered; let water and sugar boil, drop in peaches; when cooked take peaches out, put half box of gelatine in syrup and stir until dissolved. Put peaches back in and let come to a boil.

Bernice Lorimer Blake.

Canned Plums Wthout Paring

Place plums in steamer and steam till tender, then drop in thick syrup, boiling hot, made of white sugar. Seal in jars.

Mrs. O. M. Hammond.

Green Tomato Preserves

One peck of green tomatoes, slice six fresh lemons without removing the skin, take out seeds. Six pounds of white sugar and boil till clear and thick, then add ginger root.

Nannie McGuffin.

Plum Butter

Cook plums in sufficient water to almost cover. Pour wate roff and rub through colander. To each cupful of plums add one cupful of sugar. Place in granite kettle and set in oven and cook after it boils 15 or 20 minutes, stirring occasionally. Not necessary to seal. Mrs. O. M. Hammond.

Heavenly Hash

Five pounds chopped apples without peeling, five pounds sugar, one pound raisins, seeded and chopped, four oranges. Chop the peeling and squeeze juice over sugar. Cook all together slowly until clear. Mrs. Caroline Bassett.

Orange Marmalade

Wash thoroughly and peel twelve oranges. With scissors cut rind in small fine pieces, cover with cold water and stand in cool place till morning. Shred pulp of oranges, removing all seeds and skin. In the morning pour water from rind, cover with fresh water and cook till tender, then remove from fire, add pulp and to a cup of orange add cup of sugar. Cook till clear, stirring frequently. If desired, add juice of two or more lemons. This recipe fills nine or ten glasses.

Adelaide McKinney.

Quince Honey

Make a syrup of three pounds of sugar and a pint of water, into which stir two large peeled and grated quinces. Boil for fifteen minutes and can for winter use, or put in jelly glasses. Delicious with pan cakes or fritters.

Mabel Clare Miller.

Currant Honey

One quart of stemmed currants, one quart of sugar, two oranges. Peel oranges and cut the pulp in small pieces. Chop the rind pretty fine and boil in water for ten or fifteen minutes, changing water two or three times. Add oranges to currants and cook all to almost the consistency of jelly.

Mrs. J. H. Ramsey.